Guest Post: Mediterranean Magic at Bodega Alta Alella Mirgín (DO Alella)

Braving the heat surrounded by glorious nature

Braving the heat surrounded by glorious nature

Today we have a guest post from Caroline Abbott who is visiting Bodega Alta Alella Mirgin in the Catalonia’s Alella DO. Caroline wrote this piece following a 29-day trip around Spain during which she visited 17 wineries and traversed over 4,000 km (2,500miles) along Spain’s eastern coast. We thought it made for an excellent “travel daydream” in these difficult-to-travel times.

The Mediterranean’s blue-green waves glitter in the background, the sun shines brightly, threatened by impending charcoal clouds. The vineyards’ leaves and branches sway in the saline sea breeze, the vines are heavy with grape clusters ready to be picked at the harvest that has already begun.

I am at Bodega Alta Alella Mirgín, the closet winery to Barcelona situated on the Costa del Maresme, 20km from the city center. Nestled in the Parque Natural Serralada de Marina, the property actually stands in two towns, Alella and Tiana, and prides itself on its organic farming ethos and family-owned origins. Founded by the previous Technical Director of Sparkling for Martini & Rossi Josep María Pujol-Busquets Guilléns and his wife Cristina, it is now mostly now run by his daughters Mireia and Georgina, a biologist and nutritionist who dedicate themselves to the family trade with dedication and precision.

Gorgeous concrete eggs

Gorgeous concrete eggs

The visit is graciously given by Valérie Veilleux, the Brand Ambassador who is a whiz at all things marketing, communication, wine tourism, distributor management, languages (she speak 4 languages and oversees the translations for everything) – you name it! We had met at the Salón de Vinos Radicales in Madrid back in February (before all of our lives changed due to the wretched virus) and I was instantly hooked, spending more time at her table and taking copious notes than at any other. I promised to visit, and a mere six months later, here I was, with those same notes in hand, ready to link the impressive wines tasted to their origins.

A small, vivacious woman with a big grin, warm heart, and razor-sharp mind, she meets me at the entrance in a huge, dusty Cadillac and proceeds to drive me all around the vineyards, explaining every feature with extreme detail and gusto. I barely have to ask any questions, as an astonishing wealth of information pours forth regarding anything and everything related to the property and wines. Set in an amphitheatre-shaped area between 50 and 320 meters above sea level, their main varietals include Pansa Blanca, better known as the Cava star Xarel-lo, Pansa Rosada, a clone of Xarel-lo with little tannin and beautiful dusty-pink grapes, Chardonnay, Macabeo (Viura), Syrah, and Mataró (Catalán for Monastrell).

Heaven in a bottle

Heaven in a bottle

The soil is called sauló, a very fertile granitic sandy subsoil formed by a geological substrate of granites that, in certain environmental and hydrological conditions, decompose very easily, forming the soil characteristic of this area. Its high acidity, low limestone content, and good natural drainage create the perfect combination for the minerality and salinity expressed in the wines. I had never experienced vineyards such as these, with so much natural vegetation that varies significantly from parcel to parcel (aromatic herbs, edible flowers, bamboo, pine trees, and the rieras – sandy flooding zones at the lowest elevation with an almost tropical climate.

After the in-depth explanation of the terroir, she leads me to the winery, bustling with staff cleaning and shutting down after a long, hot day of harvesting and pressing. She leads me into a unique cellar with barrels and bottles for aging right across from a rock wall of the same granite on which we had just walked. I am pretty sure that was the most “natural” cellar I have ever seen! She explained what the fun contraptions in the winery were, such as milk machines for cryo-maceration, tiny tanks for micro-macerations, and several concrete eggs they have recently discovered as perfect for Pansa Rosada, as the concrete provides just the perfect amount of tannins and the natural bâtonnage brings out the complexity and mouthfeel so pleasing on the palate. They even had an artist manufacture some special amphorae made with a percentage of their sauló soil for that added “terroir factor”.

The aging cellar

The aging cellar

Our last stop before stopping in the shop to pick up some bottles to take with us was in the Cava Vella, the cellar with the prized last few bottles of previous vintages and the incredible Mirgin Exeo and Opus Cavas, aged entirely with a cork and with the rémuage and dégorgement scrupulously completed dry and by hand (without the usual freezing of the necks to remove the yeast). What a treat to see all of this in person!

