My name’s Anthony,
I’ve loved cooking since my mother taught me to cook eggs when I was eight years old.
I worked as a grill cook while in high school, worked the mess deck on an aircraft carrier for a while in the navy (they fed 4000 people 3 times a day every day) and after the service I work as a dish washer then grill cook for a couple of years in a family style restaurant.
I cook American, Italian, Thai, some French and Chinese.
I like mixing elements, ingredients and techniques from different styles of cuisine to create new dishes.
My interest in cooking includes every thing from baking to brewing beer, making mead (fermented honey), vinegar and all stops in-between.
Worked in the Motion picture industry as a studio Grip for the last 19 years.
I’m giving serious thought to attending culinary school.
I believe that about sums it up.
Regards,
Anthony Di Liberti
p.s. My ultimate goal is to open a small restaurant, with communal seating and an open kitchen.
Offering a daily menu of freshly prepared food, using seasonal local produce. Both traditional dishes, and some that combine ingredients and techniques from American, Asian and Mediterranean cuisine.
I’ve loved cooking since my mother taught me to cook eggs when I was eight years old.
I worked as a grill cook while in high school, worked the mess deck on an aircraft carrier for a while in the navy (they fed 4000 people 3 times a day every day) and after the service I work as a dish washer then grill cook for a couple of years in a family style restaurant.
I cook American, Italian, Thai, some French and Chinese.
I like mixing elements, ingredients and techniques from different styles of cuisine to create new dishes.
My interest in cooking includes every thing from baking to brewing beer, making mead (fermented honey), vinegar and all stops in-between.
Worked in the Motion picture industry as a studio Grip for the last 19 years.
I’m giving serious thought to attending culinary school.
I believe that about sums it up.
Regards,
Anthony Di Liberti
p.s. My ultimate goal is to open a small restaurant, with communal seating and an open kitchen.
Offering a daily menu of freshly prepared food, using seasonal local produce. Both traditional dishes, and some that combine ingredients and techniques from American, Asian and Mediterranean cuisine.
