Nora Carey, who is in charge of the diverse blend of cultural experiences, is ready for this year's Wine & Food festival.
Formerly a month-long affair, the nine-year-old Epcot International Wine & Food Festival will run for an extra 15 days this year due to popular demand, from October 1 through November 14. In charge of the diverse blend of cultural experiences is the festival's manager, Nora Carey. She isn't alone—her team members are ready to kick off the festival and continue the excellence people have come to expect from the Walt Disney World Company.
Title: Festival Manager
Staff: The core festival content team consists of three full-time Disney employees who get help from departments including entertainment, food & beverage, Walt Disney Imagineering, special events, horticulture, business development, finance, marketing, and communications
Career Path: Carey earned a culinary degree at LaVarenne in Paris and obtained an MBA from the University of Hartford in Paris. She worked in Europe for 20 years on marketing and F&B development projects for companies like the Butlers Wharf in London and the Disneyland Resort in Paris
Where she grew up: Springfield, Massachusetts
Where she lives now: Celebration, Florida
What's new at the Epcot Wine & Food Festival?
The festival is featuring Valencia, Spain as one of its cultural experiences plus food and entertainment from Peru; a seminar called "The History of Tea," hosted by Steven Twinings of the Twinings Tea Company; and a unique performance by Cirque du Soleil at the Party of the Senses.
How has it grown from last year's event?
Due to major growth [and to increased attendance], we're extending the festival from 30 to 45 days. We've also added a new festival welcome center, where guests can get information on daily activities, visit a champagne and wine bar, festival merchandise shop, or attend wine seminars.
How do you keep the usual attractions of the festival fresh each year?
It's important to add new cultural experiences, continue to invite celebrity chefs, add new menu items to the 26 international kiosks, and constantly improve our level of guest service.
Where do you draw your inspiration and get ideas?
From traveling, reading, networking, and brainstorming.
How do you make an event effective when budgets are going down?
Whether budgets are increased or decreased, the most important thing is to be conscious of costs and try to be as effective as possible with the correct amount of labor. It's also important to keep construction projects on time to avoid cost increases for last-minute work.
When do you start planning for next year's festival?
It's never too early. We've already started to look at the profile for the 2005 festival.
What do attendees expect at the festival?
They expect to be surprised, entertained, educated, and discover new food and wine.
How do you keep yourself engaged in your work?
It's my passion to continue to improve awareness, education, and interest in food and win.
What is the scariest moment at an event?
When a celebrity chef or wine maker shows up late for an engagement.
What is your definition of a successful event?
Satisfied guests and sponsors/partners, especially when they are eager to return the following year.
—Vanessa Goyanes
Title: Festival Manager
Staff: The core festival content team consists of three full-time Disney employees who get help from departments including entertainment, food & beverage, Walt Disney Imagineering, special events, horticulture, business development, finance, marketing, and communications
Career Path: Carey earned a culinary degree at LaVarenne in Paris and obtained an MBA from the University of Hartford in Paris. She worked in Europe for 20 years on marketing and F&B development projects for companies like the Butlers Wharf in London and the Disneyland Resort in Paris
Where she grew up: Springfield, Massachusetts
Where she lives now: Celebration, Florida
What's new at the Epcot Wine & Food Festival?
The festival is featuring Valencia, Spain as one of its cultural experiences plus food and entertainment from Peru; a seminar called "The History of Tea," hosted by Steven Twinings of the Twinings Tea Company; and a unique performance by Cirque du Soleil at the Party of the Senses.
How has it grown from last year's event?
Due to major growth [and to increased attendance], we're extending the festival from 30 to 45 days. We've also added a new festival welcome center, where guests can get information on daily activities, visit a champagne and wine bar, festival merchandise shop, or attend wine seminars.
How do you keep the usual attractions of the festival fresh each year?
It's important to add new cultural experiences, continue to invite celebrity chefs, add new menu items to the 26 international kiosks, and constantly improve our level of guest service.
Where do you draw your inspiration and get ideas?
From traveling, reading, networking, and brainstorming.
How do you make an event effective when budgets are going down?
Whether budgets are increased or decreased, the most important thing is to be conscious of costs and try to be as effective as possible with the correct amount of labor. It's also important to keep construction projects on time to avoid cost increases for last-minute work.
When do you start planning for next year's festival?
It's never too early. We've already started to look at the profile for the 2005 festival.
What do attendees expect at the festival?
They expect to be surprised, entertained, educated, and discover new food and wine.
How do you keep yourself engaged in your work?
It's my passion to continue to improve awareness, education, and interest in food and win.
What is the scariest moment at an event?
When a celebrity chef or wine maker shows up late for an engagement.
What is your definition of a successful event?
Satisfied guests and sponsors/partners, especially when they are eager to return the following year.
—Vanessa Goyanes
