Académie Mermmelier
BECOME A CERTIFIED MERMMELIER™
A MERMMELIER is to OYSTERS, seafood & aquaculture as a SOMMELIER is to WINE, oneology & viticulture.
A Mermmelier is an Oyster & Seafood “FISHionado”. She is a hospitality professionaL. a broad and deep knowledge and experience in hospitality, food service and operations IS A PLUS. to a niche — RAW BAR.
Our Mermmelier Certification Program will come to life soon. We have been developing this program since 2014. There will be two levels of certification 1. Mermmelier Protégé and 2. Certification ( Master Mermmelier ) in 2027.
WHAT IS IT?
Académie Mermmelier will develop broad and deep mastery in the following areas of expertise:
RAW BAR MANAGEMENT
SOURCING & BUYING
MENU PLANNING
PROCUCT STORAGE
OYSTER SHUCKING
PRESENTATION
AQUATIC, ESTUARINE & MARINE ECOLOGY
AQUACULTURE TECHNIQUES AND TACTICS
UNDERSTANDING GLOBAL FISHERIES
BEST PRACTICES FOR SAFE, HEALTHY, SUSTAINABLE & RESPONSIBLE PRODUCTION OF SEAFOOD
HISTORY, CULTURE, CUISINE, ECONOMY & ECOLOGY OF SEAFOOD
OFF SITE, EVENT OR POP UP OYSTER BAR PLANNING & EXECUTION
MASTERY OF MARINE CUISINE
HOW
We have come to realize that the best (really the only) way to deliver this expertise and knowledge and ability is to work with you in the operation of an elite oyster destination. Its ON THE JOB training, for sure. So, in the near term we will be offering Mermmelier Certifications to qualified candidates who work with us in the operations of Empire Oyster.
WHY
Operating a world class raw bar requires as much skill, experience, training, knowledge, creativity, personality and wisdom as any other part of a restaurant or bar business. Maybe more. The rare, exotic, delicate and expensive product must be managed by a dedicated professional. When this is done well, it adds value. We are committed to creating a world class certification program for culinary and hospitality professions such that they can add value to the presentation and enjoyment of oysters and expensive seafood.
We believe the person in charge of a raw bar program should be every bit as qualified as a Sommelier that oversees a wine program. A fine wine can cost as much per sip as a fine oyster. Value is added to wine service when overseen by a qualified Somm. It creates opportunities for patrons to find their preferences and value propositions. It makes the product and the experience more valuable.
We also believe this creates opportunities as much as it delivers on promises. This is not something new for The French who have certified Ecaliér for centuries. Ecaliér is a verb. It means "to scale a fish". Thus, those who were skilled in this (and the preparation of fish) were a specialist in the French restaurant. This attention to detail is one of the things that has set French Cuisine apart.
Understanding this, we wanted to create a term that was more specific to oysters and raw bar fare. Mermmelier plays on the term Merroir, which is often used to describe the influences on characteristics of any seafood. Merroir is derived from the French word for The Sea — Le Mer.
So, this is the rationale for the certification as a Mermmelier. We have sorted this out over the past 15 years and soon we will begin to define the curriculum and invite student to take our course and earn our certification.
WHEN
We are working on the timing for being able to begin to offer this. Stand by for more details.
WHERE
Location is also TBD for a brick & mortar location. Likely our certification will start in operations we own and operate. Our next location will likely be in or near Palm Beach, FL. Stand by for more details.