09/08/2024
CHEF DAVID DEPALMA BIO
From my teenage years, I've been immersed in the food industry, and my passion
for cooking has been a lifelong journey. Growing up in an Italian houschold, where
food is at the heart of our social interactions,
I've always relished the opportunity to create with culinary flair.
Despite having a career in Computer Information Systems, I found myself drawn to the kitchen. Volunteering and catering for various cooking events became a fulfilling side gig. For over six years, I dedicated weekends to the soup kitchen, and during the pandemic, I lent a hand in restaurant kitchens. Working alongside talented chefs,
I absorbed knowledge and honed my skills over four decades. Now, in my retirement as a freelance chef, cooking and baking have become my vocation. It all began with a personal interest in breadmaking, especially when preparing large quantities for events. My quest for healthier options led me to grind my own grains, experiment with ancient varieties, and embrace organic ingredients. From international breads to local favorites, I've explored diverse recipes inspired by the menus of the events I catered.
The creative side of bread baking captivates me. I love experimenting and sharing my artisan knowledge whenever I can. Learning from others continues to enrich my culinary journey.
