Hello… My name is Allison. I am an avid foody and complete cork dork! I enjoy dreaming up perfect pairings, interesting ingredient combinations, or magical moments to be shared over food and beverage. When I walk into a bookstore I immediately head for the food and beverage section. I don’t find it unusual to gawk over and pre order the bi weekly wine releases from the liquor store. I could spend all day at the market meeting purveyors and specialists to taste their products, just to come home with one perfect condiment, perhaps the most fantastically rank piece of cheese or vibrant and fresh fruit or vegetable. I don’t find it irresponsible to spend my months rent on an extraordinary evening in a fabulous dining room inspired by a tasting menu and a flight of wines. My condition is considered an obsession by some, but I prefer the term “connoisseur” or simply “hardcore geek”.
I have had many encounters with great chefs, restaurants, cocktails, vintages, cellars and gardens. I just cannot put my finger on the precise moment that this passion started. All I know is that once I ventured into this business, I could not stop. There is something addictive, instinctive and alluring about the food and wine industry. It takes a certain kind of person to fit the role of wine maker, sommelier or chef. I have heard them described as crazy, egotistic workaholics. Although those descriptors all have a degree of truth to them, there is something much stronger that commits these professionals to their careers. It is a visceral feeling deep down inside that comes from a spot-on dinner rush or the sweet smell of fermenting grape juice that keeps pushing them to perfect their craft.
So what do I do? I’m not sure yet. But I know I need to keep this magic in my life everyday. Food and wine are so much more than something on a plate or in a glass on a table. Food and wine have history and culture that invokes conversation and emotion. Sharing food and wine makes memories out of moments of celebrations, harvests or a simple Monday night that the neighbours pop over for dinner.
Sorry, back on track. What do I do? I am a continuous student of food and drink. I started at the age of 18 when I was legal to serve. I had no idea what I was doing when I first started working as a server in a small bistro in a small town. When I finished high school I thought it would be fun to work at a resort in Muskoka for the summer. With little experience, but some thoughtful preparation for my interview, I landed the job as hostess at a very fine restaurant. At this time I was still unaware of my lack of knowledge of the food and wine industry. I then moved to the Canadian Rockies to work at a historic hotel as a server for nearly a year. I bec
ame convinced that restaurants were for me! I moved to Toronto to attend college in the Food and Beverage Management Program. I worked as a server and bartender for two years in a downtown historic hotel. Being a country girl and a traveler, I left the city after graduation. I switched pace to the island life of British Columbia to work at a wine tasting bar. After that summer experience, I was convinced that wine was for me. So I returned to college in Niagara for the Viticulture and Winery Management Program. I have now graduated and am still discovering what it is that I should be doing. I hope by writing this blog I will be able to direct myself towards a more specific path in the food and wine industry.
I understand that my formal introduction is vague. I intend to fill in the gaps with more specific tales in my blog entries. I hope by reading my entries you either connect with my obsession/passion or are intrigued enough to keep on reading. I will be maintaining regular entries biweekly (1st of the month and mid month). I hope to increase my number of entries over the coming months.
Cheers!
I have had many encounters with great chefs, restaurants, cocktails, vintages, cellars and gardens. I just cannot put my finger on the precise moment that this passion started. All I know is that once I ventured into this business, I could not stop. There is something addictive, instinctive and alluring about the food and wine industry. It takes a certain kind of person to fit the role of wine maker, sommelier or chef. I have heard them described as crazy, egotistic workaholics. Although those descriptors all have a degree of truth to them, there is something much stronger that commits these professionals to their careers. It is a visceral feeling deep down inside that comes from a spot-on dinner rush or the sweet smell of fermenting grape juice that keeps pushing them to perfect their craft.
So what do I do? I’m not sure yet. But I know I need to keep this magic in my life everyday. Food and wine are so much more than something on a plate or in a glass on a table. Food and wine have history and culture that invokes conversation and emotion. Sharing food and wine makes memories out of moments of celebrations, harvests or a simple Monday night that the neighbours pop over for dinner.
Sorry, back on track. What do I do? I am a continuous student of food and drink. I started at the age of 18 when I was legal to serve. I had no idea what I was doing when I first started working as a server in a small bistro in a small town. When I finished high school I thought it would be fun to work at a resort in Muskoka for the summer. With little experience, but some thoughtful preparation for my interview, I landed the job as hostess at a very fine restaurant. At this time I was still unaware of my lack of knowledge of the food and wine industry. I then moved to the Canadian Rockies to work at a historic hotel as a server for nearly a year. I bec
ame convinced that restaurants were for me! I moved to Toronto to attend college in the Food and Beverage Management Program. I worked as a server and bartender for two years in a downtown historic hotel. Being a country girl and a traveler, I left the city after graduation. I switched pace to the island life of British Columbia to work at a wine tasting bar. After that summer experience, I was convinced that wine was for me. So I returned to college in Niagara for the Viticulture and Winery Management Program. I have now graduated and am still discovering what it is that I should be doing. I hope by writing this blog I will be able to direct myself towards a more specific path in the food and wine industry.I understand that my formal introduction is vague. I intend to fill in the gaps with more specific tales in my blog entries. I hope by reading my entries you either connect with my obsession/passion or are intrigued enough to keep on reading. I will be maintaining regular entries biweekly (1st of the month and mid month). I hope to increase my number of entries over the coming months.
Cheers!
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