They always ask 'Where did you learn how to cook'?

The answer is simple yet complicated.

Standing at the stove in grandma's kitchen starting at the age of three  is where you will gather the best knowledge.

Our Italian background dates back many years to Izernia Italy.  We cook   a northern Italian style of food.  Mom was always in the kitchen cooking for one of the many parties we had at the house,  sometimes for 60 to 70 people.

As I grew up and entered the work force taking many general labor jobs off the street, I found a love for the restaurant business.  Waiting on tables and bartending was fine  but I wanted more.  (You should work the front of a restaurant before even thinking of cooking for a living.)  I finally got a chance to cook in a commercial kitchen, underpaid, yes, over worked, you bet, but it was fun.  

Many years pass by and many restaurants pass by as well, from chains to bars, Italian, Mexican and yes, even a bowling alley.  I picked up experience at each job.  Plus a 210 bowling average. 

We didn't go to many restaurants but the ones we did were out of this world.....Mexican Village-Guillio Cardinells-Picano's-Mario's-Bart's Club-La Casa  Hacienda , it is not a long list.  Most of my favorite restaurants found me working in them at one time or another.  Every place that I worked in taught me something (what to do and what not to do). 

Mom and I continue to perfect each meal  by cooking for more people. " Wait, Mom, why don't I  do this for a living?"  So I passed out flyers and  knocked on doors for the next  several years and that is where we are today, still learning and perfecting. 

Some of the organizations that I have served include the Bayer science Corp, NNE Bio Pharm. The Taste of Carolina (9   years running) Johnston County Arts council, Hinnant Family Vineyards,  Clayton New Commers Club, The Johnston County Public Utilities Office and many other private affairs as well.

You have to attend an accredited culinary school to become a Certified Chef but you must have a passion for food that runs through your blood and family  before you  can cook for me. 

If you have any questions about food or my business please call me.  I'll have an answer for you. 

 

Sincerely yours,

Chef Imposimato

Buon appetito