I recently visited the amazing Caromont Farm, and saw not one but four baby goats (or kids, to be precise) who had just been born the night before. I owe this pleasure to owner Gail Hobbs-Page, who gave me a fantastic tour of her intimate goat farm. She kindly introduced me to her precious, angelic kids and does.
Now, you may ask, what was I, a career coach, doing in a remote goat farm in the middle of Virginia's Shenandoah Valley? First of all, I love goats. I'll brazenly admit that fact. Second of all, I needed to follow up a hunch I had upon reading about Gail: that this was a person I needed to meet! I am always on the lookout for a unique individual who creates her own career, as opposed to choosing one, cafeteria style, from want ads and occupational handbooks.
My hunch was correct, Gail certainly fit the bill. She embodies what I call The Trail Blazer: one who successfully blends her skills, varied passions, core beliefs and ideal environment into one distinct, and often uncommon, career path. (For more on trailblazing, please see my previous
post.)
My trip proved extremely fruitful. I got a wonderful glimpse into a career path filled with personal integrity and joy. Ms. Hobbs enthusiastically shared with me the intricacies of artisanal cheese making, the importance of ethical animal husbandry, and the merits of eating locally and supporting healthy food systems. She articulately explained her business and life philosophies all the while affectionately stroking and cuddling with her ever-grateful goats. (Who were happily munching on my purse, I might add.)
Talking to someone like Gail, a woman enthralled by what she does, even (and especially) during the hard times, gives me goose bumps. Farming and cheese making is a career she
needs to do, not just
wants to do. I applaud loudly when someone takes the oftentimes scary plunge to live well and genuinely, thereby soaking in the rewards that an honest day's work has to offer, even if it means giving up a lucrative career.
Before founding Caromont Farm, Ms. Hobbs-Page was the head chef of three top restaurants in North Carolina and New York City. Interestingly, the University of North Carolina graduate never studied formally at a culinary school; rather, she learned the "old fashioned way" as she puts it, by apprenticing. She quickly realized after beginning her work in professional kitchens that she had found her calling. She possessed a special, innate gift of culinary prowess.
However, after many years, the restaurant lifestyle was becoming something she was ready to leave behind. The weekends, holidays, and general craziness in schedule was starting to drain her. (I told her that I could definitely relate to lifestyle fatigue, a common casualty of being in the acting business for
any length of time.) Nevertheless, immersing herself in the restaurant business became an important stepping stone in her lifelong food journey. As a chef, she learned how the culinary world operated. This knowledge would later become a critical component for transitioning to the other side of the table. As a farmer she would have to meet the needs of the most discerning epicurean clients, fellow chefs.
She spoke with me about this transition from Head Chef to going out on her own as a farmer:
"[I found myself] at that proverbial 'crossroads', where you want to do something so badly, you know in your heart you can do it, but the overwhelming fear in your brain takes over and you are so afraid of the failure that you make bad decisions or even worse rationalize yourself into doing nothing. It's the ultimate form of self-sabotage, I think. It had paralyzed me for so long.
When I decided that I was going to start making decisions NOT based on fear, but based on this new idea of success (not based on making money, but making a good product from animals that love and nurture me) is when Caromont took off. For me, that distinction was pivotal. I was no longer coming from a decision based on fear, quite the opposite. I was living THIS life based on my core values, not just swimming downstream serving feed lot beef and vegetables from China."
Not only does Ms. Hobbs-Page live in accordance with her personal values, she presently draws from her rich treasure trove of talents:
Cooking, farming, teaching, and cheese-making. She has a strong preference for
working with her hands, which she can accomplish in her cheese-making. She cares for the animals most of the day (another hands-on task), along with doing marketing and thinking down the road for her business. She finds it crucial to be able to "
see ahead" to determine what will be needed next. These last activities are, of course, very conceptual, very visionary tasks, which many successful entrepreneurs are capable of doing on a daily basis.
Gail also
teaches cooking classes, which she particularly enjoys. She says that people have commented to her that she teaches all the time, especially each time she talks about food. That seems to be a natural proclivity for her:
sharing what she knows with others who want to learn. Sounds like a head chef function as well, no?
She shared with me the concept of
relationship-building when it comes to the food business. Her propensity for building bridges with other members of the food community as well as the surrounding Central Virginia community-at-large has garnered her many successful partnerships. Her hand-crafted artisanal chevre is served at world-renowned restaurants in Virginia such as the Inn at Little Washington. She also provides her cheeses to many other fine establishments like The Clifton Inn and Fosters of Keswick Hall. Gail has built, from the ground up, long-lasting relationships with other like-minded, gifted chefs; relationships grown from mutual respect and trust.
Ms. Hobbs-Page gave me a sample of her delicious cheese and what a treat! I have never tasted anything so fresh and wonderfully flavorful. I can tell that it came not only from happy and well-loved goats, but from an artisan who cares deeply about what she creates. So the next time someone says to you, "I love to cook, but I don't want to be a chef," inform them that they don't have to be! There are many delectable ways to create one's own culinary path.
If you want to know more about the life of a goat farmer and the ups, downs, and nitty gritty ruggedness of farming life, check out Gails website, www.caromontfarm.com. You may become a goat fan too.