The Oyster Sommelier has entered the chat.
The story of a new oyster education program, and all the other stories I wrote last week.
Happy Monday my friends!
You know, I’ve been writing about food for a long time, and while The Strong Buzz — the blog I started back in 2003 when dinosaurs roamed the earth — is obviously near and dear to me, I also write for, you know, mainstream media companies.
Lately, I’ve been covering breaking news and more for Eater NY and reporting on a variety of innovative food programs and entrepreneurs for Fast Company.
Last week, for Eater NY, I broke the news that chef Sam Rogers taking the helm at Michelin-starred Clover Hill on October 11; he replaces chef Charlie Mitchell who went over to Saga to take over the kitchen from his mentor, chef Jamal James Kent who died tragically this summer.
I also reported on the Dockworkers’ strike and its impact on the restaurant and wine industry for Eater NY; glad to hear that strike seems to be done and dusted and the ports are back open.
Finally, I wrote about a new Oyster Sommelier certification program that’s already changing the way we eat (and appreciate) oysters for Fast Company. This story was so much fun to report and write – it’s all about the program, started by the newly formed Oyster Master Guild, a for-profit oyster-education company dedicated to creating better oyster experiences through education and by cultivating a community of oyster stewards.
The professional certification program, which OMG launched last summer, is meant to fill a gap in the restaurant industry. “This is the first time this has been done,” says Julie Qiu, an international oyster expert and educator, and author of the oyster-focused website, In a Half Shell, who founded OMG with Patrick McMurray, a restaurateur, inventor, and culinary educator, who holds three Guinness Book Records for oyster shucking (for one, he shucked 1,114 oysters in one hour). “In the business of oysters, knowledge is power. Having this training unlocks meaningful earning potential as an employee, entrepreneur, or foodservice leader.”
If you’re into oysters, an oyster farmer, or an oyster educator, check it out!
Looking ahead, I’ve also got a few more really interesting pieces in a series related to how we book tables at restaurants. If you have a story related to restaurants, chefs, food entrepreneurship, food policy, CPGs, what have you, I’d love to hear your pitches. Just reply to this email!
Thanks for taking the time to read some of my other writing and have a great Monday!
xx
Andrea