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Chefs/Personalities

  • rocco

    Rocco DiSpirito

    Rocco DiSpirito is an award winning chef and author of ten highly-acclaimed cookbooks, including his newest #1 New York Times best seller The Pound A Day Diet and bestselling series Now Eat This! A cultural phenomenon that revolutionizes dieting, The Pound A Day Diet is designed to help you lose up to five pounds every five days – without frustrating plateaus – all while enjoying your favorite foods. Rocco is on a mission to change people's perception of healthy food by proving that healthy and delicious are not mutually exclusive. As such, he created a personalized, weight loss coaching and food delivery service upon which The Pound A Day Diet book is based. As a result of this program, Rocco's clients have experienced significant, rapid, safe, and life-altering weight loss, all while enjoying delicious meals all day long. Rocco has starred in television series' over the past 20 years, most Read More

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    Chef Mauro Castano of Carlo’s Bakery

    Chef  Mauro Castano works at Carlo’s Bakery City Hall Bake Shop in Hoboken, NJ. His responsibilities at Carlo’s Bakery consist of creating cakes, decorating, meeting with clients during consultations and most of the everyday bakery operations. Mauro is Buddy's right-hand man and brother-in-law. He is married to Buddy's sister Maddalena. Mauro and Maddalena have 3 wonderful children, Mary, Dominique and Buddy. Buddy and Mauro carpool to work everyday. Mauro was there for Buddy after the death of his father. He had a big part in helping Buddy build the business to where it is today. He's a great pastry chef and a better friend. Mauro has taught Buddy a great deal about life, business and being a man. Buddy considers Mauro the brother he never had. Carlo’s Bakery opened in 1910. Carlo’s Bakery is renowned for its delicious creations, hardworking staff, and family atmosphere. Carlo’s has spearheaded the recent custom Read More

  • Jacques

    Jacques Torres

    Fondly referred to as “Mr. Chocolate,”  Master Pastry Chef Jacques Torres is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and passion for chocolate. Raised in France, it is after being awarded with the prestigious M.O.F medal in 1986 that Jacques fulfilled his American dream by moving in the US in 1989. In 2000, after 10 years at Le Cirque Restaurant, and 52 episodes on public television with his show "Dessert Circus", Jacques opened his first chocolate factory, Jacques Torres Chocolate in DUMBO, Brooklyn. Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, the Chefs of America Pastry Chef of the Year, and Chartreuse Pastry Chef of the Year. He is a member of the AcadémieCulinaire de France, and in 2003 the James Beard Foundation inducted him into the Who's Who of Read More

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    Graham Elliot

    Chef Graham Elliot is a "Navy brat" who has traveled the world and all fifty states.  He's a creative culinary wizard with an innate ability to successfully juxtaposes four-star cuisine with humor, wit and out-of-the-box artistry. At age 27, he became the youngest Four Star Chef to be named in any major U.S. city and was named one of Food & Wine Magazine's "Best New Chef” in 2004.  In recent years has accrued several prestigious accolades, including multiple James Beard Foundation nominations as well as being named one of Crain's Chicago Business list of  "40 Under Forty", putting him in an elite club that includes luminaries such as Barack Obama and Oprah Winfrey. In May of 2008 at the age of 31, Graham opened the aptly named Graham Elliot, a restaurant that would not only bear his name but become an extension of his passionate personality, embodying his core belief Read More

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    Franklin Becker

    Franklin Becker has made preparing wholesome and healthy food a focal point in his life. At the age of 27, Becker was diagnosed with Type 2 Diabetes. Rather than despair, he transformed his cooking style. Becker learned to use simple ingredients to create dazzling dishes that are healthy and flavorful. He is the author of two cookbooks—Eat & Beat Diabetes as well as The Diabetic Chef—and brings his recipes for better living to life as the executive chef of The Little Beet, a wholesome, seasonally-inspired restaurant in Midtown Manhattan. A seasoned chef, Becker has garnered numerous accolades, including being named a Rising Star by StarChefs.com in 2006, and winning The Burger Bash at the New York City Wine & Food Festival in 2011. Throughout his career, Becker has received glowing reviews from such acclaimed critics as Gael Greene and William Grimes, who wrote that Becker has "a talent for delivering Read More

