Becoming a Sommelier (Masters at Work)

If you are curious about life as a sommelier this charming book makes an easy nutritious appetizer. The New York Times An illuminating guide to a career as a sommelier written by acclaimed food and drink writer Rosie Schaap and based on the real-life experiences of experts in the fieldessential reading for anyone considering a path to this profession. Wine is a pleasure and in its pursuit there should be no snobbery. The sommelier is there to help to teach to guide. Acclaimed food and drink writer Rosie Schaap profiles two renowned sommeliers to offer a candid portrait of this profession. Learn the job from Amanda Smeltz a poet and wine director in New York and Roger Dagorn a James Beard Awardwinning Master Sommelier. From starting in the cellar grueling certification exams to tastings and dinner service Becoming a Sommelier is an invaluable introduction to this dream job.