When Chef Joe was only 24 years old he received a 3 star review from the New Yorks Time labeling him one of the most creative young chefs in NYC. Later that year he received the Gross Bonnett award, no other chef in the world has been given this award at such a young age. Ciminera’s 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 750,000 copies. His latest book, “Joseph Ciminera’s new American Cooking” will broke 1 milion copies sold in 2011. His latest venture is to help fight against one of America’s growing health issues…Childhood Obesity.

Chef Ciminera started Taste This TV in 2002 with the help of Julia Child and Joe Andaloro. The show became an instant hit and with over 338 episodes filmed Taste This TV still remained to be one of the longest running cooking shows in American history.

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Taste This TV has been on prime time major networks since 2004. Chef Joe has filmed over 338 half hour episodes and has won numerous awards for producing new an innovatives shows traveling the world. Next, Taste This TV is approaching their 21st season making this one of the longest aired cooking shows in American History of TV cooking shows.

Ciminera sends out eye popping presentations from a break the mold menu…Joanne Starkey, New York Times
Chef Ciminera is without a doubt one of the most creative American Chefs today.Bert Garrison, Conde Nast Magazine
Ciminera has a whimsical approach to his dishes, he is clearly playing with tastes,
textures and architecture work…Peter Gianotti, Newsday
A glance at Chef Joes table would spark research papers in culinary school,
a masterpiece!Klein Henderson, Food and Wine Magazine
Chef Ciminera is known for his Fly off the seat of his pants creation.Brian Salsbury, Modern Food Service Magazine
Joe Ciminera’s restaurants are the foundation for what NYC flavor is all about.Eating Out, New York Post
The food is out of the ordinary, the presentation is grand.Julia McCornick, Gourmet Magazine
Chef Ciminera is undoubtedly one of the most creative up and coming chefs today.Mike Richards, Good Eats Magazine
Sitting 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