Under the helm of two veteran Chicago chefs, Chef Dean Zanella and Chef James De Marte, Tutore Cooking School has officially opened its doors in Chicago’s Avondale neighborhood at 2755 W Belmont Ave.
Both Chef Zanella and De Marte are passionate about creating an educational environment for those looking to master an intuitive cooking approach to traditional Italian cuisine. Focusing on techniques that go beyond a recipe, the Tutore school is an opportunity for this generation to return to the tradition of at-home cooking. Combined, the two chefs have over 75 years of culinary experience around the globe.
Chef Dean Zanella grew up in a true Italian family and has taken that experience in the kitchen as a child into his culinary career. Chef Zanella has worked as Executive Chef at Chicago restaurants including Grappa, 312 Chicago, and Aldino’s. Chef James De Marte’s Chicago roots date back to his grandparent's immigration to Chicago from Bari, Italy in the early 1900s. Chef De Marte spent much of his early career in Italy, working alongside restaurants around the world, including Ristorante La Peca, Pizzeria I Tigli, and Hotel Palladio & Spa.
Tutore classes range from basic techniques and tips for beginner chefs in Gnocchi 101 to recipe-specific sessions like the Spring Risotto, to learning multiple dishes from a locally-sourced ingredient like the Nichols Farm CSA class. Classes are available on a rotating weekly schedule Thursday through Sunday, and open to the public for reservations every month. All classes are BYOB and include complimentary snacks.
Additionally, Tutore will introduce other Chicago chefs as part of their chef collaboration classes, in which a rotating list of culinary talent takes over the Tutore studio for a masterclass cooking class on the recipe, technique, or ingredient of their choosing. To kick off this program, Tutore welcomed Chef Rob Levitt of Publican Quality Meats on Sunday, June 11, to teach the basics behind sausage making – from sourcing proper meats, the correct fats to use, how and when to season, grinding and stuffing.
For private events, Tutore will offer hands-on classes for teams to work together, interact, communicate, collaborate and even delegate to achieve an end goal of creating a meal while also having fun. For events, both chefs will customize a meal (lesson plan) specifically for the company’s needs, making meals for any skill level.
Under the helm of two veteran Chicago chefs, Chef Dean Zanella and Chef James De Marte, Tutore Cooking School has officially opened its doors in Chicago’s Avondale neighborhood at 2755 W Belmont Ave.
Both Chef Zanella and De Marte are passionate about creating an educational environment for those looking to master an intuitive cooking approach to traditional Italian cuisine. Focusing on techniques that go beyond a recipe, the Tutore school is an opportunity for this generation to return to the tradition of at-home cooking. Combined, the two chefs have over 75 years of culinary experience around the globe.
Chef Dean Zanella grew up in a true Italian family and has taken that experience in the kitchen as a child into his culinary career. Chef Zanella has worked as Executive Chef at Chicago restaurants including Grappa, 312 Chicago, and Aldino’s. Chef James De Marte’s Chicago roots date back to his grandparent's immigration to Chicago from Bari, Italy in the early 1900s. Chef De Marte spent much of his early career in Italy, working alongside restaurants around the world, including Ristorante La Peca, Pizzeria I Tigli, and Hotel Palladio & Spa.
Tutore classes range from basic techniques and tips for beginner chefs in Gnocchi 101 to recipe-specific sessions like the Spring Risotto, to learning multiple dishes from a locally-sourced ingredient like the Nichols Farm CSA class. Classes are available on a rotating weekly schedule Thursday through Sunday, and open to the public for reservations every month. All classes are BYOB and include complimentary snacks.
Additionally, Tutore will introduce other Chicago chefs as part of their chef collaboration classes, in which a rotating list of culinary talent takes over the Tutore studio for a masterclass cooking class on the recipe, technique, or ingredient of their choosing. To kick off this program, Tutore welcomed Chef Rob Levitt of Publican Quality Meats on Sunday, June 11, to teach the basics behind sausage making – from sourcing proper meats, the correct fats to use, how and when to season, grinding and stuffing.
For private events, Tutore will offer hands-on classes for teams to work together, interact, communicate, collaborate and even delegate to achieve an end goal of creating a meal while also having fun. For events, both chefs will customize a meal (lesson plan) specifically for the company’s needs, making meals for any skill level.
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