Day 12 culinary fundamentals tv#
He’s been regularly featured on Blue Ridge Cable Network’s popular TV shows “Cooking for Class”, and “One Day Getaways” and has written his own feature column in the Lancaster County magazine called “Bill of Fare”, for over 10 years. of Agriculture to create recipes for various State programs, and has been featured on WGAL’s ‘Going Green in the Kitchen” series. Over the years, Bill has gained a loyal following with his participation in special events and media appearances, from TV to Radio, demonstrations at “The Book and The Cook,” the Pennsylvania Farm show, Gourmet Magazine’s Bermuda Gourmet Getaway and many others. There, he developed an even greater appreciation of fresh fruits and vegetables, and a true passion for the excitement that they can bring to menus. This experience helped Bill realize that the culinary fundamentals previously learned in culinary school and practiced in those higher-end kitchens, would not only be useful in the student dining setting, they would prove to be crucial! After five years as an executive chef in campus dining, Bill entered into the produce world in 2002, as Corporate Chef for two different produce companies. This foodservice management provider placed an emphasis on providing the highest level of quality and services to their clients. After years of working in upscale hotels and restaurants, such as The Boston Harbor Hotel in Massachusetts, and Restaurant Passarelle in Radnor, PA, Bill entered into managed foodservice with The Wood Company. Bill is a graduate of the Culinary Institute of America in Hyde Park, NY.
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