Robert Shanley is a life long New Yorker who continues a distinguished family tradition in the culinary and hospitality business started over a century ago. Mr. Shanley, a direct descendant of the legendary Shanley Restaurants of New York has held various hotel management positions over the past 20 years. Some of those hotels include the Beverly, the San Carlos, the Mayflower, the Wellington, the Regency and the Surrey. Mr. Shanley, who was interviewed for the recently released book “Life at The Top – New York’s Grand Hotels” by Ward Morehouse III, is currently working on a book project of his own. Mr. Shanley was associated with New York Food and Hotel Management School for over 12 years where he was directly involved in curriculum development, classroom instruction and student placement in the hotel and restaurant management program. |
Chef Bob Pertusi, Culinary Chairperson Chef Bob says that his mother’s creativity and watching the care she took preparing meals, coupled with her pride and the appreciation of those enjoying the food served, has been a source of motivation for him to this day. Working in restaurants since the age of 15, Chef Bob pays close attention to detail and was taught that every job in the kitchen is important. From the chef to the dishwasher, it’s all about pride in oneself and their profession! He spent four years in the military, working in different restaurants and clubs on the air force bases where he was stationed was enough time for him to decide that being a chef was what he wanted as his life’s work. It was the G.I. Bill of Rights that provided him the funds, to attend The Culinary Institute of America, where after 2 years of intense training he received his degree in Culinary Arts. He has had the privilege of working at The Four Seasons Restaurant, The S.S. Rotterdam, Holland America Cruise Lines and The Amber Lantern as well as being owner/chef of the Culinary Kitchen, a fine food emporium. The last four years, Chef Bob has been a Culinary Arts Instructor and most recently the Chairperson of the Culinary Arts Department. N.Y Style Classic Chocolate Mousse Ingredients:
|
Chef Donna Malone Chef Donna started her culinary career as Maitre d’ of The Shalimar Hotel. Upon graduating Culinary school she externed at La Veranda in Time Square. Donna is the Chef/owner of Malone’s Soup to Nuts catering company. She worked for Aramark as a Chef/Production Manager where she re-designed a warming kitchen to a full service kitchen. She has been instructing Culinary Arts for 5 years. Chef Donna has been featured in “Food Day” Staten Island Advance for 3 years in a row, 1999-2002. Highlights of her career include catering for Mayor Guiliani, Boro President Molinaro and Author Victoria Gotti. Chef Donna is active in volunteer work for Project Hospitality, Children’s Campaign and Aids Society. Her favorite quote – “Organization is your friend. Time is your enemy.” Donna’s Fried Stuffed Wontons 24 Wonton Skins
Apricot Sauce |
Chef Rob Mullooly Chef Rob Mullooly was born on Long Island and was introduced to Food at and early age. Rob got his first cooking job at the age of 18 and fell in love with the professional kitchen immediately. He was formally trained at the Culinary Institute of America where he graduated in 1993. Rob completed his externship at the Four Seasons Hotel in Chicago then went on to work at the Garden City Hotel in Long Island. Inspired to work at a three star restaurant in New York City, Rob took a job at the Sign of the Dove as a saucier. Feeling an entrepreneurial charge Rob created his own sorbet and gelato company called Rob’s Gourmet Sorbet. The product was sold to restaurants and high end gourmet markets on Long Island. After several years Rob missed the action of the restaurants and accepted a position as a pastry chef at Cibo restaurant in New York City, then went on to work as sous chef at the New York Palace Hotel. Rob then went on to work as Executive Chef at Oheka Castle on Long Island. And opportunity arrived to truly express his passion at Antares Café on the North Fork of Long Island using all seasonal farm fresh products and local seafood. Chef Rob’s experience and talent has let him to be a Chef Instructor at the Culinary Academy of New York where he can share his knowledge and passion to future chefs. Chef Rob’s Basil Crusted Striped Bass with Yellow Tomato Coulis and Red Onion Pesto – Red Onion Jam – Yellow Tomato Coulis – Japanese bread crumbs Pesto – Blend basil and parsley with garlic, pine nuts and parmesan. Slowly add oils until it forms a thick paste. Yellow Tomato Coulis – Blend yellow tomatoes that have been quartered with the minced shallots and garlic. Slowly add olive oil and season with salt and pepper. Sauce should be a thick consistency. Red Onion Jam: |
DeVoria Endean Simmons Devoria was 17 when she started her first job as a bus girl at the Sheraton Hotel in Detroit. One day she went to the Executive Chef and asked if she could learn how to prepare food on the hot line. He told her that the hot line was for men only but suggested she learn how to be a garde manager. That was her start in the culinary business. In the 1980’s Devoria enrolled into a culinary program at Oakland Community college in Michigan. After graduating she moved to Houston Texas where she became the garde manager chef at the Houstonian Country Club. From there she became a saucier at Ma Maison restaurant. A few years later she moved to explore her options in Chicago IL. She was employed at the Ritz Carlton as a garde manager and then transferred to the Four Seasons. She then went to work at Chicago Caterers as executive Sous Chef, executing off-premise catering productions. At Chicago Caterers she cooked for Jimmy Carter, Coretta Scott King, Michael Jordan, Oprah Winfrey and Mike Ditka as a pastry chef. DeVoria was also responsible for functions given by the Sara Lee Corporation. In Chicago, Devoria was also involved with the Share Our Strength fundraiser to help feed the hungry. She was a mentor to young inner city kids teaching them about nutrition thru cooking. In 2000 she moved back to New York where she was working in an executive dining environment. Now she is making a difference in the lives of future chefs at the Culinary Academy of New York. It gives her great joy to be teaching future chefs in her community. Seared Tilapia with plantain fritters, black bean sauce and a mango marmalade Preparation of Fish Black Bean Sauce Plantain Fritters Mango Marmalade To prepare fish: Black bean sauce: Plantain Fritter: Mango Marmalade: |
