The De Gustibus Cooking School By Miele
NOMAD Magazine dropped into The De Gustibus Cooking School by Miele, for a session featuring Anthony Giglio, a noted wine expert and author, and multi-award-winning singer and actress Deborah Cox, who was on hand to present Kazaisu Coteaux Varois en Provence Rose, France, a wine she conceived and launched during the pandemic. The evening, themed around a summer soirée, kicked off with a Champagne toast and was followed by eight tastings of wines accompanied by pasta with pesto along with BBQ chicken thighs served with crunchy coleslaw.
Salvatore (Sal) Rizzo, owner, and CEO of the school emceed the night, engaging the gregarious Giglio and Cox along with comments from the audience. Giglio provided background, trivia, and tips on the wines while Cox serenaded the sold-out room with a powerful version of “I Will Always Love You.” The evening ended with the school’s famous chocolate chip cookies, baked by De Gustibus’s director of operations Jairo Ducos. The experience was uplifting, and everyone left full, happy, and somehow not intoxicated.
The De Gustibus Cooking School by Miele, a NoMad treasure, has sat quietly in a corner of the 8th floor of Macy’s in Herald Square for over 40 years. It offers a wide variety of classes and has featured over 1,600 of the who’s who in the culinary world, including Marc Forgione, Marcus Samuelsson, Julia Child, Rachael Ray, Jacques Pepin, Jean-Georges Vongerichten and NoMad’s own Franklin Becker.
As ringmaster of the classes, Rizzo’s charisma is part of the magic that makes the experience so special. The winning combination of education and entertainment has earned De Gustibus a spot as one of the top cooking schools in the country. All the classes are anchored by up-close-and- personal experiences such as chef demonstration classes where you watch the chef prepare the dishes with recipes to follow, hands-on class such as basic knife skills, and wine tastings with top sommeliers. The intimate classroom and state-of- the-art kitchen was designed by both Miele USA and De Gustibus and holds up to 48 people.
Rizzo, a well-respected and often-quoted figure in the culinary world, has been at the school’s helm since 2008 after purchasing it from founder Arlene Sailhac. “My life has always been in culinary, since I was a young boy working at a local restaurant. Dining out and following restaurants has always been my passion. I follow Eater, Bon Appetit, and James Beard award winners, along with the New York Times and many others for inspiration and actively invite top personalities along with the up-and-coming names to appear on our roster,” he said. “Most classes are held at the school, but we also offer on location classes in restaurant kitchens.”
Classes are offered in a fall/spring semester format, which allows Rizzo to spend summers with his husband and business partner Gary Portuesi at their home in Sicily. “My parents and two of my siblings came from Sicily, so cooking and bringing friends and family together has always been in my blood. We did a lot of cooking at home and my first job was at Circles Café in Brooklyn,” he added. “I was inspired by their avant-garde style and keen sense of hospitality and they were early to bring in international foods like tofu, pita bread, and Thai and Lebanese cuisines, something I never had growing up.”
After attending culinary school, he realized his calling was in the front of the house — not the kitchen. Working at La Cucina Italiana, an Italian food magazine, which also ran the Italian Culinary Institute (where he was the manager), he learned how to create theatrical-style cooking classes and from there, he spent over seven years working for the James Beard Foundation as their director of house events and operations.
Rizzo, whose favorite neighborhood dining spots include Woorijip and Hangawi in Koreatown and The Press Club Grill in Herald Square, is not one to minimize the importance of hospitality in the food industry. “My background has helped to ensure the school’s success,” Rizzo explained. “We make chefs feel welcome and at home and many have come back for multiple classes.” The celebrity chef wish list? Gordon Ramsey, Joshua Pinsky of (Claud), Yotum Ottolenghi, Massimo Bottura, Kwame Onwuachi, and Chuck Good — gentlemen, keep an eye on your in-boxes, Rizzo will be in touch.
Classes start at $140 per person (including wine pairings) and has two seasons per year: Fall runs mid-September to mid-December and fall from mid-February to mid-June. Most are held in the evenings, a perfect after-work activity or date night. And for those who aren’t local, there area few live zoom options. The school also hosts private and corporate events in partnership with Suzi O’Rourke of Cooking by the Book.
The Fall Schedule runs mid-September to mid- December and spring is from mid-February to mid-June. Most classes are held in the evening, a perfect after work activity or date night.