Chicago chef does his homework to prepare authentic plates

06/25/2008 | Chicago Sun-Times (free registration)

To prepare authentic Italian foods, chef John Coletta heads to the source of the ingredients: Italy. In Naples, he sampled staple Italian food ingredients such as buffalo mozzarella, extra virgin olive oil and artisan pasta. He also had a chance to explore the Verona region's wines.

View Full Article in:

Chicago Sun-Times (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations