My statement of purpose for grad school, tell me what you think if you can read the whole damn thing.
When first introduced to viticulture at the University of Illinois I was working as an undergraduate in the department of Food Science. While at the U of X, my love of horticulture was fed by Dr. Robert X. I attended his introductory horticulture class as an elective where his fascination and maniacal energy for pomology prompted me to join the horticulture club which led to my introduction to the wine grape. The wine grapes intricate needs and the delicate chemical microcosm contained within each berry was fascinating. This revealed wines vulnerability and absolute reliance on the quality of each grape. It is a crop that solicits the skill and sincerity of a person that is both scientist and artisan. With my skills and senses as a food scientist and chef I believe I have the makings of an outstanding viticulturist.
In my pursuit of a baccalaureate in Food Science and Human Nutrition I equipped myself as a scientist with a style of research precision that involves accuracy in quantitative analysis through hours of laboratory training. I was enriched with the ability to understand the principles and application of chemical, physical and instrumental methods used to determine the constituents of raw and processed food.
Upon my graduation in May of 2004 I became employed at Proviant Technologies in Champaign, Illinois. Here I work as a health food and supplement flavor and technology manager. I have been able to express my distinguished palate and research and development skills on projects that vary from full soymilk production and cultured soy products to whey protein drinks and modified peanut butter.
As a chef I have extensive practical training in the culinary arts. From the age of 15 I have worked in kitchens professionally. My resume depicts the breadth of my experience at a myriad of restaurants most notably an internship at the restaurant Alias, in Manhattan, New York. Through this I have learned the importance of communication, organization, precision and humility through hours of intense food service and under the direction of many demanding chefs.
During my graduate studies I aim to equip myself with some advanced tools and develop further my analytical and research capabilities. I would like to have an excellent command of the ability to monitor grapevine water and nutrient character, soil fertility management and a professional understanding of the effects garnered by grapevine nutrient deficits.
I want to study at X. The ability to rear the highest quality wine grape berries is paramount in wine making. X's Viticulture and Oenology Department is renowned for this expertise. I believe X's acclaimed faculty and curriculum will provide the academic rigor and analytical tools that will create an exceptional ambiance allowing me to excel in academics and perform extraordinarily in the wine industry.
When first introduced to viticulture at the University of Illinois I was working as an undergraduate in the department of Food Science. While at the U of X, my love of horticulture was fed by Dr. Robert X. I attended his introductory horticulture class as an elective where his fascination and maniacal energy for pomology prompted me to join the horticulture club which led to my introduction to the wine grape. The wine grapes intricate needs and the delicate chemical microcosm contained within each berry was fascinating. This revealed wines vulnerability and absolute reliance on the quality of each grape. It is a crop that solicits the skill and sincerity of a person that is both scientist and artisan. With my skills and senses as a food scientist and chef I believe I have the makings of an outstanding viticulturist.
In my pursuit of a baccalaureate in Food Science and Human Nutrition I equipped myself as a scientist with a style of research precision that involves accuracy in quantitative analysis through hours of laboratory training. I was enriched with the ability to understand the principles and application of chemical, physical and instrumental methods used to determine the constituents of raw and processed food.
Upon my graduation in May of 2004 I became employed at Proviant Technologies in Champaign, Illinois. Here I work as a health food and supplement flavor and technology manager. I have been able to express my distinguished palate and research and development skills on projects that vary from full soymilk production and cultured soy products to whey protein drinks and modified peanut butter.
As a chef I have extensive practical training in the culinary arts. From the age of 15 I have worked in kitchens professionally. My resume depicts the breadth of my experience at a myriad of restaurants most notably an internship at the restaurant Alias, in Manhattan, New York. Through this I have learned the importance of communication, organization, precision and humility through hours of intense food service and under the direction of many demanding chefs.
During my graduate studies I aim to equip myself with some advanced tools and develop further my analytical and research capabilities. I would like to have an excellent command of the ability to monitor grapevine water and nutrient character, soil fertility management and a professional understanding of the effects garnered by grapevine nutrient deficits.
I want to study at X. The ability to rear the highest quality wine grape berries is paramount in wine making. X's Viticulture and Oenology Department is renowned for this expertise. I believe X's acclaimed faculty and curriculum will provide the academic rigor and analytical tools that will create an exceptional ambiance allowing me to excel in academics and perform extraordinarily in the wine industry.
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How's Champaign?
You might dig this cd, I've been listening to it all week:
http://www.parasol.com/labels/hiddenagenda/aha074.asp