I was born in Queens N.Y. and raised on Long Island from Italian Descedent. My love for cooking started early in life and found out that that is what I wanted to do.
I completed an apprenticeship program from the American Culinary Federation in 1984 from Houston, Texas and became a certified cook.
In 1988 I became a certified working chef. I also became an avid ice carver as the years had progressed.
In 1990 I became a certified culinary educator and was teaching the chefs apprenticeship program in Austin, Texas which started my tenure in 1987. I did that for 10 years and was also the chapter's apprenticeship chairman for 10 years.
In 1994, I became a certified executive chef and have been working on advanced skills for the last 20 years.
I was able to obtain a certification with the national restaurant association in 1995, my certification as culinary administrator in 2004, and induction into the American Academy of Chefs in 2005 .
I went on to achieve many trophies, awards, and medals in culinary competitions throughout Texas.
My work experience is diverse and I have worked in Private Clubs, Resorts, Hotels, Business and Industry, and also have been in the private sector for Assisted Living and Long Term Care. My teaching skills have helped my profession in the teaching sector as well in the health sector and will soon lecture for culinary schools throughout the United States.
My background has helped me contribute to others who want to learn and work in the culinary profession and to achieve higher goals in learning.
I have a new book that was published about the hospitality industry and I am willing to teach those who have their hearts set on becoming a professional in the industry.
I have a wonderful daughter and my significant other in my life that I give more to them now than I have in the past with the profession. We now live and reside in the Texas Hill Country.
Where to find Thomas Ciapi online
Where to buy in print
Tastes and Tales of Sicilian Cookery, A Back to Queens Cookbook
by Thomas Ciapi
Approx. 36,910 words.
Published on September 16, 2010 by
G and J Publishing.
Along with a banquet of his favorite Sicilian recipes, Chef Thomas takes us on a nostalgic visit to the heart of Brooklyn, Queens and Long Island of the 1960's, in this delightful Heirloom Cookbook you will treasure.
Through photos and tales, we discover the story of one man's abiding love and admiration for his Grandpa Renda and the incredible influence that love had on his life.
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