Anne Burrell
Anne W. Burrell has worked as a chef, TV personality in the United States and an instructor at Institute of Culinary Education. She hosts her own Food Network show Secrets of a Restaurant Chef and is co-host of Worst Cooks in America. With her signature spiky blond hair and bubbly personality Anne Burrell eliminates the intimidation of eating out and offers simple, easy-to-learn techniques to cook at home in her Food Network show Secrets of a Restaurant Chef. Chef Burrell also worked at the top New York eateries, studied Italian cuisine and its traditions as well as competed on Food Network's Iron Chef America. Growing up in upstate New York, Chef Burrell developed a passion for cooking and eating at an early age. The Culinary Institute of America is where she enrolled following her graduation with an English degree as well as a communications certificate in Canisius College Buffalo NY. The Culinary Institute of America was the place where I experienced my most memorable time in my life. I could not be more educated or accomplished in my studies. After graduation, Burrell spent one year studying in the Italian Culinary Institute for Foreigners as well as working at the Umbrian restaurant La Taverna del Lupo as and Tuscany's La Bottega del 30, which is a Michelin-starred establishment. While in Italy she grew to truly appreciate and understand the philosophies behind Italian cuisine and culture which made a lasting impression in her point of view. Burrell was a part of the Garden of Dreams Foundation Advisory Board that aims to make a difference in children's lives who are facing difficulties. Additionally, she is a Juvenile Research Foundation Celebrity Ambassador which promotes awareness of juvenile diabetes. She frequently travels around the country in her role as both a mentor and guest speaker where she discusses her career and love of cooking. Anne has, through her whole experience in the kitchen, has declared that it's an honor to be in a position to share her passion for food with other people.






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