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.

Prosecco

DUELING BUBBLES: Prosecco ConVal Workshop with Alan Tardi

The two most popular sparkling wine categories in the world today are undoubtedly Champagne and Prosecco. Despite fundamental differences in image, production, process and price, the two bubblies have — surprisingly — much in common, such as their origin, history and evolutionary development of these otherwise different wines.

Monday, October 15th | 3:00-5:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $25 per person

*Must be at least 21 years of age and an ICC Intensive Sommelier Training Student, Graduate, or Industry Professional*

 

EVENT DETAILS

Join us for a special workshop and tasting with Alan Tardi, award-winning wine author, comparing Champagne and Prosecco—noting the obvious differences, while focusing on the many fundamental aspects the two wines have in common. Through the tasting we’ll clarify what makes Champagne and Prosecco essentially unique categories, while also showcasing the commonalities in their individual trajectories. We’ll also showcase the surprisingly diverse and complex terroir of the Conegliano Valdobbiadene area and the many different typologies within the appellation. In the end, you’ll gain a deeper understanding and appreciation of both wines, and the nature of sparkling wine in general.

Some of the wines we’ll taste will be coming directly from Italy for this event, including the sneak preview of a brand-new soon-to-be-released prosecco with super-extended lees aging in autoclave.

Wines tasted will be focused on uncommon prosecchi including:

  • Still prosecco without bubbles
  • Bottle re-fermented prosecco
  • Prosecco with extended lees ageing
  • Single village and/or single vineyard prosseco from a variety of different terroirs
  • Proseccos in a variety of residual sugar levels

Examples of corresponding Champagnes will be noted, but not tasted.

Who is Alan Tardi?

AlanAlan Tardi initially became interested in wine while working as a cook and chef in some of New York’s finest establishments (Chantarelle, Lafayette, Le Madri). After opening his own restaurant in New York City in 1992, Alan began sitting in on panel tastings at the nearby offices of Wine and Spirits and eventually began writing for the magazine. In 2003, Alan moved to the village of Castiglione Falletto in the heart of the Barolo region in Piemonte, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process, an experience which completely changed his perspective on wine. His first book, ‘Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo’ (St Martins Press, 2006) won a James Beard Award for Best Wine and Spirits Book of 2006. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) won a Gourmand Best in the World Award in the French Wine category. Alan currently divides his time between New York and Castiglione Falletto.

Picture

Boost Your Food Business: Hosted by Instagram

Learn the tips, tricks and information that everyone wants to know directly from Instagram in an afternoon of hands-on workshops, presentations & panel discussions.

With 200 Million+ Instagrammers visiting at least one Business Profile a day, and 60% of users saying they discover new products on Instagram, it’s no wonder that Instagram has become a key tool for brands & businesses to reach new & existing audiences. So what does it take to harness the power of Instagram to promote your restaurant or food business? Come to our FREE workshop to find out!

RSVP to join us for this exclusive event!

Thursday August 30th | 3:30-5:30pm
 3:30 pm-5:30 pm
ICC Ampitheater
462 Broadway, 2nd Floor | NYC

 

*SOLD OUT* To join the waitlist, please email events@culinarycenter.com.
We will contact you if a seat becomes available.

EVENT AGENDA

101 COURSE

 

201 COURSE

 

HANDS ON

 

PANEL

Food Passions & Social Media: Learn from the Instagram team why food & social media are a powerful match, as well as how to get started

From Discovery to Action: Learn from the Instagram team advanced tips for how to drive new or existing customers into your restaurant, cafe, or other business establishment

Stories School: The Instagram team will walk through an interactive exercise on how to create compelling stories content that inspires customer action

Examples and Q&A: 4 successful culinary establishments will explain their unique social media journeys, and then open up to audience questions

PANELISTS

Mike Bronfin

Product Marketing, Instagram Local Team

• Worked on launching Business Profiles, Insights, Direct features for Businesses, Transactions
• Previously at Twitter and Boston Consulting Group

Gemmy Tsai

 Product Management, Instagram Local Team

• Worked on Instagram Business Profiles and Transactions
• Previously at OpenTable and Hired

Aishwarya Bhake

 Product Marketing, Instagram Local Team

• Worked on Instagram Business and Influencer Legitimacy
• Previously at BloomReach, ESPN and Walt Disney

Jeremy

An Unapologetic Passion for Wine

 Written by Jeremy Troupe-Masi, 2016 Intensive Sommelier Graduate

Food has always represented something far bigger than just nourishment in my life and the addition of wine has only added a fulfilling complexity. My passion for hospitality stems from a desire to expound upon the joy I feel when in the engaged service of others. I did not get into this industry simply because I love food or wine. First and foremost, I have a passion for people and I have found that when enjoying a thoughtfully prepared meal, you get to see people in their most genuine state.

For me, the transition from school to the real-world has presented many challenges, but never-losing sight of my vision is what has kept me pressing forward. I have worked hard over the last eight years building my network and have never leveraged them as much as I am now. I like to consider my network as my team; just as they have had my back through my journey, I would likewise support any of them in theirs. This bond has confirmed for me that relationships are the driving force for greatness. No one can tackle the world alone, and surrounding myself with like-minded individuals has given me with the tools necessary to act.