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    Sam Talbot

    Sam Talbot is a chef, author and television personality and was a semi-finalist on season 2 of Bravo's acclaimed series "Top Chef". He was voted the viewers "Fan Favorite" and was named one People Magazines "Sexiest Men Alive" in 2012. Sam is the former founding Executive Chef of the Surf Lodge in Montauk, NY. While at the helm it became nationally acclaimed and named one of the worlds 20 Sexiest Bars and Restaurants by The Travel Channel, and a premiere dining destination of the Hamptons. He went on to open Imperial No. Nine a sustainable seafood restaurant in the Mondrian Soho Hotel in New York City. During Sam's tenure, Imperial No. Nine received two stars from New York Magazine, a 25 rating in Zagat and was a Michelin Guide-recommended destination.He is also the author of "The Sweet Life: Diabetes without Boundaries,"(Rodale). Sam is at the forefront of the 'Sustainable Living' Read More

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    The Scotto Family

    Rosanna is co‐host of Good Day New York and has been a member of WNYW‐FOX 5 News since 1986. Rosanna began her career in television at WTBS, Ted Turner's UHF television station in Atlanta, Georgia, where she was a reporter for two local programs and an associate producer of the station's evening newscast. She returned to her native New York in the early 1980's as a reporter for WABC's Good Morning New York, which eventually became Live with Regis and Kathie Lee. After a year with Good Morning New York and The Morning Show, Rosanna joined WABC‐TV's Eyewitness News as a reporter, where she remained until she joined WNYW. When Rosanna is not at Fox, she can usually be found welcoming people to Fresco at lunchtime and most Saturday nights. Elaina worked in public relations for famous fashion designers such as Yves Saint Laurent, Bill Robinson, and Mary Ann Restivo Read More

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    Christine Silverstein

    Made in Italy, born and raised in New York, Season 5 MasterChef contestant and self-taught chef, Christine (Berni) Silverstein learned very early on in life the power that cooking held; encouraging loved ones to come together around the same table and share their experiences with one another. From the time she started walking, Christine worked as a sous chef in the well-known Ferrari and Berni Family kitchens in Queens, NY. This is where she learned that some of the best cooking doesn't need to happen in a restaurant, but in the heart of the home – the kitchen. With a mindful culinary approach focused on creating modern “hearty but healthy” versions of Italian dishes inflected with seasonality, Christine encourages home cooks to hone in on their ability to create great restaurant quality meals. Currently residing in Westchester County, Christine’s food philosophy is: eat what’s in season and always explore.

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    Dan Amatuzzi

    Dan's tenure at famed New York restaurants Del Posto, Jean Georges, Babbo, Otto, and Eataly have shaped the foundation of his wine experiences and expertise. His website, wineforthestudent.com, is based on wine and spirits education, featuring interviews with winemakers, regional grape descriptions, and wine recommendations. Dan's most popular publication, A First Course in Wine, is a comprehensive guide to understanding and enjoying wine (Race Point Publishing). In 2011, Zagat named Dan as one of New York's rising "30 under 30" culinary stars, and in January 2013, Forbes named Dan as one of the nations "30 under 30" to watch in the food and wine industry. His works have appeared in various publications and he's been featured in Food and Wine Magazine, The New York Times, The Wall Street Journal, Bloomberg Radio, Cosmo Radio, WGN Chicago, NBC's Today Show, Fox's Good Day New York, and MSNBC's The Cycle, among others. He Read More

