In Conversation with Raj Vaidya for Sommelier India Magazine
Kaveri Ponnapa: You have mentioned elsewhere that there was an element of chance, a series of coincidences that led you to becoming a sommelier. Would..
Some food knowledge travels serenely, passing from generation to generation without any fuss. Everyone has the ingredients and instructions written down safely somewhere, or an..
Black and white cookies; chocolate-coated pretzels with sea salt; a mobile garden of sunflowers; a miniature picnic basket complete with ale and soda pop; a..
Erin Ryan White brings 33 years of experience to her job as sommelier at August, Chef John Besh’s New Orleans restaurant. Having expanded her knowledge..