About platypuses (a "platypus sommelier")

I'm kind of a platypus. I've been feeling like a platypus my entire life. Because I'm from a Japanese family, but was born and raised in Brazil, then every time I was in Japan, people called me "gaijin" or "burajirujin" (Japanese words for "foreign" and "Brazilian" respectively), and every time I was in Brazil, people called me "japa" or "japoronga" (pejorative words to refer about a Japanese person).



However I actually like to be a platypus. This is who I am. Professionally I'm a PR; Bachelor in Science; Specialist in Environmental management and technologies; and Sommelier. A platypus again! I'm the most interdisciplinary person I've ever known, I'm curious about everything and I usually do great in every field I've tried to study. This platypus thing is a very good characteristic of my personality, because allows me to interact with a whole of contents and knowledges.

 Now, I'm a Sommelier who has experience in communication and dealing with different publics; also understands the physicochemical process in fermentation and the chemistry behind flavors; and knows why each area of wine production has a distinct "terroir", by the latitude, altitude, climate, ocean currents, soil etc.; still someone who knows about the best environmental practices; and aware of the new tendencies in materials science to improve wine production and storage technics.

When I started to study about beer and wine, I didn't imagine how much my previous knowledge in Public Relations, Bachelor in Science and Technologies, Environmental Management, would help me to be a better sommelier. But it looks like I'm doing great been a "Platypus Sommelier".