You know me, I’m a little obsessed with food. Not just eating and cooking food, but also sharing food, learning about food, and seeing how food affects people, communities, and the world.
I bought my first set of knives when I was sixteen, working on the line at a fine-dining restaurant in Southern California. Since then, I have explored numerous aspects of the food industry from organic farming in Italy, to issues of food justice in my college community, to brokering deals with natural grocery stores, like Whole Foods. While all of these experiences involved food in some capacity, I am now coming full-circle back to the first exposure that sparked my passion for feeding people – the professional restaurant kitchen.
People often ask me if I want to be a chef. The short answer? I don’t know. But with four years at Davidson College studying Environmental Studies and experiencing how food is tied to issues bigger than just flavor, I’m driven to ask larger questions about food and restaurants. Questions about environmental sustainability, economic accessibility, gender dynamics, and social and cultural norms, to name a few. Over the next year I look forward to exploring how restaurants can serve more communities than just those that can afford to eat at them, and gaining a better sense of where I see myself in this exciting, dynamic restaurant industry in the future.
Thanks for following me on this journey!
For more bits about me, including my education and experience, check out my website: sierraponthier.com