A quick stop by the wine tourism center with a sleek kitchen and underground events space concluded the visit. We chose a Mirgin Opus Cava de Paraje Calificado and 2019 Tallarol, their no-sulfites-added rendition of Pansa Blanca, for drinks and tapas at the local vermutería with Gonzalo Garnacho, the Export Manager. She generously suggested I stock up on a few faves to take with me later, including the brand-new 2019 Asarvos amber wine experiment that was just calling my name and 2019 Cau d’En Genis, a top-seller with which I was not familiar.

Day transitioned into evening as we enjoyed one another’s company well past dark, forging friendships and relationships that are the beating heart of the wine world. Part of the reason I am visiting these wineries is to show these incredibly hard workers my love and appreciation, and to share their dedication and commitment to the ever-more-difficult world of wine in the midst of climate change and the global pandemic. They are superstars, and I am honored to have been offered a glimpse into their passionate endeavors.

Moltes gràcies per a tots vosaltres – salut!

About the author: Caroline Abbott, CSW, CSS, WSET 3 was born to American parents in Madrid and grew up there.  As a teenager, she knew that the world of artisanal alcoholic beverages was her vocation. Before graduating with a BS in Entrepreneurship and Managements in 2011, she delved headfirst into the worlds of hospitality, brand ambassadorship, trade shows, and sales.  These eventually led to a Market Manager position for a New England beverage brokerage firm.The final catalyst for deciding wine was her future was selling a global portfolio while studying for the CSW exam in 2015. After an organic winemaking stint in Hungary and globetrotting for 8 months, she landed in Melbourne, Australia.  Working there with the top Spanish-wine importer inspired her to take the leap back to her native country.  During another 5 months of travel, she launched her bilingual translations business, Vinotations.  The long Covid quarantine was the impetus for her longtime dream to come true: traveling solo to visit 17 Spanish wineries in 29 days!  This blog post was born from that odyssey. Currently, she loves being back home in Madrid, after 11 years away.  In addition, she is Marketplace Success Manager in Spain for Vivino, the world’s most-downloaded wine app. 

  • This post was originally published on Caroline’s blog, Vinotations.
  • Photo credits:  Valérie Veilleux, Director of Communications at Alta Alella

 

Welcome to the World, Terre Alfieri DOCG!

Photo of the town of Magliano Alfieri by Alessandro Vecchi, via Wikimedia Commons

Photo of the town of Magliano Alfieri by Alessandro Vecchi, via Wikimedia Commons

Piedmont’s Terre Alfieri wine region has just been promoted from a denominazione di origine controllata (DOC) to a denominazione di origine controllata e garantita (DOCG) wine producing region!

With this latest promotion, Italy is now home to 76 DOCGs. Terre Alfieri is the 18th such region located in Piedmont—solidifying Piedmont’s “first place” status among Italy’s 20 regions in terms of number of DOCGs (Veneto is second, having a total of 14).

The Terre Alfieri DOCG—located just to the east (and slightly north) of the Roero DOCG—includes seven communes located in the province of Asti (Antignano, Celle Enomondo, Cisterna, Revigliasco, San Damiano, San Martino Alfieri, and Tigliole) and four in the province of Cuneo (Castellinaldo, Govone, Magliano Alfieri, and Priocca).

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Terrie Alfieri DOCG produces two styles of wine: red wines based on Nebbiolo and white wines based on Arneis. These are the same two styles of wine that were previously made when the region was a DOC, and the same two that its neighbor—the Roero DOCG—produces. A few rules and regulations have been updated with the recent promotion to DOCG status, which now reflects the following standards:

  • Terre Alfieri Arneis: minimum 85% Arneis, minimum 12% abv
  • Terre Alfieri Arneis Superiore: minimum 85% Arneis, minimum 12.5% abv, minimum 6 months aging
  • Terre Alfieri Nebbiolo: minimum 85% Nebbiolo, minimum 13% abv, minimum 4 months aging
  • Terre Alfieri Nebbiolo Superiore: minimum 85% Nebbiolo, minimum 13.5% abv, minimum 1 year of aging (including 6 months in wood)
  • Terre Alfieri Nebbiolo Riserva: minimum 85% Nebbiolo, minimum 13.5% abv, minimum 2 years of aging (including one year in wood)

The region—named for the noble Alfieri family that ruled these lands many generations ago—was first awarded DOC status in 2009.

