WOW!!! This summer could not have been any better. What a way to end summer-hood... next year there might not be a summer (cross your fingers there won't be one... meaning I'll have a job!). Let's have a recap on this whirlwind of a summer.
I began my summer in Napa Valley, California. What a way to kick off the summer. I learned so much about the wine industry and met people that gave me the realization that anything can happen. After Napa, I came home and went straight back to Auburn for SOS and a week or so after that I started two classes that lasted for six weeks! I got an A in one and a B in the other. I took a break for three weeks to work, travel and visit people and places, read and lay out. Then I got bored really quickly so sporadically signed up for a class that has lasted TEN days! This class has allowed me to appreciate beverages but has also ended my summer the same way I started it. WOW! Tomorrow this class ends and summer is almost over. With two more weeks left, I plan to go to the beach for one week to relax and get ready for my last year of college and the second week come to Oxford to visit with my family since I was only able to go home once this summer.
Just because those are the events that happened this summer doesn't mean that is all that happened. I learned a lot about myself during this short summer. Some were good things and the other things I realized that weren't so good and so I began to make a change. I realized that space is a good thing. Not too much, but enough that you can still be your own person. Spending every moment with someone makes you forget how special the people in your life are. "Distance makes the heart grow fonder" Now I understand this quote. I also learned that in a time of need it is okay to ask for help. Trying to be "grown-up" and "independent" is not heroic. Having people in your life to support you and back you up in decisions, problems, and down times is key to making it through this life. Do not walk alone. It's not as fun without someone to laugh and cry with you.
Take a moment and reflect on your summer. It has gone by with a blink of an eye. It's weird to think this time next year I will be a "big girl" and out in the real world by myself. But really, I won't be alone because I have some very special people in my life that I know will be with me through anything.
Best Regards,
Kayla
Showing posts with label California. Show all posts
Showing posts with label California. Show all posts
Thursday, July 28, 2011
Saturday, May 14, 2011
California Wine Tour: Day 6
I cannot believe today was our last day of the wine tour. It was an outstanding day and couldn't have ended the trip any better. This morning we woke up early and headed to Bouchon Bakery which is owned by Thomas Keller. He also owns and operates The French Laundry if you are familiar with that. We enjoy fresh croissants and freshly brewed coffee. Chef Matthew showed us around their tiny property and also gave us a kitchen tour of The French Laundry. Also while we were in Yountville, we were able to tour The French Laundry's garden. Yes, this restaurant is so prestige it needs it's own garden. This garden was massive and everything is grown organic. They make a list of availability of items the night before and the chef changes the menu daily based on the availability of items. In the morning, the gardener harvests the crops and walks across the street for the kitchen to beginning cooking for 70 tables.
After our visit at the fabulous bakery, we headed to Domaine Carneros. This winery is owned by Tattinger in France. Tattinger (as most of you know) is a famous champagne company. One cool thing I learned this week is that the only difference between champagne and sparkling wine is the name. The only reason it is called sparkling wine is because of the treaty in the 1930's that prohibited the US from naming their sparkling wine champagne. This wine was unlike anything we had had all week because it was sparkling. Everything we've enjoyed has been stilled. The interesting thing about sparkling wine is that the fermentation process happens within the bottle to build carbon dioxide. The bottles are stored sideways and the cage they are located in shakes once every three to four hours and then turns the cage upside down.
After Domaine Carneros, we were finally able to relax and enjoy an all american lunch. We had lunch at a place called Gatto's Roadside. This place is famous for the hamburgers and milkshakes. I did not get a milkshake but their hamburger was absolutely delicious. And of course I got a side order of french fries and man were they delicious. They also offered garlic fries and after I got my lunch figured I probably should have ordered those for my Mom's sake. This meal could not have come at a better time in this trip because I was craving some usual (typical) food.
Leaving the fabulous burger joint, we headed over to the Culinary Institute of America (CIA). Today was graduation and instead of graduation caps, they throw their chef's hat. Pretty cute. Their gift shop was amazing and we learned about classes they have that specialize just in Beverages and Wine. These classes are very serious but help with catapulting your career to the next level.
From 3:00pm to 9:40pm, we spent our last night at Trinchero. This family and estate were so welcoming and taught us all soo much. We learned how to pair food and wine and how to smell different aromas. We enjoyed a short reception and then chowed down on the delicious dinner. After dinner, every student stood up and said what the trip meant to them and thanked all the people involved. I honestly didn't think I would become emotional but man it was a tear jerker.
This trip has seriously changed me more than anyone will every know. I have this opportunistic look on life. I honestly feel my horizon has been expanded and I can see that there is so much this world has to offer. There is no point in doing anything in life if you do not have a passion for it. Without the passion and education you have nothing to fulfill your life. Living life to the fullest is definitely my mentality now. There is no reason to be miserable in something that you easily have control over. I'm taking away from this trip so many valuable lessons and one of them is the importance of giving back. We talked a lot about this tonight at dinner but I can only hope I'll be well enough off that I am able to donate to this program and give students the exact same opportunity these donors gave us.
So blessed,
Kayla
After our visit at the fabulous bakery, we headed to Domaine Carneros. This winery is owned by Tattinger in France. Tattinger (as most of you know) is a famous champagne company. One cool thing I learned this week is that the only difference between champagne and sparkling wine is the name. The only reason it is called sparkling wine is because of the treaty in the 1930's that prohibited the US from naming their sparkling wine champagne. This wine was unlike anything we had had all week because it was sparkling. Everything we've enjoyed has been stilled. The interesting thing about sparkling wine is that the fermentation process happens within the bottle to build carbon dioxide. The bottles are stored sideways and the cage they are located in shakes once every three to four hours and then turns the cage upside down.
After Domaine Carneros, we were finally able to relax and enjoy an all american lunch. We had lunch at a place called Gatto's Roadside. This place is famous for the hamburgers and milkshakes. I did not get a milkshake but their hamburger was absolutely delicious. And of course I got a side order of french fries and man were they delicious. They also offered garlic fries and after I got my lunch figured I probably should have ordered those for my Mom's sake. This meal could not have come at a better time in this trip because I was craving some usual (typical) food.
Leaving the fabulous burger joint, we headed over to the Culinary Institute of America (CIA). Today was graduation and instead of graduation caps, they throw their chef's hat. Pretty cute. Their gift shop was amazing and we learned about classes they have that specialize just in Beverages and Wine. These classes are very serious but help with catapulting your career to the next level.
From 3:00pm to 9:40pm, we spent our last night at Trinchero. This family and estate were so welcoming and taught us all soo much. We learned how to pair food and wine and how to smell different aromas. We enjoyed a short reception and then chowed down on the delicious dinner. After dinner, every student stood up and said what the trip meant to them and thanked all the people involved. I honestly didn't think I would become emotional but man it was a tear jerker.
This trip has seriously changed me more than anyone will every know. I have this opportunistic look on life. I honestly feel my horizon has been expanded and I can see that there is so much this world has to offer. There is no point in doing anything in life if you do not have a passion for it. Without the passion and education you have nothing to fulfill your life. Living life to the fullest is definitely my mentality now. There is no reason to be miserable in something that you easily have control over. I'm taking away from this trip so many valuable lessons and one of them is the importance of giving back. We talked a lot about this tonight at dinner but I can only hope I'll be well enough off that I am able to donate to this program and give students the exact same opportunity these donors gave us.
So blessed,
Kayla
California Wine Tour: Day 5
Wow, this week has gone by fast. I could tell today that my body physically and mentally was completely worn out. This marathon keeps testing me but I’m still trying to soak up every moment I can.
This morning, bright and early, we took a trip to Seguin Moreau. This is the number one barrel company in the US and France. They use French oak and American oak. The men that make the barrels are called coopers. After a cooper crafts barrels completely by hand (with no machine) for four years, they earn the name Master Cooper. Today we were shown how to change a staff out and rebuild the barrel to make sure that it wouldn’t leak. Seguin Moreau is completely sustainable and you might think that is weird since they cut down trees for their product. But the French government overlooks everything they do in France and they can regulate the sustainable rules. I have a lot of respect for barrel making now and can really appreciate aged wine in barrels. Seguin Moreau sells 90,000 barrels a year but only 2% of the whole wine industry is barrel fermented.
After the cooperage, we took an hour and a half drive to Sonoma County and pulled onto 1,700 acres on MacMurray Ranch. This is the property I was in charge of studying and found out a lot of great information before coming there but nothing can compare to actually seeing the ranch. We were able to walk through the two original barns that Fred MacMurray (Hollywood star in My Three Sons) built. Also, we walked through the MacMurray’s house with all the furniture that was originally in the house. This property has so much history and was extremely special to see especially since I studied it before hand. Bridget was our host today. She works for E & J Gallo, which is the company that owns the MacMurray Ranch. I took so many pictures at this place because it was absolutely stunning. I can only wish one day my everyday will consist of sitting on a wrap around porch sipping wine and looking out to beautiful property.
Leaving MacMurray Ranch we had about a thirty-minute drive to the restaurant Cyrus. This restaurant was extreme luxury. The Maître d’hôtel, Nick, was very nice in explaining their history and giving us advice on how to go about designing and taking a risk in being an entrepreneur for the restaurant business. His executive chef, Chef Douglas, was very VERY honest about what he sees in the restaurant business and how he is also changing the menu to help cut food cost and make the biggest profit. We only spent an hour there but learned a lot from this two gentlemen.
The last (semi-last) place we went was Gene’s house owner and entrepreneur of Barbers Q. This restaurant is designed off of Memphis BBQ and he wanted to bring the concept to California. Before I get into the restaurant, Gene opened his house to us and we enjoyed a two-hour reception with Rob Sinskey’s wine from his vineyard. After the reception and seeing his beautiful property, we headed to Barbers Q. The restaurant as this ambiance about it that is very modern. The music is fun and energetic. The tables are black with silver chairs and silver flatware. This is BBQ at it’s best. My food baby was massive after dinner.
This week I can almost guarantee I gained at least 5 pounds. Coming back to Auburn is going to be great but I will definitely miss this place. California, especially the wine industry and food industry, have so much to offer to a young hospitality graduate. Moving out here would be like a dream. Being young and taking risks is how we are going to become successful. If we keep ourselves in Small Town, USA we won’t maximize our greatness. And I know our group is going to do wonders for this industry. I cannot wait to start looking for jobs and venturing out into this huge world.
Dreaming big,
Kayla
Thursday, May 12, 2011
California Wine Tour: Day 4
Today was a marathon. OMG! I should have trained a little bit more but I must say today has been another fabulous day. We visited four wineries today. Yes, all in a matter of 13 hours!!
The first winery we visited this morning at 9am was Opus One. This winery is closed to the public unless you set up an appointment to tour the facility with a tour guide. Michael, the winemaker, never speaks to the public and every year feels it is necessary to speak with our group. How could we be so lucky? Opus One makes only one wine, Cabernet Sauvignon. Michael is extremely intelligent and was pretty much way over my head with most of the words that he said. But it was amazing to be in his presence and listen to the art of winemaking, different growing techniques, and the harvesting, sorting, and pressing process. After we toured the fermentation room we were able to go into the tasting room that out looks the barrel room. Michael revered to that window as the hospital window looking onto his babies. I thought it was a great analogy for any winemaker.
