|
I ran 5 restaurants including Canada's only 5 diamond establishment. Took the place from 50 wines to 500, spent $2.2 million in the process. Won an Award of Excellence from the Wine Spectator, a DiRoNA award and passed my Master Sommelier Basic Certificate over 15 years ago.
Hard work, no time for family life, which is why i retired from that and occasionally consult. For the most part people who work in the food industry and overworked and under appreciated. Bear that in mind next time you're an asshole to someone serving your food.
|