Chef Paul's Blog

/ white bean

Growing Up

As a kid, I remember the constant battle with my parents on eating my vegetables.  I think we all went through those phases of our lives where we just couldn’t (wouldn’t) eat something that was placed in front of us at the dinner table.  For most of us, veggies were our “El Guapo” (blatant Three Amigos reference).  We stuck to our guns against parents, doctors, and teachers all harping on how important eating our vegetables was, and how we would never grow up big and strong without them.

Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.

Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.

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