I see Sommeliers more flexible taking different roles in the restaurants. Incorporating virtual studies, teaching and also tastings, especially during COVID times says Yuki.
"To make a lasting impression on guests and co-workers by sharing beautiful wine stories that are both informative and memorable," is what I enjoy the most about being a Sommelier.
In the interview below, Toru Takamatsu talks about his journey to becoming the world’s youngest Master Sommelier, & his goals, and shares a piece of advice for MS exam aspirants.