- Last login over 11 years ago
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to save the world through food and wine
I've come to professional cooking late in life; I was a domestic policy analyst, then an editor at Harper's Magazine, then a sustainable agriculture researcher and personal chef. A series of alignments landed me at the helm of the most energized, idealistic, and warm-hearted restaurant kitchen in the world. The experience changed my life in many ways. Now I'm off to cook in other great kitchens, learn from more great cooks, hone my, still blunt and clumsy, tools, and keep at it.
Why I’m on Couchsurfing
HOW I PARTICIPATE IN COUCHSURFING
I grew up in a family of couch surfers without ever having heard the term until this morning. I don't think my childhood house was ever empty of a houseguest for longer than a week for most of my life. My apartments and houses since have been the same. A bartender at our restaurant, and dear friend, is currently surfing indefinitely, which limits the availability of space here, but once I find a couch in San Francisco, where I'm headed in a few days, room's about to open up here in Athens...
cooking, eating, drinking, writing, reading, running, planting things, charcuterie, launching peaceful coupes.