Chef Ed's Creative Cuisine, Ltd.
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About the Chef
As a young boy growing up in New York City, I learned about food and cooking from my Mother and Grandmother.
Mom gave me my first cookbook, Betty Crocker’s Cookbook for Boys and Girls, when I was seven. I was always helping my Mother cook and shop, and learned about quality food and ingredients from her, and the merchants in our neighborhood. I would be amazed, watching my Mom and Grandmother prepare meals, especially for various holidays.
With my Mother’s cooking expertise and her instruction, along with the vast resource of markets and restaurants at our doorstep, I honed my culinary skills, and sharpened my sense of taste and culinary experiences.
While away at college, I continued to cook and experiment with new recipes and ingredients, cooking for roommates and friends.
I explored the ethnic neighborhoods of New York to discover and savor the variety of cuisines and flavors.
Through the years, my travels across the United States have brought me to many cities, towns, and locations with unique culinary perspectives and personalities. New Orleans, San Francisco, Napa Valley, Los Angeles, Hawaii, Chicago, South Florida, Key West, Boston, Philadelphia. Highlights were always restaurants and culinary destinations. My wife and I always searched for the restaurants and shops that represented the true culinary flavor of these locations.
In the 1980’s I began a custom cake business, creating unique, one-of-a-kind cakes for birthdays, anniversaries, weddings, and special events for up to 350 guests.
Family and friends have enjoyed my cooking for dinner parties, holidays, and special occasions.
I catered high school and college graduation parties attended by over 125 guests.
After more than 30 years in the advertising business, as an award-winning creative director, art director, and production manager, I decided to follow my dream of attending culinary school.
I attended the Culinary Academy of Long Island, where I studied Professional Cooking under Certified Executive Chef George Schneider. I graduated top of my class, as valedictorian. I received certificates of merit in Baking and Pastry Arts, and Professionalism.
My internships were at 4-star rated Restaurant Mirabelle in Stony Brook, under Chef Guy Reuge, and at Prime, in Huntington, under Chef Greg Lauletta. I worked at The Mansion at the Woodlands in Woodbury, and then back at Restaurant Mirabelle. I then became a chef in the dining facility of a large corporate headquarters.
Savoring food is a very intimate experience. No two people have the same tastes. No two people enjoy the same level of seasoning or spices, or enjoy the same flavors. That's why I love being a personal chef! I get to cook for more people, but in a very intimate and personal way. My interactions are one-on-one with you, the client, adjusting seasonings, menus, and schedules to satisfy your tastes and lifestyle. I enjoy following traditional recipes as well as creating my own dishes.
Being a Personal Chef affords me the opportunity to share my passion for creative cooking and fine cuisine with people like you!
Mom gave me my first cookbook, Betty Crocker’s Cookbook for Boys and Girls, when I was seven. I was always helping my Mother cook and shop, and learned about quality food and ingredients from her, and the merchants in our neighborhood. I would be amazed, watching my Mom and Grandmother prepare meals, especially for various holidays.
With my Mother’s cooking expertise and her instruction, along with the vast resource of markets and restaurants at our doorstep, I honed my culinary skills, and sharpened my sense of taste and culinary experiences.
While away at college, I continued to cook and experiment with new recipes and ingredients, cooking for roommates and friends.
I explored the ethnic neighborhoods of New York to discover and savor the variety of cuisines and flavors.
Through the years, my travels across the United States have brought me to many cities, towns, and locations with unique culinary perspectives and personalities. New Orleans, San Francisco, Napa Valley, Los Angeles, Hawaii, Chicago, South Florida, Key West, Boston, Philadelphia. Highlights were always restaurants and culinary destinations. My wife and I always searched for the restaurants and shops that represented the true culinary flavor of these locations.
In the 1980’s I began a custom cake business, creating unique, one-of-a-kind cakes for birthdays, anniversaries, weddings, and special events for up to 350 guests.
Family and friends have enjoyed my cooking for dinner parties, holidays, and special occasions.
I catered high school and college graduation parties attended by over 125 guests.
After more than 30 years in the advertising business, as an award-winning creative director, art director, and production manager, I decided to follow my dream of attending culinary school.
I attended the Culinary Academy of Long Island, where I studied Professional Cooking under Certified Executive Chef George Schneider. I graduated top of my class, as valedictorian. I received certificates of merit in Baking and Pastry Arts, and Professionalism.
My internships were at 4-star rated Restaurant Mirabelle in Stony Brook, under Chef Guy Reuge, and at Prime, in Huntington, under Chef Greg Lauletta. I worked at The Mansion at the Woodlands in Woodbury, and then back at Restaurant Mirabelle. I then became a chef in the dining facility of a large corporate headquarters.
Savoring food is a very intimate experience. No two people have the same tastes. No two people enjoy the same level of seasoning or spices, or enjoy the same flavors. That's why I love being a personal chef! I get to cook for more people, but in a very intimate and personal way. My interactions are one-on-one with you, the client, adjusting seasonings, menus, and schedules to satisfy your tastes and lifestyle. I enjoy following traditional recipes as well as creating my own dishes.
Being a Personal Chef affords me the opportunity to share my passion for creative cooking and fine cuisine with people like you!
