He's been a sommelier since he was 17 years old, and when just a few years older he moved to France to learn wine techniques from the best. He's now one of the most famous experts in the world and considers wine as one of the most powerful vehicles for conviviality and companionship.
When asked what characteristics a good wine should have , he had no doubts: "There is not only one good wine, when I choose a label I have to think of the situation and the occasion. But, most important, I have to think of the person I'm eating with."
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.