The culinary professional division provides wholesalers, retailers, and culinary students with a working knowledge of beer ingredients, brewing process, styles, food pairing, and sales strategies. The theme throughout these areas of study is the creation of an environment where high quality beer, when properly sold through education and appreciation, is profitable and valuable to the culinary professional.
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“Above all, Sam is conscious of who his audience is, and has a great way of educating without lecturing, so that the knowledge is passed on in a fun, playful and interactive manner. Beer education, like many areas of culinary education, is all about the tasting. I feel that Sam has always encouraged people to trust their gut, go with what they like, and reminded people that sometimes the best beverage pairing with food is beer not wine.”
Chris Murphy
General Manager Café’ 2
Museum of Modern Art, New York City |
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