John Fischer has been a culinary professional for twenty-seven years. A 1988 graduate of the Culinary Institute of America, he has experienced all aspects of the restaurant business as a bartender, cook, restaurant manager and sommelier. He has written three books: At Your Service, a primer on professional dining room management; Bistros and Brasseries (co-author), a cookbook on casual French food, and Cheese: Identification, Classification & Utilization. Fischer currently teaches wine, beverage and spirits management at the Culinary Institute of America.