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• Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. The first time I heard about biodynamic wine, it sounded, to me, like some odd French marketing gimmick.
Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Not an unreasonable thought, considering the fact the bottle of wine being discussed was from Chateauneuf-du-Pape, a place known for prohibiting flying saucers or, as the French call them from landing in their vineyards.
Being the strong fertility goddess she was to the Greeks, I am not certain if the symbol represents some sort of budding plantlife or not. Not that they all are, but more in the spirit of rejecting one's parents as an embarrassment in one's teenage years.
I moved to San Francisco in 1995 to scratch a culinary itch.
I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant.
Sounds very much like our modern, and fortunately blossoming, organic agricultural movement.
What set Steiner and his biodynamism apart from the organic philosophy was more than his belief in the spiritual shortcomings of a chemical approach to farming.
This, of course, is a dictum impossible to follow since agriculture is essentially a system created by man to exploit and propagate that nature which serves him best and eliminate--or at least exclude-- that which does not.