George Loukas, one of Greece’s leading Sommeliers, founder of Genius in Gastronomy, discusses about wine education and success in business.
Interview curation: Katerina Karsioti
How many years has Genius in Gastronomy been in wine education and beyond? What are the features, which make it distinguish?
George Loukas: Genius in Gastronomy took on “flesh and bones” in 2012. From then until present, our mission is to shape international programs for winemakers-sommeliers through Greek data. For example a program of this particular style could certainly be longer. But our belief was to create in time something more flexible and of course more approachable financially compared to abroad so that it can be addressed to all interested parties.
The goal of all Genius in Gastronomy instructors is to pass on to a large extent our experience and expertise in wine and gastronomy. We firmly believe in the inextricable connection of theory and practice, in training, the presence and demonstration of the whole experience as if the trainee is actually in a real workplace.
How much has wine education in Greece changed in recent years and what options does someone who wishes to delve into wine have?
George Loukas: Truth is that wine education in Greece is really becoming more and more complete. I don’t think we have many things to envy from abroad in terms of the educational part and at the moment there is nothing that lacks in Greece in terms of training in order for anyone, who wishes to become a sommelier.
In our country, many people are successfully engaged in winemaking, they follow international certifications and are clearly certified by international bodies. The Court of Master Sommeliers provides a certification for the knowledge already obtained. It is necessary upon enlisting to be well prepared in order be able to respond properly and training, it is worth saying, in this particular case is a “sport of solitude”.
Genius in Gastronomy therefore seeks to educate, develop and adequately prepare its trainees to meet international certifications and this is a gap that we as an educational organization wish to fully cover.
What are the main wine-only courses offered by Genius in Gastronomy?
George Loukas: The courses we offer are the Genius wine step course, which is a three-day condensed course, so to speak. More specifically, it is the first step for someone who desires to become a sommelier. This specific thematic module of specialized training will not only satisfy the desire to learn, but will be the starting point of success for a food service professional, offering the title of ‘Junior Sommelier’ or ‘Wine Connoisseur’.
Trainees through this course will have the opportunity to acquire a satisfactory level of wine familiarity, acquiring basic knowledge about viticulture, oenology and the main varieties and styles of wines. They will also be introduced to the principles of tasting, wine geography, international terminology, wine service as well as Food & Wine pairing.
The next course we run at Genius in Gastronomy is the Wine Professional & Sommelier Course, which is much more holistic, comprehensive, offering full and thorough training on wine, covering, based on international standards and practices, a wide range of topics in the industry.
Essentially, the course offers a comprehensive and exhaustively set of knowledge along with skills that a modern professional needs. In this way, interested parties acquire the resources to cope with the modern challenges that are taking shape in a demanding and strenuous sector such as catering, trade and F&B management.
The last one is the Wine & Sommelier Expert Course, which lasts 2 years and is aimed exclusively at certified sommeliers and the goal is to shape international level professionals with high skills while at the same time preparing them for the highest certifications in a worldwide level.
It is therefore a pioneering program, whose structure and thematic modules are based on models and operating standards of corresponding programs of international universities, addressed to professionals, who relish to stand out globally. It includes modules structured in the form of Master Classes on a wide range of topics, such as: Oenology, Agriculture, Service – International Competitions & Certifications, Coffee, Tea, Water, spirits, beers, etc.
Of course, the modules concerning the international vineyard are covered through presentations and assignments that take place once a month for the students of the program all over Greece. I moreover wish to stress out that the presenters of the program are some of the most prominent, for each subject, experts of international recognition, both from Greece and abroad.
What are the motivations that lead a young person to study wine? How about…after studies?
George Loukas: The motivations are simple and self-explanatory. In a country that invests the largest percentage in both tourism and hospitality sectors and year after year succeeds in setting up a very high level industry, we realize that specialization in wine is of course… the next move as well as the professionals who will be employed in corresponding workplaces.
The impressive thing is that there are now extremely many sommelier jobs in Greece and this in itself is also a great motivation. Also, this means that one can enter the market rapidly. This is what we always indicate the trainees at Genius in Gastronomy, but also in general, that when someone starts his career in a restaurant or a wine bar, it is always helpful when a head sommelier is actively present, so that his “practise” goes more smoothly and steadily. It is very important in a work environment to find an experienced Sommelier from whom you will learn, see, and will gradually introduce you to the responsibilities and help you develop.
Furthermore and in order to be a complete professional, it is important to be able to succeed both in fine dining and casual service. This condition gives your work a greater image, flexibility and additional skills.
Sommelier….means? I imagine a lot has changed between then and now? What are the “things” that characterize a professional sommelier in the modern culinary world?
George Loukas: Sommelier means many things… First of all, to have love and knowledge about wine, fine dining service skills, ability to combine wine and food. Of course, sommelier, let’s not forget, means psychologist, manager, and slowly the modern winemaker is becoming an influencer with knowledge. At this profession is necessary to have a structured and knowledgeable speech, a holistic approach of things and love your work deeply improving it day by day, month by month, year by year.
From your many years of experience, what is the level of studies in Greece compared to abroad?
George Loukas: I am very happy to say that at the moment in Greece there is an excellent level education in wine with programs that cannot be envied and rivaled compared to foreign countries.
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