I like how bourbon is, "usually" aged in new barrels. Could anyone determine who these folks are?
What credentials does this person have to give a test? Master chef? Not a CSS. CSS cert costs about 250 to take the test at least they are accredited.
Bourbon only requires a glass.
He may very well be an excellent chef but it should be pointed out that he is an "honorary master chef" a title I'm not familiar with. I've been in the business for 25 years and I've never heard it used. As to the question about credentials, none are needed. The diploma is made up. There is no bourbon sommelier society. I give him credit for being passionate but clearly he lacks even the basic information on the subject. Hopefully his educational materials are more accurate than his web page. The term sommelier means wine waiter.
"On a long enough timeline, the survival rate for everyone drops to zero"
I wasn't going to click on the site until I read the posts and, oh my.
It's Chef Victor Matthews of Paragon Culinary School.
You know what they say about fools and their money...
Wonder how the fool got the money in the first place.