![]() Work hard, be happy, and be able to give back as much as I can to my parents. I went to college with the mindset of I am here to get a job at the end of the day. I don’t take that for granted and always want to make them proud and feel like their sacrifice was worth it. I can imagine as immigrants starting a life in a new country that your parents made a lot of sacrifices to come to America.ĭA: My parents sacrificed SO much to provide me with a life that was not nearly as hard as theirs. They said that whatever I do they just want me to do it to the best of my ability and be happy!ĪH: The older I get, I’ve come to realize that most parents just want the best for their kids. ![]() I am so grateful that my parents were very open about what I wanted to pursue. Typically, there is a running joke that many African parents would want to see their children become, doctors, lawyers, or engineers. The pressure is more-so intrinsic I think for me. Hearing stories about how my grandfather was passionate about education and how hard he worked to provide for all his children gave me goosebumps. I learned a lot about this actually through my recent trip to Ghana. ![]() But nonetheless, education has always been very important to our family. I am the youngest so the pressure was definitely a bit less, shoutout to my older sisters. On college life and getting introduced to data.ĪH: As a first generation college student in my immediate family and being the oldest sibling, I felt enormous pressure to perform and excel well in college. Going to Mercy was honestly one of the best decisions I made!ĪH: What have you been doing for fun in the Big City?ĭA: When I’m not on Twitter or Tableau and outside of work I love to brunch (yes it’s a verb), karaoke, read, rollerblade, hang out with friends, and explore new places and foods! As well as spend too much time writing in-depth yelp reviews. I found out about Mercy through my business teacher and ended up attending a summer leadership academy in summer 2016 that fundamentally changed who I am to this day I believe. This is not to be confused with Morristown which is in North Jersey! I’m now living in NYC so I consider myself a New Yorker in training!Īllen Hillery: Where did you attend college?ĭA: I went to college at Mercy College in Dobbs Ferry, NY which I had never heard of before my junior year of high school. I was born and raised in a town in Southern New Jersey called Moorestown. Sarah Rodriquez: Tell us a little bit about yourself.ĭzifa Amexo: I’m currently a Data Technology Analyst at Keyrus. Dzifa was happy to meet up with Sarah and I for a chat and we all decided to have brunch at Mexique in the NYC neighborhood of Chelsea. She’s been making huge waves in the datasphere and her energy and enthusiasm for data is contagious. This is where Dzifa comes in!ĭzifa is a two-time Tableau Ambassador and foodie extraordinaire. In fact, when Sarah and I were planning to meet up, we wanted to do a live interview with someone from the datasphere. We have the social media posts, articles, podcasts and Data Literacy Awards to show for it. ![]() Sarah and I met on a data literacy Slack channel and have been collaborating ever since. Like most pandemic friendships of late, we all met online. It was a fun and emotional reunion of sorts. The Zagat Guide named The Bar at Gabriel Kreuther to their selective list of the “Best Bar Food” in Manhattan while New York City’s Grub Street named Gabriel Kreuther Bar as “The Absolute Best Bar Food” in New York City.This past labor day weekend Sarah Rodriquez, Dzifa Amexo and myself met up in person for the first time. Guests may enjoy a 3-course menu, a 4-course menu or Chef's tasting menu in the Main Dining Room, or elevated Alsatian-inspired dishes – such as Gabriel’s famous Tarte Flambée or Truffled Country Pâté - served à la carte and in the Bar and Lounge. The restaurant is a member of the prestigious Relais & Châteaux Association, as well as part of the highly selective Les Grandes Tables du Monde. Just a few of the accolades include Two Michelin Stars, The AAA 5 Diamond Award, 2023 Forbes Travel Guide Five-Star Award Winner, Best New Restaurant of the Year by New York's Village Voice, 3 Stars from the NY Times, and Wine Spectator 2022 Grand Award Winner. Enjoy warm touches and carefully curated handmade ceramics with elevated Alsatian-inspired fare for a uniquely contemporary fine-dining experience in an approachable environment. Chef Gabriel combines his masterful classic French training and Alsatian heritage with his love of New York City to create an invitingly luxurious experience in the heart of Midtown Manhattan.
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