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    Nicholas Coleman

    Nicholas's years in Tuscany hand-harvesting olives in a grove located just outside the town of Arezzo and his experience in overseeing the pressing of some of the world's finest olive oil give him a unique and intimate perspective on this fascinating and increasingly popular subject. Nicholas has taught oil courses in America for Zagat's master class series, Eataly, NYU, Columbia University, Bedford Cheese Shop, Murray's Cheese Shop, ICE, and platinum country clubs, as well as to Mario Batali's staff and sommeliers at Otto, Manzo and Del Posto, where he worked directly with executive chef Mark Ladner to pioneer their first ever olive oil tasting menu. In addition, he has appeared in numerous publications including La CucinaItaliana, GQ and Real Simple Magazine, and in 2012 Nicholas earned his sensory aptitude degree from Italy's premier olive oil tasting school ONAOO, graduating Summa Cum Laude as a certified technical olive oil taster. Recently, Read More

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    JJ Johnson

    Chef JJ, a champion for the use of high quality and flavorful ingredients, firmly believes that a chef should cook with what is in season. A graduate of the Culinary Institute of America he was inspired to pursue his love for food by the cuisine of his Caribbean grandmother. Chef JJ's talents were further honed in the kitchens of New York's most highly esteemed restaurants such as 'Centro Vinoteca', 'Jane' and 'Tribeca Grill'. He has spent time in Ghana studying West African cuisine and showcased his skills at 'Villa Monticello', Ghana's Premier Luxury Boutique Hotel and Spa. Chef JJ is the winner of Rocco DiSpirito's Dinner Party competition where he wowed the culinary elite with his eclectic twists on straight ahead cooking. His specialty is taking the simplest dish and making it complex by applying bold flavors and unexpected ingredients.

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    Kamal Grant

    Grant’s love for baking started at a very young age when he realized that sweets make people happy and he wanted to do things to make people happy. When an executive from Dunkin Donuts visited Grant’s high school food service class and discussed his trips to the doughnut research and development lab to taste the experimental treats it sounded pretty sweet. Grant graduated from Marietta High School in 1998. After High School, Grant joined the Navy and was stationed in San Diego on the USS John Young DD-973, a Spruance Class Destroyer. Grant used his enlistment in the Navy as an opportunity to pursue his dream as a world class baker. Grant served as a Baker – E4 – 3rd Class Petty Officers on the USS John Young where he quickly gained the praise of his shipmates because of the delicious cinnamon rolls he baked. The Navy not only gave Read More

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    David Dibari

    David DiBari is the chef/owner of The Cookery restaurant in Dobbs Ferry New York. David has been cooking since the age of fifteen. His training began in his grandmother’s basement kitchen and has advanced to some of the most prestigious kitchens in Manhattan. After graduating from the Culinary Institute of America, David began his ascendancy at Windows on the World. Shortly thereafter, he found himself working in rapid succession, behind the stoves at Mario Batali’s flagship Babbo, David Bouley’s Danube and Midtown’s Patroon. In 2002 DiBari accepted his first Executive Chef position at Eastchester Fish Gourmet. This upper Westchester restaurant had been driven by presentations of fresh fish and a gourmet market until DiBari’s arrival, wherein he unleashed his creativity and passion for both cooking and aesthetics, becoming the youngest chef in Westchester to receive a rating of excellent from the New York Times. ​ In January of 2004 David Read More

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    Rafael Palomino

    Whether he’s in the kitchen, penning his cookbooks—or working the stove in one of his numerous establishments, Palomino is the consummate creator, and astute businessman. Keenly aware of flavors people love and crave, Colombian-born Chef Palomino draws from his childhood in Bogotá, his younger years in New York City—alongside such culinary legends as Larry Forgione and Charlie Palmer—as well as his time in France, with Michel Guèrard in Eugènie-les-Bains. Today his many restaurants—his menus and his success—represent the culmination of his artistry and business savvy; he knows food, and he knows how people relish their dining experiences. These days, in between scribing cookbooks (he’s got five published to date: Bistro Latino, Viva la Vida, Nueva Salsa, Fiesta Latina and Latin Grill!) and teaching cooking classes, Chef Rafael Palomino is an active participant in all of his restaurants, which currently span three states and many miles!  In addition to Mesa Modern Read More

