Slow Food nation was a thousand times nicer than this event - I worked both as a volunteer -
At Slow Food volunteers were encouraged to taste everything before guests arrived so we could dialogue with them about the food and wine etc -
http://slowfoodnation.org/
At SF Chefs - we were instructed to not eat or drink anything - they provided crappy little sandwiches and fiji water and apples in the volunteer tent - - asked us to not interact with guests except to direct them to bathrooms etc -
+ There was NOTHING to eat or drink other than water at the seminar I attended - Something noted by speaker Chef Thomas Keller who went to a nearby seminar for a glass of wine -
The seminar I attended - View from the Top - was terrific - Tom Keller, Charles Phan and Doug Keane spoke about their experiences, intentions and inspirations - how they are economizing without reducing the dining experience. Their stories were personal and to the point.
Earlier, I wandered thru the taste tent - which was uncomfortably LOUD and HOT -and there was NOWHERE to sit and enjoy your nibbles and sips. I was tempted by offering of cold melon soup with crab garnish - omg I wanted to taste that - from Ritz-Carleton - However - drinking wine mid-day - esp when its hot - I thought was a foolish encouragement.
Interaction between staff/volunteers/guests/speakers is the heart and soul of these events - making exclusionary policies was a poor choice and attitude of this event's organizers.
Volunteers are often highly accomplished, articulate enthusiasts (fellow volunteers I have met include professors, authors, producers and performers) of whatever they choose to support with their time and energy and CARE. Smart organizers know this and respect their volunteers expertise - encouraging them to represent the event/participants knowingly - using them wisely. Such was not the case at SF Chefs. Their loss.
At Slow Food volunteers were encouraged to taste everything before guests arrived so we could dialogue with them about the food and wine etc -
http://slowfoodnation.org/
At SF Chefs - we were instructed to not eat or drink anything - they provided crappy little sandwiches and fiji water and apples in the volunteer tent - - asked us to not interact with guests except to direct them to bathrooms etc -
+ There was NOTHING to eat or drink other than water at the seminar I attended - Something noted by speaker Chef Thomas Keller who went to a nearby seminar for a glass of wine -
The seminar I attended - View from the Top - was terrific - Tom Keller, Charles Phan and Doug Keane spoke about their experiences, intentions and inspirations - how they are economizing without reducing the dining experience. Their stories were personal and to the point.
Earlier, I wandered thru the taste tent - which was uncomfortably LOUD and HOT -and there was NOWHERE to sit and enjoy your nibbles and sips. I was tempted by offering of cold melon soup with crab garnish - omg I wanted to taste that - from Ritz-Carleton - However - drinking wine mid-day - esp when its hot - I thought was a foolish encouragement.
Interaction between staff/volunteers/guests/speakers is the heart and soul of these events - making exclusionary policies was a poor choice and attitude of this event's organizers.
Volunteers are often highly accomplished, articulate enthusiasts (fellow volunteers I have met include professors, authors, producers and performers) of whatever they choose to support with their time and energy and CARE. Smart organizers know this and respect their volunteers expertise - encouraging them to represent the event/participants knowingly - using them wisely. Such was not the case at SF Chefs. Their loss.
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