By Robert Danhi
Published 2008
I’ll be forever grateful to the Culinary Institute of America (CIA) for giving me my culinary education foundation, and later the opportunity to teach in Hyde Park and Napa Valley. I am honored to be part of the CIA family and treasure my continued work there. Martha Holmberg, then at Fine Cooking magazine, gave me my first shot at writing for a nationally distributed magazine; thank you. Thanks to all my editors since then, who have helped me become the writer I am today.
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