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About Nick Malgieri
Nick Malgieri, former Executive Pastry Chef at Windows on the World, is
a 1996 inductee into Who’s Who of Food and Beverage in America. His
latest book is The Modern Baker (DK
Publishing, 2008), which was nominated for an IACP award. He is the
author of Chocolate
(HarperCollins, 1998), winner of an IACP/Julia Child Cookbook Award for
best baking book of 1998, voted Best Chocolate Book in the World by the
1998 Salon International du Livre Gourmand, and included in Food &
Wine magazine’s Best of the Best for 1998, and How to Bake
(HarperCollins, 1995), the recipient of a James Beard Foundation
cookbook award for best baking book of 1995. He is also the author of
Nick Malgieri's Perfect
Pastry (Macmillan, 1989) and Great Italian
Desserts (Little, Brown, 1990), and Cookies Unlimited
(HarperCollins, 2000), which was nominated for a James Beard Foundation
cookbook award and was included in Food & Wine magazine’s Best of
the Best for 2000. He is also the author of Perfect
Cakes (HarperCollins, 2002), A
Baker's
Tour (HarperCollins, 2005), which was nominated for a
James Beard Foundation award and an IACP award, and Perfect
Light
Desserts (HarperCollins, 2006), coauthored with David
Joachim.
In 1998 and 1999, he was voted one of the ten best pastry chefs in
America by Chocolatier and Pastry Art and Design magazines. A graduate
of the Culinary Institute of America, he apprenticed in Switzerland and
was subsequently employed at the Hotel de Paris and the Sporting Club
in Monte Carlo and at the Reserve de Beaulieu in France. In New York he
was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at
Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.
Malgieri began teaching in the New School Culinary Arts Program in 1979
and in 1981 became chairman of the Baking Department there. He
developed and taught the professional baking curriculum for the New
York Restaurant School and authored the baking section of the
Restaurant School’s textbook. A founder and owner of the Total Heaven
Baking company, Malgieri has served as consultant to Inhilco, Inc. and
restaurants and pastry shops throughout the United States. He has
developed recipes for a variety of food producers, including Food and
Wines From France and A.I.D.I., the Italian Confectionery Industries
Association. He has also served as American national spokesperson for
the Switzerland Tourism Gastronomy and Wine program.
Currently, Malgieri directs the baking program at the Institute of Culinary Education
(formerly Peter Kump’s New York Cooking School) and frequently serves
as a guest teacher at many cooking schools. Since 1985, he has appeared
at culinary events throughout North America, including at the
Smithsonian Institution.
Malgieri’s recipes have been published in the New York Times, Cuisine, Restaurant
Business, Family Circle, McCall’s, Ladies’ Home Journal, and
other magazines and newspapers throughout the United States. He is a
frequent contributor to the Washington
Post
Food section and writes a monthly column for Tribune
Media
Services, which appears in newspapers all over the United States. He
has also written for the New
York Daily News, Gourmet, Chocolatier, Food & Wine, and
Cook’s Illustrated. Previously, Malgieri was the American correspondent
for the Italian magazine La Pasticceria Internazionale and editor of
Dolce Italia, a publication of the Italian Trade Commission.
Malgieri has appeared on local television throughout the United States,
as well as on all the national morning shows. Other television credits
include Chef du Jour, Cook’s Choice,
Bakers Dozen, Cooking Live, and Sara's Secrets on the Food Network
and appearances with Julia Child on Baking with Julia, as well as with
Martha Stewart. He also appeared with Vincent Schiavelli in the PBS
series The Chefs of Cucina Amore.
A Certified Culinary Professional and member of the International
Association of Culinary Professionals, Malgieri has served as chairman
of its certification committee. He is a charter member and formerly on
the board of the New York Association of Cooking Teachers and has been
a member of the Board of Trustees of the IACP culinary trust. A founder
and member of Bakers Dozen East, he also holds membership in the
Federazione Italiana dei Cuochi, the Amicale Culinaire de Monaco, and
the Société Culinaire Philanthropique de New York. In 2003 he was made
a Chevalier de l'Ordre de la Channe du Valais for his efforts in
promoting Swiss gastronomy and culture in the United States, and in
March 2006 he received the Philadelphia Toque Award for exceptional
achievement in culinary writing and accomplishments.
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