prefer wine sales, or marketing in food & beverage
What best describes my company
Career Advancement, Consulting, Discovering New Food, Discovering New Wines, Finding a Job, Learning, Making Friends, Networking, Organic Foods
Life is Good!
My first career was in modeling at the age of 12, I remained in the fashion industry until 1989. From college on I worked part time and full time in the restaurant & bar industry 1979 to 1992.My big break into the sales side of F&B was when I went to work for Southern Wine and Spirits; Florida. One year later I was recruited by the Boston Beer Company where I found my true niche' and grew for 13 years with Sam Adams Beer in the National Account class of trade for on premise. I was recruited to FIJI Water in 2005, which was also a great career move and loved working for the company for 3 years, and made friends with many great chefs, and their F&B team members. I was recruited away from FIJI in October of 2008. As of July I find myself looking for the next great adventure and know it will be in wine, or working closely with the chef industry.
Years in the Industry
Beverage Industry 20
Comment Wall (11 comments)
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Wonderful... looking forward to chatting more with you... if hyo have a chance, please see my blog from yesterday
"What Are Your Favorite 'Real' Restaurants?). Would love to share more of our tastes, and hope to find mutual ones...
Thanks for the kind compliments! Glad to meet you here on FohBoh - hope to meet you on Tuesday at TROIS. BTW: Please join the Atlanta Food Network Group on FohBoh: http://www.fohboh.com/group/atlantafoodnetwork
We will be sharing favorite restaurants and announcing upcoming events in Atlanta. Tell your friends to come too!
How are things going? I am glad you join this website.
Could you please ask Jim to contact me through email. I would like to order Jeroboams of Pinot Noir for my personal wine cellar. Will you two be here for the High Museum? I hope you well and Happy New Year.
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.