Getting the We Love Tapas team all together at once can be a bit like herding cats, which isn’t really surprising when talking about four (including me) busy free-lancers. But we finally managed to find a few hours for a nice pre-Christmas lunch to catch up and connect. First we did a little Tapas Research, trying out a new bar (with mixed results) and then ended up for a “dessert” course of cheese and sherry at Palo Cortao. Good times.
Ryan, plotting world domination…
Comes a time during every new We Love Tapas guide’s training period when they do a practice tour with a couple of specially chosen
victims “clients”, and me tagging along to “observe and intimidate”. 😉
This time up I called once again upon dynamic duo Ang & Ryan (aka @JetsLikeTaxis) for their services. It was their third time and I have to say they are really getting the hang of it. So much so that next time I might just be able to stay home and wait for their report.
Most uncharacteristically *ahem* the tour ended with a penúltima (or three) at The Office (aka La Azotea Santa Cruz). As you can see, nobody was the slightest bit inebriated. Thanks again, guys!
And it also seemed like the ideal time to introduce the new Sherry & Tapas tour by We Love Tapas. Very excited about this one…
Look for sherry events happening in your area on the Sherry Week Website.
Met up with the fabulous Victor (@welovemalaga) who happened to be in town for the day. Victor is not only my very dear friend but is also my biz partner with We Love Tapas (he runs the Málaga branch). And as we had both spent time in Galicia this summer we decided to “relive” those moments at El Rincón Gallego del Pulpo, a local bar that was long overdue a visit.
Great visit, great brainstorming session, along with great food and (imho) the best beer in Spain, Estrella Galicia. As a result, lots of new stuff being planned for both branches of We Love Tapas. Stay tuned!
Meet Emily! The newest member of my fabulous We Love Tapas team. I’ve known about Emily for quite some time as she is good friends with a few other good friends of mine. Awhile back she was recommended as a possible guide for WLT, but at the time there were no openings. Lately a new position has become available and, although I have received several CVs, I wasn’t “feeling” the applicants, if you know what I mean. Then my friend Juan reminded me about Emily and I knew from our first meeting that she would be a perfect match. It also fits with the way the original WLT team came together, very organically, with one connection leading to another. Just like this time. We are all very pleased to have Emily with us.
Become a part of the We Love Tapas Team!
These past couple of “weeks off” have been both relaxing and very productive. Lots of time for new ideas and research with some exciting new stuff coming up soon. As a result, We Love Tapas is now looking for enthusiastic local guides with food and wine experience for our team in Sevilla. After full training, guides will give both lunchtime and evening tours (number per week depending on the season), each lasting 2.5 to 4 hours, and will be expected to attend monthly staff meetings and periodic (delicious) training sessions.
- Bilingual English / Spanish
- Native or long-term resident of Sevilla
- Registered as “autónomo” for freelance work
- Genuine love of Spanish cuisine and excellent people skills
You will also need to have access to internet at home, and a smartphone, so that you can be kept up to date about your tour bookings, changes and other information.
For more information contact us at:
Twitter has just turned 10 and it turns out that it is also my 9th Twitterversary today (as @azahar). To be exact, I signed up at 12.36 pm on March 22nd, 2007. Since then I’ve had various other Twitter accounts and still have these 5 active ones. I know that a lot of people don’t “get” Twitter, but for me it’s been the most amazing social media experience. I’ve met friends and biz contacts, connecting with people all over the world. And I still learn something new every day by reading my various feeds. It’s good to be here.