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Pierluigi Campi | chefpg2.blogspot.com Reviews
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Pierluigi Campi: Resume
http://chefpg2.blogspot.com/2009/04/resume.html
An accomplished, inn o. Y and teaching passion,. Specialized in vacuum system and sl o. 8220;sous vide” . Pastry and b r. Ocuses on c r. Based on classic seasonal italian p r. Oducts with a touch of. 8220;fusion” molecular style. Wledge of mac-windows softwa r. O” ,. 8220;chefdinner ”. Teacher at Gan z. 8220;school boat ”. Apicius culinary school and Cultur. 8220;Apicius”,. Hi” ,. 8220;Aquavitae ”. 8220;Don Chisciotte ”. 8220;Anita Limido”. 1992 - 199 3 Sous chef. 8220;Villa la Massa ”. 1989 - 199 1.
Pierluigi Campi: resume
http://chefpg2.blogspot.com/2007/03/19831988-assunto-come-cuoco-capo.html
Inglese e francese fluente scritto e parlato. 1983 1988 assunto come cuoco capo partita al ristorante “ Vecchia Firenze. 1989 1991 assunto come cuoco capo partita al Ristorante “ Lume di candela. 1992 1993 assunto come cuoco capo partita all’Hotel “ Villa la Massa. 1993 1996 assunto come cuoco personale del console di Francia “ Anita Limido". 1996 1997 assunto come chef di cucina al Ristorante “ Don Chisciotte. Feb1998 maggio1999. Assunto al ristorante. Di Firenze come chef di cucina. 8221; a Oxford.
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Via Vite Italian Bistro on Fountain Square – Chef Cristian Pietoso, Executive Chef & Owner
http://viaviterestaurant.com/chef-cristian-pietoso-via-vite
Open Table Via Vite Reservations. Chef Cristian’s Blog. Shop @ Via Vite. Chef Cristian’s Blog. Shop @ Via Vite. Chef Cristian Pietoso, Executive Chef & Owner. Chef Cristian Pietoso, Executive Chef & Owner. Chef Cristian Pietoso, Executive Chef & Owner. Executive Chef and Owner. Via Vite Italian Bistro on Fountain Square. Chef Cristian Pietoso, Executive Chef/Owner. Via Vite Meaning - of the vine. Florence, IT) under Chef Fabio Picchi. And Dulcamara under Chef Pierluigi Campi. Chef Cristian brought true, ...
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Pierluigi Campi
My friends, my food, my passion. Lunedì 27 febbraio 2017. Mousse al cioccolato 70%, banane caramellate,briciole alle mandorle. Pubblicato da Pierluigi Campi. Venerdì 10 febbraio 2017. Cremoso di mandorle e farro, frutta fresca e secca. Pubblicato da Pierluigi Campi. Venerdì 25 settembre 2015. Tartare di baccalà, gazpacho piccante di datterini gialli, ginger e aceto di lamponi. Pubblicato da Pierluigi Campi. Sabato 1 agosto 2015. Carrè di agnello, salsa al ginepro, cipollotti e barberosse.
Personal Chef Service in Norwalk, CT: Philippe Gudet
Philippe Gudet • 203-249-2356 • philippe gudet@msn.com. Website design by Shaun Venish. Bull; Photography by Kit Noble.
Pierluigi Campi
An accomplished, inn o. Y and teaching passion,. Specialized in vacuum system and sl o. 8220;sous vide” . Pastry and b r. Ocuses on c r. Based on classic seasonal italian p r. Oducts with a touch of. 8220;fusion” molecular style. Wledge of mac-windows softwa r. O” ,. 8220;chefdinner ”. Teacher at Gan z. 8220;school boat ”. Apicius culinary school and Cultur. 8220;Apicius”,. Hi” ,. 8220;Aquavitae ”. 8220;Don Chisciotte ”. 8220;Anita Limido”. 1992 - 199 3 Sous chef. 8220;Villa la Massa ”. 1989 - 199 1.
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