Interview United Kingdom
Eric Zwiebel follows Gérard Basset's example
He is the candidate for the United Kingdom
at the world contest
Representing France three times in big international contests, the Alsatian, Chef Sommelier of the Relais & Châteaux the Summer Lodge in Evershot, Dorset, will from here on defend the colours of the United Kingdom where he has been working for 15 years. He is already selected for the next world contest in Japan.
Twice finalist at Europe's Best Sommelier contest, in Paris in 2006 then in Sofia in 2008, as well as at the World contest in Rhodes in 2007, Eric Zwiebel has always honoured the colours of the French Sommellerie Union. Yet, next March, for the world contest organized in Japan, he will represent United Kingdom, succeeding Gérard Basset who has somehow followed the same path until glory in Chile, in April 2010.
“It is special and coherent regarding my career. I have been living and working in England for 15 years and it is there that I won the national title. I also reckon that it had become more complicated to get back to a French context to prepare a selection. France still is the country of sommellerie but it also has a very precise idea of what kind of sommelier it wants to be represented. Unfortunately, now, I am not in this mould anymore. In this situation, my failure at the selection at the world contest in Chile has been a blessing in disguise. I took a new look at myself and I thus decided to open a new chapter.” Without bitterness, the native from Ribeauvillé prepared for the tests that would determine the British representative who will fly to Japan. “ I competed in my championship but I still am French and very attached to the UDSF!”
Eric Zwiebel voit bien au-delà de la France. Son objectif, c’est le Japon.
Three Frenchmen and a German in selection
The tests were organized in London in early summer. That day Eric Zwiebel joined two other Frenchmen: Mathieu Longuerre (La Trompette in London) who already represented United Kingdom in the last European contest, and Nicolas Clerc (his former assistant who now works in the restaurant Le Pont de la Tour in London); and a German, Jan Konetzki (Restaurant Gordon Ramsay). Entirely completed in English, the selection revealed a new Eric Zwiebel.
“Now I am conscious I am in good dynamics. I self-developed, gained wisdom and confidence. A coach, not from the wine world, helped me to change, get a positive image of myself and feel at ease in front of an audience. I needed a real shock to free myself of all that prevented me from expressing myself fully!”After a three-week pause,
“to take care of myself and my family”, he really started his preparation.
“In the morning I work on wine lists and the afternoon is devoted to questionnaires, theory and knowledge update. Then the last month will only be dedicated to practice and service, it is essential on stage.”Another facet
Eric is sure of one thing: stress management can make the difference.
“When you are tense, you do not listen well. It was evident in Rhodes during the World contest. I knew how to do but I did not go far enough. Not because I did not understand but because of a lack of attention and concentration. Due to stress. But that was the old Eric. Today I have changed a lot. I learnt to go forward for myself and to not permanently compare myself with the others.”This period of doubt, marked by Eric’s absence at the Chilean World contest and at the European one in Strasbourg, was not so for Summer Lodge's owners, a charming hotel-restaurant nestled in the countryside in the South East of England.
“Here I have always been supported. I am helped to organize my time schedule; I benefit from financial facilities, especially to buy products, particularly spirits, to contribute towards my preparation. This faith is essential!”At 39, Eric Zwiebel prepares himself to experience a new big challenge. And for the first time, he will be full of confidence and not of certainties.
Jean Bernard