The second winery we visited was Quintessa. This winery was extremely special because we had Auburn's very own alumnus giving us the tour through the property. Katie, the alumnus, actually went on this trip five years ago and visited Quintessa and came back during the summer after the trip to go through harvest and see what it takes to make this wine. Quintessa also makes only one wine. It is a blended wine (as is Opus One). The winemaker, Charles, gave a very great insight on what Quintessa strives for in their wines. It's nothing particular but it's what makes the best version of the grapes grown on the estate. After visiting with Katie, Charles, and Gwen (the marketing director) we had lunch on the back porch of the proprietors house. The Huneeus were extremely welcoming and were great company to sit with and talk to at lunch. The Huneeus founded their land and planted the first grapes and are completely biodynamic in farming (which means they rely on the earth's energy to help the growth of the grapes [Opus One is also taking on this way of farming]).
The third winery we visited was Franciscan which is my favorite wine (at least before we came here) because of the price range and the quality it presents. Franciscan is also a blended wine. They produce Merlot and Cabernet Sauvignon Napa Valley vintages and just released a brand called Magnificat in 2004. This wine is a mix the three winemakers decide on together. Every year is different (as Jay, one of the winemakers) said. They aren't striving for a specific taste but for dynamics that make the wine stand out. At Franciscan, our group participated in a blending competition. We were able to make our own wines in two categories: drinkable wine (as in now, the present) and age able wine. My group (Dr. O'Neill and Mrs. Sue) were in the category of drinkable wine. We competed against three other groups that submitted wines and my blend won. I made a 60% Merlot, 15% Cabernet Sauvignon, and 25% Malbec. This exercise was a lot of fun and introduced us to a new side of wine making. Also my prize for winning the competition was a magnum bottle of Magnificat. My only worry now is how am I going to get it home?
The last place we visited tonight was a resort by the name of Solage Calistoga. This property is one of seven in their company and is completely sustainable and organic (without the certification). They strive for modernization and going green. Their spa on the resort specializes in mud baths and the town of Calistoga is actually known for its mud baths. At every villa, there are two bicycles that they provide for the guest to ride around the premises on. After touring the property, we were able to talk to the General Manager Richard and a master sommelier, Emmanuel. Emmanuel actually came to the hospitality gala this year as a featured winemaker so it was nice to see such a successful person in the industry again. After mingling with them, we sat down at a huge table and enjoyed a four course meal! Every course paired with one of Emmanuel's wines. We tasted a Sparking wine during the reception, a Chardonnay paired with oysters, a Pinot Noir paired with tuna, a Cabernet Sauvignon paired with short rib, and a Shyrah paired with goat cheese. The dinner was absolutely divine!
The biggest lesson I learned today was that this industry is built off of hard work. These things don't just happen for most of the people in this business. The industry isn't just about passion; it's about education, passion, and hard work. I definitely have much more appreciation for the wine I drink because of all the hard work that goes into making each wine to perfection. I am taking more life lessons away from this trip that I could learn in a lifetime of working. Thanks to our amazing donors and sponsors this trip could never be possible and I only hope that one day I'm able to give back to this growing program.
Blessed beyond belief,
Kayla
The first winery we visited this morning at 9am was Opus One. This winery is closed to the public unless you set up an appointment to tour the facility with a tour guide. Michael, the winemaker, never speaks to the public and every year feels it is necessary to speak with our group. How could we be so lucky? Opus One makes only one wine, Cabernet Sauvignon. Michael is extremely intelligent and was pretty much way over my head with most of the words that he said. But it was amazing to be in his presence and listen to the art of winemaking, different growing techniques, and the harvesting, sorting, and pressing process. After we toured the fermentation room we were able to go into the tasting room that out looks the barrel room. Michael revered to that window as the hospital window looking onto his babies. I thought it was a great analogy for any winemaker.The second winery we visited was Quintessa. This winery was extremely special because we had Auburn's very own alumnus giving us the tour through the property. Katie, the alumnus, actually went on this trip five years ago and visited Quintessa and came back during the summer after the trip to go through harvest and see what it takes to make this wine. Quintessa also makes only one wine. It is a blended wine (as is Opus One). The winemaker, Charles, gave a very great insight on what Quintessa strives for in their wines. It's nothing particular but it's what makes the best version of the grapes grown on the estate. After visiting with Katie, Charles, and Gwen (the marketing director) we had lunch on the back porch of the proprietors house. The Huneeus were extremely welcoming and were great company to sit with and talk to at lunch. The Huneeus founded their land and planted the first grapes and are completely biodynamic in farming (which means they rely on the earth's energy to help the growth of the grapes [Opus One is also taking on this way of farming]).
