Where do you live? Bloor West Village
Profession:Restaurant general manager/sommelier
Please explain what you do in your job:
I am in charge of the wine program at Crush Wine Bar. What this means is that I choose all the wines found on the menus - served by the glass or by the bottle. Every wine that enters the restaurant has been tasted and given my stamp of approval. I am always around the restaurant, introducing myself and offering my assistance in selecting a wine for the evening that would work with certain courses.
I do try to rely on my memory with regards to vintages and grape varietals but I do keep a wine pocket encyclopedia behind the bar for those moments of mental ambiguity. The greatest moment for a sommelier is when a customer trusts you and says "Please bring me a bottle of what you think would work best."
It reflects a sign of respect, appreciation but most importantly friendship.
List of accomplishments:
I started my career as a cashier/ bar back (bartender's assistant) at Centro Grill and Wine Bar. Upon receiving my sommelier certificate at the age of 21, I began working at the Windsor Arms Hotel as Toronto's youngest sommelier. I have travelled to many of the world's great wine regions.
How do you measure success in your profession?
I love food and wine and I feel success for me is being able to work with what I love.
How did you get your start in your chosen career?
My uncle, who is a chef, suggested I apply for a job at a restaurant. One day I happened to walk into Centro Grill and Wine Bar not really knowing that this was one of the city's top restaurants at the time. They needed a cashier/bar back in the wine bar and asked to me come and do a trial shift. I did and was hired. My post was close to the wine cellar and part of my duties was to maintain the cellar. This meant dusting bottles and scrubbing the floor. Wine was selling for upwards of $700 a bottle and I wanted to know what all the fuss was about. So every day, I would read a chapter on wine. Before I knew it I was fully immersed in wine. From there I applied for the sommelier course at George Brown and graduated in August 1999.
When did you decide this is what you want to do for a living? When was the 'moment'?
I was 21 years old when I decided that I wanted to be a sommelier. I knew for certain when I received a letter congratulating me on my marks from the hospitality department at George Brown College. The first thing I did after that was go down to my wine cellar to open a bottle of my favourite wine to celebrate with my family.
What did you have to do in order to get involved with this profession?
The first thing I did was start working in a restaurant. I think this gives you the best feel for the profession. School followed, as I attended the sommelier program at George Brown College for a three-year course.
Pros and cons of this job:
I think there are more pros than cons. I get to taste wines and meet people from all over the world. I come from a family of Italian farmers so I really relate to tasting the fruits of labour.
Skills required for this job:
Communication is key. A good sommelier is able to learn a customer's tastes and expand their knowledge through discussion. Knowing multiple languages doesn't hurt. I can comfortably give wine advice in French, Italian and I'm learning Spanish. I can also communicate directly with wine makers who speak these languages.
What can youth expect if they want to pursue this job?
Not everyone who takes the sommelier course gets his diploma. In my class, only eight of the 35 students passed. It's a demanding course that requires an intense amount of reading. Also you must have a sensitive palate to be able to taste the subtle nuances of various wines.
Percentage of people who actually succeed in this field:
Sixty per cent
Salary range:
$40,000 to $120,000. Sommelier certification is recognized around the world.
Advice to youth who are thinking about pursuing this field:
I think it is a great business to be in. You get to travel and meet interesting people.