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Chris Amirault

eGullet Society staff emeritus
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    Rhode Island

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  1. Hi there,

     

    I don't know if you are still vetting posts for the Job board but here's one for you - I'm looking for work as a distiller, here in Seattle.

    Greetings folks - it's been a while. As some of you may recall, I spent several years as a cheese maker, at Beecher's Handmade Cheese, thanks to eGullet. I wound up eventually leaving the business due to there not being growth options that wouldn't force me to move to the middle of nowhere, plus I developed a casein allergy while actually doing the work :(

    After several years back in IT, I'm now reconsidering an idea that's been kicking around in my head for 7 or 8 years now - namely going into professional distilling. With the rapid growth of distilleries in Washington (and, apparently, some very craft-distillery-friendly laws) this seems like a good time for it, though, as with cheese making, opportunities are few and far between. I've only done a little bit of dabbling in the actual art, but, in talking to a distiller friend in Austin, a lot of my cheese experience will translate directly over and it'll just be about learning the details.

    So, I come to you, eGulleteers, to ask those of you in the food world to keep an ear to the ground for potential opportunities. I've taken a poke at the Washington Distillers Guild forums but they are very very quiet. I'm also talking with friends specifically in the biz (distributors and a few well-connected bartenders) but any suggestions or input would be greatly appreciated.

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