Private chef John Cifrese joins A Foodie’s World. He talks about how not only his family but how working at an Italian Deli as well as working as a cook for the CIA started his love of cooking. He then talks about how his Italian roots influenced his cooking, the science of baking, and the ways he is always playing around with his menu.

0:00-Introduction

3:05-Did John’s Italian roots influence his cooking?

5:37-What is the science of baking like?

7:29-How does Molecular Gastronomy influence his baking?

9:22-Has John tried Molecular Gastronomy in his baking?

10:10-What is John’s speciality?

12:39-What are John’s thoughts on pre made foods?

14:17-Does John play with his food?

16:39-How does John plate?

25:21-What is John’s favorite cooking technique?

28:05-What is John’s comfort food?

33:10-What was John’s experience like cooking on a yacht?

37:49-What would John have been if he wasn’t a private chef?

45:01-Conclusion