Discovering new food, Discovering new wines, Consulting, Networking
"The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart." ~ Samuel Chamberlain
I grew up in Santa Clara Valley (what is now know as Silicon Valley), and my career has come full circle from Computer Science (Stanford & Lockheed), then 20 years in product development, sourcing and design in trichannel commerce (wholesale, brick & mortar retail, B2C mail order catalog & eCommerce start-ups) , traveling the world , spending millions on dollars of someone else's money, staying in 5 star hotels, dining at the best restaurants and drinking the best wines, and now I am immersed in the world of Ithe Internet - writing about my passion - food, wine and learning of the cultures and Cusines of the World.
I am an accomplished photographer now using a Nikon DSL D80 with various lenses, as well as a Sony HD video-cam. Shot 8 GB of HD stills on our recent trip to Cambodia and Thailand, as well as 60 GB videos, including interviews of some awesome chefs in venues ranging from street markets to Raffles.
I have been the Thai Food Editor on BellaOnline for 3 years, plus numerous other writing assignments. In addition, I have been heavily involved with annual Carmel TomatoFest for 10+ years, working closely with Gary Ibsen, the event's organizer and the person responsible for initially bringing the event to life and helping it grow into one of the premier food and wine events worldwide. I have also attended every International Food show in San Francsico since the events' inception nearly 30 years ago (exhibitor, buyer, & now media).
Years in the Industry
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hi Mary-anne, thanks for connecting and saying 'hi'. Looks like you're in my 'old' neck of the woods. I live a little further north now. Are you blogging now? I didn't see a website link. I would love to see some of your pics, writings, etc, if available.
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.