Welcome to the world, Terre Alfieri DOCG!

Note: As with all such updates, this change will need to wind its way through EU approval; however, as the Italian government has granted their approval, the changes can be implemented in the meantime. Most likely, the Terre Alfieri DOCG will apply as of the release of the wines of the 2020 vintage. If the EU fails to approve the amendment, the regulation will be rescinded (although this seems unlikely to happen).

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Nyons: and then there were 22 (Geographic Designations of the Côtes du Rhône-Villages AOC)

Photo of the Pont de Nyons by M. Minderhoud, via Wikimedia Commons

Photo of the Pont de Nyons by M. Minderhoud, via Wikimedia Commons

Congratulations are in order for the commune of Nyons! Nyons has very recently been promoted from the large pool of 90+ communes that produce wine under the Côtes du Rhône-Villages AOC; and is now a designated geographical designation (dénomination géographique complémentaire) of the appellation. This means that we will soon be able to see red wines labeled under the Côtes du Rhône-Villages-Nyons AOC.

Nyons is a commune (population around 8,000) located in the Drôme department of southeastern France. The commune—situated squarely within the eastern side of the Rhône Valley vineyard area—can be found about 5 miles (8 km) east/northeast of the Vinsobres AOC. The town straddles the Aigues (Eygues) River—a tributary of the Rhône that flows from its source in the Baronnies Mountains for about 80 miles/112 km before it joins the Rhône at the town of Caderousse.

The town is notable for the medieval Pont de Nyons (Nyons Bridge) built between 1361 and 1407 CE (and still in use)! The bridge boasts a single span of 40.53 meters/133 feet, which was an impressive feat of engineering at the time.

In addition to its powerful red wines (cultivated in the region since Roman times), Nyons is famous for its olive orchards, processed olives, and olive oil. Two distinctive products of the region—olives noires de Nyons (black olives of Nyons) and huile d’olive de Nyons (olive oil of Nyons)—have protected geographical indication (PGI) status in the EU.

For serious students of wine: Nyons is the 22nd locality allowed to append its name to the AOC Côtes du Rhône-Villages (you can find the complete updated list by clicking on the new Côtes du Rhône-Villages cahier des charges, linked below). The Côtes du Rhône-Villages AOC is mainly known for its red wines (based around Grenache, Mourvèdre, and Syrah), but produces some white blends and rosé as well. However, the geographic designation of Nyons is approved for the production of red wines only.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World, Ruster Ausbruch DAC!

Map of the Ruster Ausbruch DAC via the Austrian Wine Marketing Board

Map of the Ruster Ausbruch DAC via the Austrian Wine Marketing Board

The historic, botrytis-affected sweet white wines produced in and around the Austrian city of Rust now have their own PDO (protected designation of origin). Welcome to the world, Ruster Ausbruch DAC! (DAC = Districtus Austriae Controllatus, which translates roughly to controlled Austrian district for the production of wine.) This makes for a total of 16 DAC regions in Austria, with the Ruster Ausbruch DAC being the first (and only) such designation exclusively for sweet wines.

Ruster Ausbruch DAC may be produced using any of the white grapes approved for use in the region. It may be produced as a single-variety wine or as a blend. The most commonly used grapes include Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris), Chardonnay (Morillon), Muskateller (Muscat), and Furmint.

The regulations for Ruster Ausbruch DAC include the following:

  • Must be produced exclusively from grapes harvested in the Free City of Rust
  • Must be entirely produced and bottled within the designated region
  • May be produced using any combination of the Qualitätswein grape varieties permitted in the region (white grapes only); approved grapes include Pinot Blanc (Weissburgunder), Muscat (Muskateller), Pinot Gris (Grauburgunder), Furmint, Chardonnay, Neuburger, and Welschriesling
  • Must comply with basic requirements for Trockenbeerenauslese grapes and wine
  • Mandatory harvesting by hand; selectively-picked botrytis-affected berries
  • Minimum must weight at harvest: 30° KMW
  • Minimum residual sugar: 45 g/l
Photo of the town of Rust by Herbert Lehmann, via the Austrian Wine Marketing Board

Photo of the town of Rust by Herbert Lehmann, via the Austrian Wine Marketing Board

Welcome to the world, Ruster Ausbruch DAC!

