CUSTOMER REVIEWS

Dear Sal and the De Gustibus Team,

I wanted to sincerely thank you for an incredible evening of great food, wine and laughs at the Marc Forigione class. You guys are top notch!

Sal – Your approach to hospitality is unrivaled. The level of comfort and intimacy that you create in a class that size is remarkable. You truly have a gift.

Once again, thank you for an incredible experience, and I look forward to returning to De Gustibus.

Best wishes for a happy and healthy summer,

Joshua S.

The De Gustibus program is such a great way for James to see some of the great chefs of the world doing what they do so well and what they love to do.  I thought it was great when Geoffrey spoke about when he started as a chef and how he had to “pay his dues” by working for free for a period of time.  His honesty about the hard work and commitment it takes to become a successful chef was refreshing.

Thank you again for sending the picture and keep up the great work at De Gustibus.

 Sincerely,

Gary M.

I really enjoyed the class.  The Sussman brothers were very down to Earth and made an effort to really demystify cooking and make it accessible to the common cook.  Wine served was excellent.  Good sized portions of the dishes they served. The moderator was very good at helping induce a more comfortable vibe to the event (less formal, not so stuffy). Thumbs up!

Everything about this was a winner! David Burke and his great chef(s) paired with great dishes and wines in a great facility... Just a fun and informative evening all around. 

Salvatore-

I hoped to email you yesterday to say Thank you for a wonderful event. Everyone loved the Chef and the food was absolutely amazing! You really kept things fun and were a very important part of the evenings success. I plan on telling all my contacts about De Gustibus and Wave will be back for sure! As far as Chef Joe we ALL feel he was amazing. I have added Joe Doe and Joe Dough to my catering selection and I plan on going to both his restaurants. He and his “almost wife” were so fun and made everyone feel relaxed and part of the cooking. And the food, the food , the food….enough can’t be said. Below are just 2 of the email comments we received:

“Thank you so much for inviting me and it was a great evening.  I loved the space, chef, his girlfriend, host and the amazing food”. 

“Thank you SO MUCH for putting together such an awesome evening!  I thought it would be a pretty standard networking session, and had no idea we were going to get a full cooking class with a terrific chef, all while dining on a gourmet 5-course meal!”

 I can’t thank you enough…..

Deborah Avaro

Executive Director-Barton LLP

On behalf of myself and  Julia, I would like to thank you for a great experience at  De Gustibus, with Dan Kluger and his ABC Kitchen team. It was a truly outstanding and unique experience, like no culinary event I have attended. The DG service team was seamless, the set up was great, and the degree of interactivity with the chef was wonderful. And of course the food and wine were fantastic. You have garnered two new customers!  

Elisabeth J.

I hope you personally get this email. I have been meaning to send it since I was there with my husband on March 14 to see Fortunato. Yes, I was number one on the list, front and center...picture attached to this email in case you forgot.  This was the first demo I had been to since you took over the kitchen.  I wanted to tell you that there was a renewed energy to the class and the way you interacted with the chef was refreshing.

Thank you for a great night.

Sincerely,

Mary

What can i say? De Gustibus has the best team on the planet.  Super helpful, on point, and kind and entertaining to boot.  Thank you Emmy for all of your help and Amaral's too. How charming you are!

And thank you Sal for making it happen.  We love De Gustibus!

We had a great time and the footage looks fantastic.  

All the best and thanks again,

Kimberly Wang  Eardog Productions

You are a superstar! I cannot begin to tell you what raving reviews we are getting. The night was a masterpiece through-and-through. Our clients have commented that the venue, the chefs, the food, and the overall experience were grandiose and top-notch. Not a single complaint. And everyone mentioned your ability to keep the flow, energy level and interaction going was priceless.

Mark L.  Morgan Stanley

Hi Sal: What a F A B U L O U S! event you provided for us.  I don't know where to start and end in our praise for your organization, for you and Chef Bernard Guilas.  The pictures were delightful (some were hilarious, as you know).  The cuisine and instruction were equally excellent.  You are the consummate host - - so much so that we'd like to ask you about another Spa Girl event. Thank you again!                                                                                                                                                               Pamela Carlton, President Springboard - Partners in Cross Cultural Leadership 

I have been meaning to send you a great big Thank You for providing everyone who attends a De Gustibus class with an absolutely FABULICIOUS time.  Your warmth and enthusiasm  is not easily forgotten.  Besides the fact that the evening is filled with great information, and fabulous food, it is a totally enjoyable experience, and if I do say so myself, <Chef> Laurence was great.  Your whole staff was wonderful, and I just want to thank you for sharing your passion for great food  with  the rest of us.   The  culinary world, and the world of New York chefs, are lucky to have you. Thanks again! Susan Klausner- De Gustibus  guest  

Sal: Our board has finally left town and I can now sit down and pass along kudos.  All night long and again today, I kept hearing from the ladies what a wonderful experience they had at L’Artusi.  They went back after lunch and told their spouses about their experience who in return told me last night at dinner.  That thrilled me.  I heard them talking about the squid ink and the fennel pollen.  It was a wonderful experience for them and for me.  The staff at L’Artusi was incredible.  They were so patient with us and such a delight.  I now know the difference between rhubarb and rutabaga.  You were right about the olive oil cake.  Yum! And you are like the Energizer bunny.  I cannot thank you enough for arranging everything.  It was perfect.  It was all that I imagined and more.  There was never a dull moment and it was a pleasure working with you.  You were a maniac with the camera and we’re all looking forward to seeing the pictures. Please pass along my thanks and appreciation to everyone at L’Artusi.  They went beyond the call of duty.  I’m anxious to return for dinner so I can sit back and enjoy their wonderful food. And my thanks to you, Sal, for everything.  You saved the day.  And please pass along my thanks to Elisa.

