- Work/Life Balance
- Culture & Values
- Career Opportunities
- Comp & Benefits
- Senior Management
I worked at Pinch Food Design as a contractor (Less than a year)RecommendsPositive OutlookRecommendsPositive Outlook
After graduating college on the west coast, I moved to New York City without knowing a single person. I knew I wanted to start a career in the event/catering/design industry, but without any contacts I wasn't sure where to begin. After doing extensive research on “The Best Places To Work In NYC” and “The Most Creative NYC Companies” I was introduced to Pinch Food Design. Articles in The New York Times, The Huffington Post, and The New York Post sang the praises of this innovative and unique food design company - and I knew I had to be a part of it. Soon after (and still to my amazement!), I interviewed and landed a position at Pinch. From the moment I walked in the door, I knew I had found something special. From Day One, I could tell that this was more than just a place people came to punch in their time sheets – it is a place people came to do what they loved. I had never been – and certainly never worked – in a place that is literally buzzing with energy and creativity and imagination. How many people can say that about their office?
Pinch is a family. They work hard and play hard together and they take care of their own. Often, this family-dynamic in the workplace can make it hard for a new employee to feel included, but this wasn’t the case at Pinch. Everyone was very welcoming when I joined the team. This is an extremely fast-paced industry and yet, everyone still took the time to learn my name, ask me how I was doing, and offer to show me the ropes. Little things like this go such a long way and really made me feel like I was more than just an employee.
I learned something new every single day at Pinch. My supervisor always made time to talk to me about my work, to answer my (endless!) questions, and to have open and honest conversations with me about my progress and areas for growth. She wasn’t afraid to throw big projects my way and frequently gave me assignments that came with considerable responsibility. I never thought my time was being wasted. I always felt that I had a purpose at Pinch, and despite being the newest employee, I still felt that I was contributing something important.
One of the most valuable things I learned at Pinch was the true definition of “going above and beyond”. It didn’t matter if there were 5 requests for catering proposals on her desk or 50, my supervisor and her team put incredible thought, care, time, and effort into tailoring every single proposal that came their way. Pinch refuses to settle for ‘good enough’ and will always go the extra mile to create something truly extraordinary. As someone new to the industry, this was such an important lesson for me to learn early on. Pinch reinforced the importance of really listening to your client, of a strong work ethic, and showed me the countless benefits of taking those five extra minutes to make sure the job was not only done right, but that the job was done well.
Whether you are a job-seeker or a potential client, I couldn’t possibly recommend Pinch Food Design more highly. They are a dedicated, hardworking, and incredibly innovative team, and I guarantee you won’t find anything like them anywhere else – no matter how hard you look.
If you’re looking for a low-key day job, be warned: This is an extremely fast-paced work environment, and Pinch isn’t afraid to throw a lot on your plate right away. They are the best at what they do, so naturally their standards are high. But come on. Is that really such a bad thing? ;)
Advice to Management
Continue to take chances by bringing on interns and freelancers! When I interviewed at Pinch, I had little experience to back me up but what I did have was a ton of passion. I wanted to be there more than anything, and I believe they saw this excitement in me and decided to give me a chance. Giving me that chance truly changed my life. I will always be thankful to Pinch for the experiences and opportunities I have had because of this job, and for giving me my start in New York City.
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