by Anita Skogland

This series profiles people who are influential in the local wine community, including retail managers, educators, sommeliers, distributors, importers, and wine makers. This month our profile is of Sarah Malik, wine educator at Johnson & Wales University, Charlotte and a WSET curriculum instructor in Charlotte and Raleigh. Sarah previously taught at JWU Charleston, and JWU Providence, Rhode Island.

Sarah’s influence on aspiring culinarians has been far reaching. Many former students from JWU have learned about wine and hospitality in ways that have influenced their restaurant development, including Counter- and Biblio’s Sam Hart, Nicholas Wishart, Flourshop owner Trey Wilson, and Rosemont chef Mike Long.

Unpretentious Palate: Can you share a bit of your background with us?
Sarah Malik: I was born and raised in northern England, the daughter of an engineer dad and a mom who worked in medicine. I started working in a cafeteria as a “Saturday Girl” during high school and really enjoyed working with food, people, and hospitality. I was promoted to a supervisor position. I would leave the cafeteria and change to go to my second job, which was in a bar, working until 2 a.m. most Saturdays.

UP: That was a busy schedule. Did those positions influence your area of study in college?
SM: Yes, I studied Institutional Management and Hotel Catering at Manchester Metropolitan University. It was a program with six months study and nine months working in the field. I also have a Master’s Degree in Business Administration. The work/study program placed me in a variety of work experiences from Hilton International to brewery and tavern manager.

UP: How did you evolve from on-site business management to hospitality educator?

SM: I had the good fortune to be selected to study with Don Smith in Switzerland, who developed a pioneering menu engineering program. A summer assignment turned into a five year work opportunity. Johnson & Wales in Providence, Rhode Island was interested in using the menu engineering program in their curriculum. I was sent on assignment to J&W to assist in developing their teaching materials. I really liked New England, and decided that teaching and living in the US was where I wanted to be next. In addition, J&W sent one of their educators to the Swiss school for training. He and I collaborated on the J&W program, and we are now married with two adult daughters.

UP: You have been a hospitality, wine and spirits educator for more than 20 years. Have you seen many changes in students and their interest in wine?
SM: Today’s students are more familiar with wine as they start their studies. They are  exposed to wine as a beverage in their home environment, and they are more well traveled than students of 20 years ago. They really want to learn about all aspects of wine, and they are passionate about all aspects of wine production.

UP: What are some areas of wine production that are piquing your curiosity?
SM: The Baja peninsula of Mexico has some very good wines coming from well managed vineyard production. I am captivated by the wines of the Basque region of Spain, as well as Rioja and Ribera del Duero – they are elegant, intense, and such great values.

UP: Is there a wine region which you hope to soon visit?
SM: Argentina and Chile are high on that list.

UP: What is a day in Sarah’s life like?
SM: My husband and I like to cook together, which we do when he is home on weekends. I like to take the dog for a long walk, and play tennis or pickle ball. And, of course, teach. I have a high level of interaction with the JWU students, both in person and on-line. I am buoyed daily by the enthusiasm of the students for our program and for their future.

UP: Where are we most likely to find you for a meal and/or a glass of wine around town?
Well, I tend to be a bit lazy on going out. We live close to Foxcroft Wine Co, SouthPark, so that is a regular spot to hang out. Rosemont Market and Wine Bar in Elizabeth, and Supperland are also favorites. We are also very fond of Asian food.

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