The last place we visited tonight was a resort by the name of Solage Calistoga. This property is one of seven in their company and is completely sustainable and organic (without the certification). They strive for modernization and going green. Their spa on the resort specializes in mud baths and the town of Calistoga is actually known for its mud baths. At every villa, there are two bicycles that they provide for the guest to ride around the premises on. After touring the property, we were able to talk to the General Manager Richard and a master sommelier, Emmanuel. Emmanuel actually came to the hospitality gala this year as a featured winemaker so it was nice to see such a successful person in the industry again. After mingling with them, we sat down at a huge table and enjoyed a four course meal! Every course paired with one of Emmanuel's wines. We tasted a Sparking wine during the reception, a Chardonnay paired with oysters, a Pinot Noir paired with tuna, a Cabernet Sauvignon paired with short rib, and a Shyrah paired with goat cheese. The dinner was absolutely divine!
The biggest lesson I learned today was that this industry is built off of hard work. These things don't just happen for most of the people in this business. The industry isn't just about passion; it's about education, passion, and hard work. I definitely have much more appreciation for the wine I drink because of all the hard work that goes into making each wine to perfection. I am taking more life lessons away from this trip that I could learn in a lifetime of working. Thanks to our amazing donors and sponsors this trip could never be possible and I only hope that one day I'm able to give back to this growing program.
Blessed beyond belief,
Kayla
Wednesday, May 11, 2011
California Wine Tour: Day 3
Well friends, I definitely wrote way too early yesterday. I wrote before dinner and did not have time to share about dinner that evening at Bernardus Lodge and the "treat" we received after dinner. Right after I wrote the blog yesterday, I walked down to the wedding garden at the lodge where a reception was hosted and we were able to mingle with the general manager, Mike; grape grower, Matt; the wine master, Mark; and the executive chef, Chef Cal. This reception consisted of walking through the beautiful vineyard that is planted in the entrance way to the lodge. Adds a romantic touch, right? Well the vineyard was beautiful and we listened and asked questions to Matt, the grape grower. After that, we switched groups to walk through the garden were Marinus and Wicked (the two restaurants on the property) grow all of the ingredients they use while cooking every single meal. During this time we talked with Chef Cal and wine master Mark about the farm to table method and the beautiful wine cellar they have below the property. At dinner, I tried my first experience with Foie Gras. If you do not know what that is, it's duck liver. Everyone kept going on and on about how amazing this food was so I figured I must try it. Well, I did the mistake and ate it by itself (Chef Leo would have killed me). Chefs make dishes for everything to be eaten together but I grew up eating on sectioned plates that I wouldn't touch another food group until I was finished with the first one. So, next time, I was ordered to put it on top of the beef like it was served. During dinner, I had the honor of sitting next to celebrity Chef Cultino. This man has done so many things throughout the years that I could only sit there and take in the wisdom he had to offer. He has won so many awards, worked with chefs on TV shows, and has opened his own culinary school. He began in the industry washing dishes. AMAZING! After dinner, we were whisked away by Lisa and brought to the spa where we indulged in chocolates, cake, cupcakes, and the biggest strawberries I had ever seen in my life! In the spa, we were treated to coffee AND seven minute chair massages!! I have never had a massage before and after last night I think I'm going to find a way to spend $50-75 a month on a massage. I felt like a new person. After all the sponsors and faculty left, we all sat by the fire and talked about how blessed we are to be out here at this point in our lifetime. It's indescribable.
