To explain the art of pairing food and beverages.
I’ve worked in the food service industry since the late 1980’s. Growing up in Ontario, Canada, I always loved watching “The Galloping Gourmet”, one of television’s earliest cooking shows. I decided to make this my career. I’ve earned a Bachelor of Commerce degree in Hotel and Food Administration from the University of Guelph, Ontario, and a Master of Science degree in Restaurant Management from Purdue University.
I’m strong believer in life-long learning, and strive constantly to learn more. I hold a number of professional certifications, including a Sommelier diploma from the International Sommelier Guild, and a Certified Sommelier Certification from the Court of Master Sommeliers. I’m also a Certified Executive Chef along with a Certified Culinary Educator with the American Culinary Federation.
I’ve been Department Chair for 4 great Culinary and Hospitality programs over the years which has taught me a great deal about culinary and education. Now I’ve created and operate my own consulting business ArtofthePair
Where does he get his energy from? He says his own inspiration comes from his family and a simple phrase from Anthony Bourdain:
“Good food, good drink, good view, and good company. What else is there in life?”
My First Experience
I always think about my first wine purchase. It was a 1987 Vouvray and I remember it clearly for a few reasons. I had no idea of what a Vouvray was but it sounded classy and was from France so it had to be good. It was in my price range since I was a poor college student. I thought the label was cute. I drank that bottle with a roasted Chesapeake Bay Bluefish stuffed with rice and herbs. I remember that clearly since my family had caught that fish when I spent a summer in Virginia and my dad showed me how to prepare it. THE PAIRING WAS MAGICAL!
Over my career, I have been blessed to train under and teach numerous chefs and sommeliers. Over all of this time, one thing has always remained in the back of my mind. Food and beverage pairing was an art unto itself but is not really talked about.
Its been on my heart for 15 years to dive into the subject and explain my mindset on how to pair with others. As a chef and sommelier, how far could I push the envelope to make an effective pairing every time? My writings are to help explain this so everyone can understand.
My tagline is “One Pairing at a Time.” Every time I drink a beverage, I take a moment to look at it, analyze it and enjoy it. I’m hoping to share this with you.
Chef Brian Hay,
CEC, CCE, CSW, CSS, Sommelier