I am from Maine-a real "Mainiac"- and a Bachelor's graduate from the Culinary Institute of America in Hyde Park, New York.
I started cooking with my Grandfather when I was 10 years old and ever since I saw him make his famous Chili I knew I wanted to pursue a culinary career. Every summer I would go over to my grandparents house and watch my Pop in the kitchen. I would write down everything he said whether it was an ingredient he added to his spaghetti sauce or if it was how to cut something.
I started small by cooking at home either making my own dishes or remixing recipes I saw on Food Network. When I was looking into culinary schools, I found that the Culinary Institute was not only the best but produced some of the great chefs that I admire today. I have had the pleasure of learning from various Certified Master Chefs as well as working with award winning chefs from Maine and New Hampshire. I also had the opportunity to be the guest chef on WCSH6's evening show, "207", where I made Empanadas during their super bowl segment.
I graduated from the with my Bachelor's Degree in Culinary Arts Management at the CIA with a concentration in Farm to Table studies in April 2016. This opportunity allowed me to work alongside legendary Chef Larry Forgione, the "Godfather of American Cuisine". During my semester studying in Napa Valley, California for my farm to table concentration I worked with the freshest products and learned how great food starts with the best ingredients. I will be headed off to St. Petersburg, Florida to start Marriott's Management in Training program, Voyage, at the Vinoy Hotel.
From cooking for my family at home, preparing dishes for a private party, working on the line, to dining out, food is my passion. Let me share my passion with ya, Bub!
Bon Appétit,
Melanie Delcourt
I started cooking with my Grandfather when I was 10 years old and ever since I saw him make his famous Chili I knew I wanted to pursue a culinary career. Every summer I would go over to my grandparents house and watch my Pop in the kitchen. I would write down everything he said whether it was an ingredient he added to his spaghetti sauce or if it was how to cut something.
I started small by cooking at home either making my own dishes or remixing recipes I saw on Food Network. When I was looking into culinary schools, I found that the Culinary Institute was not only the best but produced some of the great chefs that I admire today. I have had the pleasure of learning from various Certified Master Chefs as well as working with award winning chefs from Maine and New Hampshire. I also had the opportunity to be the guest chef on WCSH6's evening show, "207", where I made Empanadas during their super bowl segment.
I graduated from the with my Bachelor's Degree in Culinary Arts Management at the CIA with a concentration in Farm to Table studies in April 2016. This opportunity allowed me to work alongside legendary Chef Larry Forgione, the "Godfather of American Cuisine". During my semester studying in Napa Valley, California for my farm to table concentration I worked with the freshest products and learned how great food starts with the best ingredients. I will be headed off to St. Petersburg, Florida to start Marriott's Management in Training program, Voyage, at the Vinoy Hotel.
From cooking for my family at home, preparing dishes for a private party, working on the line, to dining out, food is my passion. Let me share my passion with ya, Bub!
Bon Appétit,
Melanie Delcourt