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The novel which I choose to read was The Wine Manual by Jacques Marie The reason why I picked this novel was because of my work Having such a high demand of knowledge for wine and food in the restaurant business Being able to pair food with wine or wine with food is a necessity This book is used in The Stratford Chefs School curriculum and is recommended for almost any other chef school throughout Canada The author Jacques Marie is a wine instructor at The Stratford Chefs School 4 weeks each year A native of Normandy France Jacques was born into the hotel business His father ran a vineyard and mother ran a small restaurant Now a professor at George Brown College Jacques has been teaching cooking food technology and wine appreciation for the past 25 years On a worldwide basis he organizes and guides wine and gastronomic tours and is also a noted wine and food consultant for hotels and restaurants He has won many wine tasting competitions as far as Australia and France In 1985 the French government presented Jacques with the Croix de Chevalier du Merit Agricole Together with Tony Aspler he has written The Wine Lover Dines He is Governor and Legislator of the VQA Vintners Quality Association of Ontario Jacques is a member of the Escoffier Society the International Federation of Chefs de Cuisine the Wine Writers Circle of Ontario Governor of the Board of the Sommelier Guild of Canada a member of the jury and Mitre-Conseil International in French Gastronomy He is also a lecturer for the Royal Ontario Museum and the Science Center of Toronto The Wine Manual is the first book of its kind in North America because it is written specifically for a person entering the hospitality field of wine service The book is intended to give a basic and thorough understanding of the business of making buying storing selling and serving wine It also
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