elevating hospitality through wine

Off The Vine: Elevating Hospitality Through Wine

OFF THE VINE, brought to you by the Intensive Sommelier Training program at ICC, is a series of discussion panels and networking events designed to support wine professionals in the beverage industry. Each event provides education, information and the opportunity to connect with industry experts in a collaborative setting.

How Sommeliers Have Become Ambassadors of Hospitality

Thursday, September 26th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

The importance of service is not an unfamiliar concept to the world of Sommeliers. In fact, organizations like the Court of Master Sommeliers Americas® have long been responsible for setting a global standard of excellence for beverage service within the hospitality industry. While standard service techniques and proper mise-en-place remain the same, the role of service in hospitality continues to evolve and Sommeliers are being asked to expand with it. As ambassadors of hospitality, Sommeliers must adapt to take service beyond the bottle to fit the needs of today’s customer.

So how can sommeliers stay relevant in this changing industry?

In our next Off the Vine panel, we’ll sit down with wine industry professionals Anna-Christina Cabrales (Certified Sommelier—General Manager & Wine Director of Morrell Wine Bar) and Jerry Cox (Advanced Sommelier—Sommelier at Le Coucou) to discuss how sommeliers can maximize their value in restaurants. We’ll explore the role of sommeliers as ambassadors of hospitality—both on and off the restaurant floor—and how it’s evolving with the use of social media. In addition, we’ll discuss how sommeliers are driving taste trends both in service, and as wine list curators, and the outcomes of such change—think the rise of natural wine or the stunted appearance of varietals like Pinot Grigio! Plus, they’ll share professional words of wisdom that every sommelier should know, such as the do’s and don’t(s) of service, balancing wine knowledge with guest experience, and how to provide customers with the information they can’t get from a Google search! Come with your questions—there will be an open Q&A with the panelists following the discussion, and the opportunity to network with other professionals.

Looking to break into the industry? You’ll have the opportunity to learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career.

Light refreshments will be provided.

MODERATOR

nikki palladino
Nikki Palladino, Certified Sommelier, ICC Wine Program Coordinator

Nikki Palladino joins her alma matter as ICC’s newest Wine Program Coordinator. Nikki began her career in publishing, earning a certificate in Books & Digital Magazine Media from NYU’s SPI Program.  Thereafter, she secured a Juris Doctorate from Villanova University School of Law – clerking for a judge and working for a legal consulting firm in Manhattan.

After traveling to Napa, however, she was drawn to the vine and decided to shift her career focus to hospitality. After graduating from ICC’s Intensive Sommelier Training Program, Nikki joined B&B Hospitality Group, where she worked first as a Server at La Sirena and eventually as a Sommelier, at beloved neighborhood spot, Lupa. More recently, Nikki worked as Head Sommelier at the seafood staple Oceana, in Midtown.  While at Oceana, Nikki was featured in Food & Wine Magazine and was responsible for purchasing wines for the Italian portion of the List.

She is a member of Women of the Vine and is a Certified Sommelier through the Court of Master Sommeliers Americas®.

PANELISTS

Anna Christina Cabrales
Anna-Christina Cabrales, Certified Sommelier
Beverage Director and General Manager of Morrell Wine Bar

Morrell Wine Bar Beverage Director and General Manager, Anna-Christina Cabrales brings a wealth of wine and culinary experience to her position. Growing up in a large family of chefs, Anna’s love of food and wine led her to the International Culinary Center where she received a Grand Diploma in Culinary Arts and graduated from the first Intensive Sommelier Training program. Since joining Morrell in 2012, Anna-Christina has expanded the by-the-glass selection to, at one point, more than 150 wines. Her efforts have been recognized and awarded by The World of Fine Wine in 2014 naming Morrell Wine Bar’s glass list “Best by-the-glass Wine List” and the 2015 Award of Excellence from Wine Spectator for growing the bottle list well over 1,200 selections. Outside of work, she enjoys her time dining and enjoying wines from the regions of Champagne, Northern Rhone, Bandol and Burgundy.

Jerry Cox, Advanced Sommelier
Sommelier at Le Coucou

Born and raised in Knoxville, Tennessee, Jerry graduated from the Kelly School of Business at Indiana University with a degree in Marketing. After college, he spent a year in Buenos Aires, Argentina studying culinary arts at Gato Dumas Colegio de Gastronomía. In 2013, he moved to NYC where he began working at Colicchio & Sons. Jerry enrolled in ICC’s Intensive Sommelier Training program in the spring of 2014, passing the Court of Master Sommeliers Americas’ Introductory and Certified Sommelier Examinations upon completion of the program. After several months of travel in 2015, which included a stage at a B&B in the Loire Valley, Jerry returned to NYC in 2016. Shortly after, he began working as a Sommelier and opening member of the Le Coucou team. Since opening, the team has achieved such accolades as the James Beard Award for Best New Restaurant in the U.S. and Wine Spectator’s Award of Excellence. Jerry passed the CMS Advanced Sommelier Examination in July of 2019.

