Michael’s Gourmet Private and Professional Chef Services is owned and operated by Michael P. Pentasuglia, FMP - NHACT, a 45 year veteran of the restaurant and food service industry. After a highly extensive career in the restaurant industry, he decided to focus his culinary skills and love for cooking on families and professionals who appreciate outstanding gourmet foods but have little or no time to prepare meals themselves. Our wide ranging repertoire of outstanding menu and recipe items have been accumulated from over 45 years in restaurants, and gives us the ability to create delicious meals and dinners using a value centric cost model.
CURRENT DEGREES and CERTIFICATIONS
Associates in Hospitality Management
Great Bay Community College
Graduated May, 2020
Certification in Restaurant and Hotel Management
American Hotel & Lodging Associaition
Great Bay Community College
Completed December, 2017
Managing Front Office Operations Certification
American Hotel & Lodging Educational Foundation
License 999411798
Completed Starting December 2016
Food Management Professional (FMP)
National Restaurant Association Educational Foundation (NRAEF)
Completed Starting April 2014
NH Alcohol Consultant Trainer
NH State Liquor Commission
License 9iScimF4h2
Starting March 2014
Certificate of Registration - Registered Copyright ® MGFS Master
United States Copyright Office,
License TXu 1-975-975
Starting June 2015
ServSafe Certification
National Restaurant Association Educational Foundation (NRAEF)
Starting 1983 – Present
Serv Alcohol Certification
National Restaurant Association Educational Foundation (NRAEF)
Starting 1987 – Present
TIPS on Premise Alcohol Certification – Health Education Foundation
ID #4157262
Starting December, 2015
Michael’s Gourmet Food Services LLC ® Registered Copyright 2015
All Rights Reserved
Classes with Wine Pairings
« Facts of Interest »
PARMIGIANO REGGIANO
The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents. Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.
It is produced from the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries.
Kitchen cooking TIPS AND TRICKS
MICROWAVE OVENS
A microwave oven uses electromagnetic waves that bounce off the surfaces and into the food to heat it. The microwaves penetrate the food from ¾ to 1 inch, causing the water molecules to vibrate producing friction and thus heat. Microwaved foods cook from the inside out.
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After water, fat absorbs microwaves the best.
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Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.
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Use round dishes, square dishes overcook food at the corners.
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Cover the food to reduce cooking time, but leave a place for steam to vent.
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Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.
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Salted foods heat faster.
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The Microwave does best with vegetables, then seafood, then chicken, then meat.
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Never run the microwave empty, this will damage it.
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