CHEF GERARD VIVERITO
Chef Gerard Viverito is an Associate Professor in Culinary Arts and teaches the Seafood Identification & Fabrication Class at the prestigious Culinary Institute of America, in Hyde Park, NY. In addition he is the Director of Culinary Education for PassionFish, a non-profit organization dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. He travels around the world educating, consulting and demonstrating cooking using sustainable seafood products to ensure fish for our future.
He is a dedicated chef who has spent many years as an Executive Chef in San Diego, California, the Virgin Islands, and three years in Spain, France and Italy. He is very active in the community of local farmers and his commitment to sustainable food practices extends to his role as the director of his true food based catering company Gerard's Catering.
He is very active in the community of local farmers and his commitment to sustainable food practices extends to his role as the director of his true food based catering company Gerard's Catering.
In addition Chef Viverito has dedicated a large part of his career to what he terms “functional cooking”. This is where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, add omega fatty acids, and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating this as well as consulting clients on their dietary needs.