Chefs Blog | Culinary Industry | Culinary Education

This week marks the second annual “Regional Wine Week.” You might not have ever thought about the concept of “Local Wine,” but as a reader of a website called “chefs dot com” you most likely consider yourself a “foodie.”

It’s Tuesday night and I’m in the kitchen of Ventana Restaurant at the Texas Culinary Academy. Forty people have assembled for the first ever “Iron Drink” beer vs. wine pairing dinner.

One of my favorite classes to teach is CA 100 – Basic Cookery. This is one of the first classes that students take here at the Texas Culinary Academy. CA 100 is all about how to create professional-quality food that tastes good and serves as an introduction to the equipment, techniques, and skills necessary to be a successful chef.

Every time I start a new wine class, sometime during the first day or two, someone will ask, “Isn’t it true that older wine is better?”

Guidelines for Pairing Wines with Thanksgiving Dinner

Le Beaujolais Nouveau est arrivè is a phrase heard around the world. The third Thursday of November marks the worldwide release of the Beaujolais Nouveau.