Instructor Profiles
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Max McCalman is America's first restaurant-based Maître Fromager, and Garde et Jure as designated by France's Guilde des Fromagers. McCalman, a veteran of the food and hospitality industries, spent most of his professional life as a Maître d' Hotel and Sommelier. He joined New York City-based restaurant Picholine in 1994 where, as Maître d'Hotel, he became a dedicated scholar of cheese and created that restaurant's fabled cheese program with Chef-Proprietor Terrance Brennan.
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Waldemar's appreciation of fine cheeses led him from Venezuela via San Francisco to Manhattan's Artisanal Fromagerie & Bistro.
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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.
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Through cheese tastings and wine pairings, she brings you a fun, social occasion with lots of exciting exploration about cheeses, their accompaniments, how to buy, serve and store cheese and includes the history and stories about the cheesemakers.
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Jessica’s love for and appreciation of cheeses was first discovered in London; while working as a chef in a restaurant there she was responsible for choosing the cheeses for the cheese plate by visiting Neals Yard in Covent Garden.
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