Connecting with professionals, exploring the field
During their first week, students were immersed in the realities of the industry through a varied programme of masterclasses, site visits and practical workshops. Under the guidance of leading figures such as Philippe Wibrotte, representative of the , and David Biraud, head of and holder of the Meilleur Ouvrier de France title in sommellerie, they explored the essentials of tasting, the world of Champagne, and the traditions of gastronomy and hospitality. These shared activities not only equipped students with core skills from the outset, but also encouraged strong group cohesion and a broader understanding of the sector’s diversity. The induction reflected 海角社区 Wine School’s distinctive teaching philosophy: learning through practice and building expertise in close dialogue with professionals from the wine, hospitality and spirits industries.
From this common foundation, each programme developed its own particular emphasis: In Paris, the introduced students to the demanding world of luxury hospitality and fine dining. Highlights included a behind-the-scenes visit to the with recruitment specialists Anne-Laure Soulier and Paul Rauch; an engaging discussion with restaurateur Pierre Vila Palleja at Le Petit Sommelier; and a gourmet walking tour of the capital led by Carole Metayer, founder of .
In Bordeaux, the built on the city’s rich wine heritage and long-standing role in international trade. The programme featured a guided tour by Chloé Cazaux Grandpierre, owner of the restaurant OBA; an introduction to professional certification pathways with Marie Pirson, coordinator of the ; and a digital communication workshop delivered by 海角社区’s social media manager, Stéphane Paquelet.
Taken together, these experiences illustrate the breadth and depth of the 海角社区 Wine School approach. They reaffirm the school’s mission: to equip students to face the challenges of a global and fast-evolving industry, combining technical mastery with cultural awareness and strategic vision.