off the vine: uncorking today's trends in wine

Off The Vine: Uncorking Today’s Trends in Wine

OFF THE VINE, brought to you by the Intensive Sommelier Training program at ICC, is a series of tastings, discussion panels and networking events designed to support wine professionals in the beverage industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

DISCOVER THE EMERGING TRENDS CREATING A BUZZ IN WINE

Wednesday, May 8th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

The world of wine is constantly evolving!  While rich with history and often rooted in ancient tradition, wine is anything but static. This multi-billion dollar business continues to change, challenging established, and aspiring, wine professionals to stay on the cutting edge of today’s trends and rising regions.

Join us for a lively conversation exploring a range of emerging trends creating buzz in the wine industry today. Elizabeth Smith, Wine Program Coordinator at ICC, will be joined by two of NYC’s top sommelier talents—Master Sommelier Alexander La Pratt and Advanced Sommelier Theo Lieberman—to get their insight on what’s in vogue, what’s here to stay and what’s just a fad. We’ll talk about everything from the rise of sparkling, natural & orange wines and indigenous grapes, to the effects of climate change and changes in consumer behavior. Plus, hear predictions from experts at the forefront of the industry on the future of these trends and what’s to come! Come with your questions—there will be an open Q&A with the panelists following the discussion, and the opportunity to network with other professionals. Don’t miss this chance to discover how today’s hot topics are evolving and how you can utilize them to your advantage on the floor, in sales, and more.

Looking to break into the industry? You’ll have the opportunity to learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career.

Light refreshments will be provided.

MODERATOR

Elizabeth Smith
Elizabeth Smith, Certified Sommelier, ICC Wine Program Coordinator

Elizabeth Smith is the Wine Program Coordinator at ICC, where she assists in running the Intensive Sommelier Training program and coordinates the Court of Master Sommeliers AmericasTM Introductory and Certified Exams.  She also teaches ICC’s introductory wine classes, and organizes extracurricular wine lectures and tastings.

Elizabeth began her career at Food & Wine magazine, and spent 8 years in various sales, marketing, and business insights roles at F&W and American Express.  In 2016 she decided to take her love of wine to the next level, graduating ICC’s Intensive Sommelier Training program, followed by a happy year at Astor Wines and Spirits.  Elizabeth is a CMS Certified Sommelier and is currently pursuing her WSET Diploma in Wine.

She is a passionate lover of wine and food, and documents her culinary adventures on Instagram @in_vino_glorias.

PANELISTS

Theo
Theo Lieberman, Advanced Sommelier
Head Sommelier, Compagnie des Vins Surnaturels

Theo Lieberman has worked in the New York City food and wine business for nearly a decade. Beginning in the cocktail industry, Theo worked alongside Sasha Petraske at Milk & Honey, and then went on to become the Head Bartender and General Manager. He then moved on to serve as Head Bartender at Eleven Madison Park.

While working in fine dining, he discovered a deep love of fine wine, which he has continued to pursue as the Head Sommelier of Compagnie des Vins Surnaturels. He has been named one of America’s “Best New Sommeliers” by Wine & Spirits Magazine as well as Zagat’s “30 under 30.” He is the Co-Founder of Thunder Mountain Consulting and is currently pursuing the Master Sommelier Diploma through the Court of Master Sommeliers.

alex lapratt
Alexander LaPratt, Master Sommelier
Beverage Director & Co-Owner at The Atrium, ICC Intensive Sommelier Training Instructor

While many sommeliers have paid their dues as waiters or captains, few have donned a chef’s jacket in a professional kitchen. Alexander LaPratt is an exception. No stranger to working with renowned chefs dedicated to the quality of their restaurants’ wine cellar and service, Alexander has held positions as Chef Sommelier for renowned Chef Jean-Georges; Sommelier for Eric Ripert at Le Bernardin; Head Sommelier at Daniel Boulud’s DB Bistro Moderne; and the first ever Cellar Sommelier at Thomas Keller’s renowned French Laundry. In 2014, Alexander then went on to become the 217th person to ever pass the coveted Master Sommelier exam. Today, Alexander is co-owner and Beverage Director of Atrium DUMBO and Beasts & Bottles, and an adjunct instructor for the International Culinary Center’s Intensive Sommelier Training program.

