As a child growing up in New Jersey, I was fortunate to have an Italian neighbor on the right, and a Polish neighbor on the left, both who grew their own food and were phenomenal cooks who loved to share! Top that off with a father who is an avid amateur cook and always grew his own tomatoes, basil and anything else he could cram into our little backyard and a German mother who also knows her way around a kitchen, and the result is a kid who grew up with a passion for great food. My fondest memories of childhood are of hot summer days with those just-plucked Jersey tomatoes, Easter Sunday with just-made pierogi and a bowl full of truly authentic borscht, and Christmas with the most incredible Italian cookies you could ever imagine.
So as soon as I was old enough I got a cook's job at a great little neighborhood restaurant, and right after high school I went straight to The Culinary Institute of America in Hyde Park, NY, where I enjoyed the rare luck of working with the USA Culinary Olympic Team, the ACF Master Chef Exams, and all the other perks that go along with being a student of this temple of gastronomy.
Since then this great profession has brought me to France, where I had the honor of working in a Michelin 2 Star and then a 3 Star restaurant under famous chefs, then to California, New England, and finally here to Philadelphia where I have had the pleasure of making people happy with the foods I cook since I first started my business in 2001. Since then I have run the gamut of in-home cooking, elegant dinner parties, cooking classes and large catered events for hundreds. Natural, simple and pure - they are still the cornerstones of my cooking. I believe in supporting local agriculture, whole sustainable and organic foods, and allowing an ingredient's natural character to come out through simplicity.
So as soon as I was old enough I got a cook's job at a great little neighborhood restaurant, and right after high school I went straight to The Culinary Institute of America in Hyde Park, NY, where I enjoyed the rare luck of working with the USA Culinary Olympic Team, the ACF Master Chef Exams, and all the other perks that go along with being a student of this temple of gastronomy.
Since then this great profession has brought me to France, where I had the honor of working in a Michelin 2 Star and then a 3 Star restaurant under famous chefs, then to California, New England, and finally here to Philadelphia where I have had the pleasure of making people happy with the foods I cook since I first started my business in 2001. Since then I have run the gamut of in-home cooking, elegant dinner parties, cooking classes and large catered events for hundreds. Natural, simple and pure - they are still the cornerstones of my cooking. I believe in supporting local agriculture, whole sustainable and organic foods, and allowing an ingredient's natural character to come out through simplicity.
DAVID SALVATORE | PRIVATE CATERING | PERSONAL CHEF | PHILADELPHIA
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©2009 David Salvatore
By working with small, local farmers I strive to support a thriving local economy, and through planet-friendly practices I hope to limit the footprint I leave behind. Through support of sustainable agriculture, we can all help to assure humane treatment of animals, the continuation of heirloom produce varietals, and a happier planet. We only have one earth - it's up to all of us to take care of it.
