Partners, Chefs Jody Williams and Rita Sodi have developed a warm, cozy, Italian atmosphere at Via Carota in New York. California native, Jody Williams, got her start in food service at her father’s hot dog stand in San Francisco. At 24, Chef Williams set out to Italy to learn about Italian cuisine and upon her return,…
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Chef Marc Vetri spent many of the early years of his culinary career working in Bergamo, Italy alongside the most respected chefs in that area of Europe. It was during his time in Italy that Chef Vetri perfected his craft of rustic, classic Italian dishes. He took this love of Italian cuisine back to his…
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Chefs John and Karen Shields originally met while pursuing their individual culinary passions working for the renowned Charlie Trotter’s in Chicago where John was Sous Chef and Karen was Pastry Chef. The husband and wife team later took an opportunity to move to Virginia to redesign the Town House Restaurant that soon became world-renowned for imaginative…
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The price of actual truffles is extravagant. With Italian white truffles often exceeding $200 per ounce and even the less-expensive black truffles still costing more than $20 per ounce, the actual fungi are out of the range of most people’s dining budgets. But that hasn’t affected people wanting that unique, luxurious flavor. Now, thanks to…
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Chef Achatz’s career began working in his own parent’s restaurants in St. Clair, Michigan. Shortly after, he enrolled in The Culinary Institute of America and found himself graduating with a position at Charlie Trotters. After working through many acclaimed restaurants, Achatz landed at The French Laundry as the sous chef for 4 years. After his…
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Dieting on the Back Burner? Many people have gained weight or have put their diets/health on the back burner since the pandemic began, but since things are steadily going back to normal, many people are trying to compensate for their yearlong cheat day by eating healthy food. Some people have been able to get back…
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Florida native, Chef Eric Frier had a love of food from a young age but did not immediately pursue a career in the culinary industry. After attending college, Chef Frier decided to pursue a culinary program. He set out to learn all he could about the craft. Following that, he came to Boston in 2010…
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