Meet the Chefs for our Sunday July 26th 2020 Dinner!

Mark D’Alessandro – Born in the midst of a blizzard, Mark D’Alessandro’s life began in Northern Kentucky where horses, Bourbon and farming rule most family conversations. The state’s not-so-truly-Southern Hospitality shaped his life until after culinary school when his professional cooking career began. Leaving culinary school and a four-year apprenticeship in Cincinnati, Mark made stops in the Carolinas, and Florida working as a chef, fishmonger and butcher. He began a teaching career while earning a baccalaureate degree in Miami and has been teaching since then. Currently, Mark is the Program Director for Culinary Arts at Kingsborough Community College. He is an Assistant Professor, teaches cooking and hospitality courses, and lives in Bedford, NY with his wife and nine-year-old son.

Chef Robert Ramsey is a food educator based in New York City. He is Culinary Arts Lecturer at CUNY Kingsborough Community College, as well as Adjunct Professor of Food Studies at New York University. Robert’s culinary background includes a wide range of cooking styles and food service operations. He began his culinary career at A Sharper Palate catering, the official caterer to the office of the governor of Virginia. Next, after completing degrees in culinary arts and culinary management, Robert worked as sous chef at the Jefferson Hotel in Richmond VA, one of the only AAA 5 star and Mobile 5 diamond hotels in the United States. There, he oversaw room service and daytime dining operations. He then moved to the James Beard award winning Barn at Blackberry Farm in Walland, TN to continue to hone his craft at a restaurant on a fully functional farmstead. In 2011, Robert moved to NYC as a member of the opening staff at Bar Corvo, a Venetian restaurant from the award winning Al Di La team, where he eventually held the position of Chef de Cuisine. During his time as Chef at Bar Corvo, Robert was also involved in opening operations at Lincoln Station, a casual lunch cafe from the same team. In addition his teaching at CUNY and NYU, Robert was previously Chef Instructor at the Institute of Culinary Education, has taught numerous private classes, and is involved in culinary consulting for the food service industry. Robert’s media appearances include Bon Appetite, Epicurious, Good Morning America, Men’s Journal, ABC News Online, Reader Digest, the Dr. Oz show, and more. Outside of the kitchen, Robert is an avid outdoor adventurer and runner. He has hiked sections of the Appalachian Trail in every state it covers, climbed three volcanoes, cycled the length of Cape Cod and Long Island, paddled over one hundred miles of the Rio Grande, and completed three marathons. ​

Chef David Goldberg has led a life tied to food and education. He first studied Organic Agriculture; entered restaurants upholding that food-centric approach; and then went into education after close to 20 years in New York City restaurants. He has been an educator for over 15 years, first as a chef instructor, and then as an English instructor. He is very happy to return to the kitchen classrooms of Kingsborough.

Fred De Naple , a CUNY professor, followed his passion to become a student in the Kingsborough Culinary Arts Program; yes he is the teacher’s pet and favorite student who loves coming up to the farm.

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