Welcome to the Bubble Dancer, this blog is meant to capture the beginning of my long and hopefully fruitful journey into the Toronto restaurant and food industry. My focus will be mostly on business side of things where I will dissect the different components of the restaurant and food industry (I promise it will not be too boring), and make the narration of the journey relevant and interesting to anyone who may want a behind-the-scenes look.
This blog is not about restaurant reviews or recipes and the Bubble Dancer will not be critiquing the latest restaurant or latest kitchen creations; this blog is meant to be a kind of research lab from where I will share my work with industry people and frankly, anyone who would want to broaden their knowledge of the industry. Hopefully my work will generate conversations which will enrich all of the participants and who knows, maybe even foodies might venture onto this blog too.
I am a curious person by nature and I want to learn more about the Toronto restaurant and food industry and its idiosyncrasy. In my journey I be will looking in strange places… amongst other things, I will explore the industry, analyse products, supply-chain, and hopefully initiate more research and stimulating conversations.
Most readers, if I have done my marketing correctly, will know who a bubble dancer is. For the rest, a Bubble dancer is a derogatory term used in the restaurant industry to describe a restaurant dish washer. I mean no insult to anybody, in fact I see myself as entry level individual in the Toronto Restaurant and food industry… I am the bubble dancer, figuratively speaking. Lifting the veil on the ‘glamour’ of the industry to understand the business side of the Toronto Restaurant Industry in this day and age, when it is all about celebrity chefs, restaurants reviews and “food porn”, to me, is like being a bubble dancer. I feel I am the guy starting at the bottom of the totem pole, working in the background, doing the least exciting job, but one, that will give me a ground-up view of the operations and business.
A little about me, I have a passion for food and I classify myself as a foodie, because of my day job I am also fairly business minded. After years of amateur cooking, restaurant sampling and generally enjoying food I have decided shake things up a little. In the fall of 2014, I enrolled at George Brown continuing education classes for Chef’s training. While I don’t ever envision becoming a professional chef, I figured if I want to “play” in the industry I would need to know how its engine works and I need to meet the people that are or will be working in Toronto’s kitchens. I am also now exploring possible ventures in the food and beverage industry, mainly turn key restaurant opportunities and small food concept not yet present in Toronto. The blog is my way of learning and narrating my story and the lesson I learn on way.
I am originally from the Verona (Italy), the city of love… and when i say love, I mean Amarone, Valpolicella, Soave, Vialone Nano and Pandoro. I moved to Canada almost 10 years ago after spending 10 years in the UK. I currently hold a corporate job in downtown Toronto.