The International Culinary Center's webinar series continues with advice on stocking and managing a wine cellar from Scott Carney, MS, our Dean of Wine Studies.
In this webinar, learn the secrets of stocking wines for your restaurant from a master sommelier. Dean Carney explains how to stock wines that will boost your brand and your bottom line.
Want to become a sommelier? Enroll in the International Culinary Center’s Intensive Sommelier Training course in New York or California.
Watch your email for links to register for upcoming webinars.