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 also came from the "back to the front" and it was easy! Use your understanding of food, its preparation and cooking times to your advantage. Let your prospective employer know that you have this skill and they will know how to apply your talents. My knowledge of food gave me an amazing advantage over my service peers as I embraced wine as part of the whole meal and experience. When it comes down to food and wine "matching" you will have the upper hand.