Rick Schofield, CWE
  • Male
  • Hyde Park, NY
  • United States
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Brian Weber left a comment for Rick Schofield, CWE
"Hi Mr. Schofield, I am a senior student at The School of Hospitality Business at Michigan State. I have recently founded a student organization called Spartan Wine Society which will be premiering this fall. Feel free to check out our website at…"
Jan 17, 2011
Brian Weber left a comment for Rick Schofield, CWE
"To be continued... (I exceeded the word maximum) Reading was all very enjoyable but I think the day my appreciation for wine really sunk in was when I had a 2008 Sevre et Main Muscadet Sur Lie paired with a dozen oysters. Not only because Muscadet…"
Jan 17, 2011
Brian Weber left a comment for Rick Schofield, CWE
"My email is BrianWeber.SWS@gmail.com Feel free to message me that way. I turned 21 in July and there are a few reasons I became interested in wine. The initial reason I was drawn to it was due to some embarrassing service encounters I had as a…"
Jan 17, 2011
Rick Schofield, CWE left a comment for Brian Weber
"That explains it ... I, too, originally fell in love with wine while working in restaurants around that age ... keep me in the loop ... Rick rickschof@gmail.com PS: I've worked every restaurant position, from back of the house to front…"
Aug 16, 2010

Profile Information

Relationship Status:
Married
I am interested in:
Business Networking, Career Advancement, Gaining Professional Knowledge
Industry
Consulting, Food and/or Beverage Retail, Hotel/Lodging, Restaurant, Resort, Tourism, Wine, Distributor/Supplier
Your Segment/Department
Event Planning, Food & Beverage, Management, Marketing/PR, Sales, Training, Winery Hospitality
Title:
Sommelier, Retail Wine Manager / Buyer, Wine Educator, Brand Manager
Other interests:
Golf, Hockey

Rick's Bio

Frederick (Rick) Schofield has been a wine buyer for 14 years. Originally from Montréal, he started working in restaurants at age 16 in the Albany, NY area.

In 1995, while Head Sommelier at The Sagamore Resort in Bolton Landing, NY, he was wooed by the Culinary Institute of America in Hyde Park for the position of Beverage Manager. He was responsible for sourcing, evaluating, purchasing, storing & issuing all wines, spirits and beer for the CIA’s public restaurants and beverage courses. In addition, Schofield arranged the wine pairings for countless VIP functions, catered events and prix-fixe dinners.

Most notably, Schofield developed and arranged the CIA’s acclaimed Winter Dining Series and taught adult education wine classes.

From 1999 to 2008, Schofield was the Assistant Wine Director and buyer for Viscount Wine and Liquor in Wappingers Falls, NY, one of America’s largest stand-alone retail stores.

Schofield is an Advanced Sommelier with the Court of Master Sommeliers; a Certified Wine Educator with the Society of Wine Educators (one of 121 around the globe); an International Bordeaux Educator with the Conseil Interprofessionnel du Vin de Bordeaux; a Spanish Wine Educator through the Spanish Wine Academy; and holds the WSET Advanced Certificate (Distinction).

He has toured wine regions in: Australia, California, Canada, France, Germany, Italy, New York, Ontario, Oregon, Spain and Washington and has been a professional member of the American Wine Society since 1995.

Schofield is also an experienced Wine Judge and a member of prestigious The Wine Judges of Canada.

As a Wholesale Consultant, Schofield offered accounts a passion for fine wine, an appreciation for everyday wines and an understanding of the needs of both restaurant buyers and retail buyers.

Schofield also has professional experience and expertise giving seminars & tutored tastings, refining wine lists, pairing food & wine at the highest level, planning events and training staff.

Today, as a Wine Consultant, Schofield helps Store and Restaurant owners achieve their business goals faster. He helps consumers understand the vinous pleasures of the world. Schofield puts on spectacular and educational wine events, leads tutored tastings and puts on fantastic wine dinners. Schofield leads and presents sessions for the National conference’s of the American Wine Society and the Society of Wine Educators.

He believes that “every meal which lasts a half an hour or more requires a glass of wine” … for improving flavors, for better health, for enhancing conviviality and as part of the gracious way of life. For him, the history, culture and pursuit of wine knowledge is a life-long hobby and pleasure.

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Comment Wall (9 comments)

At 8:22am on August 10, 2009, Relais & Chateaux Post Hotel & Spa said…
Yes, Rick I have recieved your messages. Sorry Its just that I will not really know anything for another 4 weeks or so. Please we need time to see if Kristina will be able to recieve her work permit.
At 9:20pm on June 27, 2010, Brian Weber said…
Hi Mr. Schofield,

I am a senior student at The School of Hospitality Business at Michigan State. I have recently founded a student organization called Spartan Wine Society which will be premiering this fall. Feel free to check out our website at SpartanWineSociety.weebly.com

I'm currently working to expand my wine network. I'm looking for Wine Industry Professionals who would be interested in educating and mentoring hospitality students in wine. Let me know if you can help!

Brian Weber
Cofounder & Director of Marketing
Spartan Wine Society
At 1:13pm on June 30, 2010, Brian Weber said…
Hi Rick,

Great to hear back from you. I was very impressed by your biography. I'm currently studying for my Introductory Sommelier Certification Exam but I's be lucky to accomplish half of what you have in your career.

If your interested in sharing some of your knowledge to our members, the best way would be through our "Get Skype with Spartan Wine" event on October 20th. We are looking for 5 speakers to give 5-10 minute talks about a topic of their choosing. As the event's name hints, we will be using Skype, so you can participate from your desk. More details about the event is on the website.

