Professor, NY Institute of Technology in Hospitality
Fromager, Artisanal Premium Cheese
Candela M. Prol, originally a Chef with a culinary degree from Johnson & Wales University, found her true passion in the synergy of matching wine with food. Candela works as both a wine consultant and a writer but considers herself primarily a teacher. She is a Certified Wine Educator at: the International Wine Center where she received the Wine & Spirits Education Trust Diploma. She is a teacher at the NY Institute of Technology in Hospitality and the Artisanal Cheese Center.
Q & A for Candela
Q: What's your favorite cheese?
A: Gruyere, Parmigiano Reggiano (Cravero), Stilton (Colston Bassett).
Q: What's your favorite cheese-pairing?
A: Gruyere with Traminer from Arbois, France. Parmigiano Reggiano with Vino Nobile di Montepulciano fromTuscany, Italy. Stilton with Bual Madeira from Portugal.
Q: What's your favorite wine?
A: Any naturally handcrafted, "terroir" expressive wine that is appropriate for the season of the year, the occasion, the food, friends and family I am imbibing with.
Q: What's your favorite non-alcoholic beverage?
A: Pure, cool water.
Q: What's your favorite wine-food pairing?
A: Rose Champagne and dark Belgian chocolate.
Q: How did you get involved in this business?
A: After studying wine formally at Johnson & Wales Culinary University I obtained a Sommeliere position at the Pier House Hotel in Key West, FL. I decided then and there that I would be in the wine trade in various capacities.
Q: Any unusual ways that you like to enjoy cheese and/or wine?
A: A semi-dry Vouvray with fresh goat cheeses and nuts in the shell.