I don’t think I really envisioned transitioning this seriously into the hospitality industry following my graduation from university. Originally my plan was to work as a geologist for a decade or so, make my money and then start my own little cafe somewhere.
Things took a different turn due to economy issues and partly my lack of desire to leave Vancouver. I spent nearly three years behind the bar at Elysian Coffee, intimately learning the details of high quality coffee while stepping up the hospitality aspect of service. One year ago I left Elysian Coffee to pursue an opportunity with my favorite restaurant group in Vancouver, the Campagnolo Group. My position for the past year has been a unique one, the “bar-manger”. As we are such a small restaurant, and due to the arrangement of the kitchen and bar, the bartender is responsible for all of the beverage service, but also most of the antipasti coming out of the kitchen. My love of food and drink allowed me to strive towards excelling at the position, but I still had a lot of work to do in terms of becoming a front of house professional. I’ve put a good year in and I feel much more confident with my abilities in the restaurant.
I’m hoping to chronicle some of my adventures in the industry in Vancouver. My current focus is developing a cohesive and intelligent bar program, primarily on the wine side. Personally I am working hard on developing myself as a wine professional with the intention of certification with the Court of Master Sommeliers at some point. As my background is very much a technical one (my thesis was on experimental deformation of carbonate rocks and the permeability of those deformations, check: http://bit.ly/13nxESv), I’m hoping to try and make sense of certain technical aspects of wine, especially those pertaining to terroir. I’m looking forward to writing again. It’s been awhile.