My first introduction to the Hospitality Industry was through the Culinary and Agriculture Industries. I was 15, in high school, passionately representing my FFA Chapter at a local event called Taste of the Valley. It was there, that I was able to truly visualize the connection that the three industries have together. I got to see local chefs and restauranteurs partner DIRECTLY with the producers that source their produce and meat. Something that, I wouldn't realize until some years later, was very rare. There were event professionals at this event that transformed the space into a visual story and they were able to give dimension and display these chefs and producers in a way that I had never seen. Truly connected.
That event sparked my culinary career. From that point on every job I had, even through out college, brought me to the kitchen. I went to CSU Chico to study Ag. Science Education and after that to The Arts Institute of Atlanta to study Culinary Arts Management. Working for small business, small franchises, and a Forbes Top 100 company, has given me great insight to the universal practices that can bring great success to each of these levels.
Over my almost 20 years in the Culinary Industry I've had the great pleasure to work in various niches that have allowed me to mantain my passion for agriculture and hospitality. My passion is more focused as I want to create that level of connection that sparked me as for other business owners.
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