Halloween recipes
Sandra Lee has a passion for simple solutions that create dramatic results in all areas of home life. She is editor-in-chief of Sandra Lee Semi-Homemade magazine, the host of two highly rated television shows on Food Network (the multi-Emmy-nominated Semi-Homemade Cooking With Sandra Lee and Sandra’s Money Saving Meals) and the host of Sandra Lee Celebrates, a series of primetime specials on HGTV. Sandra Lee is also a New York Times bestselling author of twenty books including the 2009 fall releases: Sandra Lee Semi-Homemade Money-Saving Slow Cooking, Sandra Lee Semi-Homemade Weeknight Wonders and Sandra Lee Semi-Homemade Cocktail Time. An internationally-acclaimed home and food expert, Sandra has revolutionized the way people think about traditional, time-consuming, “from¬scratch” methods. With her trademark 70/30 Semi-Homemade philosophy, which combines 70% ready-made products with 30% fresh touches, Sandra creates delicious meals and aspirational home environments that are affordable and attainable.
Sandra’s philosophy was born out of necessity and the challenges she faced throughout her childhood. The oldest of five children, Sandra was responsible for caring for her four younger siblings and managing the household. Forced to live on welfare and food stamps, Sandra quickly learned how to turn budget-friendly foods into delicious and special meals for her family while stretching every dollar and every minute.
Tony Gemignani is the first Master Instructor in the United States and students have the opportunity to get certified in Classic Italian Pizza, Roman Style Pizza or Pizza in Teglia (Pan Pizza). The certifications come direct from Italy and the course will be available several times a year.
Under the Scuola Itlaiana Pizzaoili (www.pizzaschool.it) Tony Gemignani also owns and operates the International School of Pizza and the United States School of Pizza which will offer special courses throughout the year in authentic Neapolitan Style pizza, New York, Chicago, California, and New Haven Style Pizza. Special non-professional courses will also be available for home chefs. All of the courses follow the strict guidelines and theory of the Scuola Italiana Pizzaoli.
"The importance of our courses is to bring the history, quality, and authenticity of pizza making and for our students to understand the importance of our studies, ingredients, recipes and equipment used though out the course." - Tony GemignaniUnder the Scuola Itlaiana Pizzaoili (www.pizzaschool.it) Tony Gemignani also owns and operates the International School of Pizza and the United States School of Pizza which will offer special courses throughout the year in authentic Neapolitan Style pizza, New York, Chicago, California, and New Haven Style Pizza. Special non-professional courses will also be available for home chefs. All of the courses follow the strict guidelines and theory of the Scuola Italiana Pizzaoli.
All students will work with the theory and practical side of pizza making and learn the dynamics of pizza in it's entirety. All courses at the pizza school are hands on and students will be working together in groups through out each course. Each student will receive a school bag, a text book, our school t-shirt, a hat, and an apron.