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| Gong Seung-sik |
By Lee Hyo-sik
Most of us do not pay much attention to what kind of water we drink every day. Many consume water out of a purifier or buy bottled water from stores, and think that it is supposed to be tasteless.
But these days, a growing number of people are searching for premium water that contains health-boosting minerals and has different tastes, according to Gong Seung-sik, a manager at the food and beverage division at Lotte Hotel Seoul.
Gong is one of Korea's few "water sommeliers," with expertise about different types of water, such as sparkling water and deep sea water, and thus help diners choose the right water to accompany their chosen dishes.
"We all know what wine sommeliers do. But water sommeliers are a pretty new occupation in Korea. But it is not uncommon to see water sommeliers at restaurants in France and other European nations," Gong said.
"Currently, water sommeliers are only at high-end restaurants in Korea and usually serve foreign diners. But Korean customers have begun taking interests in what water they drink when they dine," he added.
He acquired a water sommelier license from Universite Bordeaux Segalen in France in 2005 while studying to become a wine sommelier.
"I went to France to learn about wine. While I was there, I also developed interests in water after learning that it contains a wide range of minerals and tastes different depending on mineral content. So, I took a one year program on water," he went on.
He graduated from the university in 2007 with both wine and water sommelier licenses. Gong also wrote a book titled "Water Note: 61 Things That Water Sommelier Wants You to Know."
Gong said that he serves mostly foreign guests visiting Lotte Hotel restaurants, but added that more and more Korean customers are taking an interest in the types of water they drink with their meals.
"Many foreigners do not like the still water that Koreans usually drink, and complain that it is tasteless. So they look for mineral water or carbonated water. At our French restaurant Pierre Gagnaire and buffet restaurant La Seine, we have a wide range of selections that can satisfy diners' needs," the manager said.
"For instance, I recommend those eating steak to drink sparkling water with high mineral contents to help them digest better."
Gong said it is much more challenging to become a water sommelier than a wine sommelier.
"It is more difficult to tell the difference in water because it barely has scents or tastes. Those who want to become a water expert have to have a very delicate palate. With more and more Koreans seeking to drink something different from still water they normally drink, a water sommelier will be a promising occupation and be in high demand," he said.
