New Post: Master Sommelier Candidate Needs a Job
Any goal worth working toward requires a strategy. Just before my fourth attempt at passing the Advanced Sommelier Exam in August of 2009, I made what may have been the most significant decision to achieve my objective. It may seem counterintuitive, but I left the Austin Wine Merchant and returned to my corporate job at New Era Portfolio. Thankfully, during the summer, Emmett and Lisa Fox let me help out at their restaurant, FINO, in order to keep my service skills sharp. I am forever in their debt, as this was the glue that kept my strategy together.
A mind is a terrible thing to disrespect
Almost all of my decision-making process goes on in my head; I try not to ever underestimate what’s going on in there. I didn’t want to go toChicago, take the Advanced (again), fail it (again), and go back to an hourly wage (again), working in a tiny—albeit gorgeous—wine shop. My psyche needed a break, an insurance policy. I could take the test, and if I failed I wouldn’t feel like it was the end of the world. I’d retire from the wine and hospitality trade, once and for all, and stick to corporate life. I’d just make wine a super-hobby, rather than a career. It was also important for me not to look at the Advanced Sommelier certification or continuing on toward the final Master Sommelier Diploma as events that would radically change my life. That’s not to say it wouldn’t, but better to have it in the back of my mind than at the forefront. I’m happy to say that I finally passed, so I guess my strategy paid off.
A corporate gig
I went back to a comfortable living, but not a 6-figure job. For one, there’s a recession. Secondly, my Vice President of Business Development job was eliminated, replaced by the internet. New Era Portfolio was transitioning to an e-com company when I left back in 2007. Last summer, I met the CEO for dinner and drinks at La Condesa. He had just found out that New Era made the Inc.500, Inc. magazine’s annual ranking of the fastest-growing private companies in America. He needed some help with marketing that revolved around technological infrastructure initiatives and improving his B2C model, Gallery Direct. Did I want to help? The timing could not have been more perfect, and there was no long term obligation placed on my return. They would be flexible with my schedule, so not to interfere with my Advanced Sommelier preparations. I couldn’t say no.
The Driskill Grill
In autumn of 2009, I returned to work briefly at the Driskill Grill. I worked as a sommelier, hired back by my friend Sean Tupper. New Era Portfolio was again very accommodating with my schedule. The first time I worked at the Driskill Grill was following my departure from New Era in 2007, just after I failed the Advanced exam for the second time. I decided that if I was going to accomplish my goal, I would have to leave corporate life and return to wine and service full time. I was hired as a lead server (their version of a captain). I did not plan their wine list while I was there, so I had to find a wine job as well. Four months later the Austin Wine Merchant hired me. It was really enjoyable working two jobs, scaling down my life and riding my bicycle everywhere. My wife Anne is amazing. She understood and encouraged these sacrifices. After passing the Advanced, it was incredible to be back at the Grill, not as a server, but as a sommelier. Everything came full circle.
I loved this part time job. You cannot imagine how enjoyable it is to have the rigors of the floor give you a butt-whooping each night, to be on point and to be paid to do what you love. I loved the silver trays, the beautiful wine selections, the discerning international clientele, and the general splendor of the property. I grew up in a house older than the Driskill Hotel, so I always felt right at home. I loved the secret passageways, the gossip of ghosts, and most of all working with Mr. Tupper and Chef Bonin, who are a rare mix of humility and talent.
As with all restaurants, the Driskill Grill suddenly started to experience the hiccups. I wouldn’t have been opposed to helping smooth these out, but no one was asking for assistance. Leaving was a sad choice to make. I decided to concentrate my efforts on New Era Portfolio for a little while longer, develop my skills at mixing cocktails, enjoy family life during the holidays, and wait to see if there was the smallest hope of being invited to sit for the final Master Sommelier Diploma exam.
The Final Exam
I found out this month that I’m in. I take the final Court of Master Sommelier exam in August at the Four Seasons Resort and Club at Las Colinas. There are so many benefits to this. I can drive there, and a friend of mine keeps a furnished apartment for when he visits Dallas, which will be vacant. So I’ll have a nice, quiet place to stay. I prefer to keep to myself, particularly when I’m preparing for something.
Back to the drawing board, my strategy won’t be the same as passing the Advanced. I don’t have the experience of having taken and failed the Master’s Diploma exam, which creates a certain pressure. Everything’s new again. I don’t have to wonder what it would be like to take the test; I’m about to find out. What I do know is every part of me now focuses on getting this done in one go. Statistically, this is improbable as the pass rate is ten-percent, but all success stories are more poignant because of the risk of failure. Last year, passing the Advanced was all about relieving pressure and having balance during the months before taking it. I went on vacations, I worked out a record number of days, and I took an easy job. This strategy was based on the fact that I had taken the exam three times before. I knew the material and the format; I just needed to relax a bit. This time, spending 40 hours a week or so thinking about something other than service & beverage won’t get me there. While I have enjoyed these months outside of wine & hospitality, I am thrilled to return and am actively seeking a role in theAustin restaurant scene. Let me know if you hear of anything. Keep in mind; I can make a mean cocktail, too!
