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Daniel Rosati,
is the owner of La Villa Cucina, a cooking school established in
1998, offering culinary travel programs within the Italian regions
of Campania, Tuscany, Umbria and Sicily.
Daniel, one of America’s most respected
culinary instructors, teaches at numerous venues including The Institute
of Culinary Education in New York. From 1989 - 2008 Daniel taught at
The New School University in New York. At The New School he developed
both adult recreational and intensive programs; including the first
Master Class in Regional Italian Cooking and Master Class in Artisan
Bread Baking, certificate programs, started in 1997. While his
expertise is in regional Italian cooking, Daniel is also proficient in
pastry arts and other ethnic cuisines, including Thai, Greek, Lebanese,
Spanish, Portuguese and Moroccan. |
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Daniel studied sculpture and ceramic arts at
Rutgers University, soon thereafter finding his true artistic calling in
the world of culinary arts. His formative years of study included work as a
chef and pastry chef, working for gourmet retailers, caterers and
restaurateurs in the New York metropolitan area. After years in the
professional kitchen, Daniel’s culinary passion evolved from pastry arts to
intensive studies in Italian cuisine, history and culture; 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
CAREF (Cooking Advancement Research and Educational Foundation) for
studies in chocolate work with chef Albert Kumin at the Pastry Arts
Center in Elmsford, New York. He has received numerous awards, including
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 for
outstanding achievement in the field of sugar and chocolate artistry.
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
published by the Taunton Press and received considerable praise for his
cover article in the premier issue, titled: Making Regional Italian
Pastas (February/March, 1994). Daniel has also 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 the author of 2 chapters in The King's Cooking Studio Cookbook
(2003).
Daniel has been a guest on numerous radio and
television programs including WOR Radio’s Food Talk,
previously hosted by Arthur Schwartz, NJN-TV, WMBC-TV and
Throwdown, hosted by Bobby Flay on Food Network.
As a culinary/restaurant consultant Daniel has
created some of New York's unique culinary destinations, including Suzies
Kitchen, Burgers & Cupcakes and most recently Sweet Revenge,
Daniel's creations for Sweet Revenge are featured in/on The Martha
Stewart Show (The Cupcake Episode), Bon
Appétit Magazine and Time Out New
York's Top !00 - 2008. Sweet Revenge won Time Out New York Magazine
Eat Out Award 2008, in the category of “Best Case Against Cupcake
Backlash”. Daniel is currently at work on his first book, La Villa Cucina: Recipes from an Italian Cooking School, Artisan Visits & Traditions to Remember.
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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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