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Up and Coming and Top Chefs To Follow on Instagram

Up and Coming and Top Chefs To Follow on Instagram found on blog.chefuniforms.comInstagram is the place to be! It has grown from just being another social media channel out there to one of THE social media channels to be on! According to Instagram’s press page, there are 300 million monthly active users sharing 70 million photos on average per day, and those photos get 2.5 billion likes! Holy Kamolee!!

Cooking is Personal! So as a Chef, new or seasoned, due to the intimate nature and visual sensations Instagram provides and let’s not forget to mention, free exposure to you, your brand and your place of work…this is the perfect medium for you to show off your masterpieces, bring your audiences behind the scenes and portray your journey as a culinary artist.

We researched many chefs, and below is our list to follow. They represent humility and fun, and their presentations of their dishes/pastries/cakes are off the chain! Their stories are real and relatable – we love to see what makes them tick, and they also show tips to help other chefs learn. No wonder they have such huge followings! We also included our past Chefs of the Month who are on Instagram, because they are just pretty cool dudes and dudettes and have a lot to offer….

Ch…Ch…Check them out!

Up and Coming and Top Chefs To Follow on Instagram, Eric Ripert

Creativity Meeting – taken from Eric Ripert’s Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Lorenzo Boni

Family comes First for Lorenzo Boni – taken from his Instagram Page

Chefs with their Own Digs

Eric Ripert – 145k followers

Marcus Cooks – 112k followers

April Bloomfield – 90.3k followers

Camille Becerra – 71.1k followers

Marc Vetri  – 20.3k followers

Jenn Louis – 14.5k followers

Sam Talbot – 14.3k followers

Up and Coming and Top Chefs To Follow on Instagram_Jenn Louis

The new Hat Jenn Louis got taken from her Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Tom Colicchio

Striped Bass Prep taken from Tom Colicchio’s Instagram Page

Up and Coming and Top Chefs To Follow on Instagram_Christina Tosi

Late Night with Seth Myers and Christina Tosi taken from her Instagram Page


Corporate Chefs

Lorenzo Boni, Executive Chef at Barilla America – 13.8k followers


Pastry Chefs

Jordi Roca – 53.4k followers

Christina Tosi – 35k followers

Charlise Johnson’s Intimate Eats – 6,044 followers


Chefs in Entertainment, Chef CookBook Authors

Tom Colicchio – 67.3k followers

Kristen Kish – 63,200 followers

Amanda Frietag – 27.8k followers

George Duran – 698 followers


Instagram Tip #1: Want people to find you? Below shows the total number of photos associated with these popular hashtags:

#foodporn – 63,081,411

#chef – 4,689,740

#chefs – 407,324

#cheflife – 1,342,239

#chefslife – 178,295

#chefsofinstagram – 362,153

#chefinthemaking – 37,226

#chefsoninstagram – 33,299

#pastrychef – 329,104

#pastrycheflife – 10,463

Instagram Tip #2: A picture is truly worth a thousand words! While it is easy to just take a picture and publish which works, we would like you to remember presentation is everything… Put some thought into how the dish will be plated and then displayed under the right lighting and Voila! Professional photography at its best! Enjoy the new likes, comments and regrams that will follow and ultimately, your growing fan base.

Instagram Tip #3: Have fun and show your personality! Allow your pics to reflect simplicity, creativity in design, background, showing the unseen and what makes you tick! People follow you because they like you.

Instagram Tip #4: Engage with your fans and other people in your industry. Grow your network. Like your fan’s photos, leave a comment and enjoy being part of your Instagram community.

We are on instagram too! Check us out at

Which chefs do you love to follow on Instagram? Send us their links and let us know why you are a fan!

Up and Coming and Top Chefs To Follow on Instagram found on

The Top tools for every professional Chef

Chef in kitchen on blog.chefuniforms.comHave you ever heard the saying “A Tool is only as good as the person using it?”

Every professional chef has their favorites that they just can’t live without! They will use these items over and over even when it’s falling apart or broken, until they are like, “okay, I have to replace them now!”

From all of our Chef of the Month interviews this year, one of our questions asked was “what is your must have kitchen tool for professional chefs?”

Here’s the list of their “must haves” that made our Chefs of the Month celebrated for what they do in the kitchen:

Chef Ron Duprat – Thermal Circulating Bath. It enhances the flavor, texture and aroma of dishes.

Chef George Duran – Pickle Picker. It is a device that has 3 prongs and so easy to use to get those must have pickles! I love the name and it is a tool that not everyone has.

Chef Jenn Louis – Bob Kramer’s Knife. “Bob Kramer lives in Olympia, Washington. He’s one of the only guys in the US who makes handcrafted knives of really high quality. (He has an interest in samurai sword-making and has made a few.) I met him at the Food & Wine Classic in Aspen in 2011. I told him I’d been wait-listed for years and that it was my birthday, and he made me a workhorse steel knife. He takes many, many layers of metal and puts them in a 2,300-degree kiln. His skill level is just phenomenal.”

