The inaugural CIA Sommelier Summit
was held on the Greystone campus in the heart of the Napa Valley this spring.
The Summit featured dozens of presenters speaking about relevant topics for today's wine, beverage, and hospitality professional. The roster of presenters
included an impressive 15 Master Sommeliers, along with professional wine educators, wine and beverage directors, and other experts in the beverage and hospitality fields, many of whom are CIA alumni.
Areas covered during three days of sessions involved wine list development, sommelier skill testing, aromatics and wine, regional wine studies, food and wine pairings, the importance of great hospitality, and winemaker and sommelier relationships.
Rajat Parr '96,
winner of the 2015 James Beard Foundation Award as Outstanding Wine, Spirits, or Beverage Professional, led a Burgundy lecture and tasting. He also participated in a roundtable discussion with fellow alumni Jason Smith '98, Carlton McCoy '06,
and Amy Racine '10.
Smith and McCoy are both Master Sommeliers.
While the CIA has long been known for its unparalleled culinary arts education, it has also built a stellar reputation for its wine and beverage curriculum. The Greystone campus is home to the highly regarded Accelerated Wine and Beverage Certificate Program
and Certified Wine Professional
credential. In addition, many students from the CIA’s New York campus spend a semester of senior year in the Napa Valley, pursuing an academic concentration in Advanced Wine, Beverage, and Hospitality.
The second annual Sommelier Summit is scheduled for April 24–26, 2016.