Introduction: Personalized services, dinner dates, cooking lessons, small in home private events. I have been in the food industry for over 30 years and have been a college culinary arts teacher since 2009. Italy born and raised , I have a wealth of experience in the kitchen. My skills and passion have lead me to prepare meals in many US Cities, as well as Europe.
My career began on the French-Italian Riviera Ristorante “Al Caruggio” Mediterranean Restaurant, one of the Riviera top fine dining seafood restaurants in the 80's. I grew and nurtured my culinary milieu in local restaurants in the Langhe hills of northern Italy, particularly in the city of Alba working with many delicacies such as the White Truffles. In 1991 I traveled to Washington DC and had the pleasure of working In 1991nd had the pleasure of working with famous Chefs Roberto Donna and Jean Louis Palladin. During my 30 years of culinary career I received invaluable classical training and the skills required to run an efficient hotel kitchen with a large team of chefs. Some of the companies in my background include Marriott Hotels, Opryland Resort & Convention Center, and the Nashville Symphony
My work is focused on the students’ understanding of food, how to make the correct preparations in order to achieve the best product possible. Understanding how to interpret a recipe that was created by someone else and to reproduce it as it was intended to. Following a recipe is not that simple without the proper training and the skills necessary to display the final product in an attractive way.
Steps need to be followed in the right order but there are several different ways to interpret these steps, and it’s up to the students to master their ways and come up with the solutions that lead to the final result. My intent is to lead them to find that passion that is going to make them thrive as a cook and future chefs.
My teachings are inspired by 30 years of culinary field experience and applied classical techniques. It is important to shown them how to focus on organization and use classical cooking techniques, mainly geared at developing a future smart worker. Students will find out who they are and will learn how to mold their own cooking style while becoming efficient.