What is more, without having completed the Intensive Sommelier Training program at ICC, I would not be who or where I am today. This full-on immersion program not only gave me a solid foundation that further developed my vision, it also added an immense depth to my character that I wouldn’t trade for anything. To those who suspect that they are meant for the hospitality or culinary industry, I would strongly advise them to consider educating themselves first. For those hesitant or intimidated by an education specifically in wine, I would implore you to just try it out. Wine is a gateway to endless amounts of information in relation to language, culture, and much more. From it, I have found that I am able to engage with far more people than ever before. What better way to have a discussion than over a glass of wine?

During my training, I learned about soil as if I were a pedologist, studied culture as if I were becoming a historian, in many cases all while trying to open a bottle of Pol Roger’s 2002 Sir Winston Churchill. The learning environment was intimate, and it allowed the Master Sommeliers to spend more time with each of us, assuring that we all received what we individually needed to succeed. Looking back, the most impactful moment for me at ICC was receiving my certification from The Court of Master Sommeliers. On that day, being in a room full of like-minded men and women was intoxicating, and the energy was truly pure with excitement. After 15 weeks of intensive study, I felt as if I was only getting started.

My first job came along soon after receiving my Sommelier Certification. I spent two years as the Beverage Director at Sabio on Main. This job allowed me to not only apply what I had studied, but also immerse myself into the region of Livermore Valley. As it turned out, operating as the buyer for such a notable establishment was a sure, fast way to garner relationships and further ground my network. Additionally, spending everyday interacting with the community showed me the growth potential of Livermore Valley.

Today, I am involved with many projects. At Nottingham Cellars I act as a Branding Strategist working alongside winemakers and the marketing team to build and publish digital media campaigns. Nottingham Cellars is positioning themselves as industry leaders in Livermore. They have three of the best winemakers in the valley in Colin Cranor, Craig Sploof, & Alex Wolfe. Their wines are bold, daring, and progressive while offering a unique and focused sense of place in each bottling. We are in a unique place in time where social media has allowed us to speak directly with our target audiences and consumers, so it is exciting to bring this into my work.

As the Livermore Regional Ambassador for Which Winery, the world biggest winery-based travel site, my objective is to engage and work with wineries to create unique consumer experiences. The company’s goal is to connect people with wineries all over the world. As an ambassador, I hope to use this platform to shed light on this beautiful region.

As the Administrative Consultant for Sidewinder, a new social lounge project by John Kinney of Occasio Winery, my tasks include team building, culture development, beverage management, concept design, developing membership program, conceptualizing digital branding strategies, and publishing an event catalog. The winemaker, and now distiller, David Hendrickson, not only makes the best Rosé in the valley, but he also makes incredible spirits now.

In order to stay sharp and connected to my industry, I also work as a Bartender for a new restaurant called Range Life. Chef Bill Niles comes from Michelin rated Tartine and is elevating the standard in which food is viewed here. Behind the bar, I can remain engaged with guests and see firsthand their perspective on the concept of the food and beverages coming together.

Having compassion and maintaining consistency have been the biggest contributors to the opportunities I have had thus far. One of the best pieces of advice I have received is that “you are always on the clock.” To me, this means that we shouldn’t only be hospitable when we are at work. It represents a steadiness that must be maintained whether you are being paid or not. For me this quote is a subtle reminder that work should not be the reason why I act as a thoughtful, respectful, and mindful individual. These traits originate from my upbringing and my belief that we are all in this together and are responsible for the betterment of one another.

JeremyAll in all, my experience at ICC enabled me to approach career progression with an excitement and confidence that I hadn’t had prior. Right now, I am very much in the process of setting myself up to enjoy what I do for the rest of my life. It is heart-breaking to think that so many of us are almost forced to spend over 3,000 hours a year working in industries that don’t inspire us. Considering the fact that we live in a world where digital media has given the everyday consumer the ability to brand themselves in ways not available before, many of us are enabled to share and, in some cases, monetize our passions. While there are still so many of us struggling to find our way, I believe that over the next decade “loving what we do” will not be such a foreign concept.

Careers in Wine Panel at ICC August 2018

Brought to you by the Intensive Sommelier Training program, the CAREERS IN WINE PANEL SERIES AT ICC is designed to support aspiring wine professionals and seasoned industry vets with education, information and the opportunity to network with industry experts. Each panel brings a new set of career paths, and professionals, currently working in the industry to offer a diverse understanding of the industry!

CAREERS IN WINE PANEL AT ICC

Restaurant Service? Distribution? Wine Making? Media? Which one is right for you.

Wednesday August 8th | 5:30-7:30pm
International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
Admission is Free, RSVP Required

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

The wine and beverage industry has multiple tiers and options that suit different backgrounds, personalities and lifestyles. Rachel Lintott, Associate Wine Director at ICC, will moderate a panel of professionals representing the diverse avenues available to wine career seekers including distribution, restaurants, vineyards and media. Together, we’ll explore topics such as career paths, salary scales, hiring practices, and qualities that employers are looking for in candidates. Come with your questions – open Q&A with the panelists will follow!

ICC’s Admissions team will be available to provide tours or answer questions regarding our Intensive Sommelier Training program.

Light refreshments will be provided.

PANELISTS

Aaron Babcock, Advanced Sommelier
Sommelier | Quince

Ryan Beauregard
Winemaker | Beauregard Vineyards

Michael Foley
Retail Sales & Hospitality Manager |  Ridge Vineyards, Monte Bello

Susan King, Certified Sommelier, FWS
Regional Manager, SF Peninsula & South Bay | The Henry Wine Group