Events by this organizer

Michael is the chef behind the pasta production. He is a graduate of the Culinary Institute of America (https://www.ciachef.edu/), has worked for over 15 years in the industry, and is recognized by the American Culinary Federation (https://www.acfchefs.org/) as a Certified Executive Chef. Michael’s special interests are in sustainability and farm-to-table applications using locally sourced ingredients and artisan production techniques to produce historically relevant foods. Michael is highly involved in the local community as a chef instructor at the local culinary school, a regular volunteer for chef demonstrations at the local farmer’s market, an active member of the local American Culinary Federation chapter, in addition to managing his own local business.