Meet Michael, a 15 year industry vet with a passion for Italian cuisine
Get to know Michael in this Q&A, and get his 🍝Fresh homemade fettucine with a made-from-scratch tomato sauce, Monday (12/7) from 2-9PM on Shmeal!
Q: What’s your cooking background?
Michael: I have been cooking professionally for about 15 years. I graduated from Le Cordon Bleu here in Chicago. After culinary school I studied abroad in Italy for a little over 3 months; this experience really sparked a passion for Italian cuisine.
Fettucine prep.
When I came back I started working at a restaurant where we eventually were awarded a Michelin Star. I have since worked in several other highly praised restaurants and bakeries in Chicago.
Michael’s 🍝Fresh homemade fettucine with a made-from-scratch tomato sauce.
Q: Who do you think about when you make this dish?
Michael: When I make this dish, I think about all of the people that have had a hand in guiding me though my culinary journey. Everyone that inspired me to make the best out of what I was given. The immensely talented chefs that taught me to pay attention to the details and to have respect for the ingredients.
Get Michael’s 🍝Fresh homemade fettucine with a made-from-scratch tomato sauce, Monday (12/7) from 2-9PM on Shmeal!
