Delray Beach Garlic Fest - February 2012 - Historic Atlantic Avenue

Garlic Chef Competition Judges

Diane Henderiks

Diane Henderiks is on a mission to teach America how to cook and eat well! She is a personal chef, Registered Dietitian, cookbook author and regular contributor for Good Morning America. Diane is the go-to food and nutrition expert for national television, print, on-line media. Diane is consulting nutritionist for Shane Diet and Fitness Resorts, council chef for Chef’s for Humanity and advisory board member for the American Vegetarian Association. To keep up to date with the latest culinary and nutrition information she is active member of the American Dietetic Associatio, International Association of Culinary Professionals and Women Chefs and Restaurateurs. Diane travels the country sharing her expertise and engaging audiences at the nation's top food & wine festivals and women's events.

Media appearances have included the CBS Early Show, Good Day New York, Good Morning America, CBS News, ABC News, NBC, FOX, CNN, TLC, BetterTV and Martha Stewart Radio.

Print and online expert contributions have included Redbook Magazine, ABC News, Vegetarian Times Magazine, Women’s World Magazine, Disney’s Family Fun Magazine, SheKnows, iVillage, Livestrong.com, AOL Health and more. Diane has been featured in The New York Times and Shape Magazine.

About Diane

Joseph Giannuzzi

Joseph Giannuzzi brings over twenty years of culinary experience to his position of executive chef/owner, at The Green Gourmet, in Delray Beach. While he was born in Staten Island, he was raised in Wellington, Florida, and developed a passion for surfing and cooking as a teenager. He started working in restaurants at the age of 16, mainly so he could surf during the day and cook at night. His love of cooking quickly took precedence and became deep rooted and insatiable. It wasn’t long before he started climbing the ranks working with some of South Florida’s best chefs and restaurateurs at many award-winning establishments such as Max’s beach place, Prezzo, Max’s grille, and Zazu. He most recently hung his toque at Henry’s in Delray Beach where he pleased his loyal guests for 8 years.

In his relentless pursuit of great food something changed for chef Giannuzzi along the way. He began to notice a change in the "fresh" ingredients being used at restaurants. Waxy, genetically modified, flavorless were becoming the norm. The only flavorful, bursting with life foods were what they were calling organic. He took note of these organic farms and purveyors and created a network of only the finest providers of fresh, local and organic ingredients. With his newest venture chef Giannuzzi is proud to bring "from the earth to the table", a new way to dine. Prepared, American comfort food with fresh, locally produced, hand picked ingredients. Big flavors and creativity are his benchmark, which allow his gourmet comfort food to consistently shine.

Giannuzzi resides in Delray Beach with his wife, Britt, a social worker and independent living coordinator at Kids at Home. When he is not working on recipes and cooking, he enjoys surfing.

Jan Norris

Jan Norris is a food journalist and publishes the web site, JanNorris.com, writing all about food and wine, recipes and chefs and dining out in and around Florida. She is also writes columns in the Sun Sentinel and Florida Weekly newspapers and covers food for a number of magazines. For 26 years, she was the Food Editor at The Palm Beach Post. Jan’s a fifth-generation Floridian and enthusiastically promotes her state – quirky bits and all.

Matthew Sobon

Matthew Sobon is currently leading the culinary team at The Beach Club, Palm Beach an ultra posh resort style private club.

Prior to The Beach Club, Sobon spent a seven year stint at the helm of The Bre akers flagship restaurant, L'Escalier.. Here he received many accolades for his work, AAA five Diamond, Mobil Four Star, Dirona as well as recognition from the James Beard Foundation.

Prior to joining the staff at L'Escalier, Sobon was Executive Sous Chef at one of the most highly rated restaurants in the Southeast, the Dining Room at The Woodlands, a AAA Five Diamond resort in Summerville , South Carolina.

Sobon has also worked in a variety of chef positions at other notable properties including the Swissotel in Atlanta , Georgia ; the Pinecrest Inn in Tyron , North Carolina ; and the Bahia Resort Hotel in San Diego , California.

A New Jersey native, Sobon earned his degree in Culinary Arts at Johnson & Wales University in Providence , Rhode Island.

Nick Morfogen

A graduate of the prestigious Culinary Institute of America, Nick honed his skills in some of the nation’s most famous kitchens, including La Cote Basque, Le Bernardin and Le Cirque in Manhattan and Tra Vigne in the Napa Valley. While Executive Chef/Partner at Ajax Tavern in Aspen, CO in 1996 Food & Wine Magazine named him one of America’s Top New Chefs.