  • Nisa

    Nisa-Lee

    Nisa is a self-taught chef beginning at the age of seven where she learned to cook traditional Thai dishes for her family. As Nisa grew, so did her palate constantly trying new cuisines and experimenting with new flavors. Now her eclectic cuisine is inspired by exotic locales from around the globe and often plans menus with Thai, Asia, Moroccan, Cajun, Spanish or even Caribbean influence. Born in Khonkaen, Thailand, Nisa immigrated to the United States with her family as a toddler speaking no English. Nisa grew up in the Bronx and in Yonkers and later graduated from SUNY Stonybrook on Long Island. She initially pursued a career in banking working for Chase Manhattan Bank and later Siam Commercial Bank before switching to non-profit work where she rose to Director of Special Events with the March of Dimes.  In 2002, Nisa started Thai at Home, a personal chef service to provide Read More

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    Missy Chase Lapine

    Missy Chase Lapine is best known as the originator of thewildly successful Sneaky Chef Method and series of books, including her flagshipNew York Times bestseller, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals (Running Press, April 2007). Missy has made The Sneaky Chef a household name with a passionate following, and is transforming the way America feeds its children. Her original vision, method and books reach millions of families everyday and she has been named among the Top 20 Most Influential Moms in Food in 2014. Missy is also the founder of Sneaky Chef Foods, LLC, a company committed to developing products that improve children’s health by helping moms easily feed their kids the veggies they need in the foods they already love. Her foods include Sneaky Chef No-Nut Butter(peanut butter alternative made from golden peas), pasta sauces and Veggie Pastas, made with hidden vegetables, Read More

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    Amie Valpone

    Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Heavy Metals and much more exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating  and Detoxsaved her life and inspires you to Clean up your food, too.  Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic,whole foods. Amie's work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus Read More

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    Rinku Bhattacharya

    Rinku Bhattacharya is an accomplished cooking teacher and the author of the blog,Cooking in Westchester – Where Spices Meet the Seasons. She writes the weekly online Journal News column, Spices and Seasons. Her expertise and passion rests in meshing the rich, healthy and vibrant flavors of her Indian childhood with the local bounty of Hudson Valley. A busy mother with two young children, mealtimes in her household are a simple and sustainable family affair. Rinku lives in Westchester County, with her husband (an avid gardener) in a rather chaotic house with a vibrant backyard. Rinku is the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine and Spices and Seasons - Simple, Sustainable Indian Flavors (Hippocrene Books, 2014). Rinku teaches out of her home-based cooking school, and also does classes at the Hilltop Hannover Farm and other Read More

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    Jennifer Rossano

    Chef and culinary educator Jennifer Rossano offers a variety of cooking classes and customized culinary services. With Jennifer, you can learn techniques for stress-free, crowd pleasing & healthy family meals, create a memorable culinary experience for friends & loved ones, or simply enjoy watching her in action while she executes meals that meet your individual health needs. Working with Jennifer will leave you more knowledgeable, inspired and confident about everything related to preparing, cooking and savoring the food that you eat. Jennifer’s culinary approach is prepare delicious, satisfying food with ingredients and cooking techniques that support good health. She pays particular attention to local, seasonal and sustainably grown produce. She co-hosts an organic food & wine tasting series at Vintology Wine & Spirits in Scarsdale, NY, and also writes a food column, “What’s Cooking Now” for The Scarsdale Hamlet Hub. Additionally, Jennifer guest teaches at the Scarsdale Middle School, where she leads a cooking lesson on “Super Foods” with the seventh grade Food & Consumer Read More

