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Chris Gesualdi

Teaches at The Institute of Culinary Education

Chris Gesualdi started working in the industry as a dishwasher when he was 15-years-old. As he says, “the rest is history.” He attended the Culinary Institute of America. He has worked with some of the culinary world’s greatest chefs at restuarants such as Montrachet, Tonic, Rakel, and Le Bernardin. Before working at Rakel, Gesualdi worked with Thomas Keller at Raphael, where it was just the two of them in the kitchen. He also created what was Montrachet’s signature dish, Truffle-Crusted Salmon. For him, the drive behind is culinary voice is a passion to create perfect dishes. Many students and alumni can still hear his voice telling them “it must be perfect. It’s got to be beautiful” He helps his students find their culinary voice “by pushing them and telling them its’ about great food and the customer.” He adds, “I have never stopped learning, I will always continue to learn and be inspired.”

Reviews of Chris Gesualdi

(6 Reviews)
  • Pizza, Pasta, Risotto Basics

    Reviewed by Kristine Bueche on 9/13/2014
    Fabulous, fun...
  • Knife Skills 1

    Reviewed by Meirav Cohen on 8/25/2014
    Chef Sue was very knowledgeable. The size of the class was spot on. The environment was excellent.
  • Wings and Beer

    Reviewed by Heather Edwards on 8/2/2014
  • Knife Skills 1

    Reviewed by Jordan Shwecky on 7/28/2014
  • Knife Skills 1

    Reviewed by Aviva on 7/17/2014
  • Knife Skills 1

    Reviewed by Claudia Roux on 6/23/2014
    Excellent! Learned many new things.

Classes taught by Chris Gesualdi

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