8/28/2023 0 Comments Fireside pizza moved mt![]() ![]() at the time and recommended that I move to Tahoe for the winter. My brother was a brewer for Sierra Nevada Brewing Co. I really wanted a year off to ski after finishing up a four-year degree at Siena College in Albany, New York. This was certainly one of the best culinary experiences I’ve had. I cooked in a handful of countries and spent countless hours eating, cooking and writing food notes. After that, I booked a one-way ticket to India and travelled for two years throughout Asia, Pacifica, the Middle East, North Africa and South America. It opened my eyes to true culinary passion. While I was in school I was also cooking at a Michelin two-star restaurant in San Francisco, and that really fueled my fire to progress. I spent a year in an accelerated chef’s program at the California Culinary Academy, which was certainly a great base to my education. In New York, or at least in my family, bread is life, and I remember waiting for the pasta sauce to be ready to dunk a crusty piece of Italian bread into. ![]() My earliest culinary memory is the beginnings of a pasta sauce, the smell of browning garlic and onions before the tomatoes go into the pot. My mother is a fantastic cook and from as far back as I can remember she was making something. He is currently the executive chef of Tahoe Restaurant Group, which owns Fireside Pizza Company at the Village at Squaw Valley and Rubicon Pizza Company at the Village at Northstar, as well as Base Camp Pizza Company and Azul Latin Kitchen, both at Heavenly Village. Born and raised in South Salem, New York, Marc Vaccaro has worked at award-winning restaurants including Aqua in San Francisco, Rockpool Bar & Grill in Sydney, Australia, and A Voce in New York City. ![]()
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