Behind the Line: Kevin Nashan
Topic: Your Career
Sommelier Certifications
Let's say you're at the top of the management food chain, and you're hiring a sommelier for your restaurant. How much clout does certification have in your eyes?
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
For one it means to me that he or she is serious about it. Most importantly the direction they have has stucture and foundation.
Answers from other users
- Gerard Craft
- Executive Chef/Owner
- Niche Restaurant and BRASSERIE by niche
- St. Louis, MO
Its not the certification alone that does it. A lot of times, however, the people who are certified have more drive than others and that is the reason they have the certification in the first plac...
more »
- Josh Galliano
- The Libertine
- Clayton, MO
I would look at the certifications as a way to see how the candidate could help to teach and motivate the servers. I would probably weigh a few other things heavier when it comes to hiring like ta...
more »
- Elizabeth Mendez
- Wine Director/Owner
- Vera
- Chicago, IL
Certification is many times much like your college education, it can help get you in the door but once there, I want to make sure you have the personality to work every aspect of the Sommelier posi...
more »
.jpg?1314897290)
- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
I chose to put the wine list together for HEARTY myself. I'm not a sommelier, but I know my food and trust that the palate that understands the food would choose wines that paired. I also really wa...
more »
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
The certification shows focus, determination and drive for me...for Michael it's considered but not mandatory.