During my junior year of high school, I cofounded an edtech startup in the virtual reality and augmented reality space. Together, my cofounder and I developed an idea into a prototype, into an MVP, into a business. We continued to work on the startup, even as we began our undergraduate careers. After spending a year at Stanford, I took a leave of absence to pursue my entrepreneurial endeavors as a full-time. After leaving the company, I launched an AR/VR consulting agency and returned to Stanford to complete my undergraduate degree.
My love for food and cooking extend as far back as I can remember, but my exposure to wine pairings began during high school in a cooking society I founded with some fellow foodies. Together, we prepared multi-course meals, frequently with wine pairings, for our teachers at school. Since then, I've held several dinner parties and currently run a pop-up diner on campus. As the head of the diner, I've had the opportunity to explore the economics of the food and beverage industry, and as I aim to incorporate wine pairings to some of my meals, I've gained a strong curiosity for the wine industry.
I believe I will be able to learn a lot both about entrepreneurship and the wine industry through this class. Learning about the wine industry will help me develop a better understanding of the economics, trends, and intricacies of the alcoholic beverage industry, which I can then immediately apply to my diner. As I hope to connect my cooking with my startup experiences to start a business in the food industry, I believe I would gain a lot of insight through this class.
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