About Chef Silvia Bianco
"As a small child, the kitchen drew me in with its intoxicating aromas and folded me in its warm embrace. I found comfort there so eventually I found my way back. Now, with you, I share the magic of the kitchen..."
Part chef, part entertainer and part philosopher, Chef Silvia Bianco is unique.
Her generosity of spirit along with her engaging, practical style has been
appreciated by thousands of students for more than 13 years. It comes across
quite naturally and it's easy for anyone to see how, when teaching, she's
completely in her element. Born in the Calabria region of Italy, she comes from
a long line of naturally good cooks (and eaters).
In 1993 she left a successful corporate sales career in New York City, to create Biscotti, making her one of only a handful of chefs with an MBA. Biscotti was a much loved community favorite for 10 years, winning a Zagat's "Award of Distinction" year after year. She wowed her customers with her own original sauteed Italian dishes--dishes which exemplified the simplicity of her native Italian cuisine while taking wide liberties to create a distinctive contemporary style that was purely her own. This is when she became known simply as, Chef Silvia.
In 1995, Chef Silvia began conducting cooking classes in her restaurant kitchen. Today, she offers them in her home-based demonstration kitchen to private groups and some of America's top corporations, including: GE, Unilever, MetLife, Nestle, Pepperidge Farm, The Gap, and many, many more. She is the author of Simply Saute, the first in-depth book on saute in the US; has cooked on stage at the Ridgefield Playhouse, at the James Beard House and on numerous TV shows including The Today Show. She is among the panel of top culinary experts selected by The Atlantic Monthly to contribute critical evaluations and reviews and the soon-to-be-launched website www.eatitalian.com.
Chef Silvia continues to grow a strong on-line presence through her web site: www.chefsilvia.com; her monthly essays on food and life, "Notes From the Chef", which can be found on: www.askchefsilvia.com and includes recipes and tips. She can also be found on the critically acclaimed on-line food resource: www.food411.com where she is resident chef and answers visitor questions though their "Ask Chef Silvia" feature.
E-mail Chef Silvia your request in brief detail along with time and a number where you can be reached or call (203) 244-5018 to begin planning for your group cooking party.
Chef Silvia also offers:
Ask Chef Silvia!
Do you have a question on food, entertaining or even decorating?
Ask me! I may not know all the
answers but I'll give it my best shot!
Recipes of the Week:
Check out two soup recipes that I made recently that kept me (and friends) happy and well feed for days. View detailed instructions on how to make Roasted Butternut Squash with Melted Brie and Crimini Mushrooms and Mushroom Barley with Chicken and Wild Mushrooms.
Sound Bites:
"The invariable mark of wisdom is to see the miraculous in the common."--Lao Tzu