The Art of Fine Wine and The Fine Art of Service
Originally established in 1985 on Russian Hill in San Francisco as Harold Toussaint's Seminars in Wines and Cheeses of France then relocating to Boston in 1989 as THE WINE SCHOOL: a mobile wine resource center for novices and Food & beverage professionals. Harold Toussaint, The Wine School's founder and principal instructor travels nation-wide, developing wine programs as well as food service training tailored to the needs of a diverse group of food and beverage operations: from Plaza III, The Kansas City Steakhouse (Boston location), to Marche Movenpic's Caveau wine bar, Moulin raw bar, and Take-Me Marche retail wine shop; to wine seminars and wine dinners at Atlantic 101; to wine list start-up and service & management training at Lumiere in West Newton, MA., to Club Bonafide in New York City; to The Praline Connection restaurant in New Orleans (menu planning & design, on-site food service training with manuals and handbooks). THE WINE SCHOOL is now in New York City.
From 1989 to 1991, Harold Toussaint, America's first Gold Medallion Master Sommelier in Wines and Spirits of France (SOPEXA, 1984) was commissioned by Food and Wines From France/sopexa its as liason to the New England Region as sommelier-lecturer-consultant, responsible for setting up and conducted wine & cheese seminars and lectures at culinary schools such as Boston University's Seminars in the Culinary Arts Metropolitan College, New England Culinary Institute (NECI) as well as and hotels & restaurants. He also played a pivotal role in bringing the first Chablis Grand Wine Dinner and Tasting to Boston to be held at the renowned Maison Robert, Mills Falls restaurants, and The Four Seasons hotel in Boston.
TRAIN-THE-TRAINER PROGRAM Available for on-site service and management programs world-wide.
SALES & MARKETING DEVELOPMENT & SUPPORT
THE WINE SCHOOL can assist in database development via wine related events.
PRIVATE PARTIES & CORPORATE EVENTS
Wine tasting parties, fundraisers, informal and formal dinners; conventions, cruises, lectures, trade shows.
CATERING COMPANIES & PRIVATE PARTIES
Available to service and supervise gala events and to caterers as sommelier to events; grand, modest, or small scale.
NEW RESTAURANT START UP SUPPORT
A brigade of chefs, general managers, and sommeliers is available to assist in recipe development; menu planning & design; concept & business plan development with essential business tools for food and beverage controls; feasibility studies, cost-analysis; pro-formas; budget forecasting; year-to-date reports, P & L and financial statements.
BUSINESS PLAN & FINANCIAL PLAN DEVELOPMENT
24 month cash-flow statements and ROI (return-on-investment) tracking software.
Service & Management Training Manuals with Food & Wine Skills Development Programs tailored to your establishment.
Email: firstname.lastname@example.org or telephone Harold Toussaint at 347-693-9580