Chef Brian Rutherford – Japanese Mandolin. It is a versatile veggie cutter and it cuts vegetables very thin and very fine like a julienne cut (cutting into long, thin strips, like matchsticks) and batonnet cut (another type of long strips).

Chef Anish Rana – Knives! I love Wüsthof knives which is a German brand.

Chef Jason Connelly – Spoons. I love my spoons like Banquet Spoons. They are versatile and can use them on fish and veggies and saucing.

Chef Lorenzo Boni – French Made Cast Iron Dutch Oven – I love the way it is designed and it cooks so easily and the food comes out great!

Chef Robyn Almodovar – Spoon. A nice tablespoon.

Chef Charlise JohnsonKitchenAid Mixer – they are so amazing. I make all kinds of things with it like dinner rolls and cupcakes. It makes life so much easier.

Chef Andrea Litvin – A Scale – I must know exact measurements down to the gram!

Chef Lisa Nakamura – A great pair of Knives – you can do anything with them. I like the brand, Global because they are easy to sharpen and maintain.

Chef Carlos Gaytan – Vitamix Blender. I can do many things with it like sorbets and purees.

Chef in kitchen on

Professional Chef Knives seem to be the leading choice…..

We would like to know what are your favorites that you cannot absolutely live without in your kitchen?


Getting to know Chef Lorenzo Boni – his birthplace, Italy

Bologna Italy - Birthplace of Chef Lorenzo Boni,

















Italy is one of the most beautiful and romantic places in Europe and the world. It is a vibrant, rich and romantic culture and our current Chef of the Month, Chef Lorenzo Boni, hails from this popular location. When one thinks of Italy, images of art, fashion, great cuisine and a strong history comes to mind. Italy is one of the oldest countries in the world and the 5th most visited (47.7 million tourists, 2013 behind France, USA, Spain and China. Chef Lorenzo’s hometown is Bologna, Italy and located in the northern part of the country.

Here are some facts about Italy:

Population: 61.7 million (2014 estimate)

Capital: Rome

Official Languages: Italian as well as German, French and Ladin.

Currency: Euro

Popular Italian Brands:

BVLGARI: Jewelry and luxury goods brand

Giorgio Amani: fashion house

Barilla Group: food company that makes pasta, ready-made sauces and bakery products

Ferrari S.p.A: luxury sports car manufacturer

Other Facts:

  1. Italians love sports. Among the popular ones are cycling, skiing, soccer and motor racing.
  2. Family is very important to Italians.
  3. Italians love their food and they are known for pizza, pasta, pesto, gelato, lasagna and mozzarella cheese.
  4. Italy surrounds two of the world’s smallest countries. They are San Marino in Northern Italy, the oldest republic in the world and Vatican City in Rome, the smallest country in the world. Vatican City is led by the Pope and is the headquarters of the Roman Catholic Church, also led by the Pope.

Italy’s Flag

Italy's flag - Chef Lorenzo's Birthplace found on







Italy’s Love for Food

Italy's flag made out of food found on



Italian Antipasti found on



Cà Shin Bologna Italy found on

Cà Shin in Bologna, Italy








Sources: retrieved from August Chef of the Month, Lorenzo Boni

August 2014 Chef of the Month, Lorenzo Boni August Chef of the Month, Lorenzo BoniChef Lorenzo Boni grew up with a passion for Italian food in Bologna, Italy. While studying culinary arts, Lorenzo traveled extensively throughout Italy, immersing himself in the regional cuisines of Italy working at many top rated restaurants such as Paracucchi in Amelia, San Domenico in Imola, Pappagallo in Bologna, Tentativo in Rome and Casanova grill in Milan. He then traveled to the United States, where he served as the Second Chef and Pastry Chef at the San Domenico Restaurant in New York City, which was rated as the best Italian restaurant in the country at the time. After working in New York, he returned to Italy and opened his own restaurant, Osteria du Madon, in Bologna, which was awarded by Fodor’s guide as best Osteria of Italy, while serving as consultant to Barilla Italy at the R&D center. In 2001, Lorenzo joined Barilla Italy full time at their world R&D headquarter in Parma. In 2003, he was promoted to Executive Chef for Barilla America, returning once again to the U.S. In his current role, Lorenzo is responsible for product and recipe development, as well as managing the culinary execution of all Barilla sponsored events. Lorenzo is also being a relator and spoke person for Barilla in many food conferences around the country. He resides in Evanston IL. with his wife, Beata and his daughter Valentina.


Congratulations Chef Lorenzo Boni on being our Chef of the Month for August!

We really enjoyed getting to know you!


1. What is the name of your company and where are you based?

I am the Executive Chef for Barilla America (Canada, US, Brazil, Mexico) and am based in our Corporate Office in Chicago. I am responsible for developing recipes to be posted on our website, social media sites, at the back of our packaging, in our advertising, flyers, booklets and support food service business for restaurants and events like the South Beach Wine and Food Festival.


2. What is your birthplace?

Bologna, Italy


3. What made you decide to become a chef?

I always loved cooking and learnt from my Dad when I was growing up and became more interested in it. When I was thinking about my career, I chose to be a chef and studied at my culinary school here in Italy.


