ACADEMIE MERMMELIER™

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BECOME A CERTIFIED MERMMELIER™

A MERMMELIER is to OYSTERS as a SOMMELIER is to WINE.

our Mermmelier Certification Program will begin IN Charleston, SC IN THE FALL OF 2021

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. In this process you’ll learn all that you need to become a Master Mermmelier and open your own Empire Oyster Bar in 18 months or less (provided we have found the right market & space for it). So, in the near term (Fall 2021- 2023) we will be offering Mermmelier Certifications to qualified candidates who come to work with us in our Charleston, SC location? Practically speaking, you’ll have to move to Charleston and work with us, full time, for at least a year (all 4 seasons) before we can certiffy you. Also, there will be other terms and conditions which we can discuss on the phone or in person. There is NO COST for this training and certification. In fact, we will pay you a living wage to work with us and EARN your certification. Again, let’s discuss in person.

WHY: We have long thought that the knowledge, skill and experience necessary to earn certification as a Sommelier is significant because the value a Somm brings to bare is significant.The same should be true with oysters. A rare, exotic and fine wine can cost as much per sip as a rare, exotic or fine oyster. The consumer paying premium for fine wine deserves to be well informed and should receive great value for the money they are spending.  We are committed to creating a world class certification program for culinary and hospitality professions such that they can do more with (and for) oysters! 

We believe the person in charge of a raw bar program should be every bit as qualified as a Somm that oversees a wine program. 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 for centuries.

Understanding this, we wanted to create a term that was more specific to oysters. Mermmelier plays on the term Merroir, which is often used to describe the influences on an oysters taste, color, texture, size and shape. Merroir is derived from the French word for The Sea which is, Le Mer.

So, this is the back story and the rationale for the creation of this education and certification as a Mermmelier. We sorted this out over the past 7 - 8 years and soon we will begin to define the curriculum and invite chefs to take our course and earn our certification, the first of its kind anywhere in the world.

WHAT: . Academie Mermmelier will create broad and deep mastery in the following areas of expertise:

  • SOURCING & BUYING

  • MENU PLANNING

  • STORAGE

  • SHUCKING

  • PRESENTATION

  • TOPPINGS, DRESSINGS & TREATMENTS

  • OYSTER REEF & ESTUARINE ECOLOGY

  • AQUACULTURE TECHNIQUES AND TACTICS

  • HISTORY, CULTURE, CUISINE, ECONOMY & ECOLOGY OF OYSTERS

  • OFF SITE, EVENT OR POP UP OYSTER BAR PLANNING & EXECUTION

  • MASTERY OF MARINE CUISINE

WHY: With this mastery you, as a Certified Mermmelier, will be HIGHLY EMPLOYABLE in our future Empire Oyster Bars, In fact, this program is really a training program for the owners and operations of future Empire Oyster Bars. Funding and support will be available to those we train and have faith in. We’ll help you find a building and / or we will buy it. You will be a partner in the ownership and operation of one of the worlds finest oyster bars, not just an employee.

Reach out to us with questions of to request more information through our contact page.