About Chef Josef
Chef Josef was born in the United States to parents of Italian descent. His paternal grandmother, “Nonna Louise,” lived with his family and was in charge of the family kitchen. Every week Nonna Louise would prepare wonderful Italian dishes like classic lasagna, meatballs, beef braciole, and many styles of cooked chicken. One of five children, Chef Josef’s family always had leftovers. Nonna Louise would make wonderful meals with the leftover “ingredients,” and nobody realized they were eating “leftovers.” Stale Italian bread became the stuffing for Nonna’s delicious stuffed red peppers, once soaked in milk and mixed with olives and pepperoni bits, stuffed to the top of the red peppers, drizzled with olive oil and roasted in the oven. The wonderful aromas of those flavors would waft throughout the house, giving rise to many inquiries of “Are the peppers done yet?” Later, Nonna passed the wooden spoon to Josef’s mother, “Mama Camille,” and her meals were equally tasty! Young Josef did not understand the magic of olive oil then, but he knew that Nonna and Mama always started their cooking by reaching for that “big square can."
Years later Chef Josef would become a super-healthy “foodie,” study Culinary Arts and Baking at Johnson & Wales University in Providence, Rhode Island, and travel to Europe in search of the world's finest healthy food products. Now, Chief Executive Chef at Appetito Foods, Chef Josef is proud to present these superb products direct to you for your kitchen! Buon Appetito!
Years later Chef Josef would become a super-healthy “foodie,” study Culinary Arts and Baking at Johnson & Wales University in Providence, Rhode Island, and travel to Europe in search of the world's finest healthy food products. Now, Chief Executive Chef at Appetito Foods, Chef Josef is proud to present these superb products direct to you for your kitchen! Buon Appetito!