Becoming a Sommelier
Masters at Work
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Becoming a Sommelier
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Narrated by:
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Andi Arndt
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By:
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Rosie Schaap
About this listen
An illuminating guide to a career as a sommelier written by acclaimed journalist Rosie Schapp and based on the real-life experiences of experts in the field - essential listening for someone considering a path to this profession.
Go behind the scenes and be mentored by the best to find out what it’s really like and what it really takes to become a sommelier. Esteemed food and drink writer Rosie Schaap takes listeners to the front lines to reveal what a modern sommelier actually does. From curating wine lists and tastings, to vineyard visits and dinner service, Schaap offers an insightful and entertaining guide to the profession. Schaap shadows up-and-coming Wine Director Amanda Smeltz at the popular New York restaurant Altro Paradiso to show that being a sommelier is a kind of calling. Schaap also follows Master Sommelier Roger Dagorn from a more traditional generation of sommeliers. She discovers how they got their start, how they trained, and how they became established names who have shaped the changing world of wine.
Becoming a Sommelier offers a revealing look at the art, science, and business of this rarefied profession. Here is the most valuable informational interview you’ll have - an accessible, fun-to-listen-to introduction to everything you need to know to pursue this dream job.
©2019 Rosie Schapp (P)2019 Simon & Schuster AudioListeners also enjoyed...
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-
Story4 out of 5 stars 151
For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall Street Journal, have been praised by restaurateurs (“Filled with small courses and surprising and exotic flavors, educational and delicious at the same time” —Mario Batali), by esteemed critics (“Brilliant, witty, comical, and often shamelessly candid and provocative” —Robert M. Parker Jr.), and by the media (“His wine judgments are sound, his anecdotes witty, and his literary references impeccable” — The New York Times).
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5 out of 5 stars
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eye opener
- By FlGatorsGuy on 11-16-15
By: Jay McInerney
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Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
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Overall4.5 out of 5 stars 847
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Performance4.5 out of 5 stars 745
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Story4.5 out of 5 stars 745
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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4 out of 5 stars
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If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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Overall4.5 out of 5 stars 186
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Performance4 out of 5 stars 146
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Story4.5 out of 5 stars 148
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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5 out of 5 stars
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
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Overall4 out of 5 stars 84
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Performance4 out of 5 stars 65
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Story4 out of 5 stars 67
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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1 out of 5 stars
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
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Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
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Overall4 out of 5 stars 179
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Performance4.5 out of 5 stars 156
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Story4 out of 5 stars 157
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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5 out of 5 stars
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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Raise the Bar
- An Action-Based Method for Maximum Customer Reactions
- By: Jon Taffer, Karen Kelly
- Narrated by: Luke Daniels
- Length: 7 hrs and 14 mins
- Unabridged
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Overall4.5 out of 5 stars 544
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Performance4.5 out of 5 stars 474
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Story4.5 out of 5 stars 474
If there’s anyone who can prevent a bar or restaurant from going belly-up, it’s Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he runs the biggest trade show in the business and has turned around nearly 1,000 bars and at least that many restaurants.
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4 out of 5 stars
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Wish Jon was the narrator!!
- By Bonnie on 03-04-15
By: Jon Taffer, and others
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The New Wine Rules
- A Genuinely Helpful Guide to Everything You Need to Know
- By: Jon Bonné
- Narrated by: Emily Woo Zeller
- Length: 2 hrs and 19 mins
- Unabridged
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Overall4 out of 5 stars 71
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Performance4 out of 5 stars 60
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Story4 out of 5 stars 58
There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful? Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the "experts" have been telling you. Acclaimed wine writer Jon Bonné explains everything you need to know in simple, easy-to-digest tidbits. And the news is good! For example: A wine's price rarely reflects its quality. And you can drink rosé any time of year.
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1 out of 5 stars
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Nothing “new”
- By Peter Marks on 11-30-17
By: Jon Bonné
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Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall4 out of 5 stars 1,347
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Performance4 out of 5 stars 1,256
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Story4 out of 5 stars 1,261
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
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2 out of 5 stars
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Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
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The Culture Code
- An Ingenious Way To Understand Why People Around The World Live And Buy As They Do
- By: Clotaire Rapaille
- Narrated by: Barrett Whitener
- Length: 6 hrs and 29 mins
- Unabridged
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Overall4.5 out of 5 stars 414
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Performance4 out of 5 stars 288
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Story4.5 out of 5 stars 286
Internationally revered cultural anthropologist and marketing expert Clotaire Rapaille reveals for the first time the techniques he has used to improve profitability and practices for dozens of Fortune 100 companies. His groundbreaking revelations shed light not just on business but on the way every human being acts and lives around the world.
