This is a huge area to be expanded upon at the culinary education level.
Do you have components of the book for use in schools?
In the smaller culinary schools, this is the next big thing.
I have for years been pairing desserts and chocolates with beverages from cold milk to honey'd martini's to dead black espresso. When the option was offered, it was often taken.
Not just another way to sell sell sell, but a way to improve the dining experience.
Looking forward to reading the book! (and sharing it too!):bounce:
Do you have components of the book for use in schools?
In the smaller culinary schools, this is the next big thing.
I have for years been pairing desserts and chocolates with beverages from cold milk to honey'd martini's to dead black espresso. When the option was offered, it was often taken.
Not just another way to sell sell sell, but a way to improve the dining experience.
Looking forward to reading the book! (and sharing it too!):bounce:
