Consulting, Discovering New Food, Discovering New Wines, Locavore, Making Friends, Networking, New Locations
Dream. Create. Eat.
After working my way through a college journalism program, as a bartender and bar manager, I moved to Washington, D.C. to work as a political reporter.
But.... it just didn't quite fit.
It was after coming home to Silicon Valley that I discovered my love & passion lie for the food & beverage industry will never leave me.
Currently I'm translating my passion for food, my passion for social media, my quest for the perfect cocktail and my love of the written word into an amazing career at a food-based Silicon Valley startup.
Years in the Industry
10 years and counting...
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Welcome and thanks for recently joining FohBoh! This is an awesome place to share your experience as well as gain valuable knowledge from others in the industry. There are some real characters lurking in here and a few geniuses as well (I’m somewhere in between). I look forward to your posts and bringing your unique strengths to the table. Have fun and just ask if you need anything.
The launching of the e-Dining Service has created a lucrative and sustainable opportunity in the hospitality industry for qualified sales professionals, entrepreneurs and home-based business seekers around the world.
This is an ideal, turn-key opportunity which requires NO investment except for your time and effort.
As part of our strategy to develop and effectively manage a global network of hundreds of thousands of restaurants, we are looking for qualified persons to become Network Coordinators (NC) in each city/country.
For more details, please go to http://www.e-diningservice.com/network_coordinator.php
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.