Bored at Work: Wines & the NYTimes

[Thomas]

Fangi, Ms. Hesser's situation points to something in the education and in the industry that still needs to be addressed: far too many food people (and food curriculi) forget the connection between wine and food. It was only a few years ago when the Culinary Institute of America added wine courses to the education process.

I gave a few lectures at Paul Smith College, Saranac Lake, NY, to the culinary students there. The college operates a restaurant and hotel, yet there was no wine program for the students.

As a result, Ms. Hesser knows just enough about wine to be misleading in her opening comments. I suggested to Frank Prial that he either write her opening comments or he edit them for her. Prial happens to be one of the best wine writers around, provided you overlook his Francofilia and his disregard of wine and wine places that do not offer him the great trips and the expensive meals (although, he has gotten more down to earth lately).



[This message has been edited by foodie (edited 07-15-2002).]