It’s incredibly restorative, and I have a great husband who supports me. We live in near one of the best stretches of beach in the country. The staffing issues of the last couple of years have made some of that challenging, but we are getting by.įor me, once I get home and settle into the evening, I find I can work on my laptop with Netflix on in the background. I also want my team to have a couple days off in a row if possible, which is important. We’re closed on Sundays, and I made that decision to always be closed Sundays. How do you balance your work and personal life?Ī. We’re in service, whether to our customers, each other, our producers everything we do is about being in service.
I have to check myself inside and outside the shop, and try to get my team to think that way. What is the best advice you ever received and why?Ī. I give them tools, so that they’re comfortable in their jobs, and it helps keep the spark going that makes them want to come to work. I also find people who are smarter than me who can fill in the gaps because I can’t do it all. I heard once that if you’re looking for your life’s passion, ask yourself what do you lose time over? Make that your work. It doesn’t have to be related to hospitality our industry is filled with some incredibly talented people, so I like to think I gently allow my team to explore what they are passionate about. I like to find out about a person’s interests. I’ve brought all of that knowledge with me to the cheese business. I’ve always been behind the scenes as an administrator/puppet master, making things run on time, reading the room and making sure people have what they need to be successful. I still get pulled back to consult on book projects with my former boss, Professor Robert Putnam, to help with the rollout. I think that engagement in the community has to come from small businesses like mine.Ī. I realized I was part of a community, and that also was a part of who I am. I designed everything myself, as it responded to that part of me. I’d go to cheese counters on business travel in the UK and America.Įventually, we moved back to Sarasota in 2011, and I opened my little cheese shop. For two years, I traveled around eating cheese, and read everything I could on cheese. So I turned it into my third act, and planned on moving back to Sarasota to open Artisan Cheese Co. Independent of each other, my husband and I were buying copious amounts of cheese. I love all things food and while in the Northeast, frequently found myself in front of a cheese counter when I was happy, sad or glad. But I wanted to come back to Florida and do something that speaks to all my interests. In 2008, the recession was hitting, and we realized it wouldn’t be great in Sarasota, so I got pulled back to Cambridge and my former research program, where I worked for an additional four years. I left Harvard in 2002, and with my husband moved to Sarasota. It’s there were I picked up my passion for connection. I did graduate work on the history of Art and Architecute, and accidentally found myself in a 27-year career at Harvard working on a research project on community engagement in America. Fast forward, I moved to Santa Fe, NM, where I worked in the art business, and then after some time I moved back to the East Coast to the Boston area. I think everyone should work in hospitality.
#Artisan cheese shop sarasota how to
I went to school for graphic design, which had nothing to do with food, but I worked in restaurants in college back in the 80s, and I learned how to engage with people. I’m originally from England and Scotland, and I have lived all over, including in the UK and Asia, before I ended up in America. How has your career evolved over the years?Ī.
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