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b'Born and raised in the Detroit area of Michigan, Alexander took his first restaurant job nearby at Morels a Michigan Bistro in Bingham Farms. While his initial motivation was to pay for college, he found he was truly inspired by working alongside Morels Master Sommelier, Madeline Triffon. Yet another one of those opportunities came along as Dining Room Captain at Michael Minas Saltwater and Bourbon Steak in Detroit, MI. There Alexander met Michael Minas Wine Director, Rajat Parr, whose influence prompted him to take the next step in his career, and along with it, a move to the San Francisco Bay Area. When it comes to wine and food enjoyed together, Alexander believes the whole is greater than the sum of its parts. He favors an approach to wine that minimizes complexity, emphasizes pleasure and makes people comfortable with their own taste, knowledge and budget. That said, he happens to be a Master Sommelier candidate and is also reaching for the Wine and Spirits Education Trust diploma. Alexander is hesitant to commit to a favorite wine. From crisp whites to earthy reds and even dessert wines, he claims to have no bias but is a fan of grower-producers. If truly pressed hell confess a weakness for Champagne, low in alcohol, high in acidity, refreshing and delicious with just about anything! This program has been sponsored by The International Culinary Center. Todays music provided by Four Lincolns. One of the most important things to us was to be non-pretentious in everything that we were doing, because you dont have to spend a lot of money to get good service or to get a great product. [24:00] I try to stay away from any dogma if I can. I believe in well made wine thats well executed and delicious. [28:30] Alex LaPratt on In The Drink'