When Hannah Bellemare was growing up in freezing-cold Skellefteå, a small picturesque town in Sweden known for its ice hockey, she was a lonely girl who chased insects in the garden and ate the wild berries she found. She would also spend hours learning to cook in her mother’s kitchen, rustling up gourmet dishes for her family from the age of 11.
These days, she’s one of the few gastro-sommeliers in the world, based in Philadelphia, in the United States (US), a far cry from her icy hometown. She works in fine dining restaurants around the world pairing wine and food.
“Growing up, I always wanted to taste everything, everything from insects, wild berries in the forest, wine or whatever I could get my hands on. I was curious to know what it would taste like… I bullied my mom out of our kitchen. I took over cooking for the family and wouldn’t let my mom in the kitchen anymore,” says Bellemare in a telephone interview from the US with FORBES WOMAN AFRICA.
“I have always wanted to inspire passion for food, to share my knowledge of food and wine pairing, and to inspire others. I want the world to understand the science behind food and wine pairing.”
Bellemare says she never planned on making a living out of cooking. But the passion developed gradually and as she grew older, she realized her never-ending affair with food and wine.
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Graduating with a degree in gastronomy at Umeå University, in Sweden, she turned entrepreneur, launching her own company, Dalalva Wine Tastings, where she taught people all about food and wine pairing. Meanwhile, she studied for a sommelier diploma from The Swedish Restaurant Academy of Stockholm.
In 2013, Bellemare relocated to Philadelphia to stay with her husband, Pierre-Edouard Bellemare, a French professional ice hockey player. She taught for a short while at Drexel University, in the US. She also changed the company’s name to Dalalva Wine Education & Consultation, extending its services to corporate consultations. She also has a website where she posts her cooking videos and recipes.
“There are few people in the world with this specific title [gastro-sommelier]and expertise since most countries don’t even offer gastronomy as a university degree. I would guess there are between 10 to 20 people in the world with this title, but I don’t really know,” she says.
“I create recipes around the wine that I want to use rather than creating a dish and then trying to pair a wine to it. You can change the recipe but you can’t change the wine unless you are a winemaker. My whole life I have been very determined never to let other people’s ideas influence me, I trust my own ideas.”
Bellemare is also writing a cookbook, to cater for those who prefer dining at home and spending quality time with loved ones.
“The recipes in the book are what I call fine dining at home, it’s for people who want to learn about fun cooking techniques, beautiful plating. Some people don’t want to go out and pay dining prices for something they could do at home.”
Bellemare’s work has taken her around the world, learning different cuisines whilst also imparting her knowledge to others.
And she loves coming to South Africa for its bountiful food and wine landscapes.
“South Africa is one of my favorite places in the world, I make any excuse to be there. I find the South African Chardonnays inspiring because they are such quality wines,” she says.
Her recent month-long trip to South Africa was spent on the farms of Stellenbosch and Franschhoek; the farming towns with the oldest vineyards and Cape Dutch architecture in the Western Cape province.
From her mother’s humble kitchen in a pretty Scandinavian town, Bellemare is sharing her rare culinary expertise with the world.
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