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Alumni Profile: Bernice Cheng [2014 Sommelier Graduate]

Learn about 2014 Intensive Sommelier Training graduate Bernice Cheng below as she discusses life after Somm School with ICC. Bernice shares her journey from working as a corporate finance lawyer before switching careers to pursue life as a professional sommelier. Following her ICC California graduation, Bernice founded xBorder Wines where she is now based predominantly in Beijing, Shanghai and Hong Kong.

The more I study, the less I know. It’s a never ending journey which fascinates me and I know will continue to be a passion that lasts a lifetime.” -Bernice Cheng


bernice2What is xBorder Wines and, as founder, what does your job entail? 

xBorder Wines by its name “Cross Border” captured in the “x” in xBorder is a way to leverage my prior legal and business experiences doing cross-border mergers as well as acquisitions transactions in private practices (and corporations) into the food and wine world. The business operates primarily in Beijing (where I am based), Shanghai and Hong Kong where there is an abundance of wine lovers, wine students and wine companies of all sizes (local and international) who are thirsty to create ideas and deliver cool innovative products and services to the Greater China market.

I do a fair amount of wine events – ranging from working with chefs to showcase wine pairings with regional Chinese and Japanese cuisine; to coordinating trunk shows with wacky themes for designers in HK breaking into the mainland Chinese market; to hosting wine events for law firms at the partner level on fine and rare wines to more introductory wine tastings for associates.  Given my legal background, I also advice some small wine companies on how to break into the Chinese market, and also local individuals/wine companies which are interested in buying chateaus and wineries abroad.


Please tell us about what it took to create xBorder Wines. What was your vision/goal as an entrepreneur? Do you have a website?

I am currently working with web designers to create a new website for xBorder Wines to showcase all that I do. My previous website xBorderfoods was more focused on food than wine and it was more of a blog to be honest. xBorder Wines had been an evolution, I started blogging about my travels then writing about my experiences in cookery schools and the sommelier courses when I first left the corporate world and still finding my path. Through the site, I received so much encouragement along the way which was enlightening and encouraging. As I gained more wine qualifications and did more wine tastings, the word got around and I slowly evolved my business model. I guess the combo of a lawyer who turned into a wine professional was a bit of a novelty so it helped in promoting my services.


What inspired you to enroll in the ICC?

I had always been interested in food. Initially, I thought this certification (Intensive Sommelier Training) would be a good way to round off my experience so that I could offer a more complete service in pairing wines with food. It was only after I enrolled in the course that I realized wine was my destiny! I felt wine studies encapsulated all of my greatest loves; it is also a discipline which continues to change and challenge the equilibrium.


How have the skills you learned at the ICC helped your career?

The Somm diploma I gained at the ICC was integral in helping me get my Intro and Certified Somm qualification with the Court of Master Sommeliers. Getting the Sommelier job title was the first step for me in my wine journey and  it allowed me to meet the entry requirement to attend trade events. My education was key for me to build my contacts and network in the wine world.


What were your greatest challenges at school and how were you able to overcome them?

The biggest challenge was accepting the fact that everyone in the classroom had tasted more wines than I had, and having the courage to say what I believe—I feared my wine experience was shallow compared to everyone else. Over time, I learned to trust that practice tastings and hard work would somehow pay off. I believe in the process!


What advice would you give to an individual who’s possibly looking to pursue an education in wine studies? 

Life is too short, you only live once. You don’t know what you don’t know unless you’ve tried. Even if you don’t make a career out of it, this is a very pleasurable and sociable life skill to have under your belt.


What is the best industry related advice that has been passed along to you? 

This is the best exam advice I had received – You are your own worst enemy, just trust in the process… it will come to you if you give yourself a chance.


For more information on xBorder Wines and Bernice Cheng, visit www.xborderwines.com

Trifle

Dean Emily Luchetti’s Mocha Zabaglione Trifle

Cake

  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • 2 1/2 teaspoons baking powder
  • Large Pinch salt
  • 5 large eggs, separated
  • 1 1/4 cups sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla extract
  • Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Whip the egg yolks and sugar in an electric mixer on high speed until thick. Reduce to low speed and add the water. Scrape down the sides of the bowl. Again, whip on high speed until thick. Reduce to low speed and add the dry ingredients.

Whip the egg whites until soft peaks form. Fold them into the batter. Spread the batter onto a parchment paper lined baking sheet, measuring approximately 11 by 16 inches with 1 inch sides.

Bake the cake until a skewer inserted in the middle comes out clean, about 20 minutes. Cool to room temperature. Remove the cake from the pan by running a knife around the inside edge of the pan. Invert the pan on the work surface and carefully peel off the parchment paper.

Zabaglione Cream

  • 8 large egg yolks
  • 1/2 cup granulated sugar
  • 3/4 cup Marsala
  • Pinch salt
  • 1 1/2 cups heavy whipping cream

Whisk together the egg yolks, sugar, Marsala, and salt in a stainless steel bowl. Place the bowl over a pot of boiling water, making sure the water is not touching the bottom of the bowl. Whisk continually until thick like mayonnaise, about 3 minutes. Place the bowl over an ice bath and cool to room temperature. Whip the cream to soft peaks. Fold the cream into the Marsala mixture. Refrigerate.

To assemble the trifle:

  • 1 1/2 cups strong coffee, room temperature
  • 6 ounces bittersweet chocolate, coarsely chopped
  • Cut the cake into quarters. Cut each quarter in half horizontally.

Spread about 1 cup of zabaglione cream in the bottom of a 2 1/2 quart bowl. Cut pieces of cake to fit in a single layer over the cream. Using a pastry brush, brush the cake with about 1/3 cup of the coffee. Repeat layering cream and coffee soaked cake until the cake and zabaglione is used up, finishing with the zabaglione on top. Finely chop the chocolate or grind it in a food processor. Refrigerate the trifle for two hours or overnight before serving.

The cake can be made up to two days before you assemble the trifle. Store it wrapped in plastic wrap at room temperature. The zabaglione can be made a day in advance. The zabaglione can be made a day before you serve it.

Learn more about studying at ICC in New York or Californiawww.culinarycenter.com