||Jocelyne Lauzon has completed and graduated from the Algonquin College in August of 2012 and has become a Sommelier. A lifetime dream just achieved.
A Sommelier is a trained and knowledgeable wine professional, specializing in all aspects of wine service as well as wine and food pairing. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers. A sommelier may also be responsible for the development of wine lists and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony.
A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron. Also with other types of sommelier training such as beer.