My first job in food was:
Line Cook, Cafe Mira in St. Louis
What brought me to San Francisco:
Alice Waters asked me to be her assistant.
My one-year goal:
Continue to be able to continue to plan the Good Food Awards and grow the Good Food Foundation, even if I have to do so remotely from Italy if Donald Trump becomes president?
My five-year dream:
Help lead a thriving organization that can provide the same support and be as deeply impactful for American food crafters and retailers as the James Beard Foundation has been for chefs.
My mentor, and the most important lesson I learned from him or her:
Alice Waters - too many lessons to list! Patrick Holden of the Sustainable Food Trust - you can be playful while saving the world. Wouldn't call him my mentor, but taught me a lesson I'll never forget: Paolo DiCroce, Carlo Petrini's right hand man, "Ha il potere chi fa" which roughly translates to "Power lies in the hands of the doers."
The person I'd most like to collaborate with, and the project:
I always love collaborating with Alice Waters. I'd like to collaborate with Rene Redzepi, super nice guy and creative and great listener. Would like to do a project in Japan at some point.
What I can teach other people in this group:
Not sure, but happy to listen and offer my thoughts to anyone interested. Especially in how to create a mission driven business that sustains itself financially, which is so hard in the food world.
My favorite thing to cook:
Lately, have been loving making a pink bircher muesli (crushed raspberries) with maple whipped cream
A Gibson if in the mood for savory, Gimlet for sweet and tangy, and a negroni is always good.
How I relax:
Music, kitchen, no one else around.
I am proof that creative people do come from the Midwest?