Fire up that appetite and join the journey to De Gustibus Cooking School for an exclusive interview with Salvatore Rizzo, the true master of hospitality in the kitchen, exclusive recipes from NYC’s favorite chefs.
For the past 36 years, hidden in the corner on the 8th floor of Macy’s Herald Square is the best family environment experience that very few have been lucky enough to hear about. Fortunately for you, I lucked out with the scoop!
For those of you that enjoy a culinary experience without the exasperating prep work and without having to do a load of dishes, De Gustibus Cooking School is for you. They offer a three-hour class where visitors can observe the techniques of top chefs from around the world. Follow the enchanted recipes to the rhythm of the journey that the chef chooses to take you on. The delightful aromas fill the room as the divine menu is created for your tasting.
You feel like royalty as handpicked sparkling wine, Fondazione Edmond Mach di San Michele all’ Adige 2008 is perfectly matched to an exquisite perfection of a culinary masterpiece that should be served on golden plates.
At De Gustibus, they pride themselves on providing the highest quality experience in all things culinary, creating an adventure for visitors that allows them to get close and personal with the most celebrated chefs. Riding my luck after attending the Cooking class: Boundless Brooklyn, Joe Ogrodnek and Walker Stern of Dover, I scored an interview with Salvatore Rizzo, also known by his students as Sal. I couldn’t help myself but ask what criteria the chefs met, that allowed them to entertain us students with their ravishing skills?
Sal said that he thinks long and hard about who he invites by staying up to date on food news, articles, and social media. Sal manages to dine out a lot which inspires him in his selection on who he wants to teach in the next class.
“The criteria for any given chef is that they have the tools to teach a good class and provide the audience knowledge that will help them be better home cooks. What’s pretty awesome is when you have a first-time chef, who is a bit uncomfortable with public speaking and leaves a class with the confidence that they did a great job. Just like Joe and Walker from Dover!”
I could see the passion for food flowing out of Sal’s mouth, so I was curious on what was his turning point in his life that kicked off his interest in food and cooking?
“My first personal foray into cooking was when I learned to make minestrone soup in home economics class. I came home and made it for my Mom and Dad, and they loved it! Our home was always what would now be called a ‘foodie’ home – we made our own wine and homemade pasta, pizza as well as had a small garden that my father took great pride in maintaining. If I wanted a tuna sandwich, my mother would instruct me to go in the back and pick the celery, spring onion, and so on.”
Ever since Sal’s first job as a busboy in a restaurant when he was 13, he never looked back. He strives to show his audience the passion he has for food through each cooking class with a hint of comedy. I believe there could be no one better to do his job, I left with a smile from ear to ear and a cluster of new remarkable recipes from Joe and Walker who run Battersby and Dover in Brooklyn, NY. Check out their recipe for Grilled Tuna with Piperade and Mangalitsa Ham. It is to die for, I couldn’t get enough.
Before I finished, I had one more question on my mind… Why the name “De Gustibus Cooking School”?
“I cannot take credit for the name, the founder Arlene Sailhac chose the name. It is derived from a Latin saying De gustibus non best dispututandum meaning “Of taste there is no dispute.” Which stands true as much today as ever. The theme of this season is Infinite Possibilities, reflecting the diversity of chefs and dishes to which guests have access to.”
Sal has taught me that these days chefs have infinite choices in what tools and ingredients they can use to help them create masterpieces in the kitchen. Why not take the journey with Salvatore Rizzo to De Gustibus Cooking School and taste the wonders of the world? you will only smile bigger with every stimulating dish placed in front of you.
Izabela is passionate in the beauty and grace in the simple things in life. Izabela continues to have a passion for searching for the next food trend and trying the next unique next pairing for ingredients & flavors. She hopes you will join her on her journey to explore cultures and intensify the wanderlust that the palate hungers for.