Name: Georgina Miall
Age: 28
Job title: Brand and Content Manager
Company & location: Capsicana in Hitchin, Hertfordshire
Education: Loughborough University studying Publishing and English
Why did you decide to go for a career in food? My career started in beauty marketing, but I always found myself thinking more about cooking than beauty products. As a die-hard foodie I should have realised sooner that a career with food was the perfect fit, but the pandemic gave me that final push to change my career path.
In 2021 I trained at Leith’s School of Food and wine and began working on photoshoots for big food brands and cookbooks. I loved the creativity, being surrounded by other foodies and seeing food I worked on displayed online or in print. In April 2022 I joined the team at Capsicana as brand and content manager and I haven’t looked back!
Explain your job to us in a sentence (or two): I bring the vibrant Latin Capsicana brand to life through tasty food content.
What does a typical day look like for you? Days are really varied in a start-up, but every morning starts with a coffee and catching up on emails. You’ll usually find me either updating our socials, drafting new blog posts or shooting fresh content. There’s always something exciting going on, like planning upcoming shoots with our photographers or writing recipes for new products.
“The pandemic gave me that final push to change my career path”
Tell us how you went about applying for your job: I was contacted for the role at Capsicana by a recruiter who liked my food background. There were two stages, and both felt refreshingly informal (a big tick in the box for me). I had a video interview with our marketing manager and founder, then met the team in Casa Capsicana to give a quick presentation and have a final interview. I can’t remember the trickiest question exactly, but I remember putting a lot of thought into my presentation.
What’s the best part about working for a food company? Being surrounded by such knowledgeable foodies. Our founder Ben is so passionate about Latin cuisine, he definitely knows his jalapeño from his habanero and it’s great to learn from him.
And what’s the biggest misconception people have about working in food & drink? Not so much a misconception, but before I worked in food I had no idea how much work goes into bringing a young food brand onto the shelves for customers. It’s a huge journey.
What advice would you give to other young people looking to get into the food & drink industry? To absolutely do it. If you’re thinking of getting into the creative side of food in particular, I’d recommend chef training. It gives you a great foundation to work off.
What’s your ultimate career dream? My long-term goal is to be a creative director and still heavily involved in food content. I would love to grow with Capsicana and perhaps head up a team of food creatives – let’s see what happens next!
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