Why I am taking this class?

Over the last few years, I have been exploring my passion for cooking by hosting dinners for friends, learning about foreign cuisines through cookbooks and, most recently, working with professional chefs. Prior to starting at the GSB, I spent three years working at Blue Apron, the meal kit delivery company, where I worked as a part of the Culinary team and provided analytical support the team of chefs and recipe writers during the recipe development process. I loved learning about ingredients, flavors and cooking techniques from people who had worked in professional kitchens, and grew to appreciate the countless small decisions that can go into even the simplest dishes. I also learned that if you really want to have a special restaurant experience, go out to eat with a chef that knows someone in the kitchen!

As I continue to deepen my culinary knowledge and skillset, I want to gain better familiarity with different wine varietals and how they complement different foods and flavors, as well as some of the etiquette around consuming wine. My family doesn't drink wine at home, so it's been great to learn about wines as an adult. I absolutely love to travel and believe that there is so much to be learned about a country through its food - wine is a similar vehicle for exploration.

From a professional standpoint, I plan to work in the hospitality industry after graduation, and have no doubt that understanding the structure and dynamics of the wine industry will come in handy along the way. Finally, I took this class as a way to get to know who else on campus is interested in the finer things that life has to offer, so I'm excited to get to know everyone.