Brian Adornetto


Upcoming Classes:

Yankee Meets Dixie, August 11, 2012 4:00 PM

Grilling for Beginners – Barbecue Basics — September 9, 2012 2:00 PM 

Get to know the Chef

What are your top 5 kitchen tools?

Chef’s knife, tongs, fish spatula, wooden spoon, and a 14 inch saute pan

What is your favorite culinary destination?

Florence, Italy

What smell evokes a wonderful memory?

Actually, I guess it’s more of a combination of things. The salty sea air mixed the aroma of fried peppers and onions. It brings me back to the summers I spent as kid down the shore.

What do you have that is interesting in your refrigerator?

Quail Eggs

When did you discover you wanted to cook for a living? What was the defining moment?

While still in culinary school, I wanted to get a feel for what it was really like to work in a restaurant. So, I started working weekends in our neighborhood restaurant. There was this one Saturday night that was particularly slamming. After the first few tables went out, something clicked. I dug myself out of the weeds and caught a huge adrenaline rush. At the end of service when that feeling of satisfaction from a job well done came over me, there was no going back.

How do you decompress?

Playing with my kids & watching sports.

Where do you see yourself in 10 years?

I’ll put this way. If you would’ve asked me that question in 2002, I wouldn’t have said I’d be living in North Carolina.

If you were not a cook/chef, what would you be?

A writer