Originally established on San Francisco's Russian Hill as Harold Toussaint's Seminars in Wines and Cheeses of France, relocating to Boston from as a mobile wine resource center for novices and food & beverage professionals, The Wine School travels city-to-city, developing wine programs tailored to the needs of a diverse group of food and beverage operations.
Accounts in Boston included Plaza III Steakhouse, Marche Movenpic's Caveau wine bar, Moulin raw bar, and Take-Me Marche home-meal-replacement and retail wine shop. Toussaint also led wine & foods exploration tastings and dinners at Atlantic 101; and wine list start-up and development service & management training at Lumiere in West Newton.
Harold Toussaint, TWS founder & master instructor, 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) setting up and conducted wine & cheese seminars and lectures at Boston University's Seminars in the Culinary Arts (Metropolitan College), New England Culinary Institute (NECI) and various venues such as playing a pivotal role in bringing the Chablis Grand Wine Dinner and Tasting to Boston's Maison Robert, Mills Falls (restaurants), and The Four Seasons (hotel) in its first ever campaign in the United States.
HOTELS, RESTAURANTS & CULINARY SCHOOLS: the objective of developing and promoting your personnel, our Train-The-Trainer Program is available for on site for service and management programs world-wide. Lecturers.
SALES & MARKETING DEVELOPMENT & SUPPORT: THE WINE SCHOOL can assist in database development via wine related events.
PRIVATE PARTIES & CORPORATE EVENTS: Harold Toussaint’s seminars emphasize wine tasting parties, fundraisers, informal and formal dinners; conventions, cruises, lectures, and trade shows.
CATERING COMPANIES & PRIVATE PARTIES: Harold Toussaint, sommelier-lecturer-consultant; to service and supervise gala & gourmet events, coordinating with caterers and event-coordinators; grand, modest, or small scale endeavors.
NEW RESTAURANT START UP SUPPORT: a culinary brigade is available and accessible to to assist in recipe development; menu planning & design; concept & business plan development with essential business tools such as spreadsheets for food and beverage controls; feasibility studies/ location cost-analysis; pro-formas; budget forecasting; year-to-date reports and summaries; production timetables; labor reports; P & L and financial statements, and 2 to 5 year cash flow projections
BUSINESS PLAN & FINANCIAL PLAN DEVELOPMENT: with 24 month cash-flow statements, and ROI (return-on-investment) tracking software.
PERSONNEL DEVELOPMENT: Service & Management Training Manuals with Food & Wine Skills Development
Email: email@example.com. Telephone: 917-957-4878