It’s been a wild ride for the Sammic scholars, and it’s finally coming to a close. So, where do you go after six months in one of the world’s best kitchens? Do you go? Or stay?
Tracy and Athena fill us in on what they have planned for the near and distant future.
Where Tracy’s headed:
I will continuing working with MB and RobinFood in the kitchen, on set and in the office. I’ve been given creative freedom on various projects so I’m excited to take on greater responsibility and leadership roles to see these projects through. I have unfinished business still and to leave now after 6 months would be like sowing the seeds and not staying to watch the crops grow or to harvest them later. I’m coming back for my crops.
And her future goals:
I’d like to share with the world my green tea cookies. It seems a feasible feat. Of course I also want to share my passions for food, photography, travel and adventure. I’m setting the bar high with dreams that involve restaurants, cafés, bars, television, film and an educational establishment, perhaps a teaching and test kitchen. None of this will be possible without a strong team so naturally, I aspire to assemble a core group of hungry individuals.
Where Athena’s headed:
I’m taking a two-week sabbatical to visit Athens, Greece, which I’ve wanted to see my whole life (for obvious reasons) and then the San Fermin festival in Pamplona. After that, I’m heading to Denia, a bit south of here, to spend 3 months staging for Martin’s friend Quique Dacosta. I’ll return to the States in mid-October.
And her future goals:
I still have to finish my bachelor’s degree and sommelier certification, then I’d like to travel and work some more, perhaps pursuing a master’s degree as well. I’m not sure where I’ll work yet, I’m thinking San Francisco, Australia, or China, but the world is full of possibilities, so I’d like to see where life takes me.
We wish them the best!