Pisoni ended (unfortunately) and we rode on a bus from St. Lucia Highlands to Napa Valley, a three and a half hour drive!! Our group definitely had a lot of fun on the bus but I was able to squeeze a quick nap in before we transferred to our new hotel River Terrace Inn. This place reminds me a lot of the Hotel at Auburn University but in California they have wine in all the mini bars! We were able to check in, put our luggage in the room, and run out the door to our next location: Far Niente.
Arriving at Far Niente, we were greeted with a glass of Chardonnay and Beth, the owner herself in a barn filled with old fashion cars. Beth use to own this winery with her husband Gill until he passed away about seven years ago. Her story is just amazing but the neat thing about their winery is the name. When they discovered the old abandoned stone building Far Niente was carved in the front. In Italy that translates to "doing nothing". Well, as Beth told us, Gill emphasized that Far Niente was meant to be how they enjoy the wine not how they make it. And man was their wine fabulous. We enjoyed a four course meal in what use to be Beth and Gill's apartment in the top of this exquisite estate. We enjoyed four wines tonight. Far Niente specialize in the King and Queen of all wines: Cabernet Sauvignon and Chardonnay. But for dessert, Far Niente has a winery within the winery called Dolce. This is a dessert wine and is made to smell like a white wine but to taste like a jubilance of flavors. Far Niente was so nice and let us enjoy 1999 Dolce. One bottle alone sells for $200! AH! I don't even want to know the retail value for this trip.But the retail value will never compare to the amount of knowledge I am gaining from this experience. I cannot express enough how blessed I am to be on this trip. Not only on it but on it as a junior. My outlook on experiences and life have completely changed because of this trip. I have learned more about what I am interested in, what I want to do after graduation, and where I want to end up. This opportunity could not be any better.
Soaking up the greatness,
Kayla
Monday, May 9, 2011
California Wine Tour: Day 2
I'm writing a little early today but this is the free time that I have and didn't want to miss any details. This morning we enjoyed a wonderful breakfast at Marinus. This restaurant is on location at Bernardus Lodge but is rated a top restaurant to go to in California. (A guy we meet in Carmel said HE thinks it is better than The French Laundry, which is a really prestigious restaurant.) After three cups of coffee, we listened to a lady by the name of Carol who is the destinations manager for CCM&E. This traveling company has helped plan our whole trip. Listening to Carol this morning solidified my desire to work with people and make their dreams come true. She plans fabulous events and meetings for people all over the state of California and all over the U.S. The events/meetings she plans are unlike any other because they are all specialized for each customer. Carol cares about her customers and it shows. She puts thought into details most people wouldn't think about.
After soaking up all the information I could about working with events, we hopped on the bus and headed to Sleepy Hollow where the Talbott Estates Winery is located. This winery was so much fun to go to. We listened to their winemaker, Dan talk so honestly about the winemaking process. Simple put, he says, "It isn't winemaking. The grapes know what to do. They were designed to make wine. There is no art in winemaking and I'm not a winemaker." Talbott is a family owned winery and all of their wines are named after Mr. Talbott's kids (Kali Hart and Logan). We were able to walk through their vineyard, talk and ask questions with Dan, and see the fermentation process. The most interesting thing is how different everyone's wines are. Everyone has their own style of "winemaking" and Talbott is simply a wine that mimics exactly what they grow in their fields.
One thing I have learned today from numerous people (sponsors, sales director, random people in Tiffany's) is that you can have a plan of your life all you want but you can never plan everything. Being passionate about something and taking steps to pursue that passion is the most important thing you can do for yourself. As long as you are doing what you love and are talented in it you will be a happy and successful person. What I'm taking away from today is following my heart and passion. I have a lot of passions so following just one will be the most challenging part.
