Growing up in Queens, New York, it was easy for Gerri to fall in love with food. Her Italian-born grandfather owned a fine food store, so her family regularly feasted on such farm-to-table foodstuffs as local squab and fresh produce from Long Island. Yet, despite this unusual access to the region’s freshest flavors, Gerri’s original career plans bent towards academia instead of the kitchen. Since 2008, Gerri has split her time between teaching Italian cooking and professional baking at the award-winning Institute of Culinary Education in Manhattan and developing immersive culinary tours.
Along with Gerri, Jack will guide you during this holiday.