By Zoltan Szabo
I met Arlene Stein a few years back when she was running the hospitality department at Hart House of University of Toronto. She brought me in to conduct a couple of staff training sessions on local VQA wines, and asked me to speak at the first edition of the Terroir Symposium, which has since become one of the most exciting culinary events in Canada. Now the director of programs at Evergreen Brick Works in Toronto, Arlene is a knowledgeable, charming and well-respected hospitality trade professional. I recently had the opportunity to ask her about food, wine and the hospitality industry.
Why did you choose the hospitality trade?
The thing I like about food and hospitality is its ability to bring people together. I love people, and I love to entertain. It’s all about the people.
Tell us about your beliefs when it comes to food and gastronomy.
To really appreciate good food, you need to love food and you need to consider all aspects of the food system. You should understand how food is grown and be able to make choices about who you buy your food from. When you know the person who grows your food, you are that much more invested in its quality. You need to know how to cook food to appreciate what you’re eating. But most importantly is that the table is about a conversation with your family and friends, the food is there to nourish and give pleasure and be appreciated.
Talk about some of the events, people and stories during your 10 years at Hart House.
Hart House gave me the ability to explore food in new ways, to educate people and build networks. I worked as the Event and Catering Director, but I had the ability to start programs that focused on education. We had a wine and dinner tasting series, we had major large scale events that celebrated food justice and systems. And then, of course, I initiated some pretty interesting events and programs that still exist, including the Craft Beer Festival, the Campus Agriculture Project and the Terroir Symposium.
What programs are you currently working on at Evergreen Brick Works?
Evergreen Brick Works is an environmental community centre that engages the public in activities and programs around urban sustainability. The programs I oversee are Food and Urban Agriculture, Outdoor Health and Recreation, Children’s Education and Festival and Special Projects.
What do you think about Toronto when it comes to the food and wine scene?
I think Toronto has all the elements to be a world-class dining city. I think to truly get noticed, we need more collaboration and cooperation. We need to support each other, to be proud of what we are doing and to become our own champions. We need to be able to find a way to make the service industry more appealing so that you attract and retain people who want to make it a career and not simply a job to keep them busy while they pursue loftier goals.
Tell us about Terroir, now in its sixth edition.
Terroir Hospitality Symposium was a huge success this year. We changed venues, format and broadened the net with respect to speakers, presenters and participants. We want this to be a national event with global recognition, but we want to maintain the grassroots, community approach. We have over 40 individuals that volunteer their time, efforts and products to making this event happen. Without the support of the community, it wouldn’t exist.
What would you like to say to the young, up-and-coming generation, those who are choosing the same career as you?
I think people are in a rush to achieve success and aren’t necessarily putting in the time and doing the work. I think everyone needs to develop their skills over time, work hard, be passionate and find a good mentor. My one pet peeve is people who posture – it’s transparent and obnoxious. It might get you leeway in the short term, but will ultimately ruin your credibility.
About the author:
Sommelier Zoltan Szabo is a hospitality consultant offering wine sourcing and staff training services to restaurants. He is also the sommelier at the Trump International Hotel & Tower. Check out his website www.zszabo.com or follow him on Twitter @zoltanszabo. If you’d like to find out more about the wines mentioned above, email Zoltan at [email protected].
