Amanda Hesser is Changing The Online Food Community
By KathrynFinney on May 04, 2012
BlogHer Original Post
What was the response from your colleagues at NYT, when you told them you were going to start a company?
My colleagues at the NYT might have thought it was crazy for me to leave such a great perch, but I don't think they were that surprised! They could see that I was restless, and not entirely cut out for the life of a staff reporter.
My situation is no different from my husband's, except that no one worries about how he balances it all.
There’s a belief that only 25 year old dudes can create and run successful start ups. As a mom and as an entrepreneur how do you balance your home life with the life of the start-up?
My situation is no different from my husband's, except that no one worries about how he balances it all. I do worry that when only women get asked this question, it perpetuates the myth that women have more trouble working and parenting -- and also perpetuates the belief that women should take on more of the responsibilities of parenting.
I just think of myself as a parent who has a career, and who loves her job. My husband and I both work very long days, and most evenings after our kids go to bed. We split all of our parenting and household responsibilities evenly, and I encourage all parents to do this with their partners and spouses. There's not a lot of extra time for either of us, but I don't desire "down time." I chose to have a career and children because I find them both fulfilling.
As for the 25 year old dudes (or women), I think everyone who's further along in their careers knows that there are great advantages to having both experience and contacts. I may have had more free time when I was 25, but now I'm way more efficient with my work because I know what I'm doing and make fewer mistakes.
What was a “Game Changing” moment in your life?
Deciding, during college, that I wasn't going to follow the path to Wall Street I thought I would take -- that instead, I would study cooking and see where it led. And then I planned my own "immersion course" -- I got introductions to restaurant and bakery owners in 4 European countries, mapped out a plan and proposal -- and was awarded a grant to go. Making that happen, after following a fairly typical college path, was empowering. It confirmed my can-do scrappiness.
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