Student Spotlight posts
Student Spotlight: Getting to Know Alison Louis dit Alleaume
From Spanish and Malagasy origins, Alison Louis dit Alleaume grew up in Switzerland and graduated from the Ecole Hôtelière de Lausanne where she discovered her passion for wine! After a year working in Bangkok in marketing and communications for the luxury food and beverage industry, she realized that she wanted to focus on the wine sector and discover American wines! Alison choose to move to San Francisco and build her wine education with classes at the San Francisco Wine School.
Wilbert Herrera is an enthusiastic member of the San Francisco Wine School family. He's taken Intro to Blind Tasting, and successfully completed the Somm Essentials Intensive. His passion for wine and eagerness to grow in his career are contagious and inspiring. We sat down with him to learn a bit about his experience and how his wine studies are bringing him closer to his goals.
Alicia Cuadra-Cutler began her love of wine in 2010 while living in Santa Cruz and tasting through the Santa Cruz Mountains. Soon after, she took a position as Tasting Room Associate at Sycamore Creek Vineyards, a small winery in the Santa Clara Valley. Spending most of her time in the Cellar sparked even more interest in wine and winemaking.
Nu-Beer is the restaurant manager at M.Y. China, a modern Chinese restaurant located at Westfield San Francisco Centre in the heart of downtown San Francisco. M.Y. China is lead by Chef Yong Dong (Tony) Wu, who represents the new generation of talented Chinese chefs. He is part of the vanguard of chefs who bring a dynamic and innovative approach to traditional Chinese cooking, experimenting with both new ingredients and cooking methods.
SOMM Journal February/March 2015: Somm Essentials: Exercising our palates at San Francisco Wine School
With one sniff, M. turns up her nose. “Smells like a fish tank.” I’d have said mineral, seashell, with some green apple thrown in. And briny oyster. But “fish tank?” That stopped me in my tracks. This telling exercise is part of what we do, twice a day for two weeks, in San Francisco Wine School’s Somm Essentials course.