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Women in Wine : The Journey to Success
By: Kate Mazzarella-Minshall
Historically and traditionally men have ruled, controlled and dominated the corporate world while women were denied opportunities for leadership and advancement. But times have changed. These days women are making great strides in many of the so-called “male-dominated” professions, especially in all areas of the wine industry from sommeliers, wine masters and wine makers to wine directors and wine specialists. Gone are the stereotypical male sommeliers and wine professionals. The faces of the wine industry have changed and they are most definitely female.
Becoming a Master Sommelier is the highest honor anyone can achieve in the wine industry. According to the elite and prestigious Court of Master Sommeliers, “the Master Sommelier diploma is the highest distinction a professional can attain in fine wine and beverage service. Testing is focused on Tasting, Theory, Practical and Dining Room Application, and also encompasses spirits, beers, cigars as well as global wine knowledge. The Master of Wine program is designed to measure knowledge in a more academic form than the Master Sommelier and is popular among wine merchants, writers, winemakers, and other members of the trade. It is not focused on beverage department management and service, nor does the curriculum include spirits, beer and cigars. The Court class is much more hands on and practical; the MW program is more theory. There are 96 professionals who hold the title of Master Sommelier in North America and the American Chapter. Of those 81 are men and 15 are women. There are 167 professioanls worldwide who have earned the title Master Sommelier since the first Master Sommelier Diploma Exam. This Court of Master Sommeliers was established to encourage improved standards of beverage knowledge and service in hotels and restaurants. Education was then, and remains today, the Court's charter”.
In their own words, these phenomenal female wine professionals speak about breaking through the wine glass ceiling and their amazing journeys to success. They share their philosophies, aspirations and experiences and offer advice for women who want to join them in this amazing industry.
Alpana Singh, Master Sommelier
Director of Wine and Spirits
Lettuce Entertain You Enterprises, Inc.
www.leye.com
In 2003, Alpana passed the final exam to become the youngest person ever to achieve the rank of Master Sommelier. Her journey to success is one of a select group. Alpana says she was born with a “personality and a palate” and she took her “great passion in life and turned it into a career”.
“I did not feel any backlash when I entered into the wine industry because I was a woman. I was always treated with respect. But at first the customers did seem a little...
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We are the creative force of our life, and through our own decisions rather than our conditions, if we carefully learn to do certain things, we can accomplish those goals.
- Stephen Covey
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Our goal for writing these articles is to give you, the operator, a better understanding of the current FDA Food Code.
Facts about the 2005 FDA Food Code - Chapter 4 - Design & Construction of Equipment - Cleanability
Question: I have the opportunity to buy some very old, well used chopping blocks/boards to use in my deli, is this acceptable?
Answer: The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. Also, the requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
Learn More in our Food Safety Section
For further information, contact your local, regional or state regulatory agency.
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
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Most of the beef markets are moving lower as buyers limit purchases for immediate needs. Additional beef market declines are anticipated during the next few days. However, beef packers could curtail beef production soon due to waning margins which may cause many of the beef markets to stabilize some next week. Cyclical charts indicate that various beef markets could move modestly higher later this month. Beef imports are reported to be improving which is bearish for the trimming markets. Prices per pound FOB from USDA.
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Dairy |
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The CME spot butter market has fallen 20% during the last 2 weeks. However, the spot butter market is still $.044 above the international butter market. Because a notable portion of US butter is exported, the belief is that some modest butter market declines may be impending unless the US dollar weakens. The CME spot cheese markets have turned lower. Still, cheese demand is reported to be solid for the upcoming holiday season which may delay any further market decreases. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Pilgrim?s Pride, the nation?s largest chicken producer accounting for roughly 24% of total output, is filing for chapter 11 bankruptcy. Business will continue as the company attempts to reorganize but it is likely that pending restructuring will include some plant closures and thus smaller chicken production capacity down the road. The chicken wing and breast markets are firming due to output cutbacks. The chicken production slowdown should intensify this winter which is anticipated to pressure chicken breast and wing prices notably upward. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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As mentioned in previous reports, Chile, a major salmon exporter to the US, has experienced significant disease problems with its farmed salmon operations. The Chilean government recently introduced a bailout package for the salmon companies but the road to recovery could be long. The salmon markets may remain inflated through the winter. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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The November hog- feed price ratio matched its lowest level since July suggesting that hog farmer margins remain historically poor. Hog farmer profitability has been challenged for well over a year due mostly to inflated feed prices. Consequently, pork output is expected to be slowed compared to the prior year levels in the coming months. Pork production this winter is forecasted by the USDA to be 1.9% less than 2008. The ham market typically peaks soon. Last year the ham market declined 27% during the next 4 weeks. Prices per pound FOB from USDA.
