Chef Adrianne: Driven by Flavor Fueled by Fire

January 15, 2009 9:42:47 AM PST
Only 24 years old, Adrianne Calvo is one of the most successful young chefs the country. Learning about food in her mother's kitchen in Chicago, Chef Adrianne has cooked for the United Nations (the youngest to ever do so), Will Smith, and P. Diddy. She catered the 2003 World Series for the Marlins when she only 19. Adrianne has co-hosted Food Talk with Rocco DiSpirito, who calls her the "prodigy chef." Named one of 50 Best Chefs in the World by Chef Report, she has just released her second book Chef Adrianne: Driven by Flavor Fueled by Fire. While her mother was her first cooking teacher, Chef Adrianne honed her culinary talents in the kitchens of five-star restaurants under the tutelage of European masters. Demonstrated her entrepreneurial spirit early in her career, she opened her own restaurant: Chef Adrianne's Vineyard Bar and Grill in Miami, making her, at 23, the youngest chef-restaurateur in the United States.

Chef Adrianne: Driven by Flavor Fueled by Fire provides a glimpse of the vibrant, sometimes hectic life of one of the most accomplished, respected, and charismatic young chefs in the world. With photos of real events, this book shows how she started her now-famous restaurant and Wine Bar began. The book also features easy-to-learn recipes, tips on cooking like a pro and information on what foods work best during particular months of the year.

In the Spring of 2003, Adrianne caught the culinary world's eye when she won an Australian Culinary Competition. The prize was to cook her award winning dish at the United Nations in New York City. Among the distinguished guests were U-N Ambassadors; James Beard award representatives; writers for national food magazines, and producers from Food Network. Later that year, she won the National Grand Prize for "Search for the Seasoned Chef."

In 2004, Adrianne graduated top of her class from Johnson and Wales University and went on to work at the luxurious 5-diamond Mandarin Oriental Hotel in Miami, apprenticing under the executive chef of each department. She became the youngest chef to work at the property where a minimum of five to ten years of experience is required. Leaving the Mandarin Oriental, she went to work under Chef Thomas Keller and Chef Cindy Pawlcyn. She calls it an experience that would change her perception of food forever. She adds, It was also there where the inspiration came for her cookbook, Maximum Flavor and her line of products, Maximum Flavor Essentials.

Adrianne is very involved with St. Jude's Children's Research Hospital, creating "Young Chefs Cooking for a Cure."

For more information, visit www.chefadriannes.com or www.maximumflavoressentials.com


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