Personal Bio
I was born in the Bronx and started my wonderful life a few blocks away from Arthur Ave. This area back in the day was the hub for many Italian-Americans, and still is. My father’s parents were born in Italy and my mother’s side was first generation Italian-Americans. Culture, family values and food are the guiding principles for many Italian-Americans from this era. The kitchen and it's table is the nucleus of the house and all lessons, values and conversations are presented at meal-time. In the late 60’s, my family loaded the moving van and headed 40 miles to Rockland. My grandmother (mom's side) came with us since she was a widow. Grandma Jennie was inspirational and a key factor in my career choices as a young man. She was born in New York back in 1907. Her philosophy in life was “Ala Naturale”. Everything she said and did was simplistic and organic. This mentality was reflected in her daily teachings as a person as well as her cooking skills. Being fostered by two mothers was a blessing. Both were excellent chefs as well as mentors. The food being cooked in my household stimulated the sense of smell beyond all the neighbors! Eating dinner at my house was a real treat. My friends would hint for the invite. Being Sicilian, my grandmother favored the southern cuisine of Italy. Basil and garlic fragrance my house at all times. Pork, beef and fish were her favorite proteins to caramelize. Her native ‘peasant dishes’ that she grew up eating were incredibly delicious compared to the contemporary cuisines of most American tables. She could take any vegetable or legume, mix it with a variety shape of pastas, add a light tomato sauce with the right amount of essences and make it mouth-watering scrumptious. My fondest memory of her was waking up on Sunday morning. Sunday’s dinner menu was cookie-cut, a meat sauce consisting of meatballs, sausage, pork-brasciole and steak pizzaiola. Sunday morning breakfast for me was a fried meatball sandwich before the meatballs were submerged into the sauce. In my eyes, growing up, she was my master chef! I was twenty years old when she died. My mother was her apprentice and a damn good one. I still enjoy the family tradition of a good wholesome meal at mom’s house on Sunday’s afternoons. I could close my eyes and let the long-term memory kick in as my sense of smell and taste brings out great memories from storage of her legacy, wisdom and traditions…
Love you Gram...
My Career
As a freshman in high school, I landed my first cooking job in an Italian restaurant. Also in high school, I became the grounds-keeper for a very wealthy family in Rockland County. This family lived on Park Ave New York but also had a weekend retreat in the backwoods of Rockland County.
Mr. Hornick who loved French cuisine, found out that I had a passion for cooking. He immediately removed the rake from my hand and handed me a Strip Bass and a “braconnier de poisons” (fish poacher). Throughout high school and my culinary college years, I became the part-time private chef for Mr. Hornick and his family. After culinary school, Mr. Hornick introduced to me to one of his friends - Chef Jean-Jacques Rachou from La Cote Basque (a dream-come-true for any culinary graduate)! La Cote Basque was listed as one of the top ten French restaurants in the United States. I immediately started as a ‘chef saucier’ in his second French restaurant up on 61st St. and Lexington Ave called Café La Lavandou. Trained by Jacque Demour who later became the executive chef of Lutece, I experienced a whole new world of cooking. My hunger to learn, led me on my off hours to assist the evening chefs at La Cote Basque. Great culinary talents compensated my small salary and commuting expenses to and from New York City. My French knife became an extension to my left arm. I was like a NFL running-back holding a football and never letting it go. I worked roughly two years under Chef Rachou’s reign and felt confidence in my ability. In the meantime, I was contacted by Chef Michael Romano of La Caravelle. Chef Romano offered me a chef poissonier position (fish chef). At the time, La Caravelle was the landmark for classical french cuisine in the United States (another top ten). Owners Andre Jammet and Chef Roger Fessaguet along with Chef Michael Romano added a whole new set of skills to my repertoire. For about two years, I worked side-by-side with Chef Romano and Chef David Ruggiero. During my NYC tour, I also worked in the Marriott Marquis in the gourmet restaurant called J.W’s. There, I expanded my knowledge by taking quality food and turning up the volume 100 fold. Around 1990, I was approached by a friend looking for an executive chef position for a massive IBM facility in northern New Jersey. IBM was looking for someone with my talent to revolutionize their executive dining rooms. The job also entailed an 1800 seat cafeteria as well. The money was right, the parking was free and the commute was a lot easier. A few years later, IBM closed their Bergen County campus and consolidate their employees to upstate New York. I then moved to the UPS headquarters in the same county and continued my role as an executive chef. During my Corporate Food Services days, around the year 2000, I gained another desire in computer technology. Fascinated with the industry and due to the decline in Corporate Food Services, I became a Techie but continued to work in the culinary arena. Since then, my passion and loyalty to the culinary arts stayed resident in my heart. Besides helping my friend with his deli and catering business, I turned my house into an Italian \ French bistro every weekend. My desire to teach and brigade a kitchen again haunted me, so about four years ago, I decided to teach culinary. Share my experience and knowledge with the new or old ‘Anthony Simini’s' of the world. Either looking to make a career or just turn their home's into a bistro every weekend too.
