This March we are celebrating National Nutrition Month® by exploring the cultural eating traditions of the Mediterranean. Hear how some of our top chefs got to where they are today and what they think about the Mediterranean lifestyle.
How did you get your start in the culinary world?
My first kitchen experience came at 16 years old at a family friends’ restaurant.
Where do you find inspiration for cooking?
Mostly in the passion from the people I work with.
How do you think a Mediterranean cuisine fits into a healthy eating style?
Balance, good fats, raw and naturally healthy ingredients. Most Mediterranean staples are so flavorful that you don’t have to add any flavor enhancement. This makes for naturally healthy ingredients.
Do you have any practical tips for beginners in the kitchen?
Be a good listener!
What is your favorite Mediterranean dish and why?
Any kind of risotto, it is so comforting and at the same time it takes special talent to do well. When it is good you can almost taste the hard work that was put into it.
Bio: Fred Long joined CulinArt Group in 2008. Fred received his culinary training from many years of hands-on experience, starting in high school and continuing throughout college, where he earned a degree in Biology at West Chester University. With a solid culinary foundation, he was able to hone his talents through various executive chef and chef/manager roles for CulinArt Group. Fred has been involved in developing and fine-tuning many of the programs that make CulinArt a well-rounded, food-first company. As a Regional Executive Chef, Fred continues to mentor new chefs and managers. He continues to drive CulinArt’s food-first philosophy, while assisting with the development of on-trend culinary programs. With first-hand experience in the private school, higher education and business & industry market segments, Fred imparts vast knowledge and expertise.