Throughout his career, he’s received many accolades for his achievements including the title of “Best Sommelier in America” at the 2011 American Sommelier Association competition; 2nd overall in the 2011 Chaine des Rôtisseurs Best Young Sommelier National Finals; winner of the 2nd Annual StarChefs Somm Slam; Wine & Spirits Magazine “Best New Sommelier 2011”; and represented the United States of America in the 2013 Best Sommelier of the World Competition in Tokyo, Japan. Read Alex’s full bio here.

Off the Vine: Careers in Wine

How to Jump-start Your Career in Wine

OFF THE VINE, brought to you by the Intensive Sommelier Training program at ICC, is a series of tastings, discussion panels and networking events designed to support wine professionals in the beverage industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

The wine and beverage industry is dynamic & diverse, and offers many opportunities to build an exciting career—with options that suit different backgrounds, personalities and lifestyles. For those who are seriously considering a career in the wine industry, the possibilities are endless.

This month, we gathered for a dynamic panel discussion with Slim Mello, Head Sommelier at the Mandarin Oriental; Michele Thomas, Assistant Manager and Buyer at Greene Grape Wine & Spirits; Patricia Alazraki, Brand Manager for Monsieur Touton; and Cristina Coari, Wine Education and Press Manager for Vias Imports.

Together, we explored topics like career paths, hiring practices, qualities that employers seek and the paths that each panelist took to get to where they are today. Below, learn what our panelists said about translating skill sets, building your network, hiring practices, and salary expectations!

How can my skills translate to the wine industry?

wineWhen people consider changing careers to enter the wine industry, they are often worried that their skills won’t translate to wine. It’s intimidating to think about starting a new career at any point in your life, but if you share a passion for wine, you’ll fit right in to this new industry.

Your resume doesn’t always have to be perfectly polished—many of your previous work experiences can be translated into the skills needed to pursue the wine career of your dreams. So what are some of the skill sets that you can utilize in your future wine career?

For starters, a desire to learn, listen and study are all very helpful. Pursuing your wine education requires a dedication to study. Even as a professional, you’ll find it important to continue to learn about new wines, taste new producers, etc. Previous front of house or service experience is a plus, as well as any sales background. Being a people person and feeling comfortable speaking with others is very important. Don’t be afraid to ask questions—being able to read a room and help identify what someone wants is not a small task. Make sure you can talk about your previous experiences and apply them to what you want to do in the future. Use your qualifications as leverage and know that all experience is good experience!

How do I build my network?

Building your network is key in any industry, especially within the tight-knit community of wine. If you want to be a part of this community, you have to put yourself in the position to meet people. Attend a tasting event. Frequent industry meet-ups. Reach out to a professional contact on social media. Making a connection, even through social media platforms like LinkedIn, Facebook, Twitter or Instagram can introduce you to new people who can become great resources in this business.

Panelist Patricia Alazraki, ICC alumna and Brand Manager of Monsieur Touton, found her current job through a friend’s social media post on Facebook. After reaching out to a mutual friend and asking to get coffee to learn from her expertise, her new contact ended up offering her a job. Never be afraid to reach out to someone already working in the industry or at a company you want to work for—more often than not, they are more than willing to help in any way that they can.

Speaking of social media, use your channels to build your own wine presence. Demonstrate your knowledge of wine by posting tasting notes and using popular wine hashtags. You never know who might reach out to you!

What do hiring managers look for when interviewing?

wine pouredAlthough a resume is important in any interview, all of our panelists—who are hiring managers themselves—agreed that two of the most important skills you can bring to your interview are not actually on your resume. Passion and people skills are integral to how you sell yourself in any interview. By bringing your passion for wine to the forefront of your interview, you’ll show that you’re able to connect with customers and consumers.

Interactions that you have in your interview are a good indicator for how you will interact with your customers. You have to be able to carry a conversation and learn about someone’s interests so that you can recommend the right wine to them and have them coming back for more.

What can I expect for my salary?

Like any industry, salaries in wine vary greatly. According to our panelists, who all have years of combined experience, you can expect to start at around $15-$20 while working in retail. Then, anywhere from $25,000-$50,000 is a great ballpark when you begin in a restaurant, not including what you’ll make in tips! From there, Head Sommeliers can make $70,000+ with experience, higher level certifications and percentages of monthly sales or tips. Brand Ambassadors can make anywhere in the $60,000-$90,000 range and added sales commission can increase salary.

Want to learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career? Check out our next Off the Vine panel in April!

Off the Vine: Careers in Wine

Off The Vine: Careers in Wine

OFF THE VINE, brought to you by the Intensive Sommelier Training program at ICC, is a series of tastings, discussion panels and networking events designed to support wine professionals in the beverage industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

RESTAURANT SERVICE? DISTRIBUTION? MEDIA? WHICH ONE IS RIGHT FOR YOU.

Thursday, February 28th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Find out where you fit in the wine industry during a panel discussion with industry professionals at ICC!

