That's a funny question to me because I've always heard people talking about this question and listening to everyone's answer. The reason I say it's funny because I've never had that producer that sparked my interest. I entered into the restaurant industry because I wanted to make every guest's night memorable on a beverage standpoint, whether that be wine, cocktails, spirits or pairings. I just wanted to make sure whenever I walk up to the table I can talk, educate or create a memorable experience on all beverages. Now I've had some really incredible bottles that will always be in my brain but there wasn't just 1 specific bottle that sparked my interest. I just wanted to be the very best, which is why I continue to push myself more and more to learn, grow and always keep studying, tasting and trying new products because the world is so big and I'm looking forward to learning, researching and passing the information along to the guests I encounter when I work. Maybe I'm just an oddball, but I'll never lose that passion, and I will always work in the restaurant industry because I truly found the job I love.

Hello everyone! I'm Jacob from Las Vegas, NV. I'm currently preparing for my Advanced Theory with the Court of Master Sommeliers. My biggest study challenge is trying to find which method of studying is best for my brain and take time to actually rest my brain because I'm trying to study and then put everything digitally as far as flashcards. I wish I could improve finding out the best way possible to learn meaning is it better to study just one region a certain week or should I break sessions up and review other regions, work on vintages in-between or etc.