About the Contributor:
Cheryl S. Stanley is a food and beverage lecturer at Cornell’s School of Hotel Administration. With over 30 years in the hospitality industry, she has worked in operations and consulting before teaching. At her alma mater, Stanley teaches Introduction to Wines and Beverage Management focusing on theory with practice. A 2017 Wine Enthusiast Magazine 40 under 40 Tastemaker, Stanley is certified through multiple wine organizations and is the faculty advisor for Cornell Cuvée, the wine tasting team.
Discover Insights from Cheryl S. Stanley:
Stanley shared her insights in the virtual event: The Elusive Art of Blending.
The event entailed a design-centric roundtable among makers as they discussed how methods, influences and ingredients—be it Cabernet Sauvignon grapes, imperially-scented jasmine white tea, sustainable practices, or the framework of inclusive design—impact the way a physical beverage is expressed by its maker or grower.
The Elusive Art of Blending
SUNDAY, JULY 12TH, 2020
