Christie Dufault
Wine & Beverage Instructor at The Culinary Institute of America at Greystone
“When I reflect upon the places I've been, the wines that I have been privileged to taste, but most of all, the people that I have met and forged friendships with in the culinary arts industry, I am overwhelmed with gratitude.„
EXPERIENCE
EDUCATION
Be tactful and truthful when a wine maker asks what you think of their wine. It can be harder than it sounds.
The best advice I received was from a college philosophy professor who assured me that becoming a sommelier and endeavoring to make people happy through service was as noble and meaningful a career as becoming a doctor or a teacher.
Food teaches us more about wine than any book ever could.
The most important thing I learned early in my career was how to move and maneuver through a crowded fine-dining room without appearing stressed or "in the weeds" even if I was.
The wonderful person I married has kept me motivated during tough times related to work.
Evan Goldstein taught me that the guest is always right, especially when they are wrong.
Larry Stone taught me to trust my palate, the Burgundians taught me that wine truly is nature's gift and my parents taught me that nothing replaces family time at the table.
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