Liz consults on projects in the specialty food space that further missions she believes in.
Liz contracts with Flatiron Books to write the new definitive book about cheese. Her theory is that the entire world of cheese can be mapped out from 9 familiar cheeses almost everyone can name. The Book of Cheese will be published in Spring 2017.
After ten successful years, Liz leaves Murray’s to pursue new projects. Kroger acquires 49% of Murray’s. Liz launches The People’s Cheese, a consulting business working with retailers and producers in the specialty food space.
The Kroger test an undisputed success, Liz manages the national rollout first to 25, then 50 stores. She is proud to bring better cheese to a broader market.
Liz publishes The Cheese Chronicles (Ecco)—her story of a life in cheese, and an exploration of the burgeoning American cheese industry.
Liz heads up a test program with Kroger supermarkets to open branded cheese kiosks across the country.
Liz is named Murray’s first Vice President.
Liz co-authors The Murray’s Cheese Handbook (Broadway Books), a first-of-its kind pocket guide to more than 200 cheeses of the world.
Gourmet Retailer names Liz to its Top 40 Under 40.
Liz begins managing new growth areas e-commerce and education, creating a brand-extending experience for customers beyond the retail counter.
Liz takes over Murray’s nascent wholesale business, working with the best chefs in NYC and, eventually, nationally. She delves into sourcing and buying. Restaurant sales explode.
“Liz’s knowledge of cheese has been invaluable to us at The French Laundry and Per Se. Whether working with our chefs or teaching classes to our staff, her passion is contagious and has helped us to elevate our cheese program through the years.” -Chef Thomas Keller, The French Laundry and Per Se
After another year in a cubicle Liz can’t shake the feeling that doing something she cares about is critical to her happiness. She cold calls Murray’s Cheese and is offered a job behind the counter. This time, she accepts.
Liz cold calls Steve Jenkins, cheese guru at Fairway Market, after reading his seminal Cheese Primer. He offers her a job behind the counter. She panics and declines.
Liz sees her first cheese case at Staubitz Market in Brooklyn and wonders: How does milk wind up becoming all these different foods?
Liz graduates cum laude from Yale with degrees in American Studies and Art History. With no clear idea of what to do next, she joins NYC’s dot com boom.