Soft Shell Crabs and Brown Butter Sauce- Jason Fernandi
Wednesday, March 15, 2006
“I was a Fine Arts major applying for my masters when I decided to leave college for culinary school. I had something tantamount to an epiphany…I endeavored to do something with my life that I would truly enjoy. After leaving college, I attended the Academy of Culinary Arts in Mays Landing, New Jersey.”
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Pear Bread Pudding- Mark Diller
Wednesday, February 15, 2006
 Mark Diller
Executive Chef
Ann’s Choice—Warminster, Pennsylvania
What inspired him to become a chef: “The night before I was to start my first job as a busboy, I was called up and asked, ‘Would I like to be a sauté cook, with a ten-cent raise?’ Naturally I said yes, and three months later I was offered an assistant kitchen manager’s position.”
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White Bean Soup With Escarole, Sweet Potatoes, and Sausage-Jim Rondinelli
Wednesday, February 01, 2006
 Jim Rondinelli
Chef de Cuisine
Linden Ponds Hingham, Massachusetts
Training: “I’ve always firmly believed in a ‘hands-on’ philosophy regardless of what one pursues. So my approach to this field was very European, in the sense that I was more interested in a working apprenticeship, rather than a classroom culinary education.
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