"Upon closing for renovation, Kirchen ambitiously enrolled 56 staff members into a 10-week, introductory-level sommelier certification course. Everyone passed. All are equipped to suggest pairings for every item on the menu."
"It's really important for us to listen and not make it this intimidating thing. Kirchen sees himself as a guide facilitating guests' individual wine journeys."
"Kirchen doesn't just want to pair your meal with a tasty beverage, he wants you to know more about who made that beverage. Drawing from his own frequent trips to the state's wine regions, he's created a database for staff that catalogues these stories."
Kirchen enrolled 56 staff members in a 10-week sommelier certification course, resulting in all passing. Staff can now suggest wine pairings for menu items. New patios aim to attract non-wine drinkers. Kirchen emphasizes making wine approachable by understanding guests' preferences. He has created a database of California wineries, detailing their farming practices and histories, to enrich the dining experience. This initiative may lead to further sommelier training at other Disneyland restaurants.
Read at Bon Appetit
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