Carlos’ career in cheese began at Sheridan’s Cheesemongers where he worked the counter and sold from a stand at the weekend Galway Farmer’s Market (Ireland.) Since 2009, he has served as one of 14 supreme judges at the World Cheese Awards, and in 2011 was inducted as a member of the Guilde Internationale des Fromagers. In 2016, he was recognized as a Compagnion of the Confrérie du Gruyère.
At New York University's Food Studies department he taught a graduate level class on food regulation and law. In addition, he has conducted extensive doctoral research on the principals and regulations of cheese at the New School for Social Research.
As an entrepreneur, Carlos co-founded Lactography, the first artisan cheese distribution company in Mexico, and, in 2014, opened QuesoStore, in Mexico City. Carlos’ book on Mexican cheese traditions, Quesos Mexicanos was published in 2013 by Larousse, and was awarded second place for best cheese book at the Gourmand Cookbook Awards 2014. Carlos is a frequent speaker on food in a variety of venues, including The Basque Culinary Center, the International Association of Culinary Professionals, Mesamerica, as well as the New York Public Library.
Carlos holds a Master of Law from the National University of Ireland, a Master of Philosophy in politics from the New School for Social Research in New York, and a bachelor’s degree in business from Endicott College in Massachusetts. He previously worked in diplomacy and international relations, in posts at the Consulate of Mexico in Boston, the United Nations Development Programme, and at the International Organization for Migration in New York.
In March 2015, Carlos was named as one of the “50 hottest places, people and trends in food” by the Guardian UK Observer Food Monthly magazine, and his work is the subject of an episode of A Taste of Mexico (10th Season) that airs on PBS and hosted by chef Rick Bayless.
Sara Baer-Sinnott - Oldways, President
Sara has been an instrumental figure at Oldways since its early days, joining the staff in 1992 to work on one of the first overseas Symposiums (Food, Culture and Discovery in Spain) and the first Mediterranean Diet Conference. Sara assumed the presidency of Oldways in May 2010, on the untimely death of founder K. Dun Gifford. She now develops company strategy, oversees all Oldways projects and programs, and works closely with all members of the Oldways staff.
In her years at Oldways, Sara has been an integral part of Oldways’ growth and success. She has helped develop ground-breaking programs including its Traditional Diet Pyramids; the Whole Grains Council; Healthy Pasta Meals; High Five Children's Cooking Curriculum; and many others. Her current priorities include the growth of the Mediterranean Foods Alliance, as well as overseas Symposiums and Culinarias about traditional foods and culture. Sara is also co-author of the The Oldways Table with Oldways’ Founder Dun Gifford.
Daniel McElligott - Research Intern
Daniel’s cheese career began in 2013 at Whole Foods Market in Melrose, Massachusetts. There he worked behind the cheese counter, offering weekly themed tastings of selected cheeses and engaging customers through cheesy suggestions and conversations.
Daniel is also an undergraduate student at Northeastern University in Boston, Massachusetts. Majoring in history, Daniel found a link between his interests in cheese and 19th Century American history among Northeastern’s Consortium on Food Systems Sustainability, Health, and Equity. This common ground between his passion for cheese and love of history has allowed Daniel to pursue a cooperative education opportunity working as an intern at Oldways in the Cheese Coalition. Daniel can also be found working as a cheesemonger behind the Salumi e Formaggi counter at Eataly Boston.