What: A fundraiser to pay tuition and living expenses in Italy for one year while attending the University of Gastronomic Sciences

Goal: $40,000

When: by February 21st, 2010 for March start

My story:
I entered culinary school not really knowing what Good food was. While earning my Bachelor’s Degree in Culinary Arts, I came to realize that there was a distinction between the food I had known and the food I could have. I gained an appreciation for the value of things like carrots with tops and eggs with yolks the color of the sun. These products weren’t arriving to me via semi and sometimes still had dirt on them because the grower had just picked it. Realizing this changed many aspects of my life and I began ascension towards a philosophy for better living.
I researched farm to table restaurants and was able to land my first industry job at Quiessence Restaurant where I was introduced to a concept called Slow Food. Having been exposed to this movement, the world-wide non-profit organization (Slow Food International), I obsessively began to research what I could do to be a part of it.
Since I have graduated, I have purposefully dedicated my time to maintaining this way of life. I have written for Edible Phoenix and Arizona Vines and Wines Magazine. Through these outlets I have had the opportunity to work closely with local producers. It has been a great pleasure to help bring the local food community together through the opening of the Phoenix Public Market Urban Grocery and Wine Bar. Additionally, I have had the privilege of serving on the board for Slow Food Phoenix.
Having been accepted to this Master’s Program is a tremendous honor. I am very fortunate to have 1 of the 50 spots made available to the approximately 1000 applicants worldwide. Having this opportunity allows me to study in northern Italy, the birthplace of Slow Food, and learn directly from its founder Carlo Petrini. With this degree and information learned, I hope to be able to return to Phoenix to impart my knowledge of food security and biodiversity and promote those farms and ranches who actively live by these standards.
Receiving my degree in Food Culture under the guidance of Slow Food will submerse me in understanding the artisan and craftsmanship that is key to our earth’s future in sustainability and profitability. This is why I hope you will support me in my unique opportunity to receive my Master’s Degree at The University of Gastronomic Sciences.
Slow Food’s philosophies, that food should taste Good, that it should be produced in a Clean way not harming the environment, animals, or our health, and that workers should receive Fair compensation for their work, are my own philosophies. I truly believe that I am a co-producer, not just a consumer. I play an equal part in our producers’ futures by actively supporting them when I vote with my fork.
It has taken me a year to get here, 6 months of which have been spent applying, and I sincerely appreciate all of you who have believed that I could reach this goal. The financial support for my journey is truly humbling and I would like to take this opportunity to thank you.