I am a cheese expert with a knack for specialty retail operations and business management.
My career began with a simple passion for cheese. My cheese-tasting and cheesemaking hobby eventually bubbled up into a full-blown life of specialty food. I've opened and managed a variety cheese-focused retail and restaurant concepts in New York City, handled NYC-area sales for two New England-based cheesemakers and I'm currently spreading the curd word however I can through media writing endeavors, classes, events, management operations and sales consulting.
At any given time I can be found trying whatever's new and exciting at my local cheese shop and convincing others to do the same.
Management & Operations Consulting
I have a strong track record of success in designing, implementing and maintaining profitable and healthy retail management and operational systems.
Running an independent specialty food business can be a struggle…but it doesn’t have to be! I’m available to consult on all aspects of running your specialty food business. Specific areas of focus include:
Human Resources Support
Retail Staff Management
Operations Systems Design
Buying Workflow and Staff Time Management
Put a stamp on it!
I have two professional certifications (and each one comes with a lapel pin – 😉).
American Cheese Society Certified Cheese Professional® ("CCP" – not the accounting type...)
Wine & Spirit Education Trust Level 2 Wine Education Award, International Wine Center
I've served as a judge for the following food competitions and awards organizations:
Good Food Awards: 2018
The Big E: 2018
Cheesemonger Invitational, East Coast: 2014, 2017, 2018
Sofi Awards: 2016
Sales & Business Development
I'm based in New York City and I have relationships at all points in the Northeast specialty food supply chain.
I have handled New York-area sales for Arethusa Farm and Grafton Village Cheese, and I currently consult on marketing and business development strategies on a project-by-project basis.