Abby Nash taught at the Cornell Hotel School from 1991 until 2005, where he created two courses about wine in culture and history—the only courses of their kind in the United States. He also taught Introduction to Wines, Beverage Management and Introduction to Culinary Arts, and Restaurant Management, Beverage Management, and Food and Wine Pairing for the school’s professional development program.
Abby has conducted wine presentations for the New York Wine and Culinary Center, Meeting Planners International, the International Association of Assembly Managers, the Greek Food and Wine Institute, UBS, and Cornell Clubs and Cornell Society of Hotelman chapters. He is a consultant to restaurants for wine list development and training, is active in local wine tasting groups, and regularly attends such conferences as the New York Wine Experience and Monterey Wine Festival. Since 1986, he has judged at over a dozen prominent wine competitions.
Locally, Abby was owner chef of Abby’s Restaurant and Catering from 1984 until 1990. He has taught cooking classes, cooked professionally from 1976 to 1990, written on wine for local newspapers, conducted televised cooking series, and made guest appearances on syndicated radio programs. He attended La Varenne Ecole de Cuisine, Cordon Bleu, and L’Academie du Vin in Paris and has taken classes with Marcella Hazan and others.
Abby has taught The Wine Course for CAU’s summer program since 1997, and in 2006 he developed CAU’s unique summer class Heavenly Matches, Earthly Delights: Wine and Food Preparation and Pairing, which he taught for three years. This class married culinary instruction and wine appreciation. Abby has led CAU wine study tours to Bordeaux, Burgundy, Alsace, and Champagne.