Meet July Rain

Today we’d like to introduce you to July Rain.

Hi July, please kick things off for us with an introduction to yourself and your story.
I was working as a vocalist for the city of Las Vegas when Covid happened. I moved back to Phoenix in the middle of the Pandemic. The cost of living in Vegas is no joke. I tried to go back to work, but the entire city structure had changed. I took a job at The Old Spaghetti Factory on Central. I had begone searching for a second job. So I could save money to move to Texas. My friend Brent had been hired as a manager for a big name Author and Private Chef to the stars. The Chef was looking for attractive people to work the front of a house in her new fine dining restaurant. I interviewed for the position and all she could say was how beautiful I was. I asked for a part-time job so I could continue to work for OSF. She offered to pay me $5.20 more per hour to quit my job and work exclusively for her. $15,00 an hour plus tips. Her clients included Sharon Stone, Tisha Campbell, and Snoop Dogg, just to name a few. I was expected to make two to four thousand a week.

The day the restaurant opened no food came out of the kitchen. My tables waited for three and a half hours before going home. The next day no one came to eat and all the servers were taken off the schedule and replaced with family members. The Silver Lining is where I was introduced to the world of fine dining. I made a promise to myself that I would not settle for anything less. I wanted to cry when I tried her food for the first time. I was so sad that I had never been able to afford to taste food prepared by a chef. I loved the level of professionalism and commitment required to create the atmosphere. I was invited to stooge at Francine’s Restaurant in Scottsdale Fashion Square Mall. I worked an entire shift and was humiliated when I was told that I didn’t get the job. I was unable to answer simple questions about wine grapes. I also didn’t know the ingredients for a Negroni. I just kept thinking about the amount of money the server I shadowed made. That gave me the motivation to work hard to get the required credentials to work for restaurants like Brinkley’s, Cafe Monarch, and Geordies/Christophers at the Wrigley Mansion,

I signed up for ABC Bartending School, I registered for the Court of Masters Introductory Course, and the WSET Level 1 sommelier course online from the Spirit and Wine Center in London. I took a french server course. I even hired a french tutor to help make sure I was pronouncing the labels correctly. I even took a CPR course in case my guests need me to save their life. It’s hard work to become the best, but it’s definitely worth it.

We all face challenges, but looking back would you describe it as a relatively smooth road?
I would feel so exhausted at school all the time. Ms. Cheri could tell when I slept and when I didn’t. We were going over makeup techniques with each other one day and I could not stop myself from falling asleep. Jermaine held my head up while I slept and someone did my makeup. Another time I was so exhausted that out of the corner of my eye a crater-faced monster that didn’t speak English. I just ignored it and hoped it would go away. I was late to school about 30 minutes sometimes an hour.

The amount of work required to become a master sommelier is equal to getting a medical degree. Candidates must be familiar with the minutiae and the legality of every wine grape varietal in the world, which is about 10,000 at present. I don’t just have to know the wine I have to learn everything about cocktails, beers, and whiskeys. I am currently attending classes for my Level 2 Sommelier. However, I am trying to reach my masters on my own and take the courses as they are permitted. It takes approximately three years each Level takes about 6 months. I believe I am capable of accomplishing the impossible. There are only 230 Master Sommeliers in the world.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I have worked for Emmy Award Winning Designers, Celebrities, Authors, Millionaires, and Billionaires. I have worked in Mansions, Castles, Caves, and Waterfalls. I have been in some of the most beautiful homes. I fall in love with all of them. Working as a Sommelier entails so much more than wine. It’s the highest quality service for anything asked of us.

I made the choice not to go back to work in a restaurant. I am comfortable working independently for Alexis Armijo owner of two great culinary brands The Phoenix Palate and Desert Flower. I want to give back to any aspiring Sommelier or anyone who is interested in learning more about wine by sharing my notes and an overview of my findings. The hardest part of becoming a sommelier is the research required. I could not find a book or a website that had everything I needed in one place. You can find my notes and take a look at my services/products available at www.fringehospitality.com

The Fringe Hospitality Co. will be open for business on January 20th. The company will offer professionally trained and certified personal assistants, make-up artists, barbers, beauticians, stylists, private shoppers, private chefs, home organizers, gift wrapping, dog walkers, and a Sommelier of course. Just to name a few.

Can you tell us more about what you were like growing up?
I have grown up so much in the last few years I want to thank a few key people who had an impact on my life. Special people like Kurt Gunzlanger a restaurant fixer made me the general manager and made sure I learned everything he learned while working under hospitality legend Steve Wynn.

Author, Psychotherapist, and TV Socialite Jane Fendelman I wish we could have spent more time together but I love you for taking me from Personal Assistant to Office Manager. I feel the same way and Emmy Award Winning Designer Randall Christensen. Working as your embellishment artist was an honor. Private Chef Marcus Ford, you are a great mentor, friend, and boss. I hope to one day make you proud. Author and Celebrity Chef Nik Fields I learned so many life lessons working for you. Truly the most humbled boss I have ever had.

Contact Info:

• Instagram: https://www.instagram.com/julyrain906/
• Other: Fringe Hospitality Co. (602)441-4043

Image Credits
Carlos Meza and Azula Raun