Chef / Caterer /
Cooking Instructor / Culinary Tour Guide / Author
Education:
I have had the
great fortune to study at some of finest Culinary schools in the country
including:
- The Culinary
Institute of America, Hyde Park, New York
- Johnson &
Wales University, Providence, Rhode Island
- The New
School, New York City, New York
- International
School of Confectionary Arts, Gaithersburg, Maryland
Stages:
In addition, it has
been a privilege to work with and learn from many of today's premier chefs
including:
- Robert Bennet,
Executive Pastry Chef at Le Bec Fin, Philadelphia
- Fritz Blank,
Chef de Cuisine, Deux Cheminees, Philadelphia
- Charlie
Trotter, Charlie Trotter's, Chicago
- Stephen Pyles,
Star Canyon, Dallas
- David Burke,
Park Avenue Cafe, New York
- Ewald & Susan
Notter, Notter School of Pastry Arts, Gaithersburg
- Jack McDavid,
Jack's Firehouse Philadelphia
Professional Organizations:
- Culinary
Federation of America
- U.S. Pastry
Association
- National
Restaurant Association
- James Beard
Foundation, House Volunteer
- American
Institute of Wine & Food, Del Val Chapter Board Member
Taste of the Nation / Zoobilee / SCANTastic / James Beard Foundation
Charity
Events & Fundraisers:
Chef Biography:
Rick A. Alderfer
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