I was anything but graceful on the floor, fumbled over menu definitions, spilled more than a few glasses of wine on a tray, and didn’t know the difference between Merlot and Malbec. The first few months were spent drowning in the rush of restaurant chaos. It turns out hungry and thirsty adults can be equally as demanding as small children. I figured serving people food and wine would be a relatively easy task for some extra cash. It is well known that teachers don’t make much money, so I decided to get a summer job at a fine dining restaurant. I graduated with my Master’s in Early Childhood Education, however, I learned early in my career that working in elementary schools was NOT my passion (despite loving children, loving teaching, and being fairly good at it…). Of all of the avenues in wine certification, this is the one I have always wanted to tackle. Hospitality is a major component of the Sommelier title and what separates this certification from other wine certifications. I have found various definitions, but what’s most important is hospitality. These days it describes a person in charge of food and wine within an establishment (restaurant, hotel, estate, or household). Sommelier (sul-muhl-yei) is French and translates to ‘butler’ or ‘wine steward’. However, most do, and many will argue that you should. Do you need to work in a restaurant to be a Sommelier? Also, no. I’ve been mentored by plenty of educated wine lovers that had no certifications. Do you need to be called a Sommelier to be able to teach, talk about, and recommend wines to others? Certainly not. The title of ‘Sommelier’ means different things to different people and many argue over what it means at all. The Certified Sommelier Exam is the second exam in a series of four exams given by The Court of Master Sommeliers: an organization that sets the standard for beverage service within the hospitality industry.
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