Chef & Educator - Pino Ficara
As a trained chef, Pino can assure that your proportions and measurements are correct and as a culinary instructor of amateur cooks, Master Chef contestants and professionals, he can hone your recipes for publication. After his work in NYC restaurant kitchens and with over 15 years experience in culinary education, he is well versed in how the ordinary home cook approaches their kitchen work.
His years of experience in the US, UK, France & Italy as well as extensive work with the Asian market, allow him to understand and identify not only the needs of a global audience but provide you with complimentary foods when what you propose is not available locally.
He is a great choice to translate your recipe to function world-wide.
Curious and food science based, Pino takes the time needed to verify what you offer your readers will work in any kitchen your book ends up.