The Rise of the Asian-American Sommelier
The International Culinary Center’s Intensive Sommelier Training program was featured in an NBC News article on “The Rise of the Asian-American Sommelier.”
One of the ICC’s goals is to teach future sommeliers…the art and science of “deductive tasting” – objectively analyzing and describing wine based on sight, smell and taste. During the course, which is spread out over 10 or 17 weeks, students attend class three or five times a week, for four hours each day. Together, they get to apply deductive tasting to some 300 wines from major wine-producing regions throughout the world.
Read the full article on NBCNews.com.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your wine education where the legacy lives on.