Tell me Wine and Chocolate
Join us for the first Tell me Wine workshop on Wine and Chocolate! In collaboration with the prestigious Pasticerria Besuschio and sponsored by Valrhona, we’re proud to present two evenings of exploration on this delicious theme.
During the sessions we will explore the history of chocolate, learn about the fruit that provides its essential components, and how it is processed to become the delectable treat that we are all so fond of.
We will explore the techniques and guidelines for chocolate tasting and develop English vocabulary for describing is aromas, taste and texture.
The program will include presentations, short videos, group activities and of course tasting wine and chocolate.
Who can participate in Tell me Wine Workshops?
Tell me Wine Workshops are open to those who have taken all three levels of the AIS Sommelier courses, even if they have not yet take the final exam.
Every participant must take a self-evaluation test by answering a set of questions click here for link.
Those who score a minimum of 50 points should feel perfectly comfortable participating in the workshops.
Cheryl Sullivan, a Canadian, who has lived in Italy since 1994, is a mother-tongue English teacher, and sommelier. Specializing in communication skills, she founded English expertise, a network of teachers and trainers who develop and run English courses and workshops in English, with special focus programs for sector specific language needs such as Legal English, Financial English and English for Sommeliers.
Giacomo Besuschio, representing the sixth generation of the Besuschio family and their pastry shop. Founded in 1845 by Ambrogio Besuschio, “Besuschio’ has received the Gambero Rosso award as one of the best pastry shops in Italy and maintains its long-standing tradition of striving for the highest quality and finest flavours in all their products.
After receiving his B.A. in Science and Food Technology from the University of Milan he did an internship with Valrhona, the renowned France-based company. Now, at Besuschio he is now in charge of the chocolate laboratory and production, responsible for natural yeasts, and ice-cream production during the summer months.
Information and Booking
For Information: firstname.lastname@example.org
For Booking: us the on-line booking system
Monday 8 May 2017 from 20.30 to 22.30
Monday 15 May 2017 from 20.30 to 22.30
Hotel The Westin Palace
Piazza della Repubblica 20, Milano
AIS Members: 100 €
Maximum number of participants
Booking is open from 8 April and the deadline for registration is 28 April.
To register, please use the on-line booking system.
The event is open only to AIS Members who have renewed their annual subscription with AIS National. Registration is obligatory and represents a firm commitment.