The latter arrive from the world over, with a strong proportion of Asians. Patrick Portier confirms that “the Chinese market turned from a gift market into a consumer market” and lacks wine professionals. And the number of Japanese students is in progress. What attracts the foreign trainees is of course the aura of French wine, especially Bordeaux, and the culture of tasting and service which accompanies them, although the training course approaches wines of the whole world.
The Sommelier Wine Consultant training lasts one year—two for the foreign students who need to perfect their French—and leads to a diploma recognised by the French Government. The same course enables to present at the exam of the Complementary Mention in Sommellerie at the Hotel and Catering Business School of Talence for the students having the prerequisites.
The success of the traning course in France led CAFA to export the concept, and especially thanks to the alumni working abroad. The school opened a centre in Puerto Rico, in China and in 2015 in Korea. The classes are given by CAFA certified teachers following the same programme than in France.
The quality of the training is particularly due to the excellence of the practical works and the contributors: visit in the chateaus of the region, participation in the highlights of the wine world like the En Primeurs in Bordeaux, conference by sommeliers like Bertrand Bijasson, president of sommeliers of Bordeaux-Aquitaine, partnerships with great domains, like Ceretto in Italy ...
In April, 2015, the school invited Paolo Basso, Best Sommelier of the World, for a masterclass based on a blind tasting in front of some thirty lucky students. The objective was to show the necessary work to reach an international level, and for the most talented, the title of Best Sommelier of France, Europe or of the World. Paolo Basso illustrated his intervention with a video of his path in the world competition. The students understood the importance of the knowledge, but especially of a good practice of the profession.
Because, beyond the excellent image of the school, the establishment especially focuses on transmitting a concrete and practical knowledge. And arousing the student's curiosity and passion. The prior purpose being to train pragmatic professionals, paying attention to the customer's needs, to a good management of the purchases, in line with the market.
Sylvia van der Velden
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