Introducing three young additions to the ‘WSET Level 3 Club’ in India

When I was recently informed about the latest WSET Level 3 results in India, for which the exams were held in Mumbai earlier this year, it was naturally a moment of happiness and fulfillment. After all nothing is more satisfying for a trainer and mentor than to realize that his efforts have helped ambitious young  professionals cross significant career milestones. This rewarding feeling is further accentuated when these individuals achieve their wine learning goals with flying colours and with a clear objective of standing out in the fast-evolving hospitality industry.

As per expectations and anticipation, three of my ex-trainees, Hardik Arora, Sagar Nath and Vivek Boddul, were not only successful in negotiating the challenge but also managed to pass the exam with high grades. While Hardik achieved ‘Distinction’, Sagar and Vivek were awarded ‘Merits’.

What is noteworthy is that all of them achieved this feat by spending their own hard-earned money (normally, these courses and exams are employer-sponsored). Mind you, these certifications do not come cheap – the Level 3 course costs almost 80,000 bucks (Rs. 75,000 + Taxes). So, all credit to these young professionals for being self-motivated and self-driven to make a mark for themselves.

Sagar was among the 18 handpicked F&B professionals who were a part of India’s most comprehensive wine training program in 2011 (ITC Hotels Ultimate Sommelier Programme followed by WSET Level 3 course). He left ITC Hotels within a few months following this training to pursue better career opportunities and hence could not take a shot at the exams that year. Hardik and Vivek, on the other hand, were a part of the 25 ITC Hotels resources who underwent a similar training in 2012, although in this edition (unlike 2011), the WSET exam was not a part of the entire training package. But that did not stop them from pursuing their dream of acquiring this certification on their own, and quite deservedly they got their reward this year.

I am sure this result will inspire other motivated individuals from across the country to make this valuable investment in their career in 2014, and beyond.

Here is a brief introduction of the three additions to the WSET Level 3 club in India this year:

Hardik Arora
Hardik Arora

Hardik is a graduate from Institute of Hotel Management, Chandigarh and currently a member of  the ITC Maratha F&B team. After finishing the three week-long training in New Delhi in mid 2012, he has been appointed as the sommelier-in-charge of the hotel’s Pan Asian restaurant. He is an ambitious individual who wants to carve a niche for himself in the Indian beverage industry.

“It is a dream come true” he says about the result. “The fact that I managed to get a distinction in both theory and tasting, makes this extra special for me. Now I wish to use this knowledge and skill to reach new career heights in the hospitality or wine industry. I strongly hope that the Level 3 qualification would be a turning point in my career.”

“Attending the Level 3 training and Ultimate Sommelier Programme has so far been the best professional experience of my life and I am confident that it will help me become a better wine professional. I look forward to your continued advice and guidance for developing my career as a beverage professional.”  the ambitious professional further adds.

Vivek Boddul
Vivek Boddul

Vivek Satyanarayan Boddul started his career with Oberoi Airport Services as a bartender. He moved to ITC Maratha after a 14 month stint with Oberoi. He has just been selected as a food & beverage management trainee with ITC Hotels.

“Selling premium wines is a prelude to an interesting turn my career took. The real passion of sommeliership ignited my mind when I was lucky to be a part of ITC Hotels advanced wine sommelier training which was mentored by Mr. Niladri Dhar. Subsequently Tulleeho organised the WSET level 3 program in Mumbai, which resulted in successfully completing the certification with merit rank.” he says enthusiastically.

He goes on to add “Looking forward to pursue my career in beverages preferably wines abiding to hotel industry. Simultaneously focussing on further qualification in wines and spirit to fine tune the existing knowledge by elevating the self to higher levels.”

Sagar Nath
Sagar Nath

Sagar Nath is an alumnus of the Institute of Hotel Management, Lucknow and currently resides in Mumbai. Since leaving ITC Hotels in late 2011, he has worked for two different wine importers. He was a Key Accounts Manager with Brindco when the results were announced.

This entrepreneurial wine lover says “WSET Level 3 is a dream which I always wanted to achieve. I am convinced that this will add a lot of value to my future career growth. Hopefully, I will also be able to make the most of my training and learning as a tool to spread awareness of the beverage. I want to be one of the ambassadors of wine in India.”

During his time in Mumbai, Sagar has spent a considerable time interacting with hotels about their wine  needs. He, like many of us in the industry, feels that quality wine training differentiates a good wine program from those which lack a winning edge. “We need many more trained and skilled professionals in the industry. My own experience of the training and now this qualification, proves how much difference quality training can make in understanding and appreciating wine.” he concludes.

Congratulations and best wishes to all three of them, and here’s hoping to see many more young professionals gaining such wine qualifications in the future.

Cheers,

Niladri

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ITC Hotels wine training – Season 2

In this brief post, I continue from where I left in a similar story in 2011. As a sequel to a key initiative put in place last year, which was widely covered in the Indian wine media, a large number of key F&B resources from across the ITC Hotels chain went through a structured and customized wine training this year too. Armed with their newfound knowledge and skills, this Sommelier cadre is driving a resurgent wine program throughout the chain.

Since joining ITC Hotels last year, it has been my consistent endeavour to lay special impetus on effective wine training, for it is the most vital ingredient in making a wine program successful. Based on this conviction, a long-term plan has been devised to invest in top-notch wine training programs throughout the group in Luxury Collection hotels. Although the returns on this investment have already started to trickle in, it is expected that in the near and distant future this endeavour will go a long way in creating a benchmark wine culture in the Indian hospitality industry.

This year, a total of 150 F&B service staff at all levels went through a systematic and level-by-level selection and training, culminating in the ‘ITC Hotels Level 3 in Wines’. 25 young professionals were awarded this certification and are now proudly leading various wine initiatives in their respective hotels and F&B outlets. They join the core group of 18 Sommeliers certified in 2011.

Every level of the ITC Hotels wine training has been carefully designed to match-up to world standards as well as to cater to the needs of the Indian hospitality scenario, especially those which dictate the business dynamics of ITC Hotels. Whilst the Level 1 was aimed at building the foundation and Level 2 as the stepping stone to acquire advanced professional skills, the Level 3 has been the most potent in achieving high skill levels and in turn larger business goals. This expansive and all-encompassing wine training not only aims to impart theoretical knowledge about a wide range of topics related to the world of wine but also, and most importantly, create the very best F&B sales workforce in India.

Lastly, it gives me great satisfaction and sense of achievement in claiming that so far in the country, this wine training exercise has been the most detailed and comprehensive within a single hotel chain (both in terms of numbers trained and level and content of training). This claim is based on the information I have gathered from my contacts in other hotel chains, speaking to industry experts and information available in the media.

Here is a slideshow from this year’s trainings:

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