CHEF AND SOMMELIER THE RESTAURANTS DYNAMIC DUOS!

Chef and Sommeliers have to work together. It's their job. And a few number of them work together well, putting together tasty food and wine pairings on a daily basis. But transcendent food and wine pairings- the kinds that make us rethink all that we ever knew about the potential chemistry between the dish and glass- are far more difficult to achieve. They require that a rare kind of culinary symbiosis exists between the Chef and Sommelier, a pair that is wholly attuned to one another's instincts and aspirations. It has long been understood that a good wine can be paired with a dish, making the flavors bolder and better according to the undertones and quality of the wine. Chefs and Sommeliers both take classes on food and wine pairing to understand the flavors brought to life in the cooking process, since they are catering to clientele that will order both. In a country that is having a love affair with food and constantly tweeting, Blogging and posting photos of their experiences. The Chef and Sommelier are a great tool to have in your restaurants.