Human on the Inside with ABC’s Alice Zaslavsky
Human on the Inside. We’re big believers in the power of human skills. But don’t just take our word for it - the evidence for excellence powered by human (‘soft’) skills is everywhere! In this engaging, ever-enlightening series, we speak with industry leaders, innovators and game-changers to learn a little about their personal career journeys, and how human-led strategies, philosophies and cultures are proving a force for good in their working worlds …
Maxme: Welcome Alice, and thanks for stepping into the #SuccessIsHuman Spotlight! You’re the Host of “A Bite to Eat with Alice” on ABC TV, an award-winning cookbook author, and food educator..
In 1 sentence (ok, we’ll give you 3), what does your role entail?
Alice Zaslavsky:I am a food communicator, working to empower and inspire people to head into the kitchen and get creative, for themselves and for their families.
M: Alice, your career reflects a deep commitment to making food knowledge accessible, practical and empowering. From your early days as a classroom teacher to becoming one of Australia’s most recognised food communicators, you have built a trusted presence across television, radio and live events. As a long-time contributor to ABC News Breakfast and ABC Radio, host of A Bite to Eat with Alice, columnist for major national publications and best-selling author of titles such as In Praise of Veg and The Joy of Better Cooking, you’ve consistently translated complex food ideas into clear, confident guidance for everyday cooks. Through your writing, broadcasting and the founding of Phenomenom, you continue to champion food literacy as a vital life skill, connecting culture, community and sustainability with warmth, credibility and purpose.
How does all this work speak to your personal purpose and what drives you as an individual?
AZ: I’ve always been a teacher. That’s my professional training, and everything I do comes back to the question of whether it continues that mission, just on a bigger scale. Whether I’m on breakfast television sharing what’s in season and how to use it, or writing a cookbook, I’m essentially creating a kind of textbook through the user experience.
I want people to feel like they’re always learning something from me, but never in a didactic way. It’s more like your favourite teacher, where you leave the classroom wanting the lesson to keep going, rather than the kind you can’t wait to end.
M: Tell us a little about your personal education pathway/s - what led you to where you are now? How closely do your formal qualifications match your current career?
AZ: I studied a double degree in Creative Arts and Secondary Teaching. While it might not seem like I’m still using that degree, I actually think it’s perfectly suited to the creative ways I continue to integrate education into my work.
My majors were in areas like creative writing and film theory. At the time, I didn’t think there would be a clear career path in those fields, which is why I added the education degree. But in a twist of fate, I’ve been able to turn that combination into a highly creative teaching role.
M: If you could share one piece of career advice to your 21 year old self it would be...
AZ: Continue to say YES to new opportunities. I’ve always been a curious person, someone who jumps into things, whether that was being a guide at an exhibition in Year 8 or later running study skills seminars at university. I’d go into schools and work with Year 11 and 12 students, so I was always looking for ways to connect with people and spark something in them. That’s been a consistent part of who I am.
I’d also tell myself to keep taking photos of what I eat, because I was already doing that back then. I still look at those old, grainy photos and realise how powerful they are. When I was about 21, I’d take a digital camera with me when travelling with my parents and photograph whatever we were eating. Those food memories are still how I return to those moments in my life.
M: Maximising the potential of individuals, communities and businesses through the power of human skills is the reason Maxme exists. Can you tell us a little about the role and / or value of human skills in your workplace or industry right now?
AZ: So much of my work relies on relationships and genuine human to human connections. Whether it’s meeting producers behind new ingredients or connecting with people at every level of the food chain, that interaction is central to what I do.
I spend time with those growing the food, those learning to cook it, those selling it, and even those shaping policies to support a more sustainable food system. It gives me a uniquely multi-prismatic perspective on my world. But it also means I need to be present, be in the room. It’s not something I can outsource or step away from.
M: Self Awareness sets the critical foundation for all Maxme learning experiences. What’s your strongest trait / personal super power?
AZ: I’m a radical optimist. My default mindset is always to ask, how can I see the good in this, what’s the positive in this situation? It’s what keeps me moving and pushes me past moments of frustration or when things feel really difficult. I’ll often tell myself, what an opportunity to learn. It’s something that comes naturally to me, but it’s also a mindset I actively practise every day.
