Chef-opedia Chefs Michael Romano Bio
Education: Graduated in 1975
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My first cooking experience was at the Serendipity restaurant, in 1971. I was promoted from Frozen-Drink Man to Evening Line cook, and I had precious little idea what I was doing - I just knew I loved to cook.

The proprietors of Serendipity were kind enough to introduce me to James Beard, who - it was hoped - could advise me in charting my culinary career. My meeting with Mr. Beard was indeed serendipitous, as he in turn introduced me to New York City Technical College, where I subsequently studied and blossomed as a cook.

I graduated in 1975, after spending semester at Hotel School in Bournemouth, England.

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