Favorite Product:  Assorted PARMIGIANO-REGGIANO, D.O.P., 24 MO

Parmigiano-Reggiano D.O.P. 24- month aged. I must have a 1-2 pound hunk in my fridge at all times. We cut full wheels in house every week, so I know that my piece will be from a freshly cracked wheel. I save all my rinds to add back into soups, and while of course I use it for grating, I often have a nibble all by itself.

I grew up in Orangevale, California, one of those places named after what previously was grown there. My early food memories revolve around: my mother’s lemon meringue pie, my father’s love of a good tomato from the garden, and my sister’s undying passion for keeping me away from her Cheetos. I’d say food was always far more than sustenance; something much more closely tied with enjoyment. It was not always fancy, but it was often a mix of nutrition blended with hedonism. And it was always about the people involved.

This is likely why my work usually comes home with me, and not in a bad way. I like reading about it, trying out new recipes, traveling for it; my husband buys import cheese at Provvista, and we grow some of our own food, as well.

Despite being a Sales Representative (not commonly a universal favorite for some people, almost in line with public opinion regarding lawyers, at times) I think in my defense I can say without a doubt that what I enjoy about Provvista is the drive to sell genuinely quality food. If that sounds fluffy or overly idealistic, I really don’t mind.

I like thinking about how the everyday hustle and bustle to get this good food out across Portland does its part to become all the birthdays, anniversaries, quick bites, engagements, and special nights’ out. I know not everybody gets to sell a spectrum of things they would hanker for themselves.

An extension of this has everything to do with who surrounds me. I know this is meant to be about myself, but as Provvista transitions into 2012, I’ve had much on my mind. Everything I’ve had a chance to encounter here these past five years has been enhanced by my supremely smart, funny, and sometimes weird co-workers. I feel like they all deserve a never-ending stream of thanks. Nothing in foodservice is really just about one sole person anyway.

Little-Known Facts About Me:

I’ve never broken a bone in my body.

I’m pretty good at karaoke, and not ironically.