CULINTRO A Community for Restaurant Professionals

How I Became A Chef

Chefs Harold Dieterle of Perilla and Kin Shop, Gavin Kaysen of Cafe Boulud, and Rory Schepisi of Boot Hill Saloon will sharepersonal anecdotes and words of wisdom on what it takes to become a chef.  From starring in shows on the food network, to representing the US at the Bocuse d’Or, the path of each chef is different. But they all share the drive to succeed, an uncompromising appreciation of food, distinctiveness as a chef, and dignity in their work. 

Thank you to our Sponsors:    





Media Partner: 


Culintro will be donating 10% of all ticket sales to Edible Schoolyard NYC. Edible Schoolyard  NYC partners with public schools to build gardens and kitchen classrooms where children can engage in hands-on learning. Their goal is toprovide students with the knowledge, skills and environment required to make healthier choices and change the way they eat…for life. 


Organizer Culintro


Tue, Feb. 28, 2012
5:30 p.m. - 8 p.m. US/Eastern

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San Francisco , CA