Polly Talbott

Director/Owner:

Polly Talbott is a Certified Culinary Professional with a degree in Home Economics, focusing on foods and nutrition. A food stylist and consultant, her background includes restaurants, corporate and editorial test kitchens, and new product development. She has studied cooking in France, Italy, Spain, Morocco, Thailand and New York. A member of the International Association of Culinary Professionals, the New York Women’s Culinary Alliance and Les Dames d’Escoffier, Polly also serves on the Board of Directors of the Lynbrook Chamber of Commerce and is an on-camera personality for Lynbrook TV.

 

 

Chefs and Assistants:

George Trimes graduated from the Culinary Institute of America in Hyde   Park New York. He has been a private chef for families on Long Island as well as the Chef Manager at Aramark. George  also served as the Banquet Chef Garde Manager at the Garden City Café.

 

 

 

Treva Chadwell began her career as a middle school and high school math teacher. Upon moving to New York, she took the opportunity to pursue another passion: cooking. She attended the Institute for Culinary Education in NYC with the intention of teaching people to cook. The change has been a rewarding experience. Treva is also an independent food stylist and recipe tester with clients that include The Food Network and NBC Today Show.

 

 

 

 

Nancy Jannazzo is A la Carte’s resident grandmother. Nancy stopped into A la Carte one day and we can’t let her go. An accomplished home cook herself, she loves to add her “thoughts” to most everything we do! When Nancy is not helping out, she volunteers at Sunrise Assisted Living – she also swims regularly! Nancy is a mother of 4, a grandmother of 8, and a great grandmother of 13. She is always cooking, baking, and bringing in treats for the staff. Nancy’s smile is contagious.

 

Felix Ristuccia is a native of Garden City, New York, that graduated Adelphi University with a BBA in business management. He spent his business career as a sales executive and finally followed his passion to become a chef in 2000. He became a graduate of the French Culinary Institute in 2001, where he studied under many French chefs, including Jacque Pepin. Since his graduation, he was a chef for The Port Washington Yacht Club, The Immaculate Conception Seminary and Food Production Manager for St. Vincent’s Hospital in NYC. He is currently an Executive Chef for William Floyd school district. His culinary strengths include French cuisine, nutrition, catering and food safety.
Lisa Tierney has been at A la Carte since November 2010. Lisa lives in Lynbrook with her husband and is the mother of two teenage boys. She is very active in the school PTA and is also a nanny for some of the neighborhood children.

Lisa is a graduate of Wilkes University and was formerly a Human Resources Manager at Forest Dale Inc. Her warm pleasant personality and attention to detail always enhances our classes.

You will see Lisa helping around the kitchen, keeping everything in order, and you may even talk to her when you sign up, as she also works in our office.

 

 

Angie Troici is our Pastry Chef. She attended The Institute of Culinary Education where she earned her Baking Certificate. She then went to The New York Restaurant School and achieved her Pastry Arts Degree. During this time she has learned how to create all different desserts and pastries. She served as the Pastry Chef at The Town in Manhattan. Angie currently works for Sony and has been with A la Carte since she moved to Long Island. Angie’s explanations of the “how’s and why’s” of cooking is always fascinating and her warm easy-going personality makes all of her classes enjoyable as well as educational.

 

 

 

Steve Vingelli is a classically trained chef—and a former pro hockey goalie. While kicking out pucks, he dreamed of being a chef. Fourteen years ago he began studying culinary arts at the New York Restaurant School. Upon earning his culinary arts/pastry arts certificate, he worked with famous N.Y. chef Waldy Malouf at his Beacon restaurant. He attended extra-curricular classes given by Jacques Pepin, Pierre Franey, Andre Soltner and James Peterson. For the past 6 ½ years, Steve has been the executive chef/culinary arts instructor in a corporate setting at FEGS (Federation Employment and Guidance Service) in their Manhattan and Bronx locations. He is a member in good standing of the American Culinary Federation. Eager to share everything he has learned, Steve started teaching at A la Carte in early 2008. His exceptional talent, combined with his charm and good humor makes his classes exceptional.

Call 516-599-2922 to learn more about our classes.