First post in the forums here. I’m a chef of nearly ten years who has worked everything from fast casual to fine dining. I recently decided after spending a summer working with two certified sommeliers that I wanted to move in the direction of working with wine.
To that end I’ve got my introductory sommelier test in March and will continue studying towards my certified.
My question is what is the best way to break into the industry? I have lots of restaurant experience but it’s all back of house. Do I look for a FOH serving job and practice that way or do I look for a wine specific position?
Thanks for your time!
I would say apply to fine dining restaurants near you that are fairly/ very renowned, and be willing to work your way up and learn. Starting at the top restaurants is the best thing you can do for your career because it's going to challenge you and prevent you from, "phoning it in".