Issue link: http://digital.copcomm.com/i/457084
54 { THE SOMM JOURNAL } FEBRUARY/MARCH 2015 BY THE NUMBERS Outside on the lawn overlooking the 18th hole at Pebble Beach Golf Links are some of the Court of Sommelier graduates at Pebble Beach Resorts. As of press time, 102 employees have passed the Introductory Course. Of those 102, 33 have gone on to pass the Certified Course. Of those 33, THREE are currently studying for the Advanced Exam, including Angela Tamura, Chef de Cuisine at Pèppoli. ONE employee, Lead Sommelier David Kristiansen, has gone on and passed the Level III (Advanced Sommelier) and was Rudd Scholar in 2010, with the top score in his class. He is currently preparing to sit for his Master Sommelier theory exam in March of 2015. 22 5 6 7 23 24 25 26 27 13 1 8 28 14 29 36 15 9 2 10 3 16 30 31 37 32 17 18 38 39 33 19 12 20 21 34 40 35 11 4 (1) David Kristiansen, Lead Sommelier, The Lodge; (2) Jeremiah Tydeman, Chef, The Bench; (3) Lindell Mendoza, Restaurant Manager, Stillwater Bar & Grill; (4) Don Latimer, Server, Roy's; (5) Elizabeth Elders, Bar Manager, The Lobby Lounge; (6), Kiersten Batch, Server, The Bench; (7) Angela Tamura, Chef de Cuisine, Pèppoli; (8) Michael Basset, Bartender, The Tap Room; (9) Erin Mahaffie, Assistant Manager, The Lobby Lounge; (10) Brandon Ferch, Conference Services Coordinator; (11) Ciney Gois, Server, Banquets; (12) Pete Grissim, Server, The Beach Club; (13) Fernando Sambrano, Server, The Tap Room; (14) Estevan Rodriguez, Server, The Tap Room; (15) Federico Rusciano, Restaurant Manager, Pèppoli; (16) Mark Lotz, Server, Pèppoli; (17) Gretchen Melvin, Special Events Assistant Manager, Special Events; (18) Mary Robbins, Conference Services Manager; (19) Chloe Carter, Server, Sticks; (20) Jenifer Hayes, Assistant Manager, Sticks; (21) Michael