This story is for anyone who drinks sake at Sakura. Or worries whether their unconventional kid will do okay in life.
Or — for teenagers and 20somethings — if you yourself wonder where your path may lead.
At Staples, Jamie Graves played bass in the jazz band and skied on the boys team. He graduated from Oberlin in 2002 with a major in modern history, a minor in East Asian studies, and no idea what to do next.
He got a job teaching English in a Japanese elementary school. When his year was up, Jamie found an entry-level position as a cook in a Western-style restaurant outside Tokyo.
For the next 3 years he studied cooking in several restaurants, learning how to make soba noodles. He also passed high-level written and oral Japanese exams.
Jamie moved to New York in 2007, to be a freelance translator and writer. To make ends meet he worked at Kajitsu, a high-end restaurant. Inspired by the chef, he realized he could make that his career.
He was asked to be an opening manager at David Bouley’s Brushstroke, a prestigious Tribeca restaurant that was a showcase for Japanese tasting menus. He was responsible for daily operations, hiring and training staff, and translating.
Brushstroke’s sommeliers were tremendously knowledgeable about both wine and sake, and Jamie was an avid pupil. He learned how to taste, describe, store and serve sake.
He’s now general manager and sommelier of Sakamai, a creative place with one of the biggest and most interesting sake menus in New York (along with a small, curated wine list).
As a sommelier, he guides diners through wine and sake lists toward something right for their budget.
A good sommelier, Jamie says, is “empathetic, a great reader of people, can translate what someone is saying into what they actually what, and knows when to push for something unusual and when to play it safe.”
Jamie is certainly a good — if not great — sommelier.
He didn’t expect much. But Jamie won the New York regional competition, earning a trip to Tokyo for the semis and finals. He visited a few sake breweries, then prepared for the event on September 19.
Of the 25 semifinalists, 20 were from Japan. Jamie was one of 3 Americans.
For the semis he was given 10 minutes to taste and evaluate 4 types of sake, and 4 of shochu (a Japanese spirit like a mild vodka). He examined a food menu, then stepped into a service situation to advise a couple ordering dinner on pairing and drink suggestions.
Then came a 5-minute oral presentation on explaining and promoting sake. Jamie spoke in Japanese.
The next day, he was announced as one of 10 finalists — the only American to advance.
The final took place in front of 150 spectators, plus journalists from national papers and magazine. Each contestant tasted a glass of sake without knowing about it; they had to identify aroma, color, taste and style, and declare ideal food pairings and possible maker.
That was followed by another mock service with a couple ordering dinner, and a 1-minute summation speech. All that took less than 10 minutes.
Jamie did not win. But he was 1 of 3 finalists named “Tokubetsu-sho” (honorable mention). The judges particularly liked his food pairing speech.
So how does all this tie back to Westport, and not knowing in high school what your life will be like?
“I’ve always thought that several teachers at Staples, including Karl Decker and Dave Scrofani, were some of the best I’ve ever had,” Jamie says.
“They constantly challenged me to be curious and not settle for easy answers. They also showed me how to be self-disciplined, and truly understand a subject inside and out. That’s helped me in studying Japanese, and learning wine and sake, both of which came outside an academic environment.”
Jamie also appreciates that his time at Staples was “absolutely suffused with music, playing in jazz band and informally with other students. It really taught me how to listen, and gave me an ear for the rhythms of speaking Japanese.”
So, parents and teenagers: Don’t worry about an unclear career path. Enjoy today, and drink in all that’s around you.
Preferably with sake.