Picture this – it’s Wednesday evening, you are rushing home from work and then it dawns on you. You have no idea what to make for dinner. Sound familiar? It’s become a more common problem, as Americans’ busy schedules often stand in the way of preparing home-cooked meals. With so many daily pressures, and never enough time how can you make a great dinner without sacrificing quality and taste?

Available for an interview, Bravo’s Top Chef fan favorite Fabio Viviani can educate your listeners on how to create an authentic, restaurant quality dining experiences at home. After winning the hearts of TV viewers with his charisma on Top Chef, Fabio knows what it takes to make a restaurant-quality meal on the fly. He can talk with your listeners about what he learned on the program, as well as, exciting new dinner options for the fall inspired by his Italian heritage.

 Bravo’s Top Chef Fan Favorite Fabio Viviani 

Fabio is the Owner and Executive Chef of Café Firenze Italian Restaurant and Martini Bar, one of the most recognized restaurants in Ventura County, California. Born and raised in Florence, Italy, Fabio has traveled extensively across Europe and is proficient in the methods of classic Italian and Mediterranean cooking. He incorporates Italian influences in his dishes and believes that cooking is a craft. Fabio was a fan favorite on season five of Bravo’s popular Top Chef series.

Topics Fabio can discuss:
• What are some of your kitchen secrets?
• How can you cook up a quick, restaurant-quality meal at home?
• How do these soups incorporate traditional Italian flavors?

This interview is produced for: Bertolli

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Acclaimed pastry chef and restaurateur,  she remains the driving force behind the success and outstanding reputation of the Sarabeth brand. Sarabeth’s personal search for perfection extends to everything she creates.  www.sarabeth.com

In 1981, Sarabeth began making Orange-Apricot Marmalade from her home kitchen from a 200 year old family recipe and selling it to local food shops. From that humble beginning, Sarabeth with her husband and business partner, Bill Levine, now own and operate a jam factory, a wholesale-retail bakery café and nine restaurants. It is a true American success story.

Charlie Apt joined Sarabeth’s in June 2011 as President and Chief Operating Officer of SBK Preserves, Inc. dba Sarabeth’s Kitchen, the corporation that manufactures the Sarabeth’s line of jams and other gourmet food products. Charlie is working closely with the owners of Sarabeth’s to help manage brand equity, build consumer awareness and loyalty, and structure the business for aggressive growth and profitability.

William Levine, Chief Executive Officer and Sarabeth Levine, Chairman of the Board, have known Charlie for over 20 years, since teaming up to form a joint venture producing an ice cream line called “Ciao Bella Sarabeth’s”, an extraordinary combination of Sarabeth’s Spreadable Fruits, baked treats and Ciao Bella gelato. At the time, Charlie was owner of Ciao Bella Gelato Company and a fellow member of the NASFT. After receiving acclaim on such shows as Donald Trump’s The Apprentice and Oprah Winfrey’s Favorite Things, as well as winning over 18 NASFT awards, Ciao Bella was sold to a private equity group in 2008 and Charlie remained onboard through 2011. In Charlie’s opinion,

Sarabeth’s Kitchen makes phenomenal products with a brand legacy that is upheld each and every day by its founders, Sarabeth and Bill Levine. I am proud to be a part of this team and look forward to many years aboard as the brand builds and consumers look to Sarabeth’s for products that are exceptional and unique.

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