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Meet the Press Operator: Nick Greenwood

by Abbey Fitzgerald | June 10, 2016

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Welcome to a new series of blogs aimed at introducing you to the individuals behind the scenes here at Smartpress, which is home to dedicated employees who work hard to ensure your finished piece arrives not only on schedule but also “wows” upon arrival.

Meet Nick Greenwood, an Indigo 7600 press operator who has been working in the printing industry for 20 years, minus a three-year break for ongoing education. Nick began his career printing for Kinkos.  He then took a three-year break during which time he attended Le Cordon Bleu culinary school that served as a means to earn an internship as a chef in France. Upon his return to the States, he continued as a printer. During this time, Nick honed his printing skills at several companies including Cenveo, IWCO, Maximum Graphics, and PGI before finding a home at Smartpress.

Smartpress OperatorNick’s time here has allowed him to experience company growth, namely a move from our previous facility to our current home. He also notes that some of the fixture work and large format printing at Smartpress’ parent company is impressive, as well as the new synthetic materials used to print on at Smartpress. The variety of the work also keeps Nick on his toes – quite a difference from the business cards and mailers that he mostly printed at the other facilities.

Outside of work, Nick stays busy with a variety of activities. His family includes his wife of 12 years, Taralyn; 9-year old daughter, Stella; and two four-legged family members, Pippen and Lucy. He and his family enjoy snow skiing, roller-skating, and trips to Valleyfair. Individually Nick plays instrumental guitar solos at his church and is an avid ballroom dancer, having once been a representative for Fred Astaire ballroom dance instruction. While at home, Nick is happy to be the resident “fix-it guy.”

Pippen and LucyDue to his culinary tastes, Nick keeps unusual items in his refrigerator at home, such as black truffle butter, sriracha hot sauce, and homemade thyme sorbet, which is an element of a dessert Nick used to put together at the Michelin-2-Star Inn in France where he worked his internship.

Nick shares this memory from his time working in France:

While working at a Michelin-2-Star Inn located in a tiny countryside village, the staff worked early morning hours, had a break in the middle of the day, and then worked the evening shift, which did not end until the wee hours of the next day. Sunday was the one and only day the kitchen was closed for cleaning. While cleaning the kitchen, the staff feasted on frozen pizza and frozen French fries.

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