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Erin Tamburri, first got into the culinary scene as a senior attending Greenwich High School. For most, it can take years before they find their true passion in life. But not this girl. From the moment Tamburri stepped into the restaurant kitchen, she knew she had found her calling.
One day there was someone who didnt show up in the kitchen, and they asked me to jump back into the kitchen and start helping. And so I did, and as they say the rest is history, Tamburri explains, laughing. I fell in love with working with food, the sense of working with a team, and coming together to produce some great products. So it was only natural for her to attend the Culinary Institute of America.
Her classes at the institute were rigorous. Tamburri explains, Our wine course for example, youd be there at 10 oclock in the morning, just drinking wine, and tasting different wines at 10 a.m. It was very interesting; its amazing how much knowledge there is to learn about different wines. Sure, that doesnt sound so tough. But when you consider that it followed a meat fabrication class that started four hours earlier, you start to get the picture. We were freezing cold at 6 a.m., and wearing several layers in a refrigerated room to learn how to cut meat, she smiles.
From there, this food guru invested a decade in the field, working alongside some of the most recognizable names in cooking. While in New York City, Tamburri worked with Waldy Malouf at the Rainbow Room. During a stint in Chicago, she worked for the French culinary genius, Jean-Georges Vongerichten, owner of a global empire of fine restaurants.
After so much glitz, Tamburri came back to Fairfield County, where she now works as an executive chef for Bank Street Events, an elegant banquet hall in downtown Stamford.
Whats next for Tamburri? More cooking, if she has her way. What's not to love about that?
Who is the most talented cook you know?
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