Tonight, we are dining at Bernardus Lodge in the wedding garden. Bernardus is also a winery so we will be enjoying their fine wines along with a fabulous dinner prepared by Chef Cal. If you have a passion for food and wine this is the place to live. The food is spectacular and the wine matches every dish just perfectly. My body is going into shock the amount of food I have consumed in the past day but I'm indulging in every thing that is put before me on this trip. As Dan says, why enjoy an aged wine when you can enjoy what is here in the moment?
Living life to the fullest,
Kayla
After soaking up all the information I could about working with events, we hopped on the bus and headed to Sleepy Hollow where the Talbott Estates Winery is located. This winery was so much fun to go to. We listened to their winemaker, Dan talk so honestly about the winemaking process. Simple put, he says, "It isn't winemaking. The grapes know what to do. They were designed to make wine. There is no art in winemaking and I'm not a winemaker." Talbott is a family owned winery and all of their wines are named after Mr. Talbott's kids (Kali Hart and Logan). We were able to walk through their vineyard, talk and ask questions with Dan, and see the fermentation process. The most interesting thing is how different everyone's wines are. Everyone has their own style of "winemaking" and Talbott is simply a wine that mimics exactly what they grow in their fields. 
One thing I have learned today from numerous people (sponsors, sales director, random people in Tiffany's) is that you can have a plan of your life all you want but you can never plan everything. Being passionate about something and taking steps to pursue that passion is the most important thing you can do for yourself. As long as you are doing what you love and are talented in it you will be a happy and successful person. What I'm taking away from today is following my heart and passion. I have a lot of passions so following just one will be the most challenging part.
Tonight, we are dining at Bernardus Lodge in the wedding garden. Bernardus is also a winery so we will be enjoying their fine wines along with a fabulous dinner prepared by Chef Cal. If you have a passion for food and wine this is the place to live. The food is spectacular and the wine matches every dish just perfectly. My body is going into shock the amount of food I have consumed in the past day but I'm indulging in every thing that is put before me on this trip. As Dan says, why enjoy an aged wine when you can enjoy what is here in the moment?
Living life to the fullest,
Kayla
California Wine Tour: Day 1
Today has been the most amazing day of all time. I cannot believe this experience. It is unlike anything I have ever experienced and it has completely surpassed my expectations. Today, we boarded AirTran at 10:30 and landed in San Francisco at 12:40. Yeah, you're thinking it was a two hour flight like me aren't you? FALSE! It was a FIVE hour flight. I must say I enjoyed myself and took some pictures of the beautiful mountains in Arizona.After landing in San Francisco, we headed straight to Los Gatos, CA to visit Testarossa Winery. The winery is named Testarossa because the founder is a red head and Testarossa "red head" in Italian. This place had so much history in this small business. We enjoyed lunch in one of their cellars where we were able to talk and mingle with Rob Jensen, the owner and founder, himself. What an experience. I won't explain the history to you but if you want to know send me a message and I'd be happy to share.
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| The tree on Testarossa's label |
Reaching for the stars,
Kayla
Tuesday, March 1, 2011
Appreciation
I have been so busy this last week and I'm only getting busier until the end of March. Last week was a great week. Full of activities, reaching goals, getting exciting news and getting to go home and see my family. One thing that kept reoccurring in my head was the word appreciation.
I feel I am always thankful for the things I have in my life but I don't really take the time to appreciate everything. I know you are probably thinking that being thankful and being appreciative are the same things. Well, in a sense they are but to me they mean something a little different. Being thankful is so easy to do. People get in a routine of always saying thank you for things that happen or come there way. But being appreciative is actually thinking about what you are saying thank you for.
