ABOUT OUR CHEFS
Chef Katie Stanzione - Ext 2187
Chef Stanzione is a 1999 graduate of the Culinary Institute of America in
Hyde Park, New York. Growing up in central New York, she started her
career in several restaurants and catering companies working both front and
back of the house. While attending the CIA, Katie interned at the Hyatt Key
West, and upon graduation she accepted the position of Corporate
Management Trainee with the Hyatt in Dearborn, MI. While there she
learned the entire hospitality operation and moved on to obtain positions
such as Chef de Cuisine, Garde Manger Chef, and Banquest Chef.
In 2004, Chef Stanzione moved her family to Tampa Bay to fill the position of
Banquet Chef at the Grand Hyatt Tampa Bay. Two years later Katie was
promoted to the Chef of Petey Brown’s Restaurant and continued on there
up until her arrival at JCAA in 2008.
With certificates in Cake Decorating and Ice Carving, Chef Katie is ready
to bring new curriculum, experience and excitement to the program.
Chef Stanzione is a 1999 graduate of the Culinary Institute of America in
Hyde Park, New York. Growing up in central New York, she started her
career in several restaurants and catering companies working both front and
back of the house. While attending the CIA, Katie interned at the Hyatt Key
West, and upon graduation she accepted the position of Corporate
Management Trainee with the Hyatt in Dearborn, MI. While there she
learned the entire hospitality operation and moved on to obtain positions
such as Chef de Cuisine, Garde Manger Chef, and Banquest Chef.
In 2004, Chef Stanzione moved her family to Tampa Bay to fill the position of
Banquet Chef at the Grand Hyatt Tampa Bay. Two years later Katie was
promoted to the Chef of Petey Brown’s Restaurant and continued on there
up until her arrival at JCAA in 2008.
With certificates in Cake Decorating and Ice Carving, Chef Katie is ready
to bring new curriculum, experience and excitement to the program.
Chef Gui Alinat - Ext 2339
Gui Alinat is an ACF Certified Executive Chef and a culinary instructor at the
Art Institute of Tampa and the Jacobson Culinary Arts Academy.
Born, raised and classically trained in France, he traveled extensively, working
in restaurants around the world to finally settle in Florida. In Tampa Bay, he has
catered high-end private events with his own company for the last 9 years. With
an exclusive client base, and media recognition, his team became a recognized
landmark in the Tampa Bay culinary scene.
Gui is also a published food writer and has written columns for local newspapers
and food blogs. His first book is due in December.
His culinary style can be best described as authentic continental gourmet cuisine with
slight influences from Provence and elsewhere. Rustic yet elegant, his food is said to
embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses
on sound nutrition and a very natural way of cooking and eating.
Gui Alinat is an ACF Certified Executive Chef and a culinary instructor at the
Art Institute of Tampa and the Jacobson Culinary Arts Academy.
Born, raised and classically trained in France, he traveled extensively, working
in restaurants around the world to finally settle in Florida. In Tampa Bay, he has
catered high-end private events with his own company for the last 9 years. With
an exclusive client base, and media recognition, his team became a recognized
landmark in the Tampa Bay culinary scene.
Gui is also a published food writer and has written columns for local newspapers
and food blogs. His first book is due in December.
His culinary style can be best described as authentic continental gourmet cuisine with
slight influences from Provence and elsewhere. Rustic yet elegant, his food is said to
embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses
on sound nutrition and a very natural way of cooking and eating.
Chef Cathleen Ryan - Ext 2188
Chef Cathleen Ryan is a native of Pennsylvania. She is a veteran Pastry
Chef,who honed her craft in such notable kitchens as Le Bec Fin, and Inn
at Little Washington. Formally trained at the Restaurant School at Walnut
Hill in Philadelphia, Notter School of Confectionery Arts, and
Université de Reims Champagne-Ardenne studies in Gastronomy and
Arts of the Table.
Cathleen is a proponent of farm to table experience, and consulting chef at
Gateway Organic Farm in Clearwater.
She is looking forward to teaching the next generation of Pastry Chef.
