Chat with the Chefs about their favorite cookbooks!

Join three local chefs and find out which cookbooks they use and rely on, and which ones they recommend for home chefs. In this season of both gift-giving and heavy-duty cooking, find out which cookbooks, new and old, are worth investing in.

DATE: Tuesday, December 1st
TIME:  6pm

MEET THE CHEFS
Owen Lee, Chef and Co-owner of Park Plates
Aliza Green, author and chefmanager of Baba Olga’s Café  & Supper Club
Andy Schloss, author and chef

 

9781631590740_Cover_WebSmallAliza Green is a chef and food industry consultant. She has written 13 cookbooks, including a James Beard Award Aliza_021_Bwinner and four for Quarry Books: MakingArtisan PastaSoupmaker’s KitchenFishmonger’s Apprentice, and Butcher’s Apprentice.Making Artisan Pasta was named by Cooking Light as one of their Top 100 Cookbooks ofthe Last 25 years. She is also the chefmanager of Baba Olga’s Cafe & Supper Club inPhiladelphia, which marries global flavor with locally sourced, sustainably harvestedingredients.

Schloss Head shot closeAndrew Schloss is a prolific teacher and author known by his readers and students for his inventive recipes and an ability to explain technical aspects of cooking in entertaining, understandable terms. He is the author of 23 cookbooks including: Mastering the Grill (winner of a World Gourmand Award and a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim; Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club); Homemade Sodas; One-Pot Cakes; Fire It Up, The Art of the Slow Cooker, Cooking Slow and Homemade Liqueurs & Infused Spirits.

Owen LeeOwen Lee is co-owner of Park Plates Restaurant in Elkins Park, PA. He is a graduate of the Culinary Institute of America, with 30 years’ experience in the food business.  A native of Philadelphia, Owen found his passion for cooking at a young age.
Through his Cuban ancestry and fluency in Spanish, as well as his travels through the United States, Thailand, Mexico and the Caribbean, Owen developed a keen interest in ethnic cuisines.  After graduating from cooking school, he returned to Philadelphia and worked as a chef for various restaurants and catering operations.  In addition, he worked as a traveling chef for The Rolling Stones, Neil Diamond, and Olympic gold medalists Brian Boitano and Katarina Witt.
In 1992, Owen opened a catering business called “Uncommon Catering” in Philadelphia, arranging both corporate and social events.  In 2000 Owen opened Cibucán, a Latin American style tapas restaurant in Philadelphia.
Starting in 2004, Owen teamed up with filmmaker Mitchell Smith to produce a TV program about Latin American food, music and culture called, “One For The Road.”  The program aired in 2010 as a 6 part series on WHYY, the PBS TV affiliate in Philadelphia.
He has been interviewed on “A Chef’s Table,” a nationally syndicated radio program on NPR, and has made numerous appearances on TV. Owen has taught cooking classes through Temple University’s continuing education program and has worked as a food stylist and a menu consultant.  He is also a singer/ songwriter, guitarist, and drummer, performing regularly around the Philadelphia area.

 

Author: Lynn Rosen

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