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International Culinary Center Toasts To New Deans of Wine Studies

Larry Stone and Scott Carney, world renown sommeliers with over 30 years of experience, were welcomed to their new positions at special blind wind tasting event Thursday.

Now that’s something to toast to.

On Thursday, the International Culinary Center in Campbell announced the appointments of Larry Stone and Scott Carney as its deans of Wine Studies. Both participated in a special blind wine tasting event that evening with the school’s instructors and an attentive audience of grape affectionados.

Guests were invited to learn how sommeliers judge wine -- a complex rubric that includes not only measures of taste (ie. sweet, tart, dry or astringent), but also its color, balance, and even whether it boasts an “old world” or “new world” flavor.

Stone, who carries more than 30 years experience in the wine industry, has headed some of the country’s best wine programs, including Rubicon in San Francisco and Charlie Trotter’s in Chicago. He was the first American to win the prestigious Grand Prix de Sopexa, seizing the title of the Best International Sommelier in French Wines in Paris.

“I have spent my life sharing my knowledge and enthusiasm for food and wine, so I’m excited to continue to do this with aspiring sommeliers and wine enthusiasts at the world’s most respected center for culinary education,” said Stone.

Carney, one of the few sommeliers with an MBA, ran the Gotham Bar and Grill for 10 years, and also spent more than 15 years with a number of Manhattan’s leading restaurant companies.

"My goal is to help students gain a deeper appreciation of wine and beverages as well as understanding the commercial side of the industry, making them eminently more employable in the process,” said Carney.

Their appointments join a string of recent developments at the International Culinary Center, which was founded as the French Culinary Institute. Most recently, the Campbell campus announced a Farm-to-Table curriculum that takes students on field trips to the farms, vineyards and wine producers across California.

But for those most interested in wine, the next Intensive Sommelier training at the Campbell campus of the International Culinary Center starts on January 7. For more information, visit their website.

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