So here’s what you all need to know about me:
I started working in food at the age of 15 at a local catering company. I moved onto college where I took some introduction culinary classes while receiving my BA in Restaurant Management. Throughout college I slang beer for a living at 2 bars in Chicago and then moved onto baking for about a year. After that year ( you try waking up at 3 AM in February in Chicago and tell me you’d keep baking), I moved over to the world of coffee, cheese, and beer. I fell in lust with coffee at first and have been blessed ever since to live in cities that strive to serve the perfect cup (Chicago, NYC, and San Francisco). After the initial lust faded, I realized that I needed something more. I quickly moved over to selling cheese and after my first taste of Herve Mons’ Tomme Crayeuse (or as my friends in BK call it, Tom Cruise) I was in love. I haven’t left the cheese world since. In fact, I have immersed myself in the world taking classes, traveling to learn more about cheese, visiting every cheese shop in the cities I have lived in, etc.
Shortly after this happened, I began to further appreciate the world of craft beer. I realized that for as complicated and wonderful cheeses can be, so can beer. I have always been a beer girl, and luckily, my palate for beer has enormously expanded since the days of drinking Bud Light at 18. I soon began to pair my cheeses with beer and realized that they really are the perfect couple.
Four short years after my introduction to this amazing and beautiful dairy product I find myself in San Francisco still selling cheese and about to begin an internship at the Cheese School of SF. In my four years I have attended the VT cheese festival, gotten a tour of the Neal’s Yard dairy Maturation Arches, worked a shift at NYD in Borough Market, smuggled in raw milk Vacherin to the states from Montreal, brewed 4 horrible beers (hey I tried), worked in one of the most awesome beer rooms in NYC, and still continue everyday to read and listen more about cheese and beer.
So, that’s it. Everything else you’ll have to read on the blog. Thanks for reading, it’s truly appreciated.