The wine and beverage industry is dynamic & diverse, and offers many opportunities to build an exciting career—with options that suit different backgrounds, personalities and lifestyles. For those who are seriously considering a career in the wine industry, the possibilities are endless.

Elizabeth Smith, the Wine Program Coordinator at ICC, will moderate a panel of professionals representing the diverse avenues available to wine career seekers including distribution, restaurants, media and more. Together, we’ll explore topics such as career paths to explore, hiring practices, qualities that employers seek and the paths that each panelist took to get to where they are today. Come with your questions—there will be an open Q&A with the panelists following the discussion! Plus you’ll have the opportunity to network and learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career.

Light refreshments will be provided.

MODERATOR

Elizabeth Smith, Certified Sommelier, ICC Wine Program Coordinator

Elizabeth Smith is the Wine Program Coordinator at ICC, where she assists in running the Intensive Sommelier Training program and coordinates the Court of Master Sommeliers AmericasTM Introductory and Certified Exams.  She also teaches ICC’s introductory wine classes, and organizes extracurricular wine lectures and tastings.

Elizabeth began her career at Food & Wine magazine, and spent 8 years in various sales, marketing, and business insights roles at F&W and American Express.  In 2016 she decided to take her love of wine to the next level, graduating ICC’s Intensive Sommelier Training program, followed by a happy year at Astor Wines and Spirits.  Elizabeth is a CMS Certified Sommelier and is currently pursuing her WSET Diploma in Wine.

She is a passionate lover of wine and food, and documents her culinary adventures on Instagram @in_vino_glorias.

PANELISTS

slim
Slim Mello, Certified Sommelier
Head Sommelier at The Mandarin Oriental | ICC Alumnus

Slim started his hospitality career at ICC (International Culinary Center) in New York with the Intensive Sommelier Training program under the instruction of Master Sommelier, Scott Carney.  In the same year, he was granted the Walter Clore Scholarship at the Court of Master Sommeliers certified examination for achieving the highest score in NYC.

In 2016,  Slim began his work at Mandarin Oriental NYC with the Internship program under the mentorship of the Master Sommelier Laura Williamson. In 2017 proceeding the internship he became the Sommelier at Asiate Restaurant of the Mandarin Oriental.

During this exciting learning process, Slim was able to expand  his knowledge at the WSET level 3 course. As well as becoming a certified Sherry Wine Specialist with the House of Lustau in 2018.

Currently, Slim resides at Mandarin Oriental as the Head Sommelier taking on new challenges that will allow him to achieve the next level on his educational journey.

michelle
Michele Thomas, Certified Sommelier
Assistant Manager and Buyer, Greene Grape Wine & Spirits, Writer & Educator | ICC Alumna

Michele Thomas is the assistant manager and buyer for Greene Grape Wine & Spirits, located in Brooklyn’s Fort Greene, neighborhood, and a writer, editor, and educator with deep roots in food, wine, and publishing. A certified sommelier (IST ’15) and former executive editor for curriculum at the International Culinary Center, she is co-author of Culinary Careers for Dummies (Wiley), and her writing has appeared in The New Yorker, Edible Brooklyn, and Activist Philanthropist. She has also consulted for several food and hospitality companies, including Garnish Global Studio and Gumbo Bros, and documents her varying adventures in food, wine and culture on Instagram as @Bedstuysomm.

Patricia
Patricia Alazraki
Brand Manager, Monsieur Touton | ICC Alumna

Patricia was born in Uruguay and lived a life outside the wine world until her late 20s.

She initially pursued a career in Psychology and Culinary Arts and learned from working at her family’s food import business about sales, distribution and marketing. It wasn’t until 2016 that she decided to make a career change and move towards wine.

She is an alumni of the Intensive Sommelier Training program at ICC. Later on she took on an apprenticeship at Wine and Spirits Magazine, and moved to Bordeaux where she pursued a Master in Wine and Spirits Management. In Bordeaux she worked in wine tourism and education for visitors from around the world. She recently moved back to Brooklyn, NY and took on the position as US Brand Ambassador for a selective group of Bordeaux wine makers. You might find her waking around Prospect Park every morning with her yellow lab, her second passion after wine.

Cristina
Cristina Coari
Wine Education and Press Manager, Vias Imports

Cristina Coari is a native Italian from Gorizia in Northeast Italy. She joined the Vias Imports Marketing Team in 2014, and today she is especially involved in wine education projects and media/public relations.

Cristina received Master Sommelier status from AIS, the Italian Sommelier Association, in collaboration with ALMA, La Scuola Internazionale di Cucina Italiana. Prior to that, she worked in communications at Marco Felluga winery in Italy and was an intern at Domaine Select Wine Estates in New York.