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Chef Catherine De Orio

body { background-color: rgb(255,255,255); background-image: url(http://i80.photobucket.com/albums/j163/lizbutterfly/ththplaid1.jpg); background-position: top left; background-repeat: repeat; background-attachment: fixed; } table, tr, td { background-color: transparent; border: 0px; } table table { border: 0px; } table table table table{ border:0px; } table table table { border-width: 16; border-color: rgb(0, 0, 0); border-style: double; background-color: transparent; } table table table td { background-color: rgb(185, 132, 197); filter:alpha(100); -moz-opacity:1; opacity:1; -khtml-opacity:1; } table table table table td { filter:none; } Growing up in a large Italian family in a suburb of Chicago, I learned to cook at the foot of a true master: her Nana, Kay. It was then that I was introduced to a deep appreciation for the power and pleasure of great meals. I began my career at the National Gallery of Art in Washington, D.C. followed by a fellowship at the Guggenheim Museum in Venice, Italy. I eventually returned to the United States and after working as an attorney for five years, decided to revisit my roots and become a chef instead. I attended Kendall College in Chicago and havr since worked with nationally renowned chefs Gene Kato of Japonais, James Beard, and award-winning Tony Mantuano of Spiaggia. In 2006, I joined Sara Lee Food & Beverage as a chef, appearing on morning news and talk shows across the country. I'm excited to share some of my favorite recipes with the BakeSpace community! Visit Sara Lee


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