Issue link: http://www.e-digitaleditions.com/i/724773
f a l l 2 0 1 6 | 5 5 Susan Lin, Business Development Manager & Buyer for Belmont Wine Exchange in Hayward, CA. Wine Professional: Susan Lin Company: Belmont Wine Exchange, Hayward, CA Title: Business Development Manager & Buyer WSET: Level 4 Diploma in Wines and Spirits Susan, why the WSET program? Lin: WSET is based in London and is recognized worldwide as one of the premier edu- cational and certification programs for wine. Its certifications are, as far as I understand it, among the most recognized globally. This is a real asset for people in this industry, as there are many opportunities to interface with colleagues and partners around the world, as well as with potential employers. Moreover, in an industry that has attracted many more people in recent decades, having a certification from a respected institution can help open doors in one's career. WSET seemed most promising, as the fascination I have with wine stems from the fact that it is an embodiment of the human experience—there is history, socio-economic fac- tors, agriculture, geology, chemistry, culture and, not least of all, the visceral experience of wine itself! In my research, it was evident that the WSET program embraces these academic elements as the core of its curriculum. People often ask me if I'm pursuing the Sommelier Certification program from the Court of Master Sommeliers, as this is better known to most Americans. I answer honestly that my goals are slightly different. I have the highest respect for those professionals who make it to the upper levels of that program—many are friends and colleagues. But for me, my goal is to learn and to share knowledge about wine through as many avenues as possible, not mainly on the restaurant floor. Thus, choosing the appropriate program was key. And, if you take a look at renowned journalists and wine experts around the world in many kinds of wine careers, many of them have achieved a certain level of education via WSET. Having many possible paths is a good thing, from my perspective. How do you apply what you've learned via the WSET program to your job? We are a small team at Belmont Wine Exchange, and I really enjoy interfacing with customers and providing them with wine expertise to create great experiences. I assist my colleagues with recommendations when they're responding to customers. I am able to interact with partners and customers face to face at industry events, on visits and via phone and email to help them decide what wines to buy for their particular needs. It's about creating a wonderful experience for people through wine, and that is best accomplished through deep academic learning and lived experience. By taking what I've learned via WSET from the book and classroom to my own explorations, sharing and learning from others with every interaction, I build upon my base of knowledge to bring even more to my customers, colleagues and partners. Student: Chloe Dickson Company: Wally's Vinoteca, Beverly Hills, CA Position: Retail Sommelier WSET: Level 3 Award in Wines and Spirits (in process of Level 4 Diploma) Student: Elizabeth Kelso Company: Wally's Vinoteca, Beverly Hills, CA Position: Retail Sommelier WSET: Level 2 Award in Wines and Sprits You're at different levels in the WSET program. How would each of you describe the learning process? Dickson: It's been intense lately. [Laughs.] I'm currently taking the Level 4 Diploma in Wines and Spirits, which is split up into six different units, and generally this process takes about two to three years. [Official qualification states a minimum requirement of 600 hours of study time.] Each unit is its own kind of themed segment. For example, Unit Five is titled "Sparkling Wines of the World." There's a research section where you're assigned a subject and you've got to then spend three or four months in exploration to write this research paper. There's a big ruling, Unit Three, which I've just taken my first and hopefully only exam on, and that's the "Light Wines of the World," which basically covers the gamut of all still wines. I've also got the "Fortified Wines of the World" exam, which I will take in September. Kelso: I took the WSET Level 2 Award in Wines and Spirits at the Wine- house in West L.A. with Monica Marin for ten weeks, two nights a week for three hours: tasting wines, listening to lectures and participating in discussions. In that span of time we covered everything—from how wine is made to all the important wine-making regions in the world—so it's pretty accelerated, and they expect you to come in with a base level of knowledge because of this faster pace. At this level, I learned everything that Chloe is talking about but a bit more abbreviated. The more you go up in the levels of WSET, the narrower the scope at which you look at a subject becomes. Specific work application aside, what has been your major take-away from the WSET program? Kelso: For me, it's relationships—Monica Marin, Chloe and so many more amazing wine professionals. All the people that I've met in the program have provided invaluable relationships. Dickson: Work ethic. I work here 40 hours a week, and I'm also study- ing 25 hours a week. The more I study, the more I push myself, the more I want to do it. And that's invaluable not only for my career but for my life. PHOTO: ERICA BARTEL ■cr PHOTO: CAL BINGHAM Retail Sommelier Elizabeth Kelso pours a taste for a Wally's Vinoteca guest.