Let me know if your interested and we can go over some more of the details.

Regards,

Brian
At 7:36pm on August 12, 2010, Brian Weber said…
Hi Rick,

I haven't heard back from you and I just wanted to gauge you interest one more time. Do you think you would like to participate in our event, "Get Skype with Spartan Wine"?

I'm looking forward to hearing from you.

Regards,

Brian
At 8:17am on August 13, 2010, Brian Weber said…
Rick,

Thats Great! I'm glad you took the initiative in setting up your Skype account. At this time we have the following speakers in mind.

John Toigo - Sommelier at The Jefferson Hotel Relais & Chateaux
John Wetzel - Former Food & Beverage Overnight Operations Manager at The Waldorf=Astoria & Certified Sommelier
Joel Halperlin - General Manager at Hillstone Restaurant Group
Kevin Bratt - Concept Wine Director at Joe's Seafood, Prime Steak and Stone Crab
Paul Brown - Distributor H2Vino
Rick Schofield - Advanced Sommelier & Certified Wine Educator (Do you have another title you would like to use?)

I'll be setting up a trial run once everyone gets their Skype Accounts set up which will probably be in September. I'll keep you updated.

Did you have a topic in mind or do you want to wait until we survey our members to gauge their interest?

Best Regards,

Brian
At 12:40am on August 14, 2010, Brian Weber said…
I love your idea. It fits very nicely into our set up as well. Since the "Get Skype" event on October 20th is a preview of 6 different speakers, with 5 to 10 minute allotments per each, an open forum would be a great topic. This would be a fun way to engage the members and tailor a follow-up session to their preference. I already have some questions that I'm exited to ask.

As for members. Currently we have zero. We premier in Fall and with a heavy marketing campaign in September, my conservative estimate would be 20. But potential is abound. Michigan State University has an interesting situation due to our governance. Alcohol is highly restricted in the classroom and therefore we have little support for beverage curriculum. That being said, Perdue Universtity, who has a similar hospitality business program, supports beverage education and boasts a "Wine 101" class that seats 600 students spring and fall semester. MSU students have to enroll in a neighboring community college if they want take wine classes. This is one of the reasons why John and I started Spartan Wine Society... But since its never been done before, we'll have no way of knowing the turnout.

Hope your still interested in the event. If its a flop, I wont bother you about a second session.

I'll market you as a Certified Wine Educator and explain the rest in a lengthy introduction. How does that sound?

Brian
At 10:44am on August 14, 2010, Brian Weber said…
Yes, we've run into this "Dry Wine Club" dilemma time and time again. There's no doubt that if we could build a club that offers wine tasting for minors with donated bottles, we would be the biggest club at school. But in order to be admitted into the Hospitality Business' program, we need to be dry. Fortunately there are some other options for students who want to develop their sensory evaluation skills. Our club will promote those events, but obviously will need to be a step separated in order to keep the HB School's name holy.

Its difficult to know to what degree we can facade wine tastings under the name of a different organization though. Another student successfully hosted a student geared wine tasting last semester, but there's concerns that with a high proportion of SWS members attending these events, they would merely just be another SWS and therefore Hospitality Business School event.

It would all be a lot more simple if there wasn't a drinking age...

I'll check out Iyellow and keep you posted about skype. If you prefer, I can email you.
At 11:46pm on August 15, 2010, Brian Weber said…
To be continued... (I exceeded the word maximum)

Reading was all very enjoyable but I think the day my appreciation for wine really sunk in was when I had a 2008 Sevre et Main Muscadet Sur Lie paired with a dozen oysters. Not only because Muscadet is a thin and refreshingly acidic wine to pair with shellfish, but because of the excitement I had to have my first taste. In my studies, I had developed the character and personality of this wine time and time again and couldn’t wait for the day I could actually experience this moniker that I had created. So when I finally had a tangible glass before me and I could actually smell, taste and feel its weight and texture, the wine came to life. For that reason, “Muscadet” means a lot to me and I hold the same excitement for many of the other wines I have learned about. My first Banyuls, my first Beajoulais and even something as simply as my first "cut grass" Sauvignon Blanc were all memorable and exiting experiences and I can’t wait until I try any of the hundreds of other names that I have studied over the past year.

As for the SWS JV and Varsity Squads: another great idea. I'll pass it on to the rest of the team. I would imagine we will try to make it through first semester before we petition for alcohol just because we still are considered a political nuisance to the HB school.
At 11:46pm on August 15, 2010, Brian Weber said…
My email is BrianWeber.SWS@gmail.com Feel free to message me that way.

I turned 21 in July and there are a few reasons I became interested in wine. The initial reason I was drawn to it was due to some embarrassing service encounters I had as a supervisor at a fine dining restaurant. One in which a VIP customer asked me what chardonnays we served and I couldn’t even name one. Another in which a family celebrating their daughter’s graduation wanted to splurge and buy a special bottle of Champaign. I blundered the opportunity to sell an exceptional bottle by instead recommending the least expensive bottle that was also currently being offered by the glass.

And despite of how terrible I was with wine, I wanted more than anything for our servers to be able to navigate our wine list. So began my desire to learn more about wine. It began with the 45 page book “wine for dummies” and since then and evolved into extensive study of Bryan Julyan’s Sales & Service for the Wine Professional and New Sotheby’s Wine Encylopedia.

To be continued... (I exceeded the word maximum)

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