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 A brief biography ...
Silvia Bianco became a professional chef when she opened her restaurant, Biscotti, in 1993. After receiving an MBA in marketing from Pace University in NYC and working in the corporate world for a number of years, she discovered that she found it challenging and lucrative but ultimately unfulfilling. Putting her trust in a Force higher than herself to guide her to the means to use her gifts and talents in a way that would bring joy to her self and others, she left the corporate world and landed in the kitchen. It was like coming home. The kitchen was where she grew up. It was in her grandmother’s kitchen where intuition first played with creating the foods of her native Italy and later in her restaurant kitchen where the inspired recipes of her imagination, both culinary and otherwise, found a receptive outlet. Her restaurant, Biscotti, in Ridgefield, CT, quickly became a local favorite, winning a Zagat’s “Award of Distinction” year after year. In addition to the delights of the palette she offered every day to the appreciative and expanding clientele of her restaurant, she insisted on feeding them her thoughts on food and life -communicated through her “Notes From the Chef”, inserted into the menus. This often resulted in more than a few chuckles since her ‘notes’ are always a page long. So, she had to write a book. Her first book, Simply Sauté, filled with stories, humor, insights and hints, show the home cook how to prepare restaurant quality meals at home, all in a single pan, in 30 minutes or less. The only in depth book on sauté in the country, it was published by Marlowe & Company, in December of 2003 and was received enthusiastically by critics, reviewers and readers everywhere. More than a chef, Silvia Bianco sees herself as a teacher. In her highly acclaimed cooking and dining classes, she teaches the practical skills involved in cooking and blends them effortlessly with her passion for nourishment in its broadest sense---serving up recipes that delight our senses, ideas that inspire our imagination and insights that comfort our spirit, all while dining on multi-course meals. She is enthusiastically sought after for public appearances where she cooks for and entertains crowds with her humorous and profound stories while passing around tantalizing tastings. This desire to teach will unfold more dramatically in the months and years ahead as Chef Silvia puts the energy that she once devoted to running her restaurant into other projects and venues. Biscotti closed after 10 years—due to leasing issues—In the same month that Simply Sauté hit the stores. Coincidence? No, serendipitous, she says. Chef Silvia continues to give cooking classes to children, adults and corporate clients, writes a regular food column for The Italian Tribune and appears regularly on TV, including The Weekend Today Show, and radio shows nationally. She has done cooking demos and classes for clients such as The Gap, Williams Sonoma, AIW, Expo Design Center and Kitchen Aid and been a featured chef at the James Beard House. Currently, she is co-authoring her next book, with her 20 year old daughter, Teresa, using the working title, “Simply Real Food—Cooking and Dining for a Fast Food Generation” (a cookbook for teens, young adults and other beginning cooks) and working on a TV series based on the book. The Chef, turned writer, speaker, teacher has much more to give and say so stay posted. She lives in Connecticut with her teenage son, dogs and a cat. |
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