Eating Well and Doing Good
This talk part of an ongoing series called The Future of Food hosted by Los Angeles Times Food Columnist Russ Parsons. In this session chef Michael Cimarusti will discuss how the fine dining industry can get involved with sustainable food. Doors open at 6:30 p.m. to allow attendees to view the Aquarium’s exhibits. The lecture will begin at 7:00 p.m.
After graduating with honors in 1991 from the Culinary Institute of America, Cimarusti got his start in New York City working with celebrated chef Larry Forigone at An American Place. Cimarusti moved to Bucks County, Pennsylvania, where he was appointed chef de cuisine at The Forager House Restaurant, but soon migrated back to Manhattan. After a three-year run at Le Cirque where he worked with Paul Bocuse, Gerard Boyer, and Roger Vergé, Cimarusti moved to France to expand his culinary education at La Marée and Arpege. Back in New York, he became opening chef for Le Cirque’s new venture, Osteria Del Circo. Cimarusti went on to become chef de cuisine at the original Spago in Hollywood and went on to run the show as executive chef of Water Grill. He is currently owner and Chef of Providence Restaurant in Los Angeles.
|Archived Event Information|
Monday, Oct 19, 2015 | 7:00 PM–8:30 PM
$32/member and $35/public for the entire series (includes parking)
|Links||View past lecture videos|
Check in during this lecture to see a live feed of this speaking engagement. Submit your questions and comments with your own Twitter account. Tweet @AquariumPacific and tag your question with #aopfood for a chance to have your question answered at the end during the question-and-answer session.