Staff of Universo
Santi, who all have some kind of disability, have begun their training with a
visit to González Byass to learn about Sherry from that “master of jerezology” (as Diario de
Jerez charmingly puts it), Antonio Flores. During morning and afternoon
sessions he explained to them how to distinguish the different types of Sherry
and how they match the different dishes on the menu. He stressed the importance
of promoting Sherry in this restaurant saying “Sherry is at a unique moment and
we must take advantage of it. Sommeliers, waiters and maîtres play a vital role
in the work we do in the bodega, because we can spend thirty years ageing a
wine, but it is they who present it to the diner, they who can make or break
our work.
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| Antonio Flores shows the staff round bodega La Concha (fot:diariodejerez) |
Restaurant staff face a total of 200 hours of
training, or up to 800 hours if their disability is mental. Antonio Vila,
president of Universo Accesible which is behind the promotion of the project, says
the restaurant is 95% complete with only the decoration, gardening and
completion of staff training remaining to be done, and will probably open
towards the end of this year. The kitchen from the late, multi Michelin starred
Santi Santamaría’s Can Fabes restaurant has already been installed so that
cooking staff can get the hang of it.
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