Have you ever considered working on a cruise ship? Does the lure and adventure of cooking and living on a cruise ship interest you? Okay, if it does fathom this! This is a job notorious for very long hours with a stringent “no day off” policy. That’s right! It’s a seven-day-a-week job 12 hours or […]
A few months ago I started writing for New Theory Magazine. The target audience for this cutting-edge magazine are Millennials, Gen X’ers, and Gen Z. New Theory Magazine’s platform is all about forward-thinking and inspiration. My articles so far have been about delicious recipes, culinary insights, inspirational pieces, and viniculture. The Magazine has a wide variety of writers that […]
As of a few weeks ago, I have been writing for New Theory Magazine to provide content for their cutting-edge online magazine. The magazine’s audience is predominately Millenials, Gen X, and Gen Z. So, there is something for everyone to enjoy! I submitted an article earlier this week titled Cruise Lines Post COVID-19. The pandemic […]
NEWS FLASH! A few weeks ago I was accepted by New Theory Magazine to share and create content for their online magazine. The target audience for this cutting-edge magazine are Millennials, Gen X’ers, and Gen Z. New Theory Magazine’s platform is all about forward-thinking and inspiration.
I highly suggest visiting the Museo Archeologico Nazionale di Reggio Calabria to see the magnificent Riace Bronze Warriors.
Check out in the latest issue of Entrepreneurial Chef. Here you can read about my entrepreneurial story along with great advice from many interesting chefs.
Things are heating up this June. We are heading into New York City with the rest of the food world to gear up for the annual Summer Fancy Food Show at the Jacob K. Javits Convention Center, sponsored by the country of Tunisia.
Check me out on Brooklyn’s very own Heritage Radio. Feast YR Ears host Harry Rosenblum and I chat about cheffing, 9/11, cooking at sea, Minnesota Wild Rice Griddle Cakes, my upcoming book and much more.
Watch Good Day PA’s Amy Kehm and chef Franco Lania make a WILDLY delicious holiday stuffing with an Italian twist.