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 am also studying for my Introductory exam (late this month) and hoping to complete my certified late this year. I've been managing a Dining Room for a few years now but also picked up one shift a week at a local wine shop. I've found working on the floor there has helped to give me exposure to wines outside of my restaurant's list and the discount has helped me with my tasting.
Best of luck with your studies!