Nick says that the famed California Chef, Alice Waters, is his inspiration, and that he is motivated by the way she coaxes great dishes from seasonal products. He strives to utilize great fresh ingredients from South Florida, along with the fabulous ingredients available from worldwide purveyors, to creat dishes that are alive with flavors that entice the palate. Offering creative variations on the freshest seafood, meats and poultry, his menu is accessible to everyone. Chef Morfogen is also known for exciting dishes involving distinctive and unusual components such as caribou and escolar; our regulars have come to trust Nick’s amazing talents and are eager to try his exotic dishes. Chef Morfogen places an emphasis on quality and innovation, striving for excellence with every dish.

Chef John A. Carlino, CEC, CCE, FMP

Chef John Carlino, is currently the Owner/Director of White Toque, INC., in Palm Beach Gardens, Florida. His foodservice consulting company provides industry training and culinary coaching for some of the largest companies in the South Florida Market. "Culinary Diversity", would describe the scope of his ongoing daily business activities. His current projects vary from Menu Development, Wait Staff Training, Food Safety Instruction, Nutritional Coaching, and Research & Development Chef for Italian Rose, Inc. developing new product offerings for major companies such as Sam's Club and Walmart Nationwide.

Chef Carlino is a graduate of Sacred Heart University, Fairfield, Ct, with a Bachelor of Science in Business Management and Marketing. His passion for cooking brought him to Hyde Park, NY where he attended the Culinary Institute of America, graduating top of his class and earning the Ford Tea Co. Award for Academic Excellence. Chef Carlino attributes his love for cooking to his Italian family heritage that taught him the value of food traditions, respect for food, and the importance of the family meal.

His foodservice experience as a restaurateur and educator includes over 25 years of working in Hospitality. In 1989, Chef Carlino opened Winslow's, his first Restaurant in Westport, Ct. His enthusiasm for the business and determination led to opening two more successful restaurants, Ciao Café and Two Step's Downtown Grille, still operating by his partners in Danbury, Ct.

In 1995, Chef Carlino pursued his goal to become a Culinary Instructor and for the past decade he has served as the Chairman of Culinary Education and Associate Dean, Florida Culinary Institute, West Palm Beach. During that time he had the opportunity to broaden his teaching experience in Nicaragua, as an educational consultant for a Hospitality Program developed by the University of Mobile. He has trained Yacht Captains in Tortola, BVI, and was selected to cook a US Congressional event, TasteAmerica, in Washington, D.C. hosted by House Speaker, Newt Gingrich.

Chef Carlino has earned "Certified Executive Chef" and "Certified Culinary Educator" by the American Culinary Federation. He also certified as a "Foodservice Management Professional" by the National Restaurant Association. He has been awarded 1999 Chapter Chef of the Year, 1998 / 2004 Chapter Culinarian of the Year, by the American Culinary Federation, for his achievements in Palm Beach County, Florida. He serves on local Board of Directors for the National Restaurant Association and American Culinary Federation Chapters, as well as Educational Advisory Boards for local High School Culinary Programs. His voice is recognized on local radio in South Florida as a co-host of "Let's Talk Food", and is the contributing editor of a powerful book titled: "Healing Gourmet, Eat to Fight Cancer". Chef Carlino credits his focus on success to a process of "Goal Setting and Implementation" that was reinforced by his father during his early stages of his career.

Ernesto De Blasi

Ernesto De Blasi is Corporate Executive Chef at Caffe Luna Rosa, an acclaimed Delray Beach restaurant with an incomparable beach front setting and a 10-year reputation for serving consistently delicious authentic Italian cuisine. DeBlasi wisely developed his talents by developing a strong foundation with a good education, earning degrees in Business Administration and the culinary arts.

DeBlasi, who joined the staff at Caffe Luna Rosa in 2001, currently presides over the menus at Caffe Luna Rosa in Delray Beach, and its sister restaurant, Ristorante Luna Rosa in Deerfield Beach. Among his signature dishes are Creste di Gallo alla Vodka - house made rooster's crest shaped pasta with vodka tomato cream sauce and pan-seared pancetta; Dentice - Local Whole Local Yellowtail Snapper, filleted served tableside with a chefs choice of daily fresh ingredients and Costoletta d Vitello - Center cut 14 oz. mild fed veal chop, pounded and lightly breaded and topped with chopped arugula and tomatoes tossed with freshly squeezed lemon juice and extra virgin olive oil.

David DiPino
Food Editor / Reporter, The Sun-Sentinel

David DiPino joined Forum Publishing Group in August 2006. As a reporter for the Delray Forum, David covers community news and writes a dining column twice a month that focuses on restaurants in South Palm Beach County.

He also is one of the writers of the twice-monthly Hometown Downtown column that looks at events, celebrations, and organizations in Delray and Boynton Beach. He freelances for the Sun-Sentinel during high school football and basketball seasons.

