October 06, 2024 ‘Oyster sommelier’ is now a job, thanks to this new oyster-education program Two bivalve experts have pried open a whole new line of work for the hospitality industry. BY Andrea Strong When Jeremy Benson approaches a restaurant table as a sommelier, he’s prepared to talk about what you might expect: flavor profile, geography, … Continue reading ‘Oyster sommelier’ is now a job, thanks to this new oyster-education program →