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Written by Joann Actis-Grande
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November 30, 2009 |
 *Photograph by MAC Photography
When did you first become interested in cooking?
After college, I started working at Fidelity Investments in Boston. In not much time, I realized that I needed to be doing something that excited me. So I started taking cooking classes on weekends for two years. While I was taking cooking classes, I worked in various restaurants.
Where did you learn how to cook?
Johnson & Wales University in Providence, Rhode Island—they have an amazing culinary program. After receiving my associate’s degree in culinary arts, I decided to advance my career by learning more about Italian cuisine, and joined a master class program at the International Culinary Institute for Foreigners in Costigliole d’Asti, in Italy. Years later, I took a master class in Mexican Cuisine at Centro Ambrosio Culinaria in Mexico City, Mexico.
Tell me about your culinary career?
After finishing the master class program in Italy, I worked at several Italian restaurants preparing hot and cold appet-izers, pasta courses, managing kitchens and executing dinner service. Two of the restaurants were Michelin rated. When I returned to New England, I became Product Development Manager for prepared foods at Star Markets & Wild Harvest in Cambridge. This position allowed me to be very creative while developing new recipes. The company was sold, so I contacted Chef Rosario Del Nero, a mentor of mine, and was able to interview with him while he was at Bertucci’s. During the seven years I was with Bertucci’s, I was Senior Director of Culinary and Beverage Operations, Chef, and Area Training Director. I discovered that teaching excites me, and with my diverse culinary skills, it led me to Assistant Director of Education at The Cambridge School of Arts. Now I am VP Executive Chef at Margarita’s, and just recently celebrated my one year anniversary with the company.
What brought you to Margarita’s, a Mexican Restaurant?
They have a great concept and I knew it would be a wonderful place to work. I wasn’t worried about cooking Mexican food because I have always enjoyed the flavors and ingredients that go into their recipes. It’s the type of cuisine you eat with your eyes. And after I prepared a meal for the owners, John and Dave Pelletier, it confirmed my passion for Mexican cuisine.
What’s new at Margarita’s?
We have four new sauces, and we are always changing our menu with staple dishes and options—recently Chile Relleno was put back on the menu by popular demand. We are always adding to our authentic décor by traveling frequently to Mexico, to the cities of Guadalajara and Puerto Vallarta for unique arts and crafts, and great food ideas. And Margarita’s has just launched a new website featuring special offers, gift cards and “On The Go-Curbside Express.” We also give a lot back to the community. This past Cinco de Mayo, the busiest day for Margarita’s, we gave 5 percent of all food sales to the New Hampshire Food Bank. There are 19 Margarita locations, and three more are in the works—and we are now offering franchises.
Most chefs have an embarrassing moment or story; do you?
The incident I remember most was cooking pasta at an Italian restaurant in Italy, and the pasta was sent back by a six year old because it was overcooked—definitely taught me a lesson on how Italians want their pasta cooked.
What’s new for you?
Traveling through the Southwest area of the United States to Arizona, New Mexico and Texas, tasting and exploring American/Mexican food in other areas of our country.
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