Wednesday, 26 November 2014

Raffaele Imperiale

As an older teenager whilst his peers were absorbed in baseball and soccer or at worst gambling and cocaine, Raffaele Imperiale concentrated his efforts on learning his craft as a trainee chef in an esteemed Italian restaurant in New York City.
Firstly as head barista, grinding the best coffee beans from Columbia and creating the perfect head on the cappuccino, he soon worked his way up to be the chief of the kitchen.
He learned professional techniques and about the best and most authentic ingredients to use- Buffalo Mozzarella from Caserta, tomatoes from the Southern region of Campania and zingy Sicilian Lemons.

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