For those individuals working in the beverage industry, tasting and learning about the drinks we're mixing and pouring is one of the many joys of the job, but it leads to our relationship with alcohol becoming complex, muddy, and certainly complicated--especially when drinks education turns into a party. Entangle that already messy knot with false marketing, misrepresentation, and cultural erasure, and we've got a big problem on our hands.
In this seminar, we discuss why authentic & responsible drinks education is necessary for a healthier, more equitable, and sustainable industry.
Miranda Elliot
(she/her)
Founder, Elliot Wine School
Miranda Elliot is a Chicago native and Advanced Sommelier who recently launched her own wine school, Elliot Wine School. Her school aims to be a supportive and inclusive environment for all people to learn about wine, whether wine novices, wine professionals, or somewhere in between. Miranda has over ten years of experience in the wine industry, first on the restaurant side as a sommelier at Moto, Les Nomades, Maple & Ash, Del Frisco’s and Oceanique. She then moved over to the sales side and worked as Director of Education and Sales Representative for Connoisseur Wines and then Illinois Sales Manager for Martine’s Wines. Miranda also serves on the education committee for Second City Sommeliers, an educational organization for sommeliers in Chicago, where she not only hopes to help members learn about wine in general, she strives to bring in speakers and address topics concerning social justice and equity in the wine industry. She also holds a WSET Level 3 in Wines certification and is pursuing the WSET Diploma and holds Certified Beer Server certification through the Cicerone program.
Instagram: @hassel_aviles @elliotwineschool
Francisco Terrazas
(he/him)
National Agave Editor, Samson & Surrey
Francisco Terrazas started bartending in his desert hometown of Tucson, Arizona at a small craft cocktail bar. From there he moved to Austin, Texas where he got a job bartending at one of the city’s premier restaurants, FINO. He then started working with agave sprits when he was asked to be the General Manager of world-famous mezcalería The Pastry War. After running that bar program for two years, he was asked by Judah Kuper to be the Brand Ambassador for Mezcal Vago. A few years later, the brand also started Paranubes Oaxacan Rum, one of the first craft rum brands produced in Mexico! Francisco was the project manager for Paranubes while the brand got its start. He is now the National Agave Educator for Samson & Surrey, teaching people all things Mezcal Vago and Tequila Ocho!!!
Instagram: @ciscobonvivant
Kelvin Uffre
(he/him)
Spirits Specialist, Winebow
Kelvin Uffre is a Bronx-raised, Dominican-born spirits expert and self-proclaimed “Sucio Sommelier”. Kelvin aka “Gusanito” bartended and built programs at some of the most highly awarded bars and restaurants in NYC. His focus is on the cultural and socio-political environments that gave birth to spirits, as well as the chemistry. He is a co-affiliate of elusive power group Cabron Emissions and a collaborator with Ideal Bartender Collective whose mission is to decolonize education in the wine and spirits industry.