Forty-three year-old Tara Thompson may have quit her dream of becoming a CIA agent, but life led her to another … CIA, the Culinary Institute of America - one of the best culinary schools in the world – which introduced her to the world of flavors and made her one of the greatest connoisseurs of wine worldwide.
From March 9-10 Thompson visited the exhibitions Detrop & Oenos in Thessaloniki, where she received a prize awarded by Greek winemakers for her contribution to the promotion of Greek wine in the U.S.A. Thompson started working at restaurants since she was a teenager. Her first job was in the kitchen of Young’s Town Yachting, where she washed dishes. Just on her second day at work, the restaurant’s chef did not come to work and the boss gave her the opportunity to lead the kitchen staff filling in for the chef. She stayed there as a chef until she decided to leave for studies.
Thompson has written more than 20 articles on Greek wine, while she has made several tributes to collectible editions of the magazine. She says that Greek wine is what is always in her heart.
In the last four years, according to Thompson, Wine Press has been repeatedly writing articles dedicated to Greek wine. Sommeliers consider Greece as one of the most interesting wine making world markets. Any good restaurant from New York to China which does not have Greek wine is considered to be “out of fashion”.
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