Which Restaurant Segment best describes my company
Fine Dining, Hotel Fine Dining, Upscale Casual
Discovering new food, Discovering new wines, Consulting, Making Friends, Networking, Finding a Job, Career Advancement
Believe nothing that you hear and only half of what you see. Also, I'll try anything once, and most things, twice.
9 years experience in the Atlanta wine and spirits scene, mostly retail. Am happy with my "day job", but think 2008 might be the year to consider taking my career in a new direction on the side, corporate purchasing or training, perhaps a wine consultant/buyer for a restaurant or country club, or even a unique position with a distributor/supplier, focusing on education. After all, I've been consulting clients on thier food and wine pairings for 8 years, just from a retail perspective! Either you know what to recommend with duck confit or you don't, either you know the perfect serving temperature for a Quarts des Chaumes or you don't...
Began my career in Atlanta as a chef for Harris Teeter back in 1999, moved to Rec'g Manager/Wine Asst. after the company decided real "chefs" weren't necessary and I didn't want to be merely a high-paid sandwich maker; was recruited to run an upscale beer and wine dept. for Publix, did that for a year before leaving for London to study at the Wine And Spirit Education Trust. Since 2001, I've worked for the "captains of industry" in the Atlanta wine retail business, conducted wine classes/seminars around town (mostly for Cook's Warehouse), was the wine reviews writer/editor for the now defunct Wine Report, former member of Les Dames D'Escoffier.
Years in the Industry
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I am a distributor for MonaVie, and I am also in Atlanta area……
I would like for you to check out my group on FohBoh, MonaVie-the powerful berry.
If you have some time left, I would like to get a day and go meet with you, so you can try this product, and give me your opinion……
Let me know if we can do that some time soon……
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