We had the good fortune of connecting with peggy Markel and we’ve shared our conversation below.

Hi peggy, what do you attribute your success to?
Never giving up. I have made it though thick and thin. it’s not that my business is measured so much in financial success, it’s that I feel driven from inside as if I was on a mission. My work is about connection and immersing oneself into a culture through the food. Food is fundamental to us all and like love, it’s our common denominator no matter where we come from. Staying connected to my client base and my collaborators is equally important. I care about the depth of my client’s experience and the impact it will have as it reverberates among their family and friends. Where there’s a will there is a way. Small victories, such as sitting around a table eating not only good food, but quality food, having conversations that tell stories about other lands and people and how we learn from each other. This promotes understanding where we see our similarities rather than our differences. It’s the whole gestalt of finding where we belong in the world. It’s steeped in beauty and appreciation which is up-lifting. It’s not just about food and wine. It’s about curiosity, inquiry, as if this work has a life of its own that needs to be sustained. Therefore, it has always been important to keep it alive through feast and famine.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I see the world differently, yet I’m not saying this makes me special. When I was young I was very dreamy. I loved nature, plucking radishes out of a warm soil and digging in the dirt. Then I started traveling around the world and noticed people only ate what grew around them and it was integral to their culture, who they were as a people and a country. This was powerful. I felt as Americans we needed to reconnect to source- in this case food in the raw, traditional sense. I realized I had a sixth sense for designing week-long programs that dropped beneath the surface and could offer a meaningful experience. Yes, It was pretty easy.

I am still overcoming challenges daily. I’m a survivor of several world crisis’s such as 9/11, 2008, some in-between. Now the pandemic. Keep calm and carry on.

I am also a photographer, cook, storyteller and writer. I do each program my self with the exception of only a few in the last 30 years. I care about my guests.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I must say that I don’t know the city that well. I’ve lived in Boulder for 44 years but rarely ventured to Denver. Mostly because I have been on the road doing my programs in other parts of the world and only home for a few months in the summer and a few months in the winter. I have a place in Florence, Italy. I could tell you a lot more about what to do there. That being said, I have always loved The Denver Art Museum. RINO has been fun recently and the restaurant scene has definitely improved. I love Satra. I prefer to go into the mountains or travel around Colorado. It makes me realize that I need to spend more time in the city. Would someone please make an itinerary for me? I’m afraid this is not my best question.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Ginny Jordan has been all of the above. Friend, mentor, encouraging and supportive for 30 years. ginnyjordan53@gmail.com

Website: www.peggymarkel.com

Instagram: peggymarkel / gowithpeggy

Linkedin: Peggy Markel – President of Peggy Markel’s Culinary Adventures.

Twitter: Peggy Markel

Facebook: Peggy Markel

Youtube: Peggy Markel

Nominate Someone: ShoutoutColorado is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.