Graduation 2014

S 2014

Graduation 2014

27th January, 2014 was the day that 23 sommeliers graduated at a graduation ceremony held at the Stephen’s Green Hibernian Club, Dublin. Sommelier certificates and awards were presented by the Irish Guild of Sommeliers President Oliver J. Murtagh. Since taking up office last May this was the President’s first graduation ceremony. This course takes place each year and is run in association with the Restaurants Association of Ireland.

The course participants, all working in Irish Restaurants are from France, Italy, UK, Portugal, Czech Republic, Croatia, Mauritius, Canada, Slovak Republic, Hungary, Croatia, Poland, Turkey and Ireland

Maxime Dubois,  Dublin Wine Rooms .  Best Taster & winner of the Irish Guild of Sommeliers, President’s Gold Medal- Presented by Oliver Murtagh,  President, Irish Guild of Sommeliers

Mark Donohoe, Dublin Wine Rooms. Ist place overall in the examination & winner of the Restaurants Association of Ireland’s prize. This award was presented by Padraic Óg Gallagher, President, Restaurants Association of  Ireland

S4

S5S6

S7

S8S9S10S11S12S13S14S16S17S18S19

S22

S63S64S65

The following graduated with the Irish Guild of Sommeliers Sommelier Certificate on the 27th January,2014 at a function held at the Stephen’s Green Hibernian Club, Dublin.

 

Turker  Erdogan, The Pembroke Hotel, Kilkenny

Siofra O’ Brien, Wines Direct

Fiona Keating,Gotham Cafe

Magdalena Mocek,  Ballyfin Demense

Balazs Kiss,   L’ecrivain

Dominika Zemberyova,   L’ecrivain

Denis Broderick,Robert Roberts

Fiona Cashin, Fallon and Byrne

Lindsay Madge,  Fallon and Byrne

Scott Findlay, Fallon and Byrne

Vetina Tobin, Ill Folletto

Sé Gardiner, La Reserve

Bernardo Queiroz, The Westin Hotel

Michael Martin,  Pacinos

José Cardoso, Pacinos

Maxime Dubois

Mark Donohoe

Arvine Goorwappa,  Residence

Boris Jeric, Residence

Jana Crossley, Pearl Brasserie

Simone Passerini,  Carluccio’s Ltd

Callum Hewitt,  Hot Stove Restaurant

Evelyn Glynn,  Doonbeg Golf & Country Club

 

Thanks to the following companies who sponsored product for the course:

Edward Dillon & Co. Ltd

Febvre Wines

Classic Drinks

Dalcassian Wines

Treasury Wines

Findlater Wine & Spirit Group

Searson Wine Merchants

Gleeson Gilbeys

Beam Global/Kilbeggan Distillery

Barry & Fitzwilliam

Diageo

The Champagne for the graduation reception was sponsored by Febvre.

S20

S21

Sommelier Awards for Maxime and Mark
Written by Frank Corr
Wednesday, 29 January 2014 09:29
Twenty three sommeliers graduated at a ceremony held at the Stephen’s Green Hibernian Club, Dublin. Sommelier certificates and awards were presented by the Irish Guild of Sommeliers President Oliver J. Murtagh.

01aspo1

The Irish Guild of Sommeliers gold medal for the best taster on the course was presented to Maxime Dubois who is originally from Normandy, France and is working in the Dublin Wine Rooms Restaurant. The Restaurants Association of Ireland award was presented to Mark Donohue for achieving first place overall in the examinations and who also works at the Dublin Wine Rooms.

The presentations were made by Oliver Murtagh, President Irish Guild of Sommeliers and Padraic Óg Gallagher, President Restaurants Association of Ireland (second left). On left is Andy O’Gorman..

During their course  the students were introduced to the study of wines, spirits and cocktails both practically and theoretically. The course included the marriage of food and wine incorporating the elements of service, storage and tasting of wines from many countries and their contributions towards enhancing the meal experience.

The course participants, all working in Irish Restaurants are from France, Italy, UK, Portugal, Czech Republic, Croatia, Mauritius, Canada, Slovak Republic, Hungary, Croatia, Poland, Turkey and Ireland.

Oliver Murtagh, Guild President in his address stated” that the sommeliers graduating today should be involved in continuous learning. He advised them to keep studying and learning about their chosen profession. Reading about what other wine and beverage writers are thinking and doing can open your minds to self-improvement as well as reigniting your interest in and enthusiasm for your chosen profession of sommelier.