What does Gerard Basset find most satisfying about his job?

The job of sommelier is to give the restaurant guests a great time and make them want to come back again and again because they love the experience, and that is extremely rewarding. Also, the opportunities to meet interesting people, not necessarily famous people, but those who are quietly creating something extraordinary. Another wonderful aspect of the job is to have the opportunity to pass on my knowledge, to see the next generation grow in confidence and flourish.

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