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Produce |
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Iceberg lettuce shipments declined 25% last week due to challenging weather and the harvest area transition. Weather in the Yuma/Imperial Valley region is forecasted to be favorable for crops during the next week or so which could bring a boost to lettuce production. Modestly lower lettuce prices may be forthcoming. The avocado markets remains relatively depressed. History suggests that even lower avocado prices could occur during the mid winter. The tomato markets are mostly moving downward but stocks could become limited later this month. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Corn demand outlooks continue to be softened due to struggling ethanol producer margins and a solid supply of feed grade wheat. Volatile grain prices could persist. Prices per pound (oils) or bushel (grains) FOB from USDA.
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Canned and Frozen Food |
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Tomato Products, Canned - The 2008 US tomato for canning harvest is estimated at 12.25 million tons, just 2.8% less than last year but the 3rd largest this decade. The canned tomato markets remain firm with fairly strong demand. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Raw product potato prices remain historically inflated due to the notable downturn in output this year. Thus, steady to higher French fry markets are anticipated during the next several months. Prices FOB per case from Supply and Market Report.
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Manager dating one of the servers
Community member LindaB writes...
Our GM has begun to date one of the servers (not the first time). I told him not a good idea but to keep it the best kept secret in the world. He didn't. We have about 45 employees. Many servers are now complaining. Servers nominated one server to discuss everyone's concerns with asst. manager who referred her to me. She told me that the servers see favortism and everyone is uncomfrotable. Now there is talk about possibly giving the girlfriend a promotion.
Yesterday, I put my...
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Beer Question
Community member Here2Nirvana writes...
Hey guys, we just got approved for our Beer & Wine permit. I had a quick question. Are we allowed to buy our beer at our local Sam's Club because it is a wholesaler? We are in NC. We're a very small place and won't be needing huge quantities delivered to us, etc. ...
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All You Can Eat Chicken
Community member StoramAbruwin writes...
Im trying to drum up some more Saturday night business. Before I bought my restaurant they had an all you can eat Broasted Chicken on Saturdays. When we took it over we took it off my father in law thought it wasn't worth it. Now that winters here and the economy is not looking any better at least not for another month.
My question is what is the best way to do the reorder pieces? I start out with half a chicken. So would giving them any piece of chicken we choose wrong? I wrote...
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Sometimes you feel like a nut, sometimes you drupe
I am a member of the nut family. I am native to Southeast Asia and the Melanesian Islands in the Pacific Ocean. I am the year-round king of tropical and subtropical regions. I have a thick, hard, skin whose color ranges from green to brown depending on my level of maturity. At any stage my tough brown fibers tousled around shell give me a constant 5:00 shadow. In Sanskrit I am referred to as kapla vriksha, which means, "tree which gives all that is necessary for living". They were correct, as even today I am TOTALLY useful. Carpenters use the wood of my palm while my strong fibrous leaves are used to make rope, baskets and fabric. Crack me open to reveal my crisp white meat and a belly full of liquid. My meat is a rich tasting popular accompaniment to shell fish dishes, cookies, pies, cakes, custards, and candy. My liquid, when not drunk directly from my shell, is used in sauces, curries, puddings, and other desserts. I am also famous for my "milk" which is created by pouring boiling water over my grated meat, leaving it to cool and then straining. As you read this I probably surround you if not actually on you directly through the use of your soap or fragrance. I contain a considerable amount of saturated fat, a moderate amount of fiber, and scarce amounts of protein, calcium, sodium, phosphorus, potassium, magnesium, iron and copper. Finally though mostly thought of as a nut, I am actually a drupe, meaning a fruit with a hard stone. Well sometimes you feel like a nut, sometimes you drupe!
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
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