I feel privileged to have worked with great chefs such as Matthew Ries, Al DiMeglio,Gray Kunz, Jean-Georges Vongerichten, Stanley Wong, Lon Symensma, Angelo Sosa, Cornelius Gallagher and Alexandra Guarnaschelli (even if for just one gig)
I Trained at The Culinary Institute of America in Hyde Park, NY and I have been cooking for 12 years.
I was born to a Colombian-Argentinean Jewish family, and have seen both sides of the coin. In 2007, after working at the only kosher kitchen - Levana, I started my chef service company, "It's Heavenly Kosher" which quickly became "THE KOSHER TOMATO". I also taught several cooking and technique classes at the Center for Kosher Culinary Arts in Brookyln, NY.
In 2008, I was featured as one of the "HEEB 100" (Jews doing cool things) I now write a semi - weekly blog on my site and have incorporated my love of cooking, writing & photography.
In the fall of 2010, I was contracted by the French company Robot Coupe to demonstrate their MAGIMIX food processor and attachments in several Williams-Sonoma stores. I plan to do many things, as there is always much to learn. I'm excited about what's to come.
Places I've been:
The Russian Tea Room, Osteria del Circo [the Maccioni family], The Lotus Club, Spice Market, Oceana, Levana to name a few.
Though I became a finalist for filming The Food Network's Season 2 of "CHOPPED", I decided to decline the offer. (Yes, I sometimes regret it) However, the truth is that for me, cooking is about the food. It is not a competition.
I still watch and enjoy the show regularly.
- What is the strangest food you have ever eaten?
- Escargot (back when I ate non kosher things)
- What do you cook when home alone?
- Simple grilled chicken and a chopped salad
- Your most treasured kitchen possession:
- My chef's knife
- The ideal number of guests for a dinner party is:
- 8 people
