was so taken by the combination of flavors and textures that I was almost
in tears." Yvette Somekh, National Food Critic. This is just one
of the many accolades that Joseph Ciminera has received in his illustrious
career as a Chef. Joseph has a long list of recognition from previous
appointments. His time working at numerous fine establishments such as
Le Cirque, Les Celebrites, Le Petite Bijou and Carmines all helped to
build a strong foundation for his work. His diverse talent has afforded
him the opportunity to test his talent in a myriad of ways. One source
is his multiple cooking shows;" Joseph plays with food", "Eat
at Joe's" and "Taste This T.V.!" seen nationally. His culinary
medallions include, Certified Youngest Chef through the American Culinary
Federation as well as having cooked for Presidents, Celebrities, Global
Actor Awards, Princes, Mayors, James Beard House, and a legion of international
food shows. He was given the "Gross Bonnet" award from the European
American Culinary Council. No other chef in the world has been given this
award at such a young age.
training started at the Five Star Five Diamond Hotel Venesia in Milan
Italy, he tutelage under Master Chef Vincenzo Provino. He then went on
to work with some of the nation’s top chefs including Daniel Boulud,
Christian Doulevere, Pierre Manor, Mike Depirito and Jean Louis Pallidan.
Ciminera's book entitled "In The Weeds"; a volume of chef’s
tales has sold over 650,000 copies. His latest book, “Joseph Ciminera’s
new American Cooking” will break 1 million copies sold by the end
of this year. His latest venture is to help fight against one of America’s
growing health issues…Childhood Obesity.
cuisine is defined as very creative and totally unusual. Many critics
have been taken back by the creativity and are marveled at the incredible
flavor. The Chef’s wacky inventions include; Italian Sushi, Italian
Wonton, Asian Cannoli, and the famous, “Braised Short Rib and Monkfish
Roulade", "Wild Scottish Hare with Cassoulet", "Trio
of Blinis at the Circus", and "Casserole of Bronzini with a
sends out eye popping presentations from a break the mold menu..."
-Joanne Starkey, New York Times
has a whimsical approach to his dishes, he is clearly playing with tastes,
textures and architecture work..."
-Peter Gianotti, Newsday
Ciminera is known for his Fly off the seat of his pants creation."
-Brian Salsbury, Modern Food Service Magazine
food is out of the ordinary, the presentation is grand."
-Julia McCornick, Gourmet Magazine
Ciminera is undoubtedly one of the most creative up and coming chefs today."
-Mike Richards, Good Eats Magazine
down before the meal I never thought my discerning palate would eat these
food combinations. After the first course I was begging for more!”
-Sarah Kellenberg, Food Writer