The oenologist and sommelier Agustí Torelló will be giving a very special session at the second edition of the course devoted to emphasizing the importance of service in haute cuisine and how this is applied on board superyachts. Proper service is essential for highlighting culinary creations, as bad service can spoil even the best creation.  There’s a lot to learn from Agustí Torelló, who heads his own wine cellars (AT Roca) and coordinates the sommelier courses of the CETT and ESHOB (Barcelona, Spain) and the Argentina School of Sommeliers.  The sessions take place on 12 October. Book your place on the course at:

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