As a graduate of NYU's Food Studies program, one of the questions I hear the most is, "What jobs can you get after you graduate?" (The top question is probably, "So, is that like cooking school?" Answer: "No.") Food & Wine intern and NYU senior Kaitlyn Goalen seemed to have the same question, until she discovered the food career guide Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers by Irena Chalmers. After speaking to Chalmers, the main advice she came away with was to "find a niche," hers including chewing-gum taster and professional egg peeler. Considering my success (with a dash of pure luck) of getting a job at Serious Eats right after I graduated in the summer of 2007, I'd agree with her advice. I'll have to direct future NYU Food Studies graduates to Chalmers' book.