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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.



Courtsey:http://www.starchefs.com/MRomano/html/biography.shtml

 
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Michael Romano
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
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Michael Romano: For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors.
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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
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