The last time I spoke with Joe Amendola face to face was at Nation’s Restaurant News’ Culinary R&D conference in 2005. Flashing his signature smile, the “senior ambassador” of The Culinary Institute of America in Hyde Park, N.Y., presented me with a copy of his latest book, “Tastes and Tales of a Chef, A Culinary Journey with Mr. A.” After a quick “thank you,” I was about to make my excuses and run off to work when four words on the cover stopped me in my tracks and ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!