Book details

  • Genre:cooking
  • Sub-genre:Courses & Dishes / General
  • Language:English
  • Pages:180
  • Hardcover ISBN:9798350994353

The Balls

Le Polpette

By Alfredo Ramos

Overview

The Balls (Le Polpette) takes readers on a flavorful journey through Chef Fred Ramos' culinary evolution, from childhood dreams to his rise in the restaurant world. The book blends inspiration, practical wisdom, and over 50 delectable recipes, offering insights into creating a signature menu and the art of crafting memorable dishes. Alongside stories from esteemed mentors, Chef Ramos shares his role in shaping Bar Roma, an award-winning Roman Italian restaurant, highlighting the creativity and dedication behind its iconic meatballs and other signature dishes. Whether you're a food enthusiast or a culinary professional, this book offers timeless lessons and delicious recipes for every occasion.
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Description

The Balls (Le Polpette) offers something for every reader. Restaurant owners gain insights into kitchen management and refining a culinary vision, while chef instructors reflect on their career lessons. Aspiring chefs will find invaluable advice on life in culinary school, internships, and the importance of selecting a kitchen culture that suits their style. Foodies and party hosts will enjoy tips and secrets for creating memorable dishes. This heartfelt tribute to the craft of cooking, mentorship, and sharing incredible meals inspires everyone—whether you're a seasoned professional, a future chef, or a passionate foodie. Buon Appetito!
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About The Author

Chef Alfredo Ramos, a graduate of Kendall College's Culinary Arts program, has had a distinguished career in the culinary world. Early on, he worked as a teaching assistant at Kendall and gained experience in fine dining at Kendall College's French restaurant and Ciao Tutti. His internship at Maggiano's Little Italy offered him the experience of working in a large restaurant. At 21, he became Chef de Cuisine at Printer's Row in Chicago, where he competed twice in the prestigious Bocuse d'Or, the largest cooking competition in the world. He also earned a nomination as one of the "Top 10 Sous Chefs in the Nation" by Bertolli Olive Oil. After working as Executive Chef at several notable Chicago restaurants, he helped open Bar Roma in 2016, which quickly gained acclaim for its famed meatball dishes, house-made pastas, and Roman-inspired dishes.
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