The Pros Cook

We are happy to introduce you to the professionals, be they the butcher, the baker, the sweet candy maker.

They went to culinary school, found jobs and served apprenticeships. They discovered special areas of interest, and became the experts in their field. They became the chefs and restaurant owners who now work behind steamy pots in the frenzy of professional kitchens so we may relax and eat well. They opened stores to give us the best quality foodstuffs to enhance our own cooking. They give classes, whether in culinary schools or from their homes.

Why did they choose to build careers among pots and pans? Enjoy their stories, get their recipes, best of all, learn from their expertise.

miguel ravago of fonda san miguel - Austin, Texas

The Lobster Place - New York City

Mamì Camilla - Sorrento, Italy

Lisa Teiger of Creative CuisinEtc. - New York City

Frank Prisinzano of Frank's Restaurant - New York City

Joe Lilly of Trevi Restaurant -Asheville, North Carolina

Sayed Ahmed Shah of Bamiyan Restaurant - New York City

international cooking - from cookbook author Tessa Kiros

The Art of Adapting Authentic Italian Food -by Chef Massimo Capra

Eastern and Central European Cooking -An Interview with Chef and author Silvena Rowe

 

And enjoy the informative column by Mark Vogel, a professional cook who shares his secrets and some very decided opinions.