The Culinary Institute of America
The Culinary Institute of America
Shameless self-promotion, lots of organization, nerves of steel, and the ability to diversify are the keys to success as a personal chef, according to Jewels, owner of AngelFood Personal Chef Service. From her perspective, the hardest part of being a personal chef is the need to seek “re-employment” every day. And even though she has been in business for 12 years, she continues to market … [Read more...]
While most culinary professionals would agree that working in the food business is no picnic, that's exactly what it is for Christine Nunn. As owner and executive chef of Picnic Caterers, she's plenty busy—business is booming, and the company books months in advance. And that's just fine with her because she's making a living doing something she truly loves. That living began entirely by … [Read more...]
When Eric was a youngster, he hated school, skipped classes on a regular basis, and was finding trouble around most every corner. His grandfather, a certified master butcher who had emigrated from Germany after World War II, had some pretty firm ideas about what would help his lost grandson find his way. Starting at age 11, Eric had shown an interest in foodservice when working for a caterer. … [Read more...]
Right after he graduated from The Culinary Institute of America in 1983, Barry Colman discovered that he and fellow CIA graduate Fred Schwartz '68 shared a passion for serving creative cuisine in artistic settings. So the two got together to launch More Than a Mouthful Catering, Inc. in Los Angeles, CA. Barry's energy, enthusiasm, and dedication helped propel More Than a Mouthful to become not … [Read more...]
