Gina DePalma
Born and raised in Virginia, Gina DePalma credits her close-knit
Italian family for instilling a love and understanding of good food,
simply prepared from the best of ingredients. Her training began
at home with her mother and grandmother and continued with her graduation
from the Professional Cary Program at Peulinter Kump's New York
Cooking School. A career in pastry was not her intention, but after
completing an apprenticeship in the pastry kitchen of Chanterelle,
she soon found her calling. She went on to work for over two years
in the pastry department of Gramercy Tavern, then became the Pastry
Chef of the Cub Room in Soho. Ms. De Palma is thrilled to be working
with Mario Batali and Joseph Bastianich at Babbo, where her philosophy
is to bring traditional Italian ingredients to the world of three-star
desserts.
Chef's Recipes :
Chocolate Hazelnut CakeCheck our Calendar to find out about Chef's Night Demos
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