What it takes to run an award-winning wine bar in Charleston
in hospitality management. The program at the CIA was a yearlong program that fast-tracked you into the sommelier certification process. I’ve always been one of those people that thinks hands-on experience is more valuable than schooling; but I cannot deny that not only was it one of the most memorable times of my life, but also the amount that I was able to learn in such a short period of time was incredible. My teachers were nothing short of amazing and influenced me in so many ways.
I’d say my first real job, though, was running food at the Charleston Grill in the Charleston Place Hotel, where Femi and I met. It was pretty simple: run food to stations, wait for servers to pick it up, go back to the kitchen, get yelled at for something I didn’t do, sneak some room service cookies, rinse, and repeat. As far as restaurant jobs go, it was pretty easy and the cash usually covered my bar tab.I worked at a Circuit City in Tysons Corner, Virginia when I was in high school.
When I passed my Certified Sommelier exam in 2013. I got the highest score that day. There weren’t a lot of us doing that program in Charleston then, so my small circle of buddies were all super proud of ourselves when we hit that landmark.Where do I start? I have had some not-so-great anxiety issues with my path in this industry. My brother is a doctor and my father is an attorney, so me bouncing around the world making wine and working in restaurants weighed heavily at times.
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