Will Predhomme operates Predhomme, Inc. a wine communications firm based in Toronto, Canada. He is also a partner in Pearce Predhomme, a wine label sourcing wines from Oregon and South Africa.
Will traces his history with restaurants and wine, from humble beginnings in Windsor, Ontario to sommelier jobs in Calgary and Toronto. He discusses how his goals changed over time, and how he approached a transition off the floor and into working for himself. Will addresses the potential pratfalls of self-employment, and describes why someone who has worked within the sommelier culture might not want to leave it behind. Real life examples are provided to illustrate the points made to those looking to make a move off the restaurant floor.
460: Joel Peterson and the Winemaking American Dream
459: Jasper Morris Goes Deep on the Burgundy Crus
458: Luis Seabra Opposes the Winemaking Orthodoxy
457: Jeanne-Marie de Champs Does Not Follow the Trends
456: Ehren Jordan Has Eyes for Oregon
455: Jean-Pierre de Smet and the Burgundy Community
454: Blending for Beauty with Maggie Harrison
453: Esther Mobley Looks Through the Lens of Wine
452: Louis-Benoit Desvignes and the Challenge of Finding Who You Are with Wine
451: The Aligoté Thread
450: António Maçanita on the Past and Future of Portuguese Wine
449: Training to Be the World's Best Sommelier with Arvid Rosengren
448: Lee Hudson's Grape Guide
446: James Conaway is a Moralist in the Valley
445: Reinventing the Cork with Dominique Tourneix of DIAM
444: Enrico Pozzesi Remembers His Friend Giulio Gambelli
443: Anne Parent Shares the Secret to Understanding Pommard
442: Ray Coursen Recalls the Napa Valley of the 1980s and Before
441: Chisa Bize Found a Family in Savigny-les-Beaune
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
Gulliver’s Travels
Great Expectations
Gastropod
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters