Greetings to everyone. I am soon starting training to become a sommelier and i have a few questions.
First question, in my country the typical sommelier role is in restaurant/hotels and in wineries, either seasonally or full year round. As someone who has little experience in hospitality should i look for winery positions first or apply in restaurants and hotels as an assistant sommelier ? Also adding to this question, should i send my cv to said places even if they haven't published any openeings ?
Second question, what were your biggest fears or hurdles when either starting or looking and how did you overcome them ? What are some tips that you could give me that you wished you knew when starting ? Im excited to start but also terrified, some days i can't seem to shake off the imposter syndrome.
Third and final question is, what in your opinion helped you improve ? What differentiates a bad sommelier from a great one ?
Any answers would be welcome and helpful !
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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