Note: As with all such updates, this change will need to wind its way through EU approval; however, as the Austrian government has granted their approval, the changes can be implemented in the meantime. Most likely, the Ruster Ausbruch DAC will apply as of the release of the wines of the 2020 vintage. If the EU fails to approve the amendment, the regulation will be rescinded (although this seems unlikely to happen).

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Meet the Board: Adam Acquistapace, CWE

Adam Acquistapace

Adam Acquistapace, CWE

Today we’re delighted to introduce you to our final new board member, Adam Acquistapace, CWE.

Adam grew up working in his family’s grocery store, Acquistapace’s, in Covington, Louisiana. After attending Louisiana State University and Tulane, he took over running the store’s wine department. That was his first position working in wine and he told us when he began, he “had no idea what he was doing.” “I had a lot of great advice in the very beginning from my dad. He told me to learn everything about wine and spirits. He gave me the opportunity and resources. He said ‘go to every tasting, every event, every winery’” Adam explained to us.

Adam first found out about the SWE through a Louisiana-based wholesaler and he quickly jumped into studying for the CSW. “I studied every day for three months. I read the study guide multiple times. I was amazed at how little I knew,” he told us. Wine education and development was a key turning point for Adam and the market. “Wine and spirits education changed everything. It changed the trajectory of our whole company. The preparation for the CSW was an incredible catalyst for the expansion of our wine and spirits department.”

His typical work day is spent managing operations across three locations. Adam oversees special customer events and tastings. He loves working with customers and engaging with them about new products. When he’s not working, Adam loves spending time with his family, their dog Petrie, and their cats Louie-Darren and Dottie.

Welcome to the board, Adam!

Post authored by Ben Coffelt, CSW, CSS

Welcome to the World, Candy Mountain AVA!

Photo of the Candy Mountain Vineyard by Kevin Pogue (provided by the Washington State Wine Commission)

Photo of the Candy Mountain Vineyard by Kevin Pogue (provided by the Washington State Wine Commission)

On September 24, 2020, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States approved the Candy Mountain AVA. When this new AVA comes into force—on October 26, 2020—the total number of AVAs in the United States will be 251, of which 16 will be in Washington State.

Candy Mountain, located to the southeast of the Red Mountain AVA, is now the smallest AVA in Washington State (an honor previously held by Red Mountain). The new AVA lies entirely within the existing Yakima Valley AVA; however, the boundaries of the Yakima Valley AVA had to be expanded by 72 acres in order to make this possible. (This expansion was part of the approval process of the new AVA, and part of the “Final Rule” as published by the TTB.)

Map of the Candy Mountain AVA via Google Earth (provided by Heather Bradshaw of the Washington State Wine Commission)

Map of the Candy Mountain AVA via Google Earth and  Heather Bradshaw (provided by the Washington State Wine Commission)

The Candy Mountain AVA covers a total of 815 acres, with just over 110 acres currently planted to vines. There are two commercial vineyards—Candy Mountain Vineyard and Kitzke Cellars—in the area; Kitzke Cellars is a bonded winery specializing in Bordeaux-style blends. Plans for another bonded winery as well as an additional 200 acres of vines are in the works.

Candy Mountain is part of a chain of four small mountains in the area which includes Red Mountain, Badger Mountain, and Little Badger Mountain (all are part of the larger Yakima Fold Belt). The vineyards of the Candy Mountain AVA are on the mountain’s southwest-facing slope, on an incline that ranges from 2° to 20°. The soils are mainly thin, well-drained loess (wind-blown) silt atop basalt bedrock. The vines are planted at elevations ranging from 640 to 1,360 feet above sea level.  This is a warm, windy area; and rainfall is meager—sometimes as little as 6 to 8 inches per year.

The leading grapes of the appellation include Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese, and Syrah.

Welcome to the world, Candy Mountain AVA!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Guest Post: A Trip to the Santa Ynez Valley

Koehler Winery

Koehler Winery

Today we have a guest post from SWE member Jan Crocker, CSW. Jan, a current resident of southern California,  earned her Certified Specialist of Wine (CSW) certification in 2016 and is currently studying for the Certified Specialist of Spirts (CSS).  Wish her luck!

