The word dilettante originated in the 18th century in Italy, and initially referred to someone who was a lover of the arts. Over time, though, the word grew to have an increasingly negative connotation, referring to someone who cultivated a love for the arts, but did not necessarily know much of any substance about them. Today, you might use the words “poser” and “dilettante” interchangeably.
I know what you’re thinking - why use such a negative word to represent yourself?
In all of life’s meaningful pursuits, whether it is learning the guitar or mastering the art of service, there is inevitably a period of learning, growing, and developing; you have to "fake it till you make it." When it comes to food and beverage, we have continued to grow and develop to learn everything we can about the industry. And yet still, we continue to harness the energy of the dilettante. The dilettante stage is inevitable, and it serves as a reminder that the process is never complete - there’s always more to learn, there’s always ways to be better, and there’s always people to look up to.
From my first job to my last, I’ve always worked in restaurants and hospitality. Upon completing a BAH and an MA in History at the University of Guelph, I followed my passion into the world of food and beverage, and took up a number of more serious roles within the industry. I’ve worked at restaurants, bars, breweries, wineries and more. Whether you’re opening a new restaurant or trying to improve an existing one, whether your hoping to refine your image and branding or reach new audiences and attract new customers, Dilettante Hospitality can lend expertise and assistance every step of the way.
