In 2012 there were 11 titles of Master
Sommelier bestowed and 7 were in Northern California, 1 in Southern California,
1 in Seattle, 1 in New York, and 1 in Aspen. In my random survey of title
holders it appears that virtually all are employed in the restaurant industry.
It is important to recognize there are only 129 Master Sommeliers in the US.
With the requirement of having practical
experience in the beverage industry, supplemented with the 4 levels of course
work, the process to become a MS can be 5 or more years in total and cost
$4,000 exclusive of wine purchases.
The job of a Sommelier is to promote wine
within a restaurant setting, raise the standards of beverage services, and
manage the profitability of the beverage component for a restaurant. Therefore,
not all employees of a restaurant wearing a suit and delivering wine to the
table are Master Sommeliers. Having gotten to know a great Master Sommelier in
Las Vegas, Mr. Kevin Vogt, I have found you can get a lot of wine experiences
and information from a Master Sommelier for the simple price of a bottle of
wine. Ultimately, they consult with the customer to enhance the customers
experience with the total restaurant (food, beverages, and ambience). Actually,
wine service can be very complicated, especially when a demanding customer is
thrown into the mix.
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