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WINE IS FOOD More Detail
WINE IS FOOD By Pablo Aguilar
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The mission of this edition emphasizes both the "wine is food” culture and the promotion of excellence on the table. After all who doesn’t like to be pampered? This publication... More > is geared to students in the hospitality field, food and wine service professionals and will assist new consumers to learn and better appreciate wines and its proper service. Its an invaluable must have wine and service resource that has been written in a super reader friendly tone and style, the author’s non conventional pairing style is an entertaining dining experience” and a fresh groundbreaking process which gives him and this publication a unique edge among others. Unquestionably He delivers a provoking recipe where virtuosity in service and our own natural eating instincts are the only ingredients for the perfect meal.< Less
WINE IS FOOD More Detail
WINE IS FOOD By Pablo Aguilar
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The mission of this edition emphasizes both the "wine is food” culture and the promotion of excellence on the table. After all who doesn’t like to be pampered? This publication... More > is geared to students in the hospitality field, food and wine service professionals and will assist new consumers to learn and better appreciate wines and its proper service. Its an invaluable must have wine and service resource that has been written in a super reader friendly tone and style, the author’s non conventional pairing style is an entertaining dining experience” and a fresh groundbreaking process which gives him and this publication a unique edge among others. Unquestionably He delivers a provoking recipe where virtuosity in service and our own natural eating instincts are the only ingredients for the perfect meal.< Less

About Pablo Aguilar

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Pablo's today's professional philosophy is based on simplicity and his contagious passion and enthusiasm coupled with responsibility and determination which is reflected on his daily performance and achievements.

Pablo started his career in the wine and fine dining service industry 15 years ago working only for top restaurants where excellence has not been an option but a way of doing business every day.

Pablo is the creative force in his company and also is the person who gets all the nots togehter oversees new partnerships overses production of the products and services He has created. He has been intrumental in the creation and development of this great and unique publication.