David spent 12 years working in the restaurant industry, and did just about every job in the back of the house, including line cook, sous chef, and dessert chef. A Florida native who lives in Jupiter, he studied Multimedia Journalism at Florida Atlantic University, where he obtained a bachelor's degree. David enjoys playing the guitar, golf, boating and snorkeling during his free time.

Maribel Fernandez-Dillon

Catering by Maribel located in Miami's Upper East Side is owned and operated by Maribel Fernandez-Dillon. Maribel has always had a passion for food. While living in Westchester County, New York Maribel was in the hotel and restaurant business. During her tenure at the Crowne Plaza hotels in Stamford, CT. and White Plains, NY. She opened their restaurants. In the late 80's, Maribel moved to Florida and started a career in the Appliance Industry.

After a decade as a successful salesperson in the appliance industry Maribel decided it was time to take her passion for cooking to the next level, leaving her successful career to open Catering by Maribel.

In her short career as a Caterer Maribel has participated in Savor of Greater Fort Lauderdale, was featured twice on Ambiente TV, is a participant of a Taste of Biscayne in Miami and will be one of the judges for the Garlic Chef Competition at the Garlic Festival in Delray Beach.

Chef Craig Schmantowsky

Chef Craig Schmantowsky is a graduate of Florida International University's School of Hospitality Management and Johnson & Wales University. He holds a Master of Science in Hotel and Foodservice Management, a Bachelor of Science in Foodservice Management and an Associates of Science in Culinary Arts with a concentration in Baking and Pastry Arts.

His Hospitality experience includes Donald Trump's Mar-a-Lago Club and the Breakers Hotel in Palm Beach and the Boca Raton Resort & Club in Boca Raton, FL. Chef Schmantowsky has traveled around the United States to compete in American Culinary Federation Competitions. He has won several awards both as a professional and as a student competitor.

He is a member of the Florida Restaurant Association and the American Culinary Federation and has received the CHRIE Awards for Apprenti Cuisinier. Craig was the Professional Chefs Association Junior Member of the Year and recieved 2 Gold, 2 Silver and 2 Bronze Medals in American Culinary Federation competitions. He was also awarded Second place in the Florida Citrus Dessert Classic.

Chef Schmantowsky is currently Chef/Assistant Professor at the College of Hospitality Management at Lynn University in Boca Raton where he resides with his wife Julie and three children, Stephanie, Joshua and Ashley.

Chef Roderick Smith, CEC, AAC

Chef Roderick Smith is a 46 year old chef with over 30 years experience in the hospitality industry. He earned American Culinary Federation certification as an executive chef in 1995 and was inducted into the American Academy of Chefs, the honor society of ACF, in 1997. He is presently Co-owner and the Executive Chef for WeBe Chef's Creative Culinary Consultants, Contemporary Caterers, and Event Planners. A catering, consulting, marketing, and placement company based in South Florida.

Chef Smith has previously held Executive Chef positions at The Ritz-Carlton Golf Club and Spa in Jupiter, Florida, The Country Club of Florida in the Village of Golf, Florida, Bocaire Country Club and The Sheraton Hotel & Towers in Boca Raton, Florida.

Among the many culinary honors he has received are the American Academy of Chefs Southeast Chair's award in 2001, the Southeast Chef Professionalism Award in 1999, American Culinary Federation president's medallions in 1997 and 1999. Chef Smith has earned many medals for his achievements in professional culinary competitions, both national and international, including The Chico D'Oro, in Vernoa, Italy. In 2003 Chef Smith earned the title of "The American Culinary Federation's National Chef of the Year", an honor he received through his skills, knowledge and passion for cooking.

Chef Walter Tanner

Chef Tanner received his training in Switzerland. He became a pastry chef in 1971 and traveled a good portion of the world working for Hilton and Japan Airlines. He has worked in Africa, the Philippines, England, South America, and Switzerland. In America, Chef Tanner was Head Pastry Chef at the Waldorf Astoria in New York, the Hawaiian Regent in Honolulu, the Breakers in Palm Beach, and Caneel Bay in St. John USVI. Chef Tanner has been working in retail baking industries as well. He owned and operated Alpine Bakery, Inc, a business that specialized in low carbohydrate products. Chef Tanner is a certified Master Baker.

Chef Tanner is a member of the Retail Bakers Association, the Research Chef Association and the American Culinary Federation.

Delray Beach Garlic Fest is the Florida celebration of garlic, cooking, music, arts, and more. Located in downtown Delray Beach, on February 10th, 11th, and 12th 2012, the Garlic Festival will waft the scent of garlic over musical guests like Buddy Guy