Tasting Panel Magazine: Taking Inventory
“I’m studying for the Advanced level of the Court [of Master
Sommeliers], and it’s really easy to get burned out—but it’s important
to stay motivated and excited about what I’m doing. Maybe it’ll be a
recent travel experience that sparks me: I went to Japan in January, and
now I’m obsessed with learning more about saké. I do a lot of tastings
for the restaurant, and that gets me excited too. When somms get really
busy, they say, ‘I don’t have time to taste,’ but it’s really the foundation
of what we do; we got into this industry because we enjoy it.”
More on page 40.
