I'm thrilled about this week's guest - Carl is an amazing man who wears many hats. In some circles he's known Carlas Chef Carl and in other circles he's best known for his publishing expertize with Guideposts as the director of Marketing.
Carl's culinary passions began years ago combining his New England roots with interests in world cuisine. After spending a year living and studying in France, he returned to the United States and continued his studies in language and culture. He has studied at the French Culinary Institute and holds a diploma with highest honors in culinary arts from New York’s Institute of Culinary Education. Through extensive travel in Europe, notably France and Italy, Carl refined his passion and deepened his knowledge of regional cooking of southern France, Provence, Burgundy, Italy and Greece. He has studied Italian cuisine with such luminaries as Guiliano Bugialli, Anna Teresa Callen and Giulano Hazan. Additional studies have included coursework in food journalism with Alan Richman and food styling with Delores Custer. One of Carl's passions is the cuisine of India and he has taken class with Suvir Saran and has studied privately with Julie Sahni.
Carl has spent the major part of his career in the world of food media including both publishing and television. As former Publishing Director for adult readers at DK Publishing/Penguin he created a US based food and wine publishing program acquiring and launching such titles are MORIMOTO: THE NEW ART OF JAPANESE COOKING which was nominated for the prestigious James Beard and IACP awards. In addition, he published such acclaimed titles as THE ETHNIC PARIS COOKBOOK, IN THE KENNEDY KITCHEN, and SPAIN AND THE WORLD TABLE with the Culinary Institute of America among others. He has worked as a culinary researcher for After Five productions, producers of Emeril Lagasse television. In addition, he has worked as a recipe tester with the Food Network and has written and developed recipes for Rodale's PREVENTION magazine.
He lives on Manhattan's Upper West Side and continues to follow his culinary passions around the world. He is fluent in French and Italian and is currently at work on his own series of books. You can find out more by visiting his culinary blog.
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