Log in

Log in

By logging in to this web site you agree that you have read and agree to Project Life's terms of use, privacy policy, and author agreement.

Your API connection setting not working. try to change setting from module option or check your php.ini settings for (cURL support = enabled OR allow_url_fopen = On)

Silvia Bianco

Contact-image

Author biography

Mix together one part chef, one part philosopher, a large dose of the writer, and a bit of the entertainer and you get Silvia Bianco. Her engaging, practical style and generosity of spirit is apparent in both her food and words and appreciated by thousands of students and diners for more than 15 years.

Born in the Calabria region of Italy, she comes from a long line of naturally good cooks (and eaters).

In 1993 she left a successful corporate sales career in New York City, to open her restaurant, Biscotti, making her one of only a handful of chefs with an MBA. Biscotti, located in Ridgefield, CT, is where Chef Silvia wowed the community for 10 years with her flavorful, simple sauté dishes, winning a Zagat's "Award of Distinction" year after year.

 

Today she is a private chef and teacher. She offers cooking classes (which she began conducting in 1995 at Biscotti) for groups, individuals, families and some of America's top corporations, including: GE, Dannon, Unilever, Nestle, Pepperidge Farm and many more. She cooks on a regular basis at a charming New England organic café and market, The Green Granary in New Milford, CT and writes a blog featuring her recipes and kitchen table wisdom.

She is the author of Simply Sauté, the first in-depth book on sauté in the US; has cooked on stage at the Ridgefield Playhouse, at the James Beard House and on numerous TV shows including The Today Show.