This is for Blut. And it's got a Dominican connection.

Ice Cream Sommelier
Come summertime, aren't we all?


Katherine Montero

Katherine Montero (Handout/Sun Sentinel / July 12, 2010)



By John Tanasychuk South Florida Sun-Sentinel


You read that correct: ice cream sommelier.

Last month, Katherine Montero graduated with a business degree from Harvard University. In July, which happens to be National Ice Cream Month (how appropriate), she starts a new job as ice cream sommelier at La Marea restaurant in Miami.

"I felt it would be a good combination of my interests," says Montero of her fascination with molecular gastronomy and commerce.


Montero as biologist and sommelier is working with Chef Gonzalo Rivera in an ice cream lab. Together they create unique flavors such as pizza: a combination of basil and tomato marmalade served with a curl of parmesan cheese. There's maple syrup served with a strip of crisp bacon and chocolate mole ice cream for those who want mere chocolate.

She grew up in the Dominican Republic where the juice of the tropical fruit known as a tamarind is used for insomnia.

If Montero gets her way in the lab, guests at the chic ocean-front hotel may soon experience tamarind infused ice cream.

Guest and visitors can also look forward to herbal tea flavored and aloe vera ice cream. Not exactly our cup of tea when it comes to ice cream flavors but we applaud the craftiness.

Other flavors in the works are dulce de leche with popcorn, white sapote, dark ale and mango and Thai red curry. Hmm... wonder if these will be ready in time for National Ice Cream Day on July 18?

Get the scoop on a new career. Click here.

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