Today’s New York Post reports that there are a bunch of new sommelier jobs — for gourmet water. From the article:
“That’s right, restaurateurs are learning the nuances behind the flavor and chemical structure of water to better market the basic element to life.
The Los Angeles Times recently profiled one such water sommelier. Martin Riese, general manager of Ray’s and Stark, the restaurant inside the Los Angeles County Museum of Art, launched the restaurant’s first water menu on Monday.”
Who says there are no good jobs any more?