Diversity is Good
Updated: Jun 9
Being a certified sommelier is a milestone in a long life journey - no trip is alike.
Some of us are professional born experts who have worked in the hospitality industry since their teenage years, they
grew up in dedicated schools, restaurants, hotels
refined on books what experienced on-the-job while testing daily a practical approach to the discovery of wines and grapes
often had the chance of experiencing exceptional bottles, paired with chef-cooked meals, in luxurious settings
They are generally amongst the best sommeliers, and they keep gaining undiscussed respect through their long-life experience
Others are either educated or born wine lovers, they might be working in different fields then hospitality, but they developed a very personal story around the wine world, they
share the floor with professionals, and often excel in the tasting, pairing, storytelling, culture, business development and communication
enrich the world of wine and spirits with their knowledge of history, foreign languages, oenology, chemistry, gastronomy, geography
challenge the status quo by bringing different worlds together on the same table
Thankfully, the international sommellerie world is getting more and more diverse,
with professionals and amateurs, women and men, old and new world.
Everyone brings an unexpected perspective to this world which is enriching for all,
in our wine learning journey