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 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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