HOW SOMMELIERS HAVE BECOME AMBASSADORS OF HOSPITALITY – Off The Vine Series at ICC

By International Culinary Center

Sep 26  |  Business

HOW SOMMELIERS HAVE BECOME AMBASSADORS OF HOSPITALITY – Part of the OFF THE VINE: ELEVATING HOSPITALITY THROUGH WINE with International Culinary Center

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!

Join us for an informative discussion led by Nikki Palladino (Wine Program Coordinator at ICC) with Anna-Christina Cabrales (General Manager & Beverage Director of Morrell Wine Bar) and Advanced Sommelier, Jerry Cox (Sommelier of Le Coucou) on how Sommeliers can maximize their value in restaurants and stay relevant in this changing industry. We’ll explore the role of sommeliers, both on and off the restaurant floor, and how it’s evolved over time 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. 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 more! Stay for an open Q&A with the panelists following the discussion, and the opportunity to network with other professionals. Click here for more info and to reserve your seat for Off the Vine: Elevating Hospitality Through Wine.

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