In 2002, Chef Daniela moved to the United States where she lived in New Orleans, Los Angeles, and Portland. With this experience giving her first-hand insight into what it takes to succeed in the culinary industry, she knew she had found the career she wanted. She dreamed of attending culinary school and opened up a catering company in Brasilia where she provided food for weddings, small parties, university events, and government agencies. He especially feels gratified knowing no matter where they are, they will know what method they are going to use for the best results.Ĭhef Daniela de Oliveira grew up in Brazil where she learned the value of mixing ingredients to create food with a multicultural flavor. “I like breaking some of the myths and explaining why things cook or work the way they do.” From high-heat and fast-cooking to low-heat and slow-cooking, Chef Casey likes giving people the technical knowledge and confidence to understand what is required. He says the thing he likes the most about teaching at Harmons Cooking School is showing people that the best food in the world doesn’t have to be difficult. He also likes to cook seasonal dishes and enjoys finding a classic dish and reviving it with his own little creative spin. In 2018, he graduated from the Park City Culinary Institute, where he “learned to get nerdy” with food.Ĭhef Casey loves mixing things together and putting it into an omelet or serving it with a fried egg. In 2013, he joined Harmons Cooking School as a cooking school coordinator and also assisted other Harmons chefs in cooking classes, exploring his taste for creative fare and soaking in the education.Ĭhef Casey spent some time in New York working with top chefs, including Alicia Walter of Once Upon a Tart and Chef Cynthia Sestito of Cynful Foods. If she isn’t in the kitchen, she can be found trying new restaurants, enjoying a glass of red wine, skiing, practicing yoga, and cheering on the Green Bay Packers.Īfter joining Harmons as an associate in 2007, Chef Casey Bowthorpe discovered a calling in food. With a new set of skills and a new-found respect for food, she found herself back on the water cooking for a professional sailing team as well as on private yachts.Īfter six years on the water, Chef Callyn decided it was time for a new adventure, and she and her husband ended up in Utah, achieving their dream of living close to the mountains. ![]() Years later Chef Callyn moved to New York City where she attended the Natural Gourmet Institute to study plant-based culinary techniques, focusing on cooking for dietary needs. Traveling from Maine to the Caribbean she discovered new cultures and cuisines, and her passion for cooking and food only grew. Her creative culinary concoctions quickly influenced her desire to travel, cook, and learn, and she accepted a position on a private motor yacht in St. After graduating with a bachelor’s degree in graphic design, Chef Callyn Graf found herself in the kitchen more often than she was in front of her computer.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |