About Cindy Salvato


 

 

Cindy Salvato receives the 2014 PWCVB
"Business of the Year" Award

 

 

 

Chef Cindy Salvato & Mary Ann Esposito

 

Chef Cindy Salvato & Mary Ann Esposito

 

 

 

Member International Association Culinary ProfessionalsCynthia J. Salvato is the author of The Dowry Cookbook and a certified executive pastry chef. She taught in the International Baking and Pastry Institute at Johnson & Wales University's College of Culinary Arts for more than a decade. As a result of her passion for teaching, Chef Salvato was a finalist for the International Association of Culinary Professionals (IACP) Award of Excellence as Teacher of the Year in 2003.

Chef Salvato attended the International Pastry Arts Center in New York where she trained under Albert Kumin. Among her many honors and awards, she has had the privilege of cooking in Julia Child's home kitchen for an event sponsored by the American Institute of Wine & Food and was one of many professional chefs featured in Ann Cooper's books: A Woman's Place is in the Kitchen and In Mother's Kitchen.

Chef Salvato also helped produce a cooking show called Ciao Italia with Mary Ann Esposito and styled the photographs (see samples below) for the spinoff cookbook, "Ciao Italia Pronto."

In October 2014, Cindy and Savoring Rhode Island received the Providence Warwick Convention and Vistors Bureau "Member of the Year" award.


"Cindy Salvato"
Travel Squire
August 24, 2011
"In 1989, I took my last few hundred dollars, packed a bag, and headed to Sicily to meet my cousins. It was a visit that would not only change my life but also my waistline. My cousins picked me up at the train in Messina and upon my arrival at the house they placed a large plate of macaroni with homemade marinara sauce in front of me. I can still taste it. I ate it all so as not to insult my family, but didn't realize that the pasta was only a starter. They had prepared a feast for the first meal! Every bite was a flavor sensation: fresh fish dressed with lemon and olive oil; fresh greens from their garden; sausage, bread and the family's homemade wine. For dessert we munched on freshly blanched almonds and white peaches that were so ripe you needed to wear a towel to catch the juice."
READ ARTICLE

 

Calzone Filled with Broccoli Rabe

Grilled Fresh Mozzarella Sandwich

Panettone Stuffed with Spumoni

Panna Cotta

Calzone Filled with Broccoli Rabe

Grilled Fresh Mozzarella Sandwich

Panettone Stuffed with Spumoni

Panna Cotta

Photographs courtesy of Chris Vaccaro

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