Conversations with Brian Hay

Today we’d like to introduce you to Brian Hay. Them and their team share their story with us below:

Chef Brian Hay, CEC, CCE, CSW, CSS, Sommelier 

Chef Brian Hay has been working and learning in the food service industry since the late 1980s. 

As a young child in Ontario, Canada, he was a faithful viewer of “The Galloping Gourmet,” one of television’s earliest cooking shows. He moved on to more formal studies earning a Bachelor of Commerce degree in Hotel and Food Administration from the University of Guelph, Ontario, and a Master of Science degree in Restaurant Management from Purdue University. 

A strong believer in lifelong learning, Chef Hay also holds a number of professional certifications, including a Sommelier diploma from the International Sommelier Guild and a Certified Sommelier Certification from the Court of Master Sommeliers. He is also a Certified Executive Chef along with a Certified Culinary Educator with the American Culinary Federation. Future plans include completing additional certifications in Wine and Spirits. 

Chef Hay has been the Department Chair for 4 different programs in the US, from Texas to Michigan. After 30 years of education, he decided to start his own consulting business Artofthepair, where he writes numerous articles related to food and beverage pairing. He also consults for restaurants and chef associations and still is very active in educating the next generation of chefs. 

Where does he get his energy from? He says his own inspiration comes from his family and a simple phrase from Anthony Bourdain: “Good food, good drink, good view, and good company. What else is there in life?” 

We all face challenges, but looking back, would you describe it as a relatively smooth road?
My road had many hills. Teaching is the most rewarding and challenging career to be in. You have to adapt constantly to new information, changing industry trends as well as updating your teaching style each semester, so your students maximize their learning potential. All while dealing with a perishable product (Food).

Starting the consulting business has been difficult, especially due to Covid and the effect it had on the industry. As the industry comes back stronger each month, we have to deal with increased costs (food and labor) along with a massive labor shortage. It’s key that operators truly focus on customer service to maintain their present customer base. Covid taught us one thing, and that’s people want comfort and respect. My job as a consultant is to review their present operations and give suggestions for improvement.

It has been an eye-opening experience learning to set up websites, reach out to new clientele, write articles while overseeing Culinary Programs. Now my focus is to help others through my writings and assisting by training. 

Can you tell our readers more about what you do and what you think sets you apart from others?
My work consists of three distinct elements: Teaching, writing, and consulting. 

Teaching 

After 30 years of culinary instruction, I’m still heavily involved in work with the American Culinary Federation, National Restaurant Association, and Skill USA. So many chefs took me under their wing and trained me in so many aspects, and I like to pass on this information to the next generation. 

Writing 

When I started in the business, there was very little information in writing about different techniques, trends, opinions, etc. When I started, there was not even the internet like we know today. Much of the information that I’ve learned cannot be found in a book, so I feel tasked with attempting to pass on this info. I’m presently working on three book concepts and hope to get the first one out shortly related to pairing beverages. My website I use to pass on information. 

Consulting 

I consider consulting a form of coaching and leadership. As I tell my clients, my job is to ‘tweak’ your systems to make you more efficient, focus on customer service and your finances. 

I’m most proud of my numerous graduates around the world who reach out to me occasionally to let me know what they are doing. My heart almost skips each time when I see how they have moved forward with careers and family. 

What sets me apart from the others? 

I want to see everyone work to their potential and grow, and I will do whatever it takes to help them succeed. I use all of my knowledge and resources to ensure that I would advise you in the best way to assist. 

What matters most to you?
In my professional world, my focus for life has been to train others. Again, it’s the hardest job as every person is an individual, and I need to learn their skill level and strengths. Once I know this, I can determine the best method to help train them to move forward, learn and grow. 

What matters to me most in life is seeing how I can help others maximize their skills. Cooking, for me is not a job but a lifestyle. Everything I do is related to food and beverages. I believe that food can heal in many aspects. Plus, I have some food allergies, which has changed my approach to food. That’s why I have a large garden to be able to grow much of my produce and eat healthy. 

I’ve been blessed with great supportive family and peers in the business that have trained and supported me. In turn, I wish to help others. I love to see the flash in someone’s eyes when they learn something new. Just completely brightens my day. 

Contact Info:

• Website: www.artofthepair.com