EPISODE 30: We’re continuing our food and bev theme this week—our friend Robert Woodford upended a life in Oahu to move to Chicago. The move had a huge effect on his life direction and he left behind a career in IT to go back into hospitality.
Spending time behind the bar, coupled with his desire to never stay stagnant, eventually led him to pursue sommelier training and a whole new sense of discipline for one of the most coveted titles in the industry.
We talk about his transition (both geographically and career-wise), resisting stagnancy, the favorite wine choice of a typical anti-masker, and he peels back the curtain on what it's like to be a sommelier.
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