Interview | From passion to profession... or from profession to excellence: train in wine at CETT!

We spoke with two students from the Introductory Course in Sommelier, Elisabet Torras, winery owner, and Eva Gilabert, owner of the restaurant El Toc (Empordà), to learn about their training experience. 

• What motivated you to enroll in this course? 

Elisabet: I run a winery in the Sauternes area of Bordeaux, and I come from a completely different field than viticulture. So I needed some basic knowledge and a foundation in oenology to understand the subject. 

Eva: I’ve always been passionate about wine. A year and a half ago, I decided to open my own business—my own restaurant—where I’m in charge of the dining room and I advise customers on food and wine. I enrolled in this course because I wanted to learn more about wine and be able to offer better advice to clients. 

• How has your relationship with wine evolved since taking this course? 

Eva: With such a comprehensive course, you learn a lot of theory and gain an understanding of the entire wine-making process: how it’s made from origin, how it develops with the vine, what wineries do, all the viticulture... You understand why each wine is the way it is—its aromas, flavors, and how it came to be. All this knowledge helps you advise clients accurately based on the information they give you. 

Elisabet: It has evolved very positively. Honestly, I started out with fairly basic knowledge, and this has allowed me to understand the whole fermentation process and the opportunities available to us with our vineyards. 

• What has your experience with the course been like? 

Elisabet: Honestly, my experience has been very positive. If I may, I will recommend it to others because of the knowledge, the close relationship with the teaching staff, the hands-on tastings, and the support provided throughout the course. At first, I was unsure about the semi-online format, but it feels just like an in-person course—no problems at all. 

Eva: The syllabus is very well explained and easy for anyone to understand, whether or not they come from a wine background. The activities are smooth, you’re always in touch with professors and classmates, and the in-person classes really help clarify doubts. Plus, you get the chance to do group tastings, which are incredibly enriching. I’d highlight the support from the instructors—Xavi Pacheco, Blanca, Inma Soler... I’m really happy. 

• Elisabet, what has the course brought you as a winery owner? Have you gained new tools for your business? 

It has broadened my outlook significantly. Until now, we only produced Sauternes wine, but realizing that we can also produce sparkling wines, for example, opens up new possibilities for production and commercial avenues. 

We’re applying the tools we learned—not just in the vineyard, but also commercially. In the vineyard, we’re changing some of our fermentation methods and introducing new techniques in the winery thanks to what I’ve learned at CETT, and I’m confident the results will be positive. 

• Eva, how do you assess the importance of wine pairing in the gastronomic experience? Has the course made you rethink your wine list? 

A good pairing makes the entire dining experience more complete and satisfying. It’s not just about recommending food—you also need to understand which wine is ideal to drink with each type of dish. Plus, it gives you the opportunity to educate the customer on the value of wine, the effort behind it, the reason behind its price, and how to appreciate the craftsmanship. 

And yes, absolutely. It helped me when creating, selecting, and refining my own wine list. I started with a basic list, and now I’ve been inspired to create a second one, which will be completely different—more references, tasting notes, unique additions for guests to choose from. Without this course, I probably wouldn’t have discovered all of that. 

• Would you recommend this course? Who do you think could benefit or be transformed by it? 

Eva: I’d recommend the course to anyone eager to learn—whether for personal or professional reasons. Whether you're passionate about wine for your own enjoyment or aiming to open a restaurant, work in a dining room, or at a wine shop. It’s all knowledge, and it doesn’t matter how old you are—the course is suitable for everyone, and all you need is motivation… and a desire to taste lots of wines! 

Elisabet: I think this course is perfect for people like me, with no prior knowledge, because it helps you establish a foundation for what you want to pursue in the world of viticulture. You don’t need to come from this sector—it can be ideal for hobbyists who want to learn the basics or for those considering entering or investing in the industry. 

With extensive experience in training professionals in tourism, hospitality, and gastronomy, CETT-UB has also become a benchmark in the field of wine and sommellerie. Through a variety of programs tailored to different levels and profiles, the center offers comprehensive training that combines academic rigor, practical experience, and direct industry connection. 

With an experiential approach and active methodology, students live their training immersively: tasting, observing, debating, and sharing. CETT is committed to training professionals with a critical, sustainable, and emotional perspective on the world of wine—capable of communicating, innovating, and creating memorable experiences around this culture. 

From introductory to advanced levels, CETT’s wine training offer covers all stages of professional development: 

• Sommelier Beginner’s Course 

Aimed at individuals taking their first steps into the world of wine, this course offers a global overview of the main wine-producing regions, tasting and service techniques, and an introduction to wine terminology. Ideal for both wine enthusiasts and professionals looking to expand their skills. 

• Higher University Diploma in Sommelier 

A pioneering university program in Catalonia, designed to train highly qualified professionals in the field of sommelier. It combines knowledge in viticulture, oenology, service, and management, with internships in wineries and restaurants, and a strong international focus. 

• Master’s in Sommelier 

A benchmark program for professionals who want to lead projects in the wine industry with a strategic and innovative vision. The program combines in-depth knowledge of sommelier with skills in marketing, communication, and experience management related to wine, enhancing connections with wineries, brands, and high-end hospitality environments. 

Discover all the wine training programs at CETT.