ASI Bootcamp 2023: participants, tutors, volunteers, organisation team
Earlier this month the Association de la Sommellerie Internationale (ASI) successfully concluded its ASI Sommelier Bootcamp in the vibrant city of Quito, Ecuador. This marked a significant milestone in the evolution of ASI’s commitment to broadening its educational offerings, as it was the third of its series of sommelier bootcamps. By hosting the event in the Americas, ASI completed its initial worldwide tour of bootcamps. The previous two bootcamps were held in Poland and Malaysia, respectively.
Over the course of three days, a diverse group of sommeliers from across the Americas and around the world gathered to deepen their knowledge and refine their skills. The bootcamp, led by esteemed sommeliers and other experts, offered a blend of theoretical and practical sessions. These sessions covered a wide range of topics, from the nuances of blind wine tasting, beer evaluation, sake, the finer points of service and more.
The event also featured exclusive masterclasses many of which were presented by ASI partners including the Japan Sake and Shochu Makers Association, Graham's Port, and Advini, emphasizing a diverse range of beverages a sommelier must master. Participants also had the opportunity to taste and learn about local food and drink including Ecuadorian chocolate, local water and discuss the impact of the industry on the environment. Michelle Bouffard of Tasting Climate Change hosted a discussion on the effect of climate change on wines and its impact on trends.
One of the highlights of the bootcamp was the interactive workshops, where sommeliers engaged in specific skill training which can be applied to real-world scenarios. These workshops not only honed their sensory evaluation skills, food and beverage pairing abilities, but also strengthened their ability to communicate effectively about wine and other beverages. Amongst the other notable speakers and instructors were Marc Almert (2019 ASI Best Sommelier of the World), Veronique Rivest, (runner-up 2013 ASI Best Sommelier of the World), Pascaline Lepeltier (2018 Best Sommelier of France), Emily Wines MS, Andreas Matthidis DipWSET, Nathan Keffer, Master Brewer, and Julian Diaz, a notable bartender, chef and sommelier.
In addition to the education, the ASI Sommelier Bootcamp in Quito also fostered a spirit of camaraderie and networking among participants. The cultural exchange and shared learning experiences have undoubtedly contributed to the strengthening of the global sommelier community.
As the bootcamp concluded, participants left with enriched knowledge, improved skills, and a renewed passion for the art of Sommellerie. As for the memories of the event, host Gabriela Pozo, of the Ecuador Sommelier Association says, “I think they will never forget about our gastronomic offering, our hospitality and service, and in addition they will leave with tons of fine aroma chocolates in their bags.
From the Greek side attended Andreas Matthidis DipWSET, President of the Association of Greek Sommeliers and Eleftherios Haniallidis MS, the first master sommelier of Greece.
