The food and wine industry is incredibly dynamic. Where else can you find such an invigorating assemblage of passionate people who have unfeigned eclectic backgrounds? I fell into this industry by putting myself through college. I did what a majority of college students do and took a job at a restaurant; a world famous Arizona resort known as The Phoenician.

I was able to absorb a breadth of knowledge from the chefs that performed there to the seasoned professionals who took it very seriously and made it their livelihood. I did not think much of it but intuitively knew these people were making an indelible impression on me. I emerged up to my neck in the industry. It consumed me in an almost symbiotic fashion. The more I took from the professionals that I worked closely with, the more I found I gave of myself. The giving came in forms of dedicating all of my free time to studying about food, wine regions and their producers, and sharing this knowledge with others.

I have been fortunate to have had the opportunity to work along side marquee wine professionals and culinary geniuses. Within our small convivial circle, we share what we know. We share knowledge of new seasonal ingredients, new cooking styles, and emerging wine regions and their producers. Although some of these "new trends" might become pedestrian within a year or two in cities like NYC or San Francisco, by the time they reach the rest of America will be hailed as "visionary."

In recognizing how we set the tone, I have realized how lucky we are as hospitality professionals. We set the eating, drinking and dining trends of not only our community but also America. These new trends can be a spin on something once predictable. Rather then Italian, focusing in on the cuisine of Friulli, Italy. How many restaurants sole focus of their menu is to promote the culinary nuances specific to Friulli? This trend continues as a visionary winemaker in Napa Valley produces wine from the small obscure grape known as Ribolla Gialla, indigenous to Friulli. It's called Vare and it is peerless. We set the trends of the cosmopolitan dining scenes. In doing so, we continuously set the bar and re-calibrate it with each and every chance we have and risk we take.

The relationships we maintain with those in our industry are awesome in and of itself. Not only in promoting our own knowledge and growth, but in that it is also creating a demand that may never have taken place. All of us in the food and wine industry play a part in helping to create the "authorities" in regards to where to and how to dine. These authorities come from all different walks. From the kitchen brigade, to the sommeliers of your favorite restaurants or wine shops, the diners that frequently visit trend setting restaurants, to the pedigree of someone's resume in the hospitality/food and wine industry. As we share what we know with humility, grace, excitement and passion we help supply our community the ability to appreciate and demand refined methods of consumption.