What did you do before integrate the Wine and Management Programme?
Before starting the Wine and Management Programme, I took a Technical/Sales BTS in Wines and Spirits at the Viticultural College in Beaune (2011-2013), then a Vins de Terroirs International Marketing and Sales degree at the ESA (institute of higher education for life sciences) in Angers (2013-2014). I had already decided to follow the Programme at Le Cordon Bleu, but I wanted to work for a year. I therefore carried out a six month work placement at the Revue du Vin de France internet site which led to a 3 month temporary contract as editorial assistant. I then worked at Lavinia restaurant, one of Paris’s major wine shops, for 4 months.
What made you want to study in the wine field?
My parents are viticulturists in Champagne and I was immersed in wine, or rather vines, from a very young age. After my baccalaureate, I wasn’t sure whether I wanted to study wine but it is such a fascinating world and there is always something new to learn so it didn’t take me long to make up my mind! After three years studying wine marketing and sales and a number of consultancy positions (wine fairs, Saint-Vincent Tournante des Climats, Hospices de Beaune and Nuits-Saint-Georges, etc.), I realised that it was this aspect of the business that I enjoyed the most and this made me decide to focus on sommellerie.
What is your favourite memory from your adventure at Le Cordon Bleu Institute in Paris?
That is a difficult question… I have excellent memories of my whole year at Le Cordon Bleu. Perhaps the memory that will leave a lasting impression is the vineyard visits where we met exceptional winegrowers and visited prestigious estates.
You are working at Pierre Gagnaire as a sommelier, when and how this adventure began?
I carried out a 6 week work placement (January - February) in sommellerie with Pierre Gagnaire. It turned out they were looking for a commis sommelier and they were really happy with the way I worked; you could say I got a lucky break! They offered me the job and agreed to wait until I finished training in May. I started my job on 1st June.
What advice would you give to future Wine and Management students?
Make the most of every single moment as the year passes by in a flash.
What are your plans for the future?
To work in sommellerie and continue learning new things!
