“After culinary school I studied abroad in Italy for a little over 3 months; this experience really sparked a passion for Italian cuisine…”

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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!

By Shmeal

The Shmeal Team. 🐖💻
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