Manager Food

Brent A. Wasser

** ******* ***** ************, ** 01267 413-***-**** *****.******@********.***

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EDUCATION

M.A., Food Studies, New York University (2009)

Focused research on the social and economic benefits of agritourism in marginal rural areas

B.A., Comparative Literature and German Studies, Swarthmore College (2000)

Analyzed the manifestation of modernism in the literature and film of 1920s Berlin and New York City

A.O.S., Culinary Arts, The Culinary Institute of America (2005)

Externship at Restaurant Georges Blanc, Vonnas, France (Michelin

PROFESSIONAL EXPERIENCE

Manager, Sustainable Food & Agriculture Program, Williams College (October 2011 present)

Direct academic programming on campus highlighting issues of food sustainability

Collaborate with Dining Services to improve the sustainability of campus food

Mentor students intent on studying food or working in a food-related field

Establish partnerships with regional agricultural producers

Enrich campus discussions on food and agriculture

Instructor in Liberal Arts, The Culinary Institute of America (September 2009 October 2011)

Design and teach courses integrating the study of food cultures and food systems, specifically the

freshman course Introduction to Gastronomy and the Food, Wine, and (Agri)Culture program

Collaborate with faculty, administration, and facilities staff to produce the annual sustainability conference

Teach with a focus on experiential education through field research

Lead student groups on agricultural tours in northern California, the Pacific Northwest, and France

Participate in departmental curriculum planning for the bachelor s degree program

Taste Educator

Stony Brook University and Tasting World, New York City (Fall 2008 and Spring 2009)

Crush Wine & Spirits, New York City (February 2008 September 2009)

Planned and taught a Wine and Spirit Education Trust Foundations course for Stony Brook University

Led instructional wine tasting seminars at Tasting World wine center

Maintained personal customer relationships and drove sales in excess of $400,000 at Crush Wine & Spirits

Head Cheese Maker and Creamery Manager, Sprout Creek Farm (August 2004 April 2007)

Planned and oversaw the creamery budget ($200,000) for this non-profit organization

Hired and trained creamery staff

Worked closely with the education department to offer cheese making classes to children and adults

Collaborated with area farms and organizations, such as Slow Food, to produce public events

Developed and managed the production of award-winning farmstead cows and goats milk cheeses

SCHOLARSHIPS AND AWARDS

Fulbright Scholar in Anthropology, University of Innsbruck, Austria, 2000 2001

This award funded research on Alpine foodways, including eight weeks of summer fieldwork on a high-

elevation Tyrolean farm practicing mixed horticulture, animal husbandry, and dairy processing.

Kopf Student Achievement Scholarship Award (2005)

Funded six weeks of intensive field study of viticulture and enology in California, France, and Italy

PUBLICATIONS

Cheese in Garde Manger, Third Edition (to be published in 2012 by Wiley)

Currently writing a book on cheese science, culture, and history (Wiley)

Brent A. Wasser

54 Stetson Court Williamstown, MA 01267 413-***-**** *****.******@********.***

W

AGRICULTURAL AND FOOD PRODUCTION EXPERIENCE

Maya Mountain Research Farm (permaculture) Toledo District, Belize January 2011

Deckhand Intern, Cape Cleare salmon trolling boat Sitka, Alaska July 2010

Cellar Intern, Cakebread Cellars Rutherford, California June December 2007

Pastry Intern, Pastisserie Mahieu Brussles, Belgium September 2002 January 2003

Goat Farm and Creamery Intern, Chevrerie d Ozo Belgian Ardennes April September 2002

Apprentice Chocolatier, Chocolaterie Galler Li ge, Belgium February May 2002

SPECIALIZED QUALIFICATIONS AND SKILLS

Diploma in Wines and Spirits, from The Wine and Spirit Education Trust (DWS)

Certified Wine Educator, from The Society of Wine Educators (CWE)

Diplom-Biersommelier, from the Doemens Institute, Munich

Fluent in French and German, with strong working knowledge of Spanish and Italian

ORGANIZATIONAL LEADERSHIP POSITIONS

The New York State Farmstead and Artisan Cheese Makers Guild: Member of the Board 2005 2006

Slow Food USA: Hudson Valley convivium steering committee member 2005 2007

The CIA Sustainability Conference: Committee Secretary and Event Organizer, 2011

Member, Association for the Study of Food and Society

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