I was one of the very rare and lucky people that pretty much knew what I wanted to do in high school, and managed to get fairly close to it. I was obsessed with the show Gilmore Girls growing up and basically wanted to be some combination of Lorelai and Rory. I wanted to go to an Ivy League college and then open my own inn. While at Brooklyn Technical High School, I was working for an artisanal food shop that had a butcher counter, cheese department, fresh bread, and a coffee area. I ran the coffee area and cash register. After a few months they gave me the key to open the store. I became responsible for ordering the baked goods and the coffee; I just fell into it. When looking at colleges, I applied to schools that had solid undergraduate business programs. I was very logical – I wanted a safety net if I changed my mind and I knew that with a business degree I could pretty much go anywhere. But after visiting Cornell, and the Hotel School, I fell in love and knew that’s where I needed to go. Granted, I originally was still on the Lorelai Gilmore track. However, after spending a summer both interning at the Carlyle Hotel and working at The Redhead (a restaurant by Madison Park) – I realized I loved the food & beverage track more than hotels; mostly because you could get to know everyone personally in a restaurant, but in a hotel, that isn’t usually the case due to the size and separations between departments.

Leaving New York and D.C. for Nashville was part of me trying to find a work-life balance. I also think it is important to establish work-life balance boundaries with your employer. When I was hired at Rolf & Daughters, I made a point to express the fact that I will work non-stop, 7 days a week – but when I need to travel or go to an important event, I need to have it off. These trips, even the ones that are work-related, force me to separate from work and just turn off my phone and be in radio silence for just a few days; although, I am always available through email and certainly spend a few moments checking my inbox every morning.

I learn best with hands-on experiences. I have also found the best way to keep myself educated is through travel and so I make sure to visit a wine region at least once a year. I also surround myself with other people to learn from. I have a core group of “wine friends” in Nashville who work in restaurants and at wine distributors. We get together at least once a month, bringing many different bottles and teaching each other.