September 14th, 2018

Dear Erik,

Thank you for speaking on the panel at the Good Food 100 event yesterday. I really enjoyed hearing your perspective and learning more about Tender Greens.

I continued to read about your career path and the company after the event. Your tangible efforts to democratize good food are inspiring and also relatable to me. I was between the decision to attend culinary school or pursue a master’s degree in Food Studies - I chose culinary school and then a certificate in Food Policy from the University of Gastronomic Studies. My logic was that I could teach more people about food by feeding them than by writing papers- and I also love to cook.

However, much as you described in your Awesome Office interview, I am in my late 30’s and ready for a pivot. Thus far in my career, I have had very rich experiences as the Chef of La Scuola at Eataly, Chef of Private Dining at Vetri and as the Chef/Owner of a bakery and restaurant in Soho.

I am looking for a position in a multi-unit concept with a strong commitment to sustainability and biodiversity through sourcing and operations. I have experience coaching a team and very much enjoy driving a positive, inclusive company culture. My personal goal is to increase my skill set by working with people who are smarter and more experienced in making big picture and long term decisions for the health of the company as well as large scale food production and scheduling, budgeting and reporting. I would like to grow into an Executive Chef/GM role.

Please let me know if there is a position in your company that my skill set and ambitions would serve. My resume is here. Again, thank you for your time and work. I look forward to hearing from you.

Be well,

Alicia Walter