Maria Amentas- The Associated Press

Salvatore Rizzo is remarkable at connecting with chefs, making them feel at home and fostering an environment where they can showcase their skills.  He brought a palpable energy to The James Beard House, where we were colleagues, and built lasting relationships with some of the world’s most lauded food experts.   At De Gustibus, Sal offers another avenue for chefs to showcase their talent, and it’s his natural ability at connecting with them that defines the experience.”

Salvatore!! I cannot thank you enough for the spectacular event you provided for the DeWitt Stern Group at Rouge Tomate on Thursday! We have gotten nothing but positive feedback, and to quote one in particular, “Thnx 4 n instructive, constructive, satisfying, fortifying, and utterly first class day.  I will never forget it.” We are a tough crowd to please, not to mention I have been in the restaurant business my whole life and I have never experienced such a warm, inviting and organized day of cooking in my life!  I truly look forward to our next course!

 Katerina Manos, Executive Assistant  DeWitt Stern Group, Inc.

INDUSTRY INSIDERS

De Gustibus has served as one of New York's original sources of inspiration to our growing culture of food and dining by bringing the greatest chefs from around the world to the greatest audience in the world--the New York audience. Through this one-on-one contact chefs have been able to pass along their love of food and cooking to like-minded and enthusiastic student-participants.

Susan Ungaro President The James Beard Foundation

This exchange has elevated the art of cooking in America--all at the cross roads of America -- Herald Square! 

Buona Fortuna-- Salvatore Rizzo and DeGustibus-- my home base cooking school for more than 20 years"

Michael Lomonaco Executive Chef/Partner Porter House New York  

Chris and I would like to thank you and your team so very much for making last night’s event such a great success! Your passion, dedication and enthusiasm are second to none, and it was a real pleasure working with you.

Brad Farmerie & Chris Rendell Public & Double Crown

 Recession Proof Indulgence

When my friend Salvatore Rizzo does something, I pay attention. A man of great passion, few if any flaws, and a very studied and careful manner, Sal is salt of the earth, mixed with infectious and ebullient energy, and a New York savvy and grit that is hard to come by. And to add to all of this, he is blessed with Sicilian heritage, that is at the very core of his existence, and keeps him honest, vociferous and lively in a manner that is certainly not shy, but charmingly in-your-face, but never out of place, and certainly not unwanted. Sal has a way with people, a masterful command of all things related to creating memorable moments, and a gift to spoil people beyond what could be expected.

When he bought DeGustibus from Arlene Feltman Sailhac, I knew DeGustibus was going to not only remain relevant and poignant, but was poised to move onto it’s logical new incarnation, and NYC was going to be blessed with a continuation of a cultural institution, under the auspices of a man that understands New York, and the subtleties that make New Yorkers happy.  Arlene created the magic that is DeGustibus, and Sal is the only person I know, that can keep it relevant today. With Sal at the helm, DeGustibus will bring riches into the lives of those that attend it’s classes, and I know every class at DeGustibus, will send the attendees home with an experience that will deliver in more ways than one. A cooking class is always a great gift to oneself and for another.

And at DeGustibus, you are assured great education and more. Superlative food, excellent teaching, great hosting and memorable pairings of wine. What would cost a mighty fee at a restaurant comes to you at a modest price. Education, interaction with chef’s hungry to share, and a place to study wine and pairings, are only a teaser.... The experience you go home with, will give you reason to cook at home, cook with care and invest in your future in special ways.

Suvir Saran Chef/Cookbook Author Devi & American Masala  

Teaching at DeGustibus gives me a chance to connect in a closer environment with enthusiastic diners.  People either already enjoy our restaurants or they are folks that could be interested in coming to our restaurant in the near future.  DeGustibus Culinary Theater is a wonderful facility that is very well organized. Chefs can come in, do their thing and go back to the restaurant.

  Over the years, Arlene and Sal understand how valuable a teaching resource it is and have built a very enthusiastic business. The promotional materials are excellent, and it is broadcast to a wide audience.  At this point it is an institution. That is the thing to celebrate. It has become part of fabric of the New York restaurant scene.  Salvatore Rizzo is perfectly situated to continue to do a great job there.  It will evolve and that is a good thing. His imprint will be well received.

Michael Anthony Executive Chef Gramercy Tavern

Here’s to your continued success at DeGustibus, which is one of our city’s great institutions.

Danny Meyer Union Square Hospitality Group

I have always enjoyed cooking at De Gustibus at Macy’s. The interactive demonstrations enable me to connect with guests outside of the restaurant in an intimate environment that is both fun and educational. Students have a unique opportunity to ask questions they might not otherwise have a chance to ask a chef directly, and the feedback I receive is invaluable. De Gustibus is a very special cooking school, unlike any I have experienced before, and I recommend it highly to my colleagues. 

  Daniel Humm Eleven Madison Park