Chef Frederick
I am a former drexel engineer drop out who decided that a boatload of cash is not worth a job I have no desire in whatsoever. Thus, with the help of my beautiful girlfriend, I was persuaded to join culinary school and pursue one of my many passions. One) food Two) writing! What better way of doing that then by publishing...well, food?
I started off doing odd jobs all throughout culinary school. These included working behind the scenes on the 10! show for Celebrity chef Maria Liberati as well as catering for the Philadelphia Eagles (McNabb sure did enjoy mushroom omelets).
From there on I went gourmet, training under M restaurant chef (who trained under Gordon Ramsay, Alain Ducasse, and Thomas Keller) Michael Caspi. After a successfully completed externship, I denied a position there to become an assistant chef at Brookdale corporation, where I currently work.
What do I do for fun? Cook. I cook on my free time, and many of the things I will publish will be from what I cooked at home.
My intention is to share some of my adventures, and maybe make a buck or two. :/
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I started off doing odd jobs all throughout culinary school. These included working behind the scenes on the 10! show for Celebrity chef Maria Liberati as well as catering for the Philadelphia Eagles (McNabb sure did enjoy mushroom omelets).
From there on I went gourmet, training under M restaurant chef (who trained under Gordon Ramsay, Alain Ducasse, and Thomas Keller) Michael Caspi. After a successfully completed externship, I denied a position there to become an assistant chef at Brookdale corporation, where I currently work.
What do I do for fun? Cook. I cook on my free time, and many of the things I will publish will be from what I cooked at home.
My intention is to share some of my adventures, and maybe make a buck or two. :/
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Associates degree at JNA institute of culinary arts / going for bachelors in hospitalityMotto
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Espresso Cannoli, Chocolate Ricotta Cream, Strawberry Balsamic Drizzle, Paperthin StrawberryTranslating to "Little tube," cannolis are a traditional Sicilian. This recipe is made with merlot and expresso. This is a unique alternative to the traditional and will be a perfect dessert to end your meal. Prep ahead then assemble when ready!