If you remember taking a home economics class back in high school, you probably recall that some students took it pretty seriously and others not so much. But for one particular student, Amanda Freitag, it turned out to be a life-changing class, as her teacher suggested that Amanda consider the Culinary Institute of America. That turned out to be sage advice, as Amanda Freitag is now one of the most famous chefs in America and a mainstay on top Food Network shows like Unique Eats and Chopped. Can you imagine spending time with her learning some of the culinary tips and tricks that have made her so successful? Well, you can do more than just imagine it, because we can make it happen with our Amanda Freitag Digital Dining Experience.
Part of what makes Amanda so popular of course is her exceptional culinary skills, but also her great personality. That combines to make her a great host, and an Amanda Freitag virtual experience will include an interactive culinary demonstration that is exclusive to those who receive a unique password protected link. And remember, this is not some kind of pre-recorded clip that you can find on YouTube, it’s a live and immersive experience where you can make comments and participate in a question and answer session with Amanda herself. If you want to add a business component to kick off the event, we can make that happen too. And even though a digital cooking experience with Amanda Freitag will be something you’ll never forget, we’ll make double sure you remember it by providing a personally signed Amanda Freitag cookbook. We are experts at planning and delivering unique and exclusive digital events, and we can bring you a special Amanda Freitag virtual culinary event that will entertain you and also make you a better chef!
About Amanda Freitag
Amanda Freitag is the co-star of Food Network’s hit series, Chopped, and the co-host of Food Network’s American Diner Revival, alongside Ty Pennington. Amanda has battled Bobby Flay on Iron Chef America, and can also be found contributing to Unique Eats on Cooking Channel. In the fall of 2009, she competed for the title of America’s Next Iron Chef.
Growing up in New Jersey, Amanda’s passion for food was fostered by everyone from her grandparents to her high school home economics teacher. They encouraged her to pursue a cooking career and to enroll at the Culinary Institute of America in Hyde Park, NY. After graduation from culinary school, Amanda’s first position in a New York City kitchen was as rotissier and garde manager at Vong under the guidance of Jean-Georges Vongerichten. It was there that she was introduced to marrying French technique with Southeast Asian ingredients and flavors.
In 1994, Amanda began working with chef Diane Forley at Verbena, where she rose quickly through the ranks to become the restaurant’s chef de cuisine. Forley taught Amanda the importance of using local, organic ingredients and introduced her to the Union Square Greenmarket. During her time at Verbena, Amanda realized how much she had yet to learn about the culinary world, and in 1999 she traveled extensively through France and Italy to explore the bountiful markets and progressive restaurant scenes.
While in Paris, she spent two weeks working under chef Alain Passard at his venerable Arpege restaurant. While her time there was short, the lessons she learned were life changing. At Arpege, Passard insisted on the freshest ingredients and therefore, there was nothing left in the walk-in refrigerators at the end of service besides butter. This eye-opening experience helped Amanda to further develop her deep appreciation of superlative ingredients and the flavors of the Mediterranean region.
Upon returning to New York, Amanda worked at some of the city’s most popular restaurants including Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times. Following Cesca, Amanda accepted the position of executive chef at Gusto in the West Village, where her food was met with critical acclaim.
In January 2008, Amanda took over as the executive chef at The Harrison in TriBeCa. Over the three years that she helmed the kitchen, The Harrison received numerous accolades from local and national media, including a two- star review from The New York Times. Her first cookbook, The Chef Next Door: A Pro Chefs Recipes for Fun, Fearless Home Cooking, was released in September 2015. When she is not in the kitchen, Amanda enjoys traveling the world and collecting restaurant menus to add to her ever-growing collection.