Topic: Your Career
I did go to culinary school in 1988 right after I graduated High School
Q: A lot is said about the allure of culinary schools. But are they really all that? How do you feel about the state of culinary schools in America today? How would you improve them, or would you change them at all?
When I was in culinary school or teachers told us that you are not a chef when you graduate and the idea of TV Chef was not even a thought. Now I think that Culinary schools or at least some are promoting the opposite ideas. I think that if a student has the passion in his/her blood than the culinary school will only help them advance. If I could help change them I would probably help promote the idea of what it is like in the real world after culinary school of long hours, low wages until you prove yourself and that it is not as glamouress as people think it is.
Q: Studying abroad. One of the golden opportunities that comes with culinary education. Have you studied abroad for anything? If so, where? And what'd you do there?
I did have the chance to stage for a few weeks in the Country of Tuscany at Da Delfina in Artimino. I think that it was a great direction in my career(Thanks to Pino Loungo for setting this up for me) It helped me see the same ideas on a different scale of using local ingredients(eating and cooking what you see and hear around you)It also opened up my mind to a more simpler style of cooking relying on ingredients more than techniques.