There is no straight line taking me to where I am today as a cheese educator and judge. I spent four years in the US Marine Corps in Italy, where I began understanding more about food and wines. I worked in many different industries, including recreational diving, photography and food and beverage. The structure and organisational skills I acquired as a young marine, a strong natural curiosity and a desire to have fun brought me to where I am today. Of course, the fact that I love to teach doesn't hurt either. Getting a cheese on a menu, in stores and in the mouths of consumers is paramount when you are promoting a brand. Early on, I was involved in writing recipes, working with chefs who used my products and attending consumer shows sampling my products. I always loved learning about characteristics of the cheeses, so pairing them with beverages was a natural progression. What I couldn't have foreseen was the explosion in artisan cheeses as well as craft beers, ciders and wines. People are interested in discovering these new culinary avenues and I get excited at how instrumental my education is in expanding people's horizons.
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