DANIEL ROSATI

DANIEL ROSATI, is returning to Cook 'N' Tell, and we are so glad to have this fine teacher back with us.

Daniel Rosati, is the owner of La Villa Cucina, a cooking school established in 1998, offering culinary travel programs within the Italian regions of Campania, Tuscany, Umbria and Sicily.

Daniel, one of America’s most respected culinary instructors, teaches at numerous venues including The Institute of Culinary Education in New York.

From 1989 - 2008 Daniel taught at The New School University in New York. At The New School he developed both adult recreational and intensive programs; including the first Master Class in Regional Italian Cooking and Master Class in Artisan Bread Baking, certificate programs, started in 1997. While his expertise is regional Italian cooking, Daniel is also proficient in pastry arts and other ethnic cuisines, including Thai, Greek, Lebanese, Spanish, Portuguese and Moroccan.

Daniel studied sculpture and ceramic arts at Rutgers University, soon thereafter finding his true artistic calling in the world of culinary arts. His formative years of study included work as a chef and pastry chef, working for gourmet retailers, caterers and restaurateurs in the New York metropolitan area. After years in the professional kitchen, Daniel’s culinary passion evolved from pastry arts to intensive studies in Italian cuisine, history and culture; from 1982 to 1989, Daniel acted as teaching assistant to Giuliano Bugialli, both in New York and in Florence, Italy.

In 1988, Daniel was awarded a grant from CAREF (Cooking Advancement Research and Educational Foundation) for studies in chocolate work with chef Albert Kumin at the Pastry Arts Center in Elmsford, New York. He has received numerous awards, including the prestigious Antonin Carême bronze medal, from the Société Des Cuisiniers De Paris, the Otto Gentsch silver medal from the Otto Gentsch Foundation and the Auguste Escoffier gold medal for outstanding achievement in the field of sugar and chocolate artistry. Presentations were held at Société Culinaire Philantropique’s 124th, 125th and 126th Salon of Culinary Arts in New York City.

Daniel has contributed to FINE COOKING published by the Taunton Press and received considerable praise for his cover article in the premier issue, titled: Making Regional Italian Pastas (February/March, 1994). Daniel has also contributed to and has been featured in such publications as Country Roads Magazine, The Star Ledger, The New York Post and The Daily News. Daniel has been a guest on numerous programs including WOR Radio’s Food Talk, previously hosted by Arthur Schwartz.

Daniel is currently at work on his first book, La Villa Cucina: Recipes from an Italian Cooking School, Artisan Visits & Traditions to Remember.