Competition-winning Chef Pietro has been cooking and teaching in the Pheonix, Arizona area for over 20 years. In addition to long tenures at Lon’s at the Hermosa and M Culinary Concepts, Chef Pietro has been a chef instructor at East Valley Institute of Technology and Le Cordon Bleu College of Culinary Arts.
In 2012, he participated in the First International Championship of Culinary Arts in Beijing, where his team won the gold. He also coached Le Cordon Bleu’s junior culinary team for the 2013 American Culinary Federation student competition, leading them to a bronze medal. And he won the silver in the local ACF Mystery Basket Competition in 2014.
In the kitchen, Chef Pietro’s favorite kitchen utensils are tasting spoons. Why? Because he believes chefs should taste their work often to check flavors and textures.
It is a play on my moms braciola.
Pickled carrots, basil, braised shiitake, jalapeno and spiced demi glace. It reminds me of banh mi.
Masa con papas, cinnamon sweet potatoes, pork rinds, chili gastrique, mole. I love the way this dish eats, it is light, crispy, the flavors take the palate on a roller coaster ride.
Cooking, martial arts, biking, and reading.