An American Chef's Dream

The driving force behind many great chefs is a passion for food developed at the apron strings of a beloved relative. Ciapi beautifully illustrates how early childhood memories of aromatic kitchens and lush vegetable gardens can set one on the path to culinary success.

The driving force behind many great chefs is a passion for food developed at the apron strings of a beloved relative. Tom Ciapi beautifully illustrates how early childhood memories of aromatic kitchens and lush vegetable gardens can set one on the path to culinary success. Chef John D. Folse, CEC, AAC John D. Folse and Company Past President of the American Culinary Federation A great read for anyone interested in becoming a chef John Zehnder, CEC, AAC Food and Beverage Director for Zehnders in Frankenmuth. Central Region Vice President for the American Culinary Federation Tom Ciapi became a Certified Executive Chef and Culinary Educator. He learned about food, and the hospitality industry, but he learned more about life.