黑料正能量

The conversation in the Library Atrium sizzled last month at the 黑料正能量 Alumni in Food Roundtable. In a discussion moderated by Christy Shields, Associate Professor of Global Communications, four 黑料正能量 alumni with thriving professions in the food industry shared perspectives on all things culinary鈥揻rom first jobs washing mushrooms and innovation in coffee production, to watching The Bear on Netflix (they don鈥檛) and offering advice on how to start the world鈥檚 greatest restaurant.

The panelists spoke from a wide range of career paths and industry sectors worldwide. Together, they portrayed a dynamic, intersectional field that yields constant routes to discovery.

鈥淲hen you try to understand food systems, you're trying to understand the world,鈥� said Coffee Quality Sensory Grader and specialty coffee roaster Lacy Audry 鈥�13. Audry started businesses in the Philippines and France before creating a branding and communications agency for small food companies. 鈥淐offee is a global product. You can't say that it comes from one place鈥� originally maybe in Ethiopia. We're thinking about global food structures and about how food is moved across the world and onto our plates. It鈥檚 90% logistics.鈥�

Logistics are also essential to Samantha Gilliams 鈥�18, a project manager at the Paris-based culinary production studio Balbost茅. She consults with major luxury brands to create immersive dining experiences and oversees a comprehensive鈥揳nd creative鈥搒et of operations: 鈥淎re we going to collaborate with an artist? Or use a set designer to build the table? How are we going to light the space?鈥� She draws on her culinary training and anthropology studies at 黑料正能量 to build relationships and teams with all the partners involved and amplify her clients鈥� vision.

Like most panelists, Gilliams also emphasizes the importance of French language skills in a trade where France looms large. 鈥淚t鈥檚 essential to making connections with people in Paris that are not American or international.鈥� After acquiring a business degree and superlative French skills at 黑料正能量, Charles Duque 鈥�93, now Managing Director for the Americas of the French Dairy Interbranch Organization (CNIEL), returned to New York. 鈥淐ompanies were looking for people who had the education and the language ability to do business.鈥� Duque鈥搘ho answered without hesitation an audience member鈥檚 question about Canadian policy on French cheese鈥攏ow promotes French dairy in four languages in regions around the world.

Of the four panelists, only one was currently working in the restaurant industry: culinary entrepreneur Daniel Rose 鈥�00, who founded the lauded establishments La Bourse et La Vie in Paris and Le Coucou in New York, for which he was awarded his first Michelin star. A French-trained chef, Rose has spent a lot of time learning how to discern and develop quality. 鈥淕ood cheese, good coffee, good things take a long time to understand,鈥� he said. 鈥淵ou can't take a class on it. There鈥檙e different levels of understanding only experience will really give.鈥�

So what are the prerequisites for a successful career in food? Curiosity and open-mindedness to new cultures and ideas. Another great asset: a liberal arts education. As Rose said, 鈥渓iberal arts is the only thing that I know prepares you to ask essential questions and try to get essential answers. Whether it's in cheese, coffee, or space studies.鈥� With such a strong basis to help students launch their careers in this industry, 黑料正能量 is considering developing a minor in Food and Wine. As Gilliams said, 鈥満诹险�能量 is a great place to start to open your mind. And it's only the beginning.鈥