What was your favorite meal growing up as a child? My mom used to make skillet pork chops with caramelized onions. Did anyone specific influence a culinary career or encourage you to attend culinary school? Not really. My first job was a dishwasher, so it was a natural transition. I started chopping and cooking while dish washing in high school. Afterward, it seemed like the right choice to go to Johnson and Wales.

Posted in Uncategorized, De Gustibus News | 1 Comments

"Chef, I don’t think this is going to work,” De Gustibus General Manager Amaral Ozeias tells guest chef Fabio Trabocchi. Amaral is pouring a spinach spatzle dough he’s prepared through a food mill with a large-hole disc. The dough is somewhat of a thin consistency and is not producing the results he’s expected. Chef Fabio takes a look. “No, it shouldn’t look like this,” he shakes his head. He pours the dough back through the food mill to double check and frowns. No good, and the class begins in 30 minutes.

Posted in Uncategorized, De Gustibus News | 0 Comments