Recent Awards:
Brandywine Book of Food won The Cordon D'Or Award for Illustrated Culinary Book
Authors: CATHLEEN RYAN & ROGER MORRIS
Photographer: ELLA MORRIS
Publisher: Storm Coast Press
Website: www.brandywinebookoffood.blogspot.com
Times Food Critic Laura Reiley Story - read HERE
Chef Cathleen Ryan is a native of Pennsylvania. She is a veteran Pastry
Chef,who honed her craft in such notable kitchens as Le Bec Fin, and Inn
at Little Washington. Formally trained at the Restaurant School at Walnut
Hill in Philadelphia, Notter School of Confectionery Arts, and
Université de Reims Champagne-Ardenne studies in Gastronomy and
Arts of the Table.
Cathleen is a proponent of farm to table experience, and consulting chef at
Gateway Organic Farm in Clearwater.
She is looking forward to teaching the next generation of Pastry Chef.
Recent Awards:
Brandywine Book of Food won The Cordon D'Or Award for Illustrated Culinary Book
Authors: CATHLEEN RYAN & ROGER MORRIS
Photographer: ELLA MORRIS
Publisher: Storm Coast Press
Website: www.brandywinebookoffood.blogspot.com
Times Food Critic Laura Reiley Story - read HERE
All Content Copyright ©2009 JCAA Foundation
Website Design by Graphic Phreaks
Website Design by Graphic Phreaks
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Gui Alinat's 'The Chef's Répertoire' helps foodies talk like a
top chef
top chef
By Janet K. Keeler, Times Lifestyles Editor
In Print: Wednesday, March 17, 2010
In Print: Wednesday, March 17, 2010
another culinary competition, and wondered about some of the terms
tossed about with such confidence and authority? What exactly is beurre
blanc, or maybe even more perplexing, beurre noisette? • Or maybe you've
Have you ever watched the furiously paced cooking on Top Chef, or
another culinary competition, and wondered about some of the terms
tossed about with such confidence and authority? What exactly is beurre
blanc, or maybe even more perplexing, beurre noisette? • Or maybe you've
been at a restaurant and wanted to order the Italian appetizer bruschetta.
You know what it is — grilled bread drizzled with olive oil and topped with
diced tomatoes, garlic and basil — but how to pronounce it is something
else. You've heard it said many ways. (It's broo-SKEH-tah, not broo-SHET-
ah.)
Local chef and cooking instructor Gui Alinat has written a unique reference
book that will get you out of your jam and have you talking like the chef
you're not. It's called The Chef's Répertoire (American Technical Publishers;
$36), and it describes hundreds of sauces, appetizers, entrees, sides and
desserts that are commonly seen on menus and cooking shows, in
magazines and cookbooks. Though Alinat, who wrote a column for the
Taste section in the mid 1990s, is a classically trained French chef, the book
includes dishes from cuisines around the world.
tossed about with such confidence and authority? What exactly is beurre
blanc, or maybe even more perplexing, beurre noisette? • Or maybe you've
Have you ever watched the furiously paced cooking on Top Chef, or
another culinary competition, and wondered about some of the terms
tossed about with such confidence and authority? What exactly is beurre
blanc, or maybe even more perplexing, beurre noisette? • Or maybe you've
been at a restaurant and wanted to order the Italian appetizer bruschetta.
You know what it is — grilled bread drizzled with olive oil and topped with
diced tomatoes, garlic and basil — but how to pronounce it is something
else. You've heard it said many ways. (It's broo-SKEH-tah, not broo-SHET-
ah.)
Local chef and cooking instructor Gui Alinat has written a unique reference
book that will get you out of your jam and have you talking like the chef
you're not. It's called The Chef's Répertoire (American Technical Publishers;
$36), and it describes hundreds of sauces, appetizers, entrees, sides and
desserts that are commonly seen on menus and cooking shows, in
magazines and cookbooks. Though Alinat, who wrote a column for the
Taste section in the mid 1990s, is a classically trained French chef, the book
includes dishes from cuisines around the world.
