WHO: Derek Boccagno is the executive chef of the Hotel Chelsea and its many venues including the highly popular Café Chelsea.
ABOUT: He grew up in Lancaster, Pennsylvania in the heart of northeast farming country, surrounded by a plethora of fresh ingredients, as well as growing up hunting and fishing. Boccagno started his culinary journey in the kitchens of his family, especially his two grandmothers who were always cooking. He began his culinary career at The Culinary Institute of America (CIA) and was hand-selected as part of a small group of students to study the deeper understanding of food such as food history/anthropology, culinary chemistry, as well as modernist cooking techniques. The special program was led by food scientists from UC Davis and Cornell, as well as chefs of CIA such as Francisco Migoya (currently of Modernist Cuisine).
WHAT: It’s impossible to get reservations at this French bistro and the Times raved about their mushroom au poivre — and now you can see what all the hype is about.
WHEN: Thursday, February 27, 6:00 - 8:00 PM EST
WHERE: De Gustibus Cooking School
