Experience is often valued because of the lessons prior jobs have theoretically provided us with. While hearing about those lessons isn’t a replacement for actually experiencing it, we thought it would be very helpful to create a space where sharp and generous members of the community can come together to share stories and lessons learned at prior jobs for the benefit of others.

Anne LeBaron

“Never give up” Help those who need help. I grew up watching leaders I admired serve others. I always knew that was a path for me as well. I love working with and mentoring students who are embracing challenges and futures. Education is key and should be allowed to everyone who is willing to learn and grow. “Teach them to fish”. Read More>>

Amy Harmon

I spent a decade at a locally-owned natural market, Mama Jean’s, in Springfield, MO, eventually growing into the marketing director role. One of the most important lessons I learned during my time there was the importance of developing deep, meaningful relationships with customers. It wasn’t just about generating sales; the owners saw the store as a community institution. It was a resource for people, whether they were looking for information about specific dietary needs, a particular supplement or just choosing to shop there because they felt like they were part of something bigger than just a grocery store. Read More>>

Meagan Benz

Working in a kitchen as a pastry chef for someone else taught me a lot before venturing out to launch my own business, both in what to do and what NOT to do. I learned the importance of working with both of my hands at the same time instead of just one, efficiency is everything in the kitchen. I also learned that being in a dedicated relationship with the labor of costing out your food is crucial to business success. I saw the restaurant I was working for continuously lose money due to a lack of thorough work on costing the food the chef was making. I ran the numbers on pastries I was producing to make sure they were profitable, but given my percentage of product sold was comparably small to the food the chef was making, the restaurant was consistently selling product at a loss, which eventually lead to a closure. This lesson seams obvious, but a lot of people get into the business of running a restaurant/cafe/bakery/etc because they love making the food, and aren’t necessarily equipped to handle the business side of things. I have had to learn a LOT about how to make sure what we are doing is propelling us forward, and if you aren’t prepared to do a lot of math and analyze countless spreadsheets, you should find yourself a partner to help who does! Read More>>

Jaynee Golden

As a social work graduate student, part of our training involves completing a field internship—an opportunity to gain hands-on experience and put theory into practice. When I first arrived in Los Angeles in 2011, everything was new: the city, the field of social work, and even the people around me. I chose an internship site I had only briefly read about—Vista Del Mar Child & Family Services—without knowing just how much that decision would shape the next chapter of my life. Read More>>