Hand Rolled Cavatelli Pasta in Brocolli & Sausage Lemon Butter Sauce

Chef Michael has been in the food service industry for over 25 years. “The service industry is in his blood”. After graduating college his early 20’s, Chef Michael decided to further his knowledge of the culinary industry and attended the French Culinary Institute in NYC. During this time Chef Michael took advantage of being in NYC by interning in such restaurants as Montrachet and Chanterelle. Chef Michael decided to return to his roots in Philadelphia, after a 2 year stint in NYC. Here, he procured a position at the prestigious Le Bec Fin and learned to implement what he had learned in NYC, and eventually was promoted Sous Chef at another one of George Perrier restaurants, Brasserie Perrier. Knowing there was much more to learn, Chef Michael then moved to the West Coast, the San Francisco Bay Area. Here, he worked at Oliveto under Chef Paul Bertolli, renowned for his charcuterie, pasta making, and true Italian cooking knowledge. He spent a little over 10 months learning the ins and outs of the restaurant, which at the time was nationally known as one of the best Italian restaurants in the country. Back in Philadelphia after his son was born, Chef Michael was the Executive Sous Chef at Dillworthtown Inn, one of the finest and well-known restaurants in the area. While in the West Chester, Pa area he was also invited to participate at The James Beard House, where he showcased the execution of his menu ideas.