Amanda Hesser is Changing The Online Food Community

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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