4. What do you enjoy doing outside of being a chef?

Two things – Spending time with my family, I have 1 daughter who is 7 years and Photography which I apply on my job for our Marketing efforts. I also love sports – biking, swimming, running and I normally run marathons in New York and Chicago.


5. What is your favorite social media platform?

Instagram for Professional and Facebook for Personal.


6. What is your Must Have Kitchen Tool?

French Made Cast Iron Dutch Oven – I love the way it is designed and it cooks so easily and the food comes out great!

Cast Iron Dutch Oven - Lorenzo Boni's Must Have Kitchen Tool found on

7. What is your specialty dish?

Pasta  – Mediterranean Inspired Pasta like Seafood Pasta. My favorite is Spaghetti with clams and colorful and light pastas.


8. What’s the strangest thing you ever ate?

When I was working for Barilla Italy, I went to Australia for a food show and next door, there was a booth that serves crocodile meat which I tried. It was okay.


Chef Lorenzo Boni’s Gluten Free Penne with Mushrooms and Sweet Peas from Barilla

Prep time: 10 min                              Cook time:    10 min

 BARILLA Gluten Free Penne with Mushrooms and Sweet Peas on Blog


4Tbsp (50 ml)              extra virgin olive oil

½                                 onion, diced

½ pound (227 g)         mixed mushrooms, sliced

1cup (200 ml)              heavy cream

1cup (150g)                 peas

1 Box                            BARILLA Gluten Free Penne

½ cup (75g)                 Parmigiano Reggiano, grated

To Taste                       salt and black pepper



BRING a large pot of water to a boil. In a large skillet SAUTE the onion in olive oil for about 5 minutes or until slightly browned. ADD the mushrooms and saute for an additional 5 minutes. ADD the heavy cream and the peas, season with salt and pepper, bring to a simmer. COOK the pasta according, drain and toss with the sauce. REMOVE from the heat and add the Parmigiano cheese, toss to combine.


9. Who would you most like to cook for?

Muhammad Ali. He is the greatest athlete and an iconic American figure. He was a hero for us in Italy because of what he stood for and through his achievements in sport.


10. Do you enjoy dining out on your free time? What is your favorite type of cuisine?

Yes, I love dining out. I am on the road a lot and I like several: Japanese, Italian and Rustic French.


11. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

Fabric is very important to me. I like Egyptian cotton. I like white long sleeved jackets that are light and allows your body to breathe well.


12. What fabric and style of chef uniform do you enjoy wearing the most?
Barilla keeps it classic with white jackets and blue finishes on the sleeves, cuffs and collar as one of Barilla’s corporate colors is Blue.



~His experience and advice~

13. How long have you been a chef and where did you study?

I went to the Culinary Institute off the coast of Rimini, Italy.


14. What education or experience would you recommend for aspiring chefs?

Be in school as long as you can. Studying at Culinary Institutes is very important. They should get to know the general culture too and learn different languages. Like with Instagram, which I use a lot, I communicate with international chefs and learn from them as well.


15. What would you recommend as far as on-the-job training?

In your first year, look for the best restaurants and hotels that are high end to work with and learn as much as you can. You will gain a lot of experience even though they will pay you less. Further along in your career, you will get paid more and will be more flexible to pursue other opportunities.


16. Can you offer some advice for aspiring chefs?

Keep an open mind having different careers in this industry. Have a scientific approach in understanding food because it will help you with different opportunities that you can pursue as a career other than restaurants and hotels.


17. Do you try to experience your competitors’ food? Do you ever get ideas from them?

We have a defined line of recipes we feature but we do try other competing pastas and monitor it.


18. Do you think it is important to visit the markets rather than just have standard orders?

It is key to understand markets and growers. When I was based in Italy, I learnt about the produce they carried and built deep relationships with them especially as there were no standards like the US.


19. How do you test a new recipe without putting it on the permanent menu?

We do not have permanent menus like that of restaurants but we test recipes in small amounts and support our local farmers through this process.


20. How do chefs use technology in their day to day operations?

Cooking technology has seen a big revolution in the last 10 years. A few months ago, I met with a chef from Spain by the name of Ferran Adria. He invented Molecular cuisine. It is based on deconstructing ingredients and using them in different forms. He started a movement of using different technologies with nitrogen liquid where it freezes foods instantly to preserve its freshness. In thawing out the foods, you cook with low temperatures which is called sous vide cooking and you put in a device into the water to keep the temperatures controlled. You can cook the food for longer periods of time which will give you a bigger yield and the texture is more tender and softer. There is less wastage and this type of cooking is normally done in higher end restaurants.



~2014 and The Future~

21. How has the revolution to eat healthy influenced you as a Chef?

I was always health conscious as that is how I was brought up in Italy. I love healthy food and being active. I am always finding techniques and ways to cook healthy.


22. What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?

At Barilla, we do our best to recycle everything and be a great corporate player in preserving the environment.


23. How does Social Media play a role for Chefs today?

When I started in this industry in the 1980s, everything was a mystery and it was hard to learn from restaurants and other cultures. Now, with social media, everything is open and the exchange of information is unparalleled. It is great to exchange ideas with people all around the world.

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