What prompted you to study at the Institute for Culinary Education in New York?

 

In 1996, I received a phone call from Nathalie Dupree, cookbook author and Food Network personality, asking me to send her a collection of my ceramicware for a photo shoot for her upcoming cookbook.  I eventually went to work for Nathalie and became infatuated with all things food related.  I told Nathalie that I wanted to go to culinary school, and after trying to talk me out of it, she told me about Peter Kumps' New York Cooking School, now called the Institute for Culinary Education.  I applied for a received a scholarship, and my work/study assignments offered me a far richer experience than if I had simply signed up for the degree program.  Honesty, Minnie, my grandmother's cook, is responsible for my love affair with sugar, butter, eggs and flour.  When I was three, she taught me how to measure ingredients and how to stir them into cake batter - no electric mixer there.  That is how this all began.

 

What inspires you about Italian cuisine? 

 

The simplicity, honesty and integrity of Italian food continually inspires me.  Italian cuisine - or "cucina" - relies on the finest and freshest ingredients prepared using simple methods that blend the traditions of Italy's people, land and history.

 

 

The climate and the geography, as well as the varied histories, are the main influences that shape these two cuisines.  Typically southern cuisine is characterized by its use of tomatoes and a greater varied of seafood.  Northern cuisine make use of a variety of meats, beans, and vegetables - plus garlic and olive oil, of course.

 

 

Our day visit to the four vineyards.  I love being in the countryside.  The people love what they do - growing grapes and makine wine - and they love to share their passion with others.  In particular, the Cantinetta Innocenti, a small family-run vineyard has been growing grapes on their hillsides for seven generations.  Senore Innocenti shared a small glass of his Vin Santo with me - it was like swallowing the late fall Tuscan sun.

 

A close runner-up was the Hotel Brunelleschi's proximity to the most amazing gelato shop.  It is one black away from the hotel - a very dangerous, but wonderful temptation that had to be sampled over and over again.  I'm already planning my March visit to GROM.

 

 

I'm very excited about the visit to the chocolate laboratory of Vestri.  Northern Italy has become a very important player in the world of chocolate, and Vestri is one of Italy's top producers.  I'm also looking forward to the variety of coking lessons that we have arranged for the participants.  We'll cover olive oils, chesses, pastas, and wines.  The trip would not be complete without some shopping at the Mercato Centrale.

 

 

One is a fall version of the Tuscan culinary trip which will allow participants to enjoy hands-on experience in the olive groves and vineyards at harvest time.  This fall, the Academic Traveler will offer a culinary trip to New York City, just in time for the Feast of San Gennaro in Little Italy.  Finally, a central California coast program is under consideration.  Seafood, produce, incredible vistas and wine - what's not to like?  The geography and climate share similarities to northern Italy, but can be enjoyed withough the long plane ride.  I worked in the Monterey Bay area for three years and am excited to share the culinary riches of this abundantly rich part of the world.