Chef Paul's Blog

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You Put What in Here?

It’s a question I hear pretty often when I roll out one of my more “unique” recipes.  There’s a small piece of me that loves seeing people’s faces register disgust to amazement (OK… it’s WAY more than a small piece of me. I enjoy it more than I should).  For those unaccustomed, I’m not talking about odd cuisines or things only Andrew Zimmern and Anthony Bourdain would try (I love those guys, but I just couldn’t).  I’m talking about how I work beans into one of the more unlikely parts of a meal: dessert.

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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