‘Oyster sommelier’ is now a job, thanks to this new oyster-education program

Two bivalve experts have pried open a whole new line of work for the hospitality industry.

When Jeremy Benson approaches a restaurant table as a sommelier, he’s prepared to talk about what you might expect: flavor profile, geography, terroir, and mouthfeel. Sometimes, he takes down a map from the wall to illustrate the origin of different varietals from across the globe.