Staff Spotlight: Andy
You might already know AllSpicer Andy (co-owner, vice president, and chief sarcasm officer) but you'll be seeing a lot more of him around the shop these days as he steps into the role of East Village store manager. We asked him our usual hard-hitting questions so you can get to know him even better.
How did you get involved with AllSpice?
I've been at the shop nearly as long as Rory has. Rory worked for the founders, and I joined in on the fun after we acquired the store in 2013. I've been involved for a long time, but I'm much more visible now that I'm filling Paul's shoes and taking on the leadership role for the East Village location. I also do most of our writing, including the newsletter.
What's your favorite food?
Honestly, just about anything Rory likes to cook. But left to my own devices, I'm a giant fan of "midwestern foods" ... tater tot casserole (hot dish if you're up north), pasta salads, corn on the cob, pork loin, you name it.
What do you like to cook?
Casseroles are my specialty. You might catch Rory cooking out of Mastering the Art of French Cooking, but my speed is more the local church or community cookbook.
What's something most people don't know about you?
I started my professional life as a COBOL developer on IBM mainframe computers and transitioned to web development with the internet was new (I know... you can't believe I'm that old). Since most of my career has been in human resources and consulting, that tends to surprise people I'm pretty analytical and love problem solving.
What do you like most about working at AllSpice?
It's a toss-up between my coworkers and the customers. My coworkers are knowledgable, friendly, and inquisitive, and everyone brings something different to the table. It's that mix of strengths that makes us so good. Kind of like our rubs and blends, honestly: it's the combination of individual flavors that makes the perfect mix.
On the customer side, I love being in the shop because I meet all sorts of interesting people and get to learn about what they're cooking. I especially like sampling with people at the tasting bar and watching them light up when they discover the world of balsamics and quality olive oil.
What do you like to do when you're not at the shop?
I'm a founding partner at Canary Consulting Group, where we help nonprofits thrive ... things like facilitating vision, mission, and values discovery, guiding strategic planning, conducting assessments, coaching on grant readiness and grant writing, and evaluating partnership opportunities. Outside of that, I like spending time with Rory and my mother-in-law Shirley (who lives with us), and our two dogs, Bruno and Bella.
What's your favorite guilty (culinary) pleasure?
A good milkshake. The Biscoff cookie shake at Steak 'n Shake is amazing, and I love the butterscotch malt at Classic Frozen Custard.
What's your favorite AllSpice ingredient?
I've got a few. My favorite oil and vinegar pairing is our Basil Infused Olive Oil and Red Apple Balsamic Vinegar. I love the Vanilla Paste and Saigon Cinnamon for baking, and my go-to blends are Sonoma Seasoning Blend, French Seafood Seasoning, and Tangy Herb & Dill Seasoning.
The next time you're in the East Village shop, say hi to Andy. And don't be surprised if he talks you into doing shots at the tasting bar.