She was the right hire at the right time for the growing, food tour business. After graduating from Davidson College in 2014 with an English major and a French minor, Brown tried to find the right fit in the food industry. She served as an apprentice for a local farm; then, made coffee as a barista; then, worked in marketing for the Davidson Farmers’ Market. Then, ironically, it was a job with a small investment firm that proved how she would figure out her fit in the food business.
“I was working for the firm doing event and travel planning,” she recalls. “I found out that I really loved the event planning side of it.”
Today, Brown’s role with FEAST is event planning skill at its finest. Her work is logistics-heavy; she’s not only overseeing the vendor relations, collaboration and communication, but also managing the experience of the actual tours. Each tour covers as many as six restaurants in three hours, many of which serve a small plate and/or beverage unique to their concept. FEAST’s team will design and manage custom and private events, as well. Regardless of experience, food is always the centerpiece – as it should be.
“Food is one of those really integral parts of our lives,” Brown shares. “Because a lot of important relationships with people, places, experiences, and cultures happen around food and around a table.”
But, what exactly makes food important is a different conversation – and it’s best told and heard by those who are present to a food experience that is about to unfold.