Jim Maraldo

Chef Jim Maraldo has been Chef instructor, Associate Professor, at The Culinary Institute of America, Hyde Park, New York, since 1989. For over 25 years has taught numerous courses, among them cooking fundamentals, charcuterie, American regional cooking, and as Chef Instructor Caterina de Medici Italian restaurant.

For the past 15 years, he has been chef instructor of a course entitled “Cuisines of the Mediterranean,“ covering the Middle East, Spain, Italy, and France. He has had professional experience in New York City with Chef Larry Forgione, one of the “Godfathers” of the new American cooking at the famous River Café in Brooklyn and An American Place in NYC. He also served as Executive Sous Chef at The Ritz Carlton in NYC.

Chef Maraldo trained at New York’s Technical College and The Italian Culinary Institute in Piedmont, Italy.

Book Reviews by Jim Maraldo

Image of Live to Eat: Cooking the Mediterranean Way
Author(s):
Michael Psilakis
Genre(s):
Cookbooks, Mediterranean

Live to Eat: Cooking the Mediterranean Way

February 22, 2017
Reviewed by: 
Jim Maraldo

Books in the Mediterranean cooking genre are a dime a dozen. The Mediterranean is a big place. In it are numerous cuisines of many different derivations.

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Image of Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
Author(s):
Matt Goulding
Genre(s):
Food Writing

Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

January 19, 2017
Reviewed by: 
Jim Maraldo

At first glance, the title of this book was somewhat off putting. That quickly changed.

Food and travel writing can be dull.

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