At the same time, I’m an incorrigible enthusiast. I’m genuinely enthusiastic about what I do, the people I work with, and those I meet. These days, many people meet me after seeing me on television or reading my books, so that energy isn’t a surprise. But I think it can be quite disarming. It gives people permission to be themselves, to be excited about things, to care deeply. You don’t have to be too cool or detached. I care a lot, and I’m proud of that.
M: And on the flip side, what’s one human / ‘soft’ skill you’ve had to really work on improving over the course of your career?
AZ: My natural instinct is to say ‘yes’ to things and then figure out how to fit them in, as I have a tendency to bite off more than I can chew. Because I care so much about what I do and I care so much about people, my inbox is "always open". This means I'm tempted to answer DMs, even if I'm "up at 3:00 a.m. anyway", to help people with things like recipe questions. To manage this, I have had to learn to say no and put boundaries in place.
I also rely on my husband, Nick (and my agent Karan!) to say ‘no’ for me. If I get a request and my first instinct is yes, I send it to him first and ask, "What do you think?". As a forward thinker, he considers the future by asking, "in three months' time when you do the thing that you have said yes to in this moment, will that Alice still be happy with you?"
While I've learned that even the stuff that I've said yes to and dreaded, it's almost always been a great experience because it's part of what I love to do. I also realise that you can only do so much. Now, especially as a mother, I have to recognise that role and that job is just as important as all the other jobs that I do and all the other hats that I wear.
M: If you could share one piece of career advice with recent Uni graduates or candidates keen to work for an organisation like yours, what would it be?
AZ: Never be afraid to reach out to people you admire or organisations you want to work with, because you never know what opportunities might come from it. Some of my longest-standing collaborations have started that way. One person, for example, emailed me nearly a decade ago after moving to Melbourne, simply saying they’d been a long-time fan and would love to work together.
That said, it’s important to go beyond enthusiasm and be clear about what you can contribute. Be willing to do the work and get involved. Young people bring fresh perspectives, strong digital instincts, and a different way of seeing things. They’re often not tied to “how things have always been done”, which means they can challenge ideas and offer new approaches that organisations genuinely benefit from.
M: You’ve been granted approval to add one Uni graduate to your business, but have 100 applicants, all with outstanding academic results. How do you find your perfect candidate - what are you looking for?
AZ: I look beyond academic results and focus on extracurriculars. I’m interested in people who are genuinely curious, who have tried different things and shown commitment to what they enjoy. I’m looking for self-starters who are willing to give things a go and learn on the job.
The landscape I work in is constantly evolving, particularly across food media and education, so adaptability is key. I look for people who are nimble and open to change, and you can often see that in how they choose to spend their time outside of study.
When I meet someone, I’m looking for energy and spark. I want to see that sense of curiosity and enthusiasm come through. That’s what really stands out to me.
As a former English teacher, I would also add: someone who is a reader. Especially now, some young people take shortcuts in terms of their information. I would like to see someone who's actually got the attention span and capacity to read widely and have a conversation about, what are you reading and why?
M: In the words of American philosopher, psychologist, and educational reformer John Dewey, “education is not preparation for life, education is life itself.”
What’s next on your #learning agenda?
AZ: I’m a big believer in neuroplasticity and keeping my brain active. At the moment, I’m relearning the piano, committing to 10 to 20 minutes a day. I haven’t played since I was a teenager, so it’s a steep learning curve, but when I finally get a song, it feels incredibly rewarding.
It’s a great reminder of what consistent practice can do, and how far you can go by simply setting aside time. I also enjoy it because there’s no end goal or performance attached. So much of my work is outcome-driven, so learning purely for the sake of it feels really valuable.
I’ve just finished writing my next book, which gives me some space to focus on other things. Next on my list is working through my reading pile, both fiction and non-fiction. That’s going to be my next focus when it comes to learning.
Alice Zaslavsky
Host of “A Bite to Eat with Alice” on ABC TV & Award-winning cookbook author
Alice Zaslavsky is an award-winning author, broadcaster, and taste-maker, known for bringing vibrancy and vitality to every plate through great produce and clever cooking. Alice is the author of 4 internationally bestselling cookbooks including her latest, Salad for Days. As host of hit TV show 'A Bite to Eat with Alice', she inspires home cooks of all skill levels to explore new and fresh flavours, connect through food, and cook with curiosity and creativity. You’ll find her columns in SMH/The Age Good Food, and The Guardian, and her musings on the socials as @aliceinframes.
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