A Hudson Valley chef is now traveling the world eating mustard.

When Brandon Collins graduated the Culinary Institute of America he probably never dreamed that he would be a mustard sommelier. Or maybe he did. Quite frankly, it sounds like a dream job.

Collins, who served as the opening Executive Chef for The Roundhouse in Beacon was just announced as the North American Mustard Sommelier for Maille. The French mustard brand has been making Dijon mustard for over 270 years and has now hired the local chef to spread the word about their products.

As Mustard Sommelier, Collins will serve as Maille's expert, educating other chefs and consumers about the company's products. The CIA graduate was chosen for this pretty cool job because the mustard brand was impressed with Collins' "wealth of knowledge" and expertise "on the process of growing mustard seeds, the production of mustard, mustard flavor profiles and food trends."

Collin's first responsibility was to travel to Maille's birthplace in Dijon, France to film a video showcasing the mustard. The chef visited the Burgundian mustard fields in bloom and shared some "recipe inspiration" for other professional chefs.

Do you think you'd like to be a mustard sommelier someday? I don't know if I could get that psyched about dijon, but if they have a similar position over at the Reese's Peanut Butter Cup factory, I'm all in.

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