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    Devin Bozkaya

    At just two years old, Devin Bozkaya moved to Turkey with his grandmother where he learned an early appreciation of cultures and cuisines. Unlike other children his age, Devin’s favorite foods were fried sardines and lamb intestines rather than the likely childhood favorites of spaghetti or chicken fingers. At age eleven, Devin moved back to the United States and turned his passion for food into a learned hobby, cooking for family and friends in his neighborhood. Devin’s first professional cooking job was as a brunch cook at the local Red Robin in Alaska. It was there that he realized that cooking would become his profession. Devin received a business degree at The University of Washington, Seattle before venturing to study culinary arts at the Culinary Institute of America at Hyde Park. While at the CIA, Devin externed at the Inn at Little Washington’s five star/five diamond restaurant. He was then Read More

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    PJ Calapa

    PJ Calapa was born just a few miles from the Mexican border in the town of Brownsville, Texas, and was exposed to diverse cuisines at a young age. Food played a vital role in PJ’s early life, whether he was in the kitchen with his Grandmother, helping out at his Aunt’s gourmet grocery store, or spending time at his Grandfather’s wholesale fish business. PJ attended Texas A&M University, simultaneously worked at Christopher’s World Grille, and fell in love with kitchen life. He enrolled at the Culinary Institute of America in Hyde Park, New York with hopes to take his cooking skills to the next level. PJ moved to New York City and worked at highly lauded Bouley, Eleven Madison Park and Nobu 57. PJ’s natural affinity for the flavors and simplicity of Japanese food resulted in his quick promotion from lead line to Executive Sous Chef. In 2010, PJ met Read More

  • jay-lippin

    Jay Lippin

    A graduate of the culinary program at The State University of New York at Cobleskill, JayLippin has enjoyed a colorful a diverse career cooking in some of the finest restaurant kitchens in New York City and Westchester County. Immediately after graduating in 1982, Jay accepted a position at the Rye Town Hilton as a grill man. Wanting to gain some New York City experience, Jay was given the opportunity to be a part of the opening kitchen team at the venerable New York Times 3 star French restaurant La Reserve in Manhattan. Jay’s first sous chef experience came to him from the famous international restaurant and night clubRegine’s, a position that he also held at Montrachet in Tribeca, another famous 3 star French restaurant. In 1991, Jay was appointed Executive Chef at the well-known and very popular Crabtree’s Kittle House in Chappaqua NY. It was during Jay’s tenure there that Read More

  • Toby Amidor

    Toby Amidor, MS, RD, CDN

    Toby Amidor, MS, RD, CDN is a nationally recognized food and nutrition expert and author of The Greek Yogurt Kitchen: more than 130 delicious, healthy recipes for every meal of the day (Grand Central Publishing, 2014). She is a nutrition expert for FoodNetwork.com, writing for their Healthy Eats blog, a regular contributor to U.S. News and World Report Eat + Run blog, has a monthly column in Today’s Dietitian Magazine and is an adjunct professor in the Nutrition Education Department at Teachers College, Columbia University. You can learn more about Toby on her website www.tobyamidornutrition.com

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    Waldy Malouf

    Waldy Malouf is the senior director of food and beverage operations at The Culinary Institute of America (CIA). Chef Malouf is responsible for food and beverage operations at all three CIA campuses in the U.S., including restaurants, student dining, special events, and catering. He manages the CIA Restaurant Group, overseeing the enhancement of the customer experience at all eight concepts while ensuring student learning in those restaurants remains unparalleled. Both the kitchens and dining rooms of the restaurants are capstone classes for CIA degree students, where they put their culinary and hospitality education into practice. The restaurants have been a key component of the college’s curriculum for the past 40 years, earning dozens of awards and accolades during that time. A 1975 graduate of The Culinary Institute of America, Chef Malouf joined the administration of his alma mater in 2013. Before that, the highly accomplished chef, restaurateur, and author spent 15 Read More

  • Barret Beyer

    Barret Beyer

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