In Paris, I am an Adjunct Professor of Food & Beverage in several institutions of higher learning. I teach in English and in French to mostly French-speaking students and also to international learners in these schools and universities. My course load includes, but is not limited to, the subjects below.

  • Principles of Bar & Beverages (history, fermentation, wine, beer, and distilled spirits)
  • Restaurant Operations & Management
  • Art of the Table & Culinary Trends (historical and current movements)
  • Wine Tastings & Workshops
  • Field Trips: La Caféothèque, museum exhibits, micro-breweries

My courses combine academics with practical skills useful for all learners in the Food & Beverage and restaurant industry. I am also a certified culinary instructor, and spent 8 years teaching culinary arts at a Parisian tech school.

To find out more about my teaching in Study Abroad programs, please click here or my private conferences and lectures, please click here.

Or, if you have a specific audience and/or food-related subject in mind,
please get in touch with me to discuss your project.

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