Valerie Broussard, the lauded in-house forager at the W Hotel, is transitioning into her own consulting business. The company is still in very early stages of development, and Broussard will continue working with the W and TRACE in addition to other clients. Broussard provided the following statement:
I've enjoyed my time at W Austin, am proud of the work we've done together at TRACE with my incredible colleagues, and I look forward to continuing a working relationship in some capacity. I am taking this next step of starting a consulting company, which will allow me to make a bigger impact by connecting multiple restaurants and other food concepts with area farmers, ranchers, cheese makers, artisans, etc. We have some incredible resources and the demand for locally-sourced food is as high as it's ever been in our community. While interest in environmental sustainability continues to grow, I look forward to offering support and training to businesses who want to recycle and compost.The W's Director of Beverage and Food, Nadine Thomas, also provided a statement in regards to Broussard's transition below.
Since day one Valerie has been passionate and committed to TRACE's core philosophies. Her understanding of the Central Texas' farms, purveyors and artisans has been a great resource for us and we are so excited to see Val's role grow in the community. This is something she does so well and that the greater Austin culinary community will benefit from. We are proud to have been a part of her growth in this arena. We look forward to continuing to work with her as she takes this next big step in her career.Broussard recently received a Catherine Brandel Fellowship, which she used to complete an intership in the kitchen at Alice Water's Chez Panisse. She been the in-house forager for the W Hotel and TRACE since their launch in 2010.