Learning Interests
Learning Interests
Time Zone
Time Zone
(GMT-05:00) Eastern Time (US & Canada)
Location
Location
Loudon, TN, USA
Certifications
Certifications
No records
Learner on LiL
5 Completed Sessions
Last Session:
Tue Sep 25 2012 at 09:00 pm EDT
Last Log-in:
-
On Learn It Live Since:
Saturday Aug 25, 2012
Food has played a momentous role in my life starting when I was much younger. Coming from two very different families, one influenced from the south and the second from a heavily influenced French cuisine. I found cooking to be my calling. My start began as a prep cook at the Mansion on Turtle Creek in Dallas, Texas where I spent my hours peeling potatoes, killing lobster and tying corn husk bows. This was necessary to achieve the goals I had set in front of me. Soon I would be setting up a hot appetizer station as well as my pantry station…and then one after another, station by station I eventually achieved sous chef under the Southwest Legend, Dean Fearing. After several years I began as an executive chef at Shinsei in Dallas. It was a pan asian/open concept sushi bar. It was then that I was approached by Top Chef for Season 3. After competing on the show and achieving great success as a finalist and fan favorite, I moved to San Francisco to continue my education in food and wine. I spent 3 years working for various wineries pairing wines with foods selected from local farms. I learned a tremendous amount and became the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand. In all of my travels my basics have stayed the same. Food: Seasonally Influenced American, focusing on sustainable proteins while utilizing fresh, organic, and local produce. Color: Kelly Green because green reminds me of grass, vegetables, and life. Inspiration: That the lives of today should use our resources to meet today’s demands and preserve our environment so that tomorrow’s generations can meet their needs. Salad Dressing: Ranch…it reminds me of Texas and it contains mayonnaise. It is the glue that holds us together. And who doesn’t like herbs and mayonnaise together?
Learners
Recommend
Chef Dave Martin gained notoriety as a Chef-testant and finalist on the first season of Bravo's Top Chef winning viewer‟s hearts and palates with his intense layering of flavors and vivid descriptions of his dishes. Serving up approachable yet sophisticated takes on old classics, like his signature Black Truffle Mac „n‟ Cheese, he has become a hit from the streets of NYC to the shores of St. Tropez. Years after his season ended, Dave finds himself and his food continually in the spotlight. But Dave‟s road into the culinary world was far from traditional. After leaving a successful career in the technology industry, Dave chose to pursue his real love and passion for cooking with the ultimate goal of making people smile through his food. Graduating with honors from Le Cordon Bleu in Pasadena, California he formed his own catering company, “As You Wish Catering” and became the Executive Chef at XO Wine Bistro in Manhattan Beach, California. The first season of Top Chef debuted in 2006 and Dave quickly became a fan favorite winning more challenges than any other contestant (three in all). Finishing third, Dave moved to New York City soon after his appearance on the show and served as the Executive/Consulting Chef at Lola, Crave on 42nd, and VYNL restaurants introducing city diners to his creative take on comfort food classics. After much success at each restaurant, he moved out of the kitchen and onto new culinary endeavors. In 2009 he self published and released his first cookbook, Flavor Quest, Volume 1 and due to popular demand followed with Flavor Quest, Volume 2 in 2010. That same year Dave began teaching classes in American Regional Cuisine at The French Culinary Institute and also to executives from large corporations such as MTV, Oracle and NBC at The Culinary Loft in Soho. Earlier this year Dave created a line of Flavor Quest rubs and sauces (available for purchase at www.chefdavemartin.com) and is consulting on two projects in the city- a specialty sandwich shop featuring braised meats and The Frying Dutchman, a gourmet french fry food truck. Not surprisingly, The Frying Dutchman immediately gained a cult following as soon as it hit the streets mesmerizing french fry fanatics with Dave‟s signature sauces such as prickly pear mustard, lychee and sweet chili aioli and pink guava ketchup! In addition Dave travels around the country as a guest chef for various Food & Wine Festivals, winemaker dinners, consulting projects, auction dinners, corporate and private catering events, and pop-up restaurant appearances. Through these events he has built solid relationships with the University of Illinois (Champaign-Urbana), The Culinary Loft in Soho, The French Culinary Institute, Certified Angus Beef Brand, Cisco Systems, Perfect Puree and many more. Firmly believing in giving back to the community, Dave supports several charitable organizations such as the Make-A-Wish Foundation, The American Heart Association, Ronald McDonald House (NYC), Leake & Watts, Greenwich House, Share our Strength (Taste of the Nation) and The Special Olympics.
Learners
Recommend
Andrea Beaman is a Natural Foods Chef, health educator, thyroid expert, holistic health coach and herbalist, dedicated to alternative healing, and sustainable eating and living. Andrea was a featured contestant on Bravo's Top Chef. She is a regularly featured expert on CBS News, and hosted the Award Nominated, Fed UP! A cooking show that educates viewers how to cook for, and cure, bodily ailments.
Fabio Viviani is the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura Country, and Osteria Firenze, a popular Los Angeles Italian eatery. Aside from working in his restaurants Fabio has many projects that he is passionate about- when he's not busy promoting healthy eating for children, he is also an endorser of Italian mineral water producer San Pellegrino, Bialetti Cookwear, Bertolli Olive Oil, and Santa Margarita Winery. Fabio Viviani has published two successful cookbooks including the Cafe Firenze Cookbook and an e-book Did I Really Make Breakfast which made it onto multiple Amazon bestseller lists within weeks of release. Fabio is perhaps best known in America for appearing on season 5 of Bravo's reality series Top Chef and earning a place among the final four contestants. Before he was eliminated from the competition, he was named Fan Favorite. Fabio returned to Bravo in 2010 to compete in their Top Chef All Stars edition.
As a former Top Chef Contestant, Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.
Learners
Recommend