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4 out of 5 stars
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Mapping cultures
- By Eric on 08-04-08
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
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Overall4.5 out of 5 stars 716
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Performance4.5 out of 5 stars 615
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Story5 out of 5 stars 617
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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5 out of 5 stars
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- By: Tom Roston
- Narrated by: Richard Ferrone
- Length: 13 hrs and 5 mins
- Unabridged
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Overall4.5 out of 5 stars 96
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Performance4.5 out of 5 stars 85
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Story4.5 out of 5 stars 85
In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.
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5 out of 5 stars
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New Yorkers Must Listen
- By Thomas on 09-20-19
By: Tom Roston
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Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
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Overall4 out of 5 stars 196
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Performance4 out of 5 stars 179
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Story4.5 out of 5 stars 178
Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
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5 out of 5 stars
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Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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Overall4.5 out of 5 stars 57
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Performance4.5 out of 5 stars 45
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Story5 out of 5 stars 45
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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4 out of 5 stars
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- By: Luke Barr
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Unabridged
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Overall4.5 out of 5 stars 379
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Performance4.5 out of 5 stars 326
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Story4.5 out of 5 stars 323
In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
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5 out of 5 stars
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Like Cesar Ritz, a real dandy
- By BenYL on 04-24-18
By: Luke Barr
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The Invisible Heart
- An Economic Romance
- By: Russell D. Roberts
- Narrated by: Kirby Heyborne
- Length: 6 hrs and 57 mins
- Unabridged
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Overall4 out of 5 stars 85
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Performance4.5 out of 5 stars 72
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Story4 out of 5 stars 71
The Invisible Heart takes a provocative look at business, economics, and regulation through the eyes of Sam Gordon and Laura Silver, teachers at the exclusive Edwards School in Washington, D.C. Sam lives and breathes capitalism. He thinks that most government regulation is unnecessary or even harmful. He believes that success in business is a virtue. He believes that our humanity flourishes under economic freedom. Laura prefers Wordsworth to the Wall Street Journal.
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2 out of 5 stars
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One of Susie Bright's Misses
- By Anne in State College on 10-27-15
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Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
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Overall4.5 out of 5 stars 52
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Performance4.5 out of 5 stars 45
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Story4.5 out of 5 stars 45
Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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1 out of 5 stars
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Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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44 Scotland Street
- By: Alexander McCall Smith
- Narrated by: Robert Ian Mackenzie
- Length: 11 hrs and 52 mins
- Unabridged
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Overall4 out of 5 stars 1,791
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Performance4 out of 5 stars 1,421
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Story4 out of 5 stars 1,417
The brilliant Alexander McCall Smith became an international sensation with his New York Times best-selling No. 1 Ladies' Detective Agency novels. His award-winning wit, made famous through that series, is fully on display in 44 Scotland Street.
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5 out of 5 stars
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Smith's answer to Maupin
- By Amazon Customer on 10-23-05
What listeners say about Becoming a Sommelier
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall2 out of 5 stars
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Performance5 out of 5 stars
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Story2 out of 5 stars
- michael
- 01-24-23
Misleading
It is a good book. But isn’t really what most people researching sommelier are looking for.
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Overall1 out of 5 stars
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Performance1 out of 5 stars
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Story1 out of 5 stars
- Davit
- 12-25-23
Nothing, horrible and useless
Nothing about the wine, it’s just Amandas success story which i don’t care at all
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Overall1 out of 5 stars
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Performance2 out of 5 stars
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Story1 out of 5 stars
- SM
- 06-26-21
Waste of time. Not about the title.
They need to change the title to stories about Sommeliers. This book is not about how to become a Sommelier.
The author spends more time telling stories and trying to sound eloquent and artistic than talking about content.
I think she likes hearing herself or flattering herself rather than giving content for readers, on how to become a Sommelier.
This was a waste of time, and no help if you truly want to become a Sommelier.
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