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Rosie Schaap
Rosie Schaap has been a bartender, a fortuneteller, a librarian at a paranormal society, an English teacher, an editor, a preacher, a community organizer, and a manager of homeless shelters. A contributor to
This American Life and npr.org, she writes the “Drink” column for
The New York Times Magazine. She was born in New York City and still lives there.
“If you are curious about life as a sommelier, this charming book makes an easy, nutritious appetizer.” —The New York Times
An illuminating guide to a career as a sommelier written by acclaimed food and drink writer Rosie Schaap and based on the real-life experiences of experts in the field—essential reading for anyone considering a path to this profession.
Wine is a pleasure, and in its pursuit there should be no snobbery. The sommelier is there to help, to teach, to guide. Acclaimed food and drink writer Rosie Schaap profiles two renowned sommeliers to offer a candid portrait of this profession. Learn the job from Amanda Smeltz, a poet and wine director in New York, and Roger Dagorn, a James Beard Award–winning Master Sommelier. From starting in the cellar, grueling certification exams, to tastings and dinner service, Becoming a Sommelier is an invaluable introduction to this dream job.
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