Last week, I had the opportunity to interview to become a College of Human Science Ambassador and I got the position! :) I was so excited because it is something I'm so passionate about. I get to tell other students how great and awesome my college is and how no other college on campus can surpass mine because it is so amazing. Also last week, I found out I have the opportunity to apply for the California Study Tour. The name alone sounds fun, right? Well let me tell you a little more. The California Study Tour is a "class" in my major that allows 15 students to travel to Napa Valley, CA with the head of our department, general manager at the hotel I work at and meet wine makers, famous chefs, visit vineyards, and learn more and more about food and beverage in the most exquisite places in the United States! It is normally only open to seniors but they didn't have enough interview so they proceeded to open it up to juniors and I was so excited to apply. The reason I was so excited because I won't have another opportunity because I'm hoping by May next year I will have a job lined up for after graduation. This trip takes place in May right after final exams so it counts as a summer credit hour. Anyways, I don't know when I'll hear back from them but I'm hoping soon.
This weekend, I was able to finally go home and see my parents/family. I've been so busy with school and work on the weekends I haven't had time to escape and just enough the company of family. I take my parents for granted. They are way too great to me and give me everything I could ever hope and dream for. Being home made me appreciate everything my parents have given me in life. Without them I wouldn't be living this amazing life I have right now. Without them I could never have put myself out there enough to try out for things, train for a half-marathon, and be the person I am today. They have been such a great example for me growing up and even more so today. As a high schooler, I never would have said these words, I was out to prove my parents wrong. And like my Papa always said "One day you'll realize how smart your parents really are." The older I get the more I realize how smart, driven, amazing, and special they are to me. I hope I can make them proud by being half the parents they are to my siblings and me.
In conclusion, I became so appreciative of all the opportunities I have in my life that I don't want to waste a single second of my life being mad at someone who means something to me, not taking full advantage of every opportunity open to me, and not being completely myself. I always strive for the best in myself but I am just living life to the fullest right now and not taking anything for granted.
Stay appreciative,
Kayla
I feel I am always thankful for the things I have in my life but I don't really take the time to appreciate everything. I know you are probably thinking that being thankful and being appreciative are the same things. Well, in a sense they are but to me they mean something a little different. Being thankful is so easy to do. People get in a routine of always saying thank you for things that happen or come there way. But being appreciative is actually thinking about what you are saying thank you for.
Last week, I had the opportunity to interview to become a College of Human Science Ambassador and I got the position! :) I was so excited because it is something I'm so passionate about. I get to tell other students how great and awesome my college is and how no other college on campus can surpass mine because it is so amazing. Also last week, I found out I have the opportunity to apply for the California Study Tour. The name alone sounds fun, right? Well let me tell you a little more. The California Study Tour is a "class" in my major that allows 15 students to travel to Napa Valley, CA with the head of our department, general manager at the hotel I work at and meet wine makers, famous chefs, visit vineyards, and learn more and more about food and beverage in the most exquisite places in the United States! It is normally only open to seniors but they didn't have enough interview so they proceeded to open it up to juniors and I was so excited to apply. The reason I was so excited because I won't have another opportunity because I'm hoping by May next year I will have a job lined up for after graduation. This trip takes place in May right after final exams so it counts as a summer credit hour. Anyways, I don't know when I'll hear back from them but I'm hoping soon.
This weekend, I was able to finally go home and see my parents/family. I've been so busy with school and work on the weekends I haven't had time to escape and just enough the company of family. I take my parents for granted. They are way too great to me and give me everything I could ever hope and dream for. Being home made me appreciate everything my parents have given me in life. Without them I wouldn't be living this amazing life I have right now. Without them I could never have put myself out there enough to try out for things, train for a half-marathon, and be the person I am today. They have been such a great example for me growing up and even more so today. As a high schooler, I never would have said these words, I was out to prove my parents wrong. And like my Papa always said "One day you'll realize how smart your parents really are." The older I get the more I realize how smart, driven, amazing, and special they are to me. I hope I can make them proud by being half the parents they are to my siblings and me.
In conclusion, I became so appreciative of all the opportunities I have in my life that I don't want to waste a single second of my life being mad at someone who means something to me, not taking full advantage of every opportunity open to me, and not being completely myself. I always strive for the best in myself but I am just living life to the fullest right now and not taking anything for granted.
Stay appreciative,
Kayla
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