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Ronald A. Giovanni
rgiovanni@walnuthillcollege.edu
Chef Giovanni received his Bachelor of Science in Management Science from Kean College in Union, NJ, and his associate degree in Culinary Arts from Johnson & Wales University, Vail, Colorado. After graduating, he served as a line cook, garde manger, banquet chef and sous chef in several different eateries from Colorado to Minnesota to Key West, Florida. Chef Giovanni went on to the Park Avenue Café, in New York, NY, learning directly from the esteemed Executive Chef David Burke.
Most recently, Chef Giovanni served as sous chef of the newly-opened restaurant, The Pelican Club, which earned regular ratings as one of the best in Cape May, and then became Executive Chef of Atlantic City’s newly-opened Babalu Grill, featuring authentic Cuban and Nuevo Latino dishes.
Office
Location and Hours:
Chefs' Offices are located at 100 42nd Street, between Walnut and Chestnut Streets. Please see your chef in class, or contact him or her by phone or email to schedule a meeting.
Courses for Winter 2008
Introduction to Culinary Ingredients
Introduction to Culinary Techniques
Previous Courses
Courses for the Fall 2007 Quarter (September 5 - November 17)
Culinary Arts For Management (Thur) (Syllabus)
Culinary Arts For Management (Fri) (Syllabus)
Sanitation Fall '07 (Mon) (Syllabus)
Courses Taught (with links to syllabi for the term beginning April 30, 2007):
Appetizers and Soups (CUL 157)
Culinary Basics (CUL 103)
Vegetables and Starches (CUL 158)
Courses Taught (with links syllabi for the term beginning February 2007):
Appetizers and Soups (CUL 157)
Fundamentals of Sauces (CUL 104)
Vegetables and Starches (CUL 158)
Vegetarian Concepts (CUL 224)
Courses Taught (with links to 2006 syllabi)
Culinary Basics
Retail Basics 1
Retail Basics 2
Retail Foods 2
Vegetables and Starches
Seafood and Poultry
Fundamentals of Sauces
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