I began 2022 living and working in the Chamonix Valley in the French Alps. Working as a private chef, I was able to hone my cooking skills, exploring recipes and meals influenced by the French Savoyard style of cooking and practicing my French language skills between the stalls of the farmer’s markets. My free time was spent outside, either backcountry skiing through the magnificent glaciered peaks or trail running through small villages nestled into the mountains. My three months spent in Chamonix taught me a lot and challenged me to push myself out of my comfort zone, whether in the kitchen or in the mountains.

After returning to the U.S., I moved to Nyack, New York, a small town just north of New York City. I spent the summer and fall working first in a restaurant and later getting a job with the Appalachian Mountain Club (AMC) in Harriman State Park. Working with the AMC was a great introductory job into the non-profit conservation field and gave me greater insight into how organizations, like the AMC, are working to make the outdoors more accessible to all kinds of people, regardless of their prior experience in wilderness areas. Because of the park’s proximity to the city, it attracts a lot of people coming up for a day trip. This provided an interesting opportunity for me to adjust my own perspective in order to create a more inclusive and accessible space for all people.

In December, I finished up my position with the AMC, packed up my things, and drove north to Burlington, Vermont. In January, I will be starting a social work position with Champlain Community Services working one-on-one with individuals living with mental disabilities. I am really looking forward to this new position and the challenges and pleasures it will bring.