What it's like drinking beer on the job as a cicerone, or beer sommelier

Toshihiro Saito, the assistant director of F&B operations at Hotel Barrière Fouquet's New York, delves into what it takes to become a certified cicerone, also known as a beer sommelier. He also shows us how to pair five different beers with food. Please note: The following beers are not sold at Hotel Barrière Fouquet's New York and prices may vary.