My Internship: An Homage to Pork

So there I was, sitting nervously across the table from the marketing director of Ferrarini, a family owned company that produces typical products from Emilia Romagna (Prosciutto, Parmigiano Reggiano, Balsamic Vinegar, Lambrusco, etc.). I look around me, studying the hanging legs of cured pork, its salty sweet perfume permeates the room. Coming to from my pork induced daze, I realize the director has been studying my every move since the moment I walked into the office.

Preparing to ask his first question, my heart skips a beat, “So why do you care about Italian food? To me it would make more sense for an American to want to promote his own culinary culture no?.” Great. His seemingly nonchalant question has me starting to sweat. I look to the pork for support. “Well, sir, most modern American food corporations of similar size to Ferrarini have been overwhelmed by mass industry. No longer is there passion, or pride in the product being produced. Ferrarini, is a large company, but is family owned, serving consumers products that are Mr. Ferrarini himself would serve to members of his own family.”

This was obviously a good answer, because I saw Mr. Marketing crack a smile. After a series of more demanding questions, I convinced the folks at Ferrarini to take me under their wing, and offer me an internship. I am hoping that this turns into a full-time paying gig… but only time will tell..

I can see it now, my religiously Jewish high school writes an article in the school paper titled “Alums, Where Are They Now?” and there I will be, the President of Pork. An overplayed oxymoron that happens to be my reality. Sorry God, but when opportunity calls….

I start working in mid-June, on various projects they have proposed, particularly involving my internet skills. See mom? I told you my internet addiction would turn out to be positive 😉

Future, Here I Come...

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