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It’s been fairly the F&B journey for Liu, who studied worldwide commerce with a serious in accounting in college.
After deciding to pursue hospitality upon commencement, Liu has been plying exhausting at her chosen commerce, working over time in Taiwan and Shanghai.
Her first F&B job, in Taiwan, was at Le Mout with Chef Lanshu Chen, who was named Veuve Clicquot Asia’s 2014 Greatest Feminine Chef. Liu joined as a commis chef within the service division and left the restaurant as senior captain.
It was Chef Chen who ended up advising her to go away Taiwan to discover alternatives overseas.
“By then, my curiosity in wine had grown and he or she was the one who pushed me to pursue my objective,” stated Liu.
Liu left Taiwan for Shanghai in 2018 and subsequently handed her Licensed Degree of Court docket of Grasp Sommelier examination there.
She arrived in Singapore “by probability” in 2019 and landed the assistant sommelier place at Chef Julien Royer’s Odette.
Simply final month, Liu was promoted to sommelier. And he or she’s been having fun with each side of the job – from planning the wine checklist and taking good care of stock to coaching the service staff, liaising with wine suppliers and arranging wine tastings.
Working her means up by way of the years, she admits that a few of the largest challenges she’s confronted over time “have come from inside” and had one thing to do with who she was.
“I really feel I need to work tougher in order that there received’t be an occasion for anybody to say that I can not do it as a result of I’m a girl,” stated Liu.
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