Amazing Alaskan Cuisine on Alaska Adventure Cruise

November 1, 2016

alaskan cuisine

“Every day is a journey, and the journey itself is home.” ~Matsuo Basho

Tracie Triolo thought her life would be that of a musician. And it was…for a while. But her roots in the love of food and the pull of the ocean proved irresistible, and she found herself on an entirely different path. One that she wouldn’t trade for anything.

Early Influences

“I grew up in a family of foodies before the term was even coined,” said Tracie. “My first memory was making fudge with my grandmother in Colorado when I was four years old. My father owned a restaurant, so if I wanted to see him, I went to work with him.” Her father raised snails so the family could have escargot and her grandfather had a fig tree that he loved so much, he’d pot it and build a greenhouse over it every winter.

Her mother went through a “Yule Gibbons” phase, harvesting wild things all the time. Tracie recognized at an early age that the produce in the grocery store was pretty awful, especially during Colorado winters. “I had a broad variety of food influences, both in terms of restaurants and people. It gave me a really good food education and desire for nutrition that’s fresh, tasty and healthy,” said Tracie. “Even in high school, I liked to go the earthy-crunchy restaurants at the mall.”

Tracie studied music in college and thought that would be her career, but in the middle of her junior year, she realized that vocation would be a really hard way to make a living. “I decided I should do something to supplement my education so that I could work in any city in the world,” she said.  So after music school, she enrolled in the culinary arts program at the New York Restaurant School (now part of the Art Institute of New York City).

After graduating from both career courses, Tracie took a few small jobs back in Colorado. Before long she decided she wanted to be closer to Alice Water’s food revolution, a movement revolving around creative cuisine made from locally grown, organic and seasonal ingredients and one of the most influential figures in food in the past 50 years. She moved to northern California and helped open the Fairmont Hotel in San Jose.  Tracie later went on to work for Wolfgang Puck in his heyday.

Click here to read the entire article about sustainable cruising and cooking in Alaska in Epicure and Culture.

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