Vitiello has worked at restaurants since he was in high school, when he took an after-school job at Venice Restaurant in The Bronx, owned by a cousin. His parents were not in the restaurant business but they were very knowledgeable about food. His mother Assunto gave her son a family recipe for arancini learned from [...]
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First is the flavor combinations. Second is the color on the dish. Next one, is it has to be aesthetically right. Who is the star of the plate? When I think of this nouveau gastronomic stuff… Know what I call that? Harry Potter food! What I question is sometimes there are so many elements on [...]
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Locals would be hard-pressed to find anyone more downright passionate about seafood. Ask executive chef/operating partner Sean Bernal from The Oceanaire Seafood Room in Mary Brickell Village about anything with scales, fins, or claws and he has an encyclopedic knowledge. And he makes sure to get the freshest, most amazing selection of seafood at his [...]
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This is part two of Lori Midson’s Chef and Tell interview with Eric Stein, chef/instructor at Johnson & Wales. Denver Westword
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Eric Stein is using his fingers to count. “Fifteen, sixteen, seventeen,” he says to himself, finally stopping when he reaches twenty. Stein is ticking off the number of jobs he’s held during his 27 years on earth, and by the time he’s finished rattling off numbers, it’s clear that he’s had nearly as many jobs [...]
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Favorite recent food find? My newfound love of green peppercorns, Giada’s [De Laurentiis] new panini press, Yoplait Greek yogurt, J. Noto’s Bakery in St. Charles, the cartoon Chowder. I should probably stop there. Most essential ingredient in your kitchen? Superlative flour. Favorite local ingredient and where you get it? Morel mushrooms, whoever’s selling. Riverfront Times
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AB: If you could go anywhere for culinary travel, where would you go and why? JM: Well, I went to Austria and it was really great to see an Austrian patisserie. I think Spain was really influential, especially now [that I’m] using a lot of Mediterranean ingredients. Spain and Italy have a similar approach to [...]
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AB: What question gives you the most insight to a cook when you are interviewing them? What sort of answer are you looking for? JD: Describe yourself, describe your work ethic. [I’m looking for] a sincere answer. I’m not looking for someone who’s going to blow smoke up my butt or say how great they [...]
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Neighborhood. We were the only Irish family in an all-Italian neighborhood, but we were kind of adopted. It was good, especially on Sundays. That was one of my first hooks onto food as a child, watching the family–all of them in so many ways, shapse or forms — work all day for one big Sunday [...]
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This chef has been trying to fly under the radar, but we’re outing him. Christopher Cramer, a Providence Johnson & Wales grad who has worked for numerous hotels around the country, has been the top toque at Panorama, Sonesta Bayfront’s only restaurant, for six years. “I spent five years working in D.C.,” he explained. “It’s [...]
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