For more than a decade, the Santa Ynez Valley meant Pinot Noir and “Sideways” to wine and movie fans alike. With many of the film’s scenes shot inside The Hitching Post II steakhouse in nearby Buellton, restaurant-goers bemoaned the near-impossibility of getting a seat inside the eatery, let alone at its newly famous bar. Of course, customers lucky enough to secure a table ordered the wine that made the restaurant famous: Hitching Post “Highline” Pinot Noir.

During the 16 years after the release of “Sideways,” however, the valley has evolved into far more than a haven for bright, zesty Pinot Noirs and lively Chardonnays. It is now home to 120 wineries that produce 31 different varieties, with lesser-known grapes Lagrein, Cinsault, and Grenache Blanc thriving in the AVA’s vineyards alongside the more famous mainstays. Often thought to share the balmy temperatures of nearby Santa Barbara, its summer afternoons are surprisingly toasty, with the mercury often touching 90 degrees Fahrenheit – and its nights dropping to the low 50s, even at the end of July.

Brander Syrah Rose'

Brander Syrah Rose’

The Santa Ynez Mountains provide a rain shadow for the region, sealing in daytime sunshine and warmth that benefit Rhône varieties Syrah, Grenache Noir, Mourvèdre, Cinsault, and Viognier. Additionally, brisk late-afternoon winds and the sandy, largely infertile soils of the region’s lower elevations favor these classic grape varieties.

Two years ago, my husband and I were lucky enough to spend five lovely, warm summer days in Santa Ynez. We managed to visit seven wineries and three tasting rooms—Stolpman Vineyards, Dragonette Cellars, and Flying Goat Cellars. These three wineries are required to have their on-premise tasting facilities separate from their wine-production sites for a good reason—their vineyards are located well in the region’s inland reaches, near Happy Canyon and Ballard, where narrow, winding roads are the norm.

Jan and David Crocker at Brander Winery

Jan and David Crocker at Brander Winery

Although we found our way to wineries on the outskirts of the Foxen Trail—Brander Vineyard & Winery as well as Sunstone Winery come to mind—we gravitated toward the Rhône-esque wineries nearest Los Olivos, the tiny town roughly six miles from Buellton. Surprises and learning awaited us; my Pinot Noir-loving husband and yours truly, a fan of old-world Syrah to the core, both found selections we loved. Flying Goat’s Rio Vista Vineyards’ Pinot Noir spoke to his enjoyment of Dijon-driven Pinot Noirs, while I went weak in the knees over Melville Vineyards’ “Donna’s” Syrah, intensely soulful and brooding. Both of us discovered Koehler Winery—a site we has never heard about before—but have since been eager to suggest to wine fans.

Absolutely, we’ll return to the Valley over the next year or so, delighted to revisit our favorite wineries—and excited to explore new ones as they open.

 

Meet the Board: Madison Kreamer CSS, CSW, CWE

Madison Kreamer CSS, CSW, CWE

Madison Kreamer CSS, CSW, CWE

Welcome back to our series where we highlight our newest members of SWE’s Board of Directors. Today, we’re happy to introduce you to Madison Kreamer. Madison is currently the Senior Wine & Spirits Education Manager for Trinchero Family Estates and lives in Napa Valley, CA. Originally from Leawood, Kansas, Madison has worked in a wide variety of positions in the wine and hospitality industries.

“My first job was at a frozen custard shop in Kansas. I was an expert at making concretes (those from the Midwest know what I’m talking about),” she told us. “I always thought I would work in restaurants or events before I found my way into the wine industry.” Along the way from her start at the custard shop, she graduated from Auburn University with a degree in Hospitality Management and spent time working for an events company in New York City and restaurants in Florida.

Madison was first introduced to the SWE when she was hired at Trinchero over three years ago. “Since my first day with Trinchero, I dove headfirst into wine and spirits education. I have had the opportunity to earn the CSW, CSS, and CWE. The SWE has been a tremendous organization for me to build my wine and spirits knowledge,” she says. When asked to give a piece of advice to those just starting in the industry Madison told us: “One thing that I learned very quickly in this industry is that there you will never know everything within the world of wine. While you can come close, there is always a new regulation, growing region or style of wine that has just passed. While it may seem daunting, this is a reason why I think the world of wine is so intriguing and exciting.”

