My interest in wine stems from the other half of the dining experience - food. I used to work in the restaurant industry, first as a restauranteur with Alinea in Chicago, then as a chef at Eleven Madison Park in New York. I was involved in the design of beverage pairing programs for our seasonal menu, and during that process, I fell in love with the rich history of wine, and how it can elevate the dining experience to such new heights. I also gained a lot of appreciation for the trade of sommeliers and wine makers, how they dedicate their life's effort to perfect this liquid art form.
At GSB, I'm exploring opportunities to go into China's wine market. Born and raised there, I saw the shift in consumer preference from Baijiu to more variety of beverages. But wine is still quite foreign to most Chinese consumers; people usually only know about cabernet and a handful of big houses. With the rising middle class, I think there's huge potential for wine education and popularization in China in the near future. I'm really excited to take Prof. Rapp's class to learn more about the economics of wine on a global scale, and further my exploration into the Chinese wine market.
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