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Hand rolled pasta with marinara & pesto sauces with Chris
October 3 @ 7:00 pm - 8:00 pm EDT
We are so excited to partner with Chris for this class. Learn more about his story below. Gather the ingredients and join us to cook along or just watch. For all the details, please visit our Cooking Library.
In His Own Words
Hi! My name is Chris and food has been a passion of mine since I was 14. I started working in a sandwich shop and was immediately hooked into the culinary world. Growing up, my mom always made sure our family had a home cooked meal on the table, and with Italian ancestors on both sides of the family, pasta a staple. Although ironically enough, I don’t ever remember my mom or grandparents making their own pasta. While I started trying new recipes and cooking a ton in my early 20s, it wasn’t until about 8 years ago that I started making pasta myself. I realized it was relatively easy, not as time consuming as I originally thought, and most importantly tasted so much better than boxed!
What I love the most about cooking is sharing it with others. Pasta is something where it’s hard to make a small amount (or maybe I just didn’t want to make pasta for 1), so in 2019 I decided to start a pasta club with my friends. The idea was for me to try new pasta dishes and host dinner parties once a month. I had a few pasta books that featured pretty extravagant dishes, but I wanted to get great at the classics (marinara, pesto, caio e pepe, carbonara, lasagne, etc.). And then 2020 came along, and well, we all know what that was like. But pasta ended up being a very bright spot in my life during the pandemic. I pivoted from in-person dinner parties to takeout dinners over Zoom. I continued to make pasta and put it in to-go boxes, my friends came by and picked it up, and we all got on a Zoom and had a virtual dinner party. For the first few months, I was doing this once a week! But it kept me connected to the important people in my life and was a great outlet to occupy my time.
In 2021, I took the next step in my culinary journey by enrolling in culinary school. It was something I wanted to do since I worked in that sandwich shop 24 years ago, and I recently finished my classroom work at the end of August. I’ll be externing at a fine dining Italian restaurant in San Francisco for the next few months (with 2 Michelin stars!) and I want to keep exploring everything pasta has to offer. Long term, I don’t know how I’ll use my newfound education and skills, but I do know that I love to cook – especially for others – and I don’t see that ever changing.