My Journey to Becoming a Sommelier

My path to becoming a sommelier was anything but straightforward. Like many journeys worth taking, mine was full of twists, unexpected turns, and more than a few roadblocks along the way. But looking back now, I can say it was all worth it. Every step of the way shaped me into the wine expert I am today, and it all started with a deep passion for wine, food, and hospitality.

The Beginning: Where the Love for Wine Started

I didn’t grow up in a vineyard or come from a family of winemakers, but I did grow up with a love-hate relationship with food. As a child, my mother never cooked with seasonings (including salt!), so I never liked the food I was given to eat. Stubborn, even then, I refused to eat more than one meal. My weight was low enough to concern doctors as I remained the same weight from 3rd to 6th grade.

As I got older, I began to appreciate how food was made—visiting my grandma’s house I would love eating her dinners. I was enamored by the whole process and started cooking at home more and more. When I started college I found that the subjects in my biology classes bored me more than anything. I would bake cookies and cook food in the dorm until my heart was lighter.

I eventually dropped out of Rutgers and enrolled in culinary school. Not just any culinary school, but The Culinary Institute of America in Hyde Park, NY. The Ivy League of culinary schools. My education here was thorough, and wine was a class all students were required to take. I fell in love.

I loved the chemistry, biology, history, and storytelling behind the wines themselves. I devoured books I could find on the subject and ended up with a perfect score in the class. It was the first time I thought I found a job I would love.

Getting Serious About Wine

After graduation I walked into a restaurant in Gulph Mills that had turned out the only Master Sommelier in PA. Not only was she a Master Sommelier, she was a woman! Unfortunately, she had left the restaurant by the time I arrived, but the owners were extremely active in the wine community and I got my first job as a Sommelier.

Studying to become a sommelier was no easy task. There was so much to learn, from the detailed processes behind winemaking to the endless varieties of grapes and regions around the world. It wasn’t just about memorizing facts; it was about training my palate to distinguish between subtle notes and understanding the science behind fermentation, aging, and terroir.

I was lucky to be surrounded by other professionals in the area who were all about uplifting each other. The Philly Wine Scene might be one of the best I’ve ever seen.

The Challenges and Rewards of Being a Sommelier

Working in the wine industry has been one of the most rewarding parts of my life, but it’s also come with its fair share of challenges. The restaurant world is fast-paced, and being a sommelier means juggling many hats—educator, advisor, service professional, and curator. It’s not just about recommending a great bottle of wine; it’s about curating an experience, helping people discover new flavors, and guiding them to wines that speak to their personal tastes.

It was especially hard being a woman in this male-dominated world. If you kept up with Sommelier news, you might have seen the Court of Master Sommeliers had a huge scandal in which dozens of women came forward and said they were put in unpleasant sexual situations by other male sommeliers. Unfortunately, this is not uncommon.

One of the highlights of my career has been writing my first book, Pairing Paws: Dog Breeds and Their Spirit Wines. This project brought together two of my greatest loves: dogs and wine. It took three years to complete, but seeing it all come together was worth every bit of effort. Tracking down all the different dog breeds to photograph and researching how to match their personalities with different wines was both a challenge and a joy. I also wrote How to Build a Wine List: Tips and Suggestions from a Professional Sommelier to Maximize Profits. This book sold decently well in the market and I had sommeliers as far away as in Japan reach out to thank me for writing it. I’m now working on the sequel, Cat Breeds and Their Spirit Wines, which has been just as demanding, but I’m excited to bring this new book to life.

The Journey Continues

I’ve learned that being a sommelier is about more than knowing your wines—it’s about the joy of sharing that knowledge with others and helping them experience the magic that happens when the right wine meets the right moment. From my early days of exploring wines to writing books that bring my passions together, I’m grateful for this journey and look forward to what’s next.

For anyone interested in wine or becoming a sommelier, I’ll say this: it’s a long and often challenging road, but if you love what you do, it’s worth every minute. After all, wine is more than just a drink—it’s a way to connect with people, share stories, and create unforgettable experiences.