412: Marika Vida-Arnold Balances Being Mom with Being a Somm

I'll Drink to That! Wine Talk

Levi Dalton

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4.8 • 1K Ratings

🗓️ 6 March 2017

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

Marika Vida-Arnold is the Wine Director of the Ritz-Carlton Central Park New York City and also has her own consulting business, Vida et Fils.

Marika discusses her strategies for balancing sommelier work with her priorities as a mother of two children. How does she find balance with her schedule, commitments, and budgets to best get to the sort of life she wants for herself and her family? What are the important ins and outs of working with wine in a luxury hotel? And what needs to be kept in mind when operating as a wine consultant? Marika addresses all of those topics, and gives plenty of straight from the heart advice to those parents who have made wine their career.

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Transcript

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0:00.0	I'll drink to that where we get behind the scenes of the beverage business.
0:05.1	I'm Levy Dalton.
0:06.1	I'm Erin Scala and here's our show today. Rika. Maria Vita, the wine director of the Ritz-Carlton Central Park South and also the head of
0:29.0	our own consulting company which is called Vita at Fee. Nice to see you.
0:33.0	Thanks for having me.
0:34.0	So you grew up in Toronto?
0:35.0	I did.
0:36.0	I left when I was 23, so I did go to college there.
0:40.0	And you were in broadcast for a while.
0:42.0	I was. I have a background in radio and television and film.
0:46.0	Worked quite a bit in commercial broadcasting and also directed and produced some of my own little productions when I was in school and I won a few awards doing that.
0:57.0	I actually had a lot of fun doing it.
0:59.0	I always thought I would be in that business but interestingly enough I worked for a film
1:05.6	director who was a big wine buff and that's where that was kind of a genesis
1:09.3	for me of getting involved in wine and then I also in order to pay my way through
1:13.8	college always worked in restaurants and did something in the wine program in the
1:18.3	restaurants in Toronto. And so you were actually working with wine while you were working your way through college.
1:24.0	I was. I worked for a number of bars. I went to Ryerson University and I always had three jobs of some sort
1:31.0	when I was in school and one of them was always restaurant
1:33.2	related because I knew I could make the money bar attending. But I also would make
1:37.8	sure that whatever context I was working in the restaurant that I was doing
1:41.4	something wine-centric because it was a passion of
	...

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