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Vanessa Gürtler
Dottoressa di Scienze Gastronomiche
Wodka Wanessa
November 01, 2011

For every person focused on the plate, there seems to be someone equally passionate about the cup, which strikes a truly beautiful balance in our opinion. The history and science involved in brewing beer and distilling spirits is compelling for a million reasons, not least because of the obvious enjoyment that flows with the warmth and tingle of an alcoholic beverage. If you're fluent in German, or capable of drinking Vodka from the bottle with a straw, you'll have no trouble getting to know Vanessa, who channeled a passion for food culture into the production of vodka with her company Wodka Wanessa.

What attracted you to a good food job?

My mum taught me how to cook when I was little, and I have always loved to cook for my family and "feed" them. After high school, I worked as a chef in a few restaurants, but I knew there must be other food-related jobs besides cooking in a boiling, busy kitchen.
In 2003, I had a look at the Slow Food website and discovered a link to the Italian university of gastronomic sciences which was initiated by Slow Food. Slow Food is an organization that is not only political, but also wants to celebrate culture and togetherness surrounding food production and consumption. I produce vodka so people get together and spend a great time outside their busy daily routines, and it fills me with joy?

How did you get your current good food job?
I produce Austrian vodka made from spelt, a very ancient grain, and Alpine spring water with  my friend Otto, who is a distiller of schnapps. We always say it was a "schnapps idea" (which in German refers to a crazy idea). We didn't know whether it was going to work out but after having researched vodka for months, we started distilling and haven't stopped since. Distilling is very magical but also hard work. If we make people happy with the result it is worth the effort.

How did your previous work or life experience prepare you for a good food job?

At the University of Gastronomic Sciences I studied food sciences, and afterwards I did an internship in Amsterdam at Proef, a design studio by Marije Vogelzang who works with food. Her food designs often have a political background (i.e. she wants to make people aware of food diversity) but are unique, witty and sweet, and thus are popular among everybody. I also worked for the Eat Art Artist, Daniel Spoerri whose approach to eating is very inspiring.

What advice do you have for others in search of a good food job?

DIY! Be creative and brave, try something new. If you want people to change their approach and attitude to food (e.g. if you want people to act more sustainably or  to buy your product etc), try to convince them with a twinkle in your eye. Don't act too serious. Food is a political act but one has to enjoy food!

If you could be compensated for your work with something other than money, what would it be?

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