When Madison isn’t at Trinchero Family Estates hosting trade professionals from around the world and teaching about wine and spirits, she enjoys cooking, gardening, and baking bread. We’re absolutely thrilled to have her join the SWE in a leadership role. Welcome to the board, Madison!

Post authored by Ben Coffelt, CSS, CSW

Meet the Board: George Blanckensee

George Blackensee, CSW

George Blanckensee, CSW

Our Meet the Board series is our way to introduce the newest members of SWE’s Board of Directors to our members. Today, we’re delighted to highlight George Blanckensee. George is currently the Estate Director of Chateau Montelena, a position he has held for three years, and he has been with the winery for over eleven years.

While he has spent a long time working in Napa Valley, George is originally from San Francisco and spent twenty years in Southern California. He went to University of California, Irvine, where he majored in Political Science. While in college, he worked at a hotel and had his first experience working with wine: “My first job in the industry was working in room service at a four-star hotel. I learned about the wines the hotel had, by selling them to guests over the phone when they placed their orders.”

One of George’s favorite aspects of the wine and spirits industry is the hospitality side. He loves hosting guests and visitors at the winery which is also one of his key responsibilities. “Hosting people is always fun. Sometimes, you can’t be sure if they’re learning or fully enjoying their experience at the winery. But then they go away and post something on social media or send an actual note to me on how amazing their time was. That’s very rewarding,” George told us.

George first heard about the SWE while working at Chateau Montelena. They’ve held an Industry Membership, which George has used to enroll many team members in the Certified Specialist of Wine (CSW) program. He understands the importance or education and professional development. “It brought me to where I am,” he said, “I immersed myself in all the wine education related opportunities, from trade tastings, attending events and seminars. I was a sponge taking in as much as I could.” For those just beginning in the wine and spirits industry, his advice is to jump into the deep end. “Go out and learn as much as you can! When you think you know everything, start over because you don’t. There’s always something new to learn.”

When not working, George enjoys traveling, cooking, and sports. We’re delighted to have him join the SWE Board of Directors. Welcome to the Board, George!

Post authored by Ben Coffelt, CSS, CSW

Meet the Board: Lisa Kozloff, CSS

Lisa Kozloff, CSS

Lisa Kozloff, CSS

Lisa Kozloff, CSS, is a newly elected member of the Board of Directors of the Society of Wine Educators (SWE) and has also been elected to the position of Secretary. Her introduction to SWE came while a candidate for the Hospitality/Beverage Specialist Certificate (HBSC) which she earned in 2012. She’s seen the benefit of wine and spirits education in building a career and opportunities in the industry.

Lisa began her career in hospitality in college, working as a server and then bartender. She earned a degree in journalism from UNC Chapel Hill, but she chose to continue working in restaurants. “Years later and I have still never worked with my degree which makes my mother very unhappy. She brings it up every Thanksgiving,” she told us.

Lisa currently serves as the Director of Beverage for Firebirds Wood Fired Grill, a national chain of 51 upscale casual restaurants. She has been with Firebirds since they opened their first restaurant in 2000; she began her career with the company as the Bar Manager and later moved up to become the General Manager at their second location. In a typical day, Lisa maintains working relationships with beverage and alcohol vendors, oversees on the beverage menus for the chain, helps design and test new menu items, and sample new products such as wine, spirits, beer, and other beverages.

When asked what she loved most about working in the hospitality industry, she told us, “It’s never the ‘same old thing.’ You are constantly meeting new people. Interacting with folks all over the country. When you’re in the restaurants there is always such a hum of energy working the floor. We are hosting a party every day!” We also asked what advice she would give to someone starting out with a career in wine and spirits. “Be more empathetic, especially when people are in a tough situation. Years ago, managers and chefs could be very inflexible with their staff. The job is much more fulfilling when you treat people the way you would want to be treated.”

When she isn’t working, Lisa enjoys cooking and traveling with her husband and her 14-year-old daughter, Rory. Her hobbies include spending time with her six-year old boxer Coco and collecting tiki mugs.

Welcome to the board, Lisa!

Post authored by Ben Coffelt, CSS, CSW