Name Cesare Casella Role Chef | ||
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Born March 1, 1960 (age 64) ( 1960-03-01 ) Lucca, Italy Education Culinary Institute Ferdinando Martini, Montecatini, Italy, Restaurants Salumeria Rosi, Beppe, Maremma Nominations James Beard Award for Cooking from a Professional Point of View Books The Fundamental Techniqu, Italian Cooking for Dummies, Italian Cooking Essential, Italian Cooking Essential | ||
Chef cesare casella talks about knife sharpening ambrosi cutlery at salumeria rosi nyc
Cesare Casella (born March 1, 1960 in Lucca, Italy) is an Italian chef, restaurateur, writer, consultant and educator. He is the owner and executive chef of two Italian restaurants in New York City and an expert in Tuscan Italian cuisine. He currently holds the position as the Dean of Italian Studies at the International Culinary Center in New York City, which is also home to The French Culinary Institute. Casella is the founder of the Italian Cooking School by Cesare Casella that strives to teach about the true meaning of Italian culture and cooking. He owns and operates the Republic of Beans, which imports Italian heirloom beans. He also serves as a consultant to upscale distributing companies for salami and Italian food trattorias.
Contents
- Chef cesare casella talks about knife sharpening ambrosi cutlery at salumeria rosi nyc
- Chef cesare casella on time out new york
- Personal life
- Professional career
- Culinary Schools
- Books
- Guest Appearances
- References
Casella’s signature style includes a piece of fresh rosemary in his shirt pocket.
Chef cesare casella on time out new york
Personal life
Casella learned the trade at Vipore, the trattoria owned by his parents, Rosa and Pietro, outside of Lucca, Italy. At age 14, Casella enrolled in the Culinary Institute Ferdinando Martini, in Montecatini, Italy, despite his parents wishes. After graduating, he worked in his parents' trattoria in an effort to transform Vipore from a local favorite into both a regional and international destination. He began developing his trademark herbal cuisine, thanks in part to a garden with over 40 types of aromatic herbs, and updating traditional Italian recipes with new ideas and twists. By 1991, Cesare had earned Vipore a Michelin Guide star and a reputation that attracted clients from Henry Kissinger to Tom Cruise.
Casella believes being Italian is not about the kind of food you eat or the fashion you wear. It is about a lifestyle that embraces simplicity, knowledge and enjoyment of life. He now lives with his wife and daughter in New York City.
Professional career
Casella has appeared on “Daniel Boulud’s After Hours” playing host and guest chef. In 2007, he received the Food Art Magazine’s Silver Spoon Award for outstanding achievement in the culinary field.
Chef Casella’s previous endeavors include the critically acclaimed Italian restaurant Maremma, located in Manhattan’s West Village that opened in 2005. New York Magazine named Maremma one of the Top 5 “Best New Restaurants” in New York City in 2006. .” At the end of its first year, Maremma was honored with 3 stars from Forbes Magazine, naming it one of the best restaurants in the country. Food critic Adam Platt deemed Maremma to be one of the “Best Places to Eat In 2007,” and Cesare’s lamb meatballs gained notoriety, claiming the #1 spot in New York Magazine’s “Best Meatballs” in New York City.
Casella launched the “Republic of Beans” shortly prior, an Italian import company of heirloom beans, grains and spices., in order for him to recreate some of his favorite Italian dishes and my signature dishes with authentic ingredients.
When Casella arrived in New York City in the early 90’s, he desired to propose his Tuscan style cooking to the American public. His early career included being named Executive Chef of Coco Pazzo in New York City in 1993. Soon afterwards, he launched its sister restaurant, Il Toscanaccio. He opened his first solo New York restaurant, Beppe, in honor of his grandfather, Giuseppe Polidori in March 2001. . Beppe earned critical praise and commercial success for its authentic, rule-bending Tuscan cuisine.
Culinary Schools
In 2006, the International Culinary Center, previously known as the French Culinary Institute, appointed Casella as the first dean of Italian Studies in both New York City and Parma Italy. Casella designed and wrote the curriculum for the joint programs and continues to oversee the training of all chefs and instructors involved. The International Culinary Center School of Italian Studies, formerly known as The Italian Culinary Academy, launched in October 2006 in New York City and in January 2007 in Parma 3.
In spring 2011, Casella launched The Italian Cooking School, a program in which he leads authentic culinary tours across Italy . Promoting a deep education in, and understanding of, Italian cuisine, ingredients and culture as well as a video project that will document his culinary travels through Italy.
Books
Casella has written several books including: True Tuscan (Morrow 2005), Italian Cooking for Dummies (Wiley 2002), and Diary of a Tuscan Chef (Broadway 1998).
Introduction to Italian Cuisine, is his forthcoming book which will be the textbook for the Italian Culinary Academy.
Guest Appearances
Casella has become a regular television personality with his infamous and charismatic Italian flair. Appearances include:
The Secret Life Of, After Hours with Daniel Boulud, Top Chef, ABC’s Nightline, FOX News, New York 1, The Martha Stewart Show, Iron Chef America, Anthony Bourdain: No Reservations, The Best Thing Ever, FOX 5's Good Day Café.