New Member

[NECIChef]

Hello everyone,
I'm happy to be a part of this forum.
I hope to be a resource and am looking forward to meeting everybody.
My background in a nutshell...
Born and raised in Ohio. Graduated with a BA in Anthropology.
Hiked for 4 months on the Appalacian Trail (here's where I discovered my passion for cooking).
Got home and got a job as a prep cook at the Omni International Hotel.
The Chef there said I needed to go to Culinary School.
I graduated from NECI and got a job at the Four Seasons Hotel in Boston.
I then returned to Cleveland and got a job at the Ritz-Carlton where I worked my way up to Restaurant Sous, then Garde Manger chef and then Banquet chef. I then helped open the Ritz in Half Moon Bay California and then moved to NYC to help open the Ritz hotel in Battery Park.
Next I was invited to come back to NECI and teach fine dining, then Exec Sous and now Exec Chef. I look forward to meeting you!
Mark Molinaro

[Mezzaluna]

Chef Molinaro, we're delighted to welcome you to Chef Talk. I think you'll find plenty of useful and interesting information here as well as some great people from all over the world. We hope to gain from your participation here as well.

Has your background in anthropology been helpful in your culinary career? I ask because of the nature of family and communal meals and their importance in cultures.

We'll look forward to your participation in the community and hope you enjoy the site.

Welcome!
Mezzaluna

[NECIChef]

Thanks Mezzaluna,

I'm looking forward to meeting everyone. That's great that this forum has crossed borders!

Anthropology is very helpful for culinary! Listening, watching and seeking to understand how and why a culture makes the food choices it does can lead to discoveries about ones own habits and help make the best food choices personally and professionally. The first book I read that peaked my interest was Marvin Harris' "Cows, Pigs, Wars and Witches".
Have a great day!