Andrew Gold

• 
  www.myoungcom.com/myoung/MYoung9.html - [Cached Version]
  Last Visited: 8/28/2009  

  Institute for Culinary Education: Andrew Gold - agold@iceculinary.com

• 
  www.pkcookschool.com/alumni/people/people_07.shtml - [Cached Version]
  Published on: 3/8/2007    Last Visited: 3/8/2007  

  Andrew Gold
  ...
  Andrew Gold, Chef Instructor
  
  Chef-Instructor Andrew Gold acquired his penchant for fine foods at a tender age.His parents were proud of his refined taste and adventurous nature when he savored escargot as a 7-year-old, but they also had to limit his ordering inclinations."Eventually, they told me that I would have to order burgers when we went out for dinner," Gold recalls.As a teenager, he cooked elaborate dinners from the recipes of Julia Child and Craig Claiborne.
  
  Gold has over a decade of experience in the kitchens of luxury hotels, as well as many years as a restaurant consultant.He began as a chef saucier at the Waldorf-Astoria in 1979, and went on to become the executive chef at the Omni Berkshire Place and the Omni Georgetown.Gold learned that one responsibility of the executive chef is to maintain beverage sales and to match the wine selection to the restaurant's cuisine."In Europe, the understanding of marrying wine with food is standard knowledge for all chefs," Gold says."But this is not always the case in the U.S."
  
  As a consultant, Gold worked to upgrade, re-theme, or fine-tune a variety of restaurants; the tasks included designing kitchens, developing menus, and supervising operations.
  
  In 1999, Gold opened Andrew Gold Wines, a company that imports and distributes French, Italian, and Chilean wines.
  ...
  Gold has long been involved in hosting winemaker dinners, first at Wine Spectator Grand-Award-winning Restaurant 301 at the Carter House in California, and now at the James Beard Foundation.
  
  Gold strives to impart his knowledge of wine to his students.He teaches avocational seminars in pairing wine with cheese and with meals.In the professional classes, he always explains why a particular wine was chosen for use in a sauce or marinade.

• 
  www.pkcookschool.com/career/faculty.shtml - [Cached Version]
  Published on: 3/8/2007    Last Visited: 3/8/2007  

  Andrew Gold
  ...
  ANDREW GOLDDirector of Student AffairsEducation: Ithaca College; Berkeley College of Music; The Culinary Institute of America

• 
  www.iceculinary.com/news/Applnstructions2006.shtml - [Cached Version]
  Published on: 1/1/2006    Last Visited: 3/8/2007  

  Chef Andrew Gold, Director of Student Affairs 50 West 23rd Street New York, N.Y. 10010
  
  Phone: (212) 847-0796 Fax: (212) 847-0788
  ...
  attention Chef Andrew Gold, Director of Student Affairs

• 
  www.cajungrocer.com/wallst-new.html - [Cached Version]
  Published on: 11/12/2004    Last Visited: 12/9/2007  

  Chef Andrew Gold, an instructor at the Institute, held two fingers together, "I could slice it this thin!"he said.But while pleasing to the eye, this bird was disappointing to the palate.

• 
  www.pkcookschool.com/news/people.shtml - [Cached Version]
  Published on: 3/8/2007    Last Visited: 3/8/2007  

  Andrew Gold
  ...
  Andrew GoldChef- Instructor

• 
  www.pkcookschool.com/news/press/press_38.html - [Cached Version]
  Published on: 11/24/2003    Last Visited: 3/8/2007  

  The student team from The Institute of Culinary Education was led by Director of Student Affairs, Andrew Gold.Chef Gold and his team made seven different hors d'oeuvres, including duck confit in a phyllo twist, lamb tenderloin with cashew and mint pesto, and king crab with Armagnac and black truffle.A former executive chef and ICE chef-instructor, Chef Gold commented, "Taking the techniques of cooking from the classroom to the workplace is the best experience a culinary student can have.
  ...
  Photo Caption: Pictured from left-to-right are Lily Tran, Randall Benjamin, Chef Andrew Gold, Tim Zagat, Nina Zagat, Shakira Ferrell, James Laskowski, Deb Carabet.

• 
  www.actionagainsthunger.org/events/index.html - [Cached Version]
  Published on: 11/13/2007    Last Visited: 11/13/2007  

  Chef Andrew Gold of The Institute of Culinary Education as well as Chef Michael Anthony and Pastry Chef Nancy Olson from Gramercy Tavern, will help Capitale Executive Chef Osvaldo Garrido create a memorable meal.

• 
  www.iceculinary.com/alumni/loire_tour.shtml - [Cached Version]
  Published on: 3/18/2006    Last Visited: 3/8/2007  

  To qualify for this trip, you MUST have completed lesson 100 prior to the trip, although you may apply with Chef Andy Gold for a leave of absence and arrange to complete the cuisine course prior to your ICE externship - pending approval by Career Services.

• 
  Action Against Hunger - [Cached Version]
  Published on: 11/8/2005    Last Visited: 11/9/2005  

  The hors d'oeuvres are the responsibility of Ariane Daguin of D'Artagnan and Karl Schmid of The Metropolitan Club; the first course will be prepared by Andrew Gold of The Institute of Culinary Education; the main course will be the focus of Cornelius Gallagher of Oceana; and dessert will be done by Deborah Snyder of The Lever House.

Page:  1 2 3