Posts Tagged ‘chef walters cooking school’
Ask Chef Walter: Turkey Triumphs and Tumults on Thanksgiving – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Navigating Thanksgiving pitfalls with pizzazz! Friends: Ah, the Thanksgiving dinner, where culinary dreams take flight or crash and burn like a poorly basted turkey. As a chef with my fair share of Thanksgiving triumphs and tribulations, let me dish out some sage advice (pun intended) on the mistakes to…
Read MoreAsk Chef Walter: A Nutty Journey to Gluttony – Walter Potenza
by Chef Walter Potenza, contributing writer The epic tale of Southern Pecan pie. Morris K. from Alkabo, North Dakota, inquired about the pecan pie. Here’s some to read, Morris: Enjoy it! Oh, have you tried the classic Southern Pecan Pie yet? Let me tell you, it’s a genuine treat for your taste buds—like dancing under…
Read MoreAsk Chef Walter: The History of Tiramisu and Recipe – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: Wandering through the charming cobblestone streets of Treviso, Italy, you can’t help but be enveloped by the delightful scents of history and freshly brewed espresso. Along the way, you might stumble upon the show’s star: tiramisu! This fantastic dessert is a treat for your palate and a feast…
Read MoreAsk Chef Walter: Is it scrod or is it cod – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Imagine walking into a classic, old-school Rhode Island seafood house. The air is salty, the floors are worn wood, and the menu has terms that sound like they come from another time. Next to the clam chowder, you’ll likely see the word “scrod.” And if you’re not…
Read MoreAsk Chef Walter: The Tipping Fever – Walter Potenza
by Executive Chef Walter Potenza, contributing writer How America’s gratuity culture spiraled out of control. It seems like everyone is on the grab and go without any particular logical explanation. Friends: In the past, tipping in America was a simple way to say thank you. Now, it feels like a constant demand wherever you go.…
Read MoreAsk Chef Walter: The Classic Frittata – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: The story of the frittata is not found in the grand cookbooks of royalty but in the humble, sunbaked kitchens of rural Italy, a testament to the beautiful ingenuity of cucina povera—the art of making do. It’s very name, from the verb friggere, meaning “to fry,” whispers…
Read MoreAsk Chef Walter: Cooking Pasta Tutorial – Walter Potenza
by Executive Chef Walter Potenza, contributing writer COOKING PASTA 101 – Some basic pasta cooking refreshments for your ultimate success. Image: Mezzi Rigati Pasta with shell fish and crustaceans broth, above Friends: Today, we’re sharing some straightforward tips for preparing delicious pasta. Whether it’s salting the water properly or picking the proper pasta shape, these…
Read MoreAsk Chef Walter: Sfogliatella, by the Glorious Nun’s Hands – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: The sfogliatella masterpiece created by Sister Clotilde, continues to captivate palates and charm gluttons after 400 or so years. Many of our readers asked about this traditional sweet from Naples, and here you have it! The Sfogliatella is an iconic pastry that has gained worldwide recognition and…
Read MoreAsk Chef Walter: Seco de Cabrito Lambayeque – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photo: Vatican News, provided by Chef Potenza POPE LEO XIV CULINARY PASSIONS – “In the simplicity of a meal,” he recently said in an audience, “there is the miracle of the encounter between peoples and cultures.” Friends: Between Peruvian flavors and a commitment to solidarity, Pope Leo XIV,…
Read MoreAsk Chef Walter: Lentil Bolognese – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Enter Lentil Bolognese, a vibrant, plant-based version that retains all the soul of the original while offering a fresh, nutritious perspective Friend: Bolognese sauce has long been the crown jewel of Italian comfort food—a slow-simmered masterpiece of meat, wine, and tomatoes. But what happens when we reimagine this…
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