About Us

 

Daniel Rosati has been a cooking instructor at the New School University in New York since 1989, and has taught at many respected facilities across the United States, concentrating in the New York metropolitan area. While his specialty is in regional Italian cooking, Daniel is also proficient in pastry arts and other ethnic specialties, including Thai, Greek, Lebanese, Spanish, Portuguese and Moroccan.

From 1982 to 1989, Daniel acted as teaching assistant to Giuliano Bugialli both in New York and in Florence, Italy. In 1988, Daniel was awarded a grant from the Cooking Advancement Research and Educational Foundation (CAREF) for studies in chocolate work with Chef Albert Kumin.

Daniel received the prestigious Antonin Carême bronze medal, from the Société Des Cuisiniers De Paris, the Otto Gentsch silver medal from the Otto Gentsch Foundation and the Auguste Escoffier gold medal. Presentations were held at Société Culinaire Philantropique's 124th, 125th and 126th Salon of Culinary Arts in New York City.

Daniel has contributed to Fine Cooking magazine (published by the Taunton Press) and received considerable praise for his cover article: Making Regional Italian Pastas (premier issue, February/March 1994). Daniel has contributed to and has been featured in such publications as Country Roads Magazine, The Star Ledger, The New York Post and The Daily News.

Daniel is a frequent guest on Food Talk, a program aired on WOR Radio and hosted by Arthur Schwartz.

 

Sheila Turteltaub - Teaching Assistant
 
Sheila is a specialty baker, kitchen designer and former owner of one of New Jersey's most popular cooking schools. Sheila is a graduate of The French Culinary Institute's La Techniques Culinary and Pastry Arts program. Sheila is a Certified Culinary Professional and member of The International Association of Culinary Professionals.

 

 

 

 


 

 

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