Functional cooking with Chef Viverito

July 21, 2011 10:10:10 AM PDT
Chef Gerard Viverito teaches people about the new trend of ''functional cooking,'' which adds nutrition to traditional recipes for healthy results, and shares two recipes -- Summer Heirloom Tomato Panzanella with Scallops and Red Palm Oil Cake.

Chef Gerard Viverito, director of culinary education at Passionfish ( has some simple tips for adding all-natural, beneficial ingredients to foods that you may be already eating. These ingredients can actually increase your meal's nutritional value without changing its taste or texture, plus they are easy to find at your local grocery stores.



Summer Heirloom Tomato Panzanella with Scallops

Red Palm Oil Cake

Chef Gerard Viverito, is the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. [] He is also operator of Saveur Fine Catering, a company whose beliefs and products center on local, sustainable and organic foods.

He has developed a style of cooking that he refers to as "functional cooking". This is where he blends traditional recipes with nutritional elements to gain healthful results. His pantry is loaded with items commonly overlooked in the supermarkets, yet he has a thorough understanding of them and a passion to teach others how to cook more healthfully.

Viverito is presently one of 2,000 Certified Executive Chefs internationally and is pursuing his studies to become one of only 61 Certified Master Chefs in the world. He has served as an instructor at some of the leading culinary schools in the world including Le Cordon Bleu's Western Culinary Institute in Portland, Oregon. Chef Viverito previously served as Executive Chef in San Diego, California at the critically acclaimed and Zagat-Excellent rated-Scalini. While there, he also participated in The Great Chefs of San Diego program for two years. Chef Viverito has a well-honed understanding of Mediterranean cuisine, which he developed while spending three years abroad in Spain, France and Italy. Previously he spent four years as an Executive Chef at Le Chateau de Bordeaux on the island of St. John in the U.S. Virgin Islands.

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