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Regina Varolli
Regina Varolli grew up in kitchens. The daughter of a restaurateur mom from Los Angeles, California and a chef-dad from Reggio Emilia, Italy, her first attempt at gastronomy was making escargot at age 6, with snails foraged from the back garden. While that didn't work too well—everyone spit them out—she never stopped approaching food as an adventure.

Today she lives in Manhattan and isn't afraid to eat anything, or to spit out the bad stuff. Though her taste is refined by fine dining and perfect pastry, she still craves a great burger and fries, and thinks Ghirardelli instant brownie mix is fabulous.

Regina is the author of "99Things You Wish You Knew Before Going To Culinary School".

What chefs are saying about "99 Things You Wish You Knew Before Going To Culinary School"...

“Finally, an answer to every question I've ever gotten about Cooking Schools. Before you write that tuition check be sure to make a smaller investment and read 99 Things You Wish You Knew Before Going To Culinary School. It will help you make the right choices for you.” --Bobby Flay, Chef/Owner Mesa Grill and Bar Americain

“Regina Varolli sheds some much needed light on many of the mysterious and elusive questions we all have faced. In 99 Things You Wish You Knew Before Going To Culinary School, you are given all the tools you need to make an educated and honest decision about culinary school.” --Johnny Iuzzini, Host and Head Judge Top Chef Just Desserts

Entries by Regina Varolli

The Secrets to Joe Bastianich's Success

(0) Comments | Posted March 4, 2016 | 11:02 AM

"I'm a compulsive entrepreneur," said Joe Bastianich, "it's all I want to do all the time, so Restaurant Startup is the perfect show for me." In its third season and wrapping tonight with the season finale, Bastianich took some time to chat with me about his career on television and...

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An "Uber Ambitious" New Vision for Saving the Amazon

(0) Comments | Posted December 15, 2015 | 5:53 PM

The vision came from the tribal healers themselves, as RUNA CEO Tyler Gage explained, "They came to us and said 'We're disappearing, and our knowledge is disappearing with us.'"

The project, to build two medical clinics in the Amazon, one in Ecuador and another in Peru. As Gage put...

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Top Chefs Talk Open Source Cooking at ICC

(0) Comments | Posted December 2, 2015 | 5:00 PM

At StarChefs' tenth annual International Chefs Congress in NYC, some of the most creative minds in the industry were asked what "Open Source Cooking" means to them. From the highly energetic molecular gastronomist José Andrés to the elusive Zen naturalist Michel Bras, the answers they gave were as diverse and...

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Andrew Zimmern: Making a Difference

(0) Comments | Posted July 28, 2015 | 2:57 PM

When you talk to Andrew Zimmern, it quickly becomes clear that beyond his humor and wacky ways, he's a sage and serious person who cares deeply about people, their struggles and their cultures, and that his Bizarre Foods is about more than making you cringe and laugh, it's about "trying...

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Meet the Top Pastry Chefs in America

(2) Comments | Posted June 18, 2015 | 5:56 PM

Every year in New York City, Dessert Professional magazine celebrates its picks for the Top Ten Pastry Chefs in America. The definitive list, now in its twenty-second year, honors some of the most talented pastry chefs in America, as well as inspiring all pastry professionals to strive to ever higher...

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Daniel Boulud's C-CAP Competition: "Meaningful and Transformative"

(0) Comments | Posted April 15, 2015 | 1:19 PM

There's no doubt, culinary competitions are cool, and when they have the power to transform a young career, even a life, they're a lot more than just fun to watch, they're awe-inspiring. Chef Daniel Boulud's competition for C-CAP alumni, recently held in the kitchen of his Michelin-starred Café Boulud in...

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"Only the Best of Hemp" for Your...Gelato?

(3) Comments | Posted March 6, 2015 | 6:14 PM

Don't be surprised when the newest flavor at your local gelateria is cannabis, because Italian gelato and pastry products giant MEC3 of Rimini, Italy has just released its "One Love" gelato mix on the US market. Call it cannabis or marijuana or hemp... a gelato flavor by any name tastes...

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History up Close: Team USA at The Bocuse d'Or

(1) Comments | Posted February 24, 2015 | 9:34 AM

"It's history! It's literally history! I get goosebumps just thinking about it!" So exclaimed an ecstatic Chef Gavin Kaysen at the Sirha in Lyon, France, when Executive Sous Chef Philip Tessier and Commis Skylar Stover of The French Laundry clinched the Silver Bocuse at the Bocuse d'Or.

Read Post Announces NYC Rising Stars

(0) Comments | Posted February 12, 2015 | 11:59 AM, in what can be called the definite list for talent-spotting, has announced their 2015 Rising Stars Award winners in NYC. The Rising Stars Award has been around since 2006, and over the years the list has expanded from chefs and pastry chefs to honorees in multiple categories, including coffee...

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Top Southern Chef Shares Where to Eat Now in New Orleans

(0) Comments | Posted February 4, 2015 | 12:16 PM

When I recently hit New Orleans for the first time, I had only 24 hours to consume what so many chefs tell me is one of America's best food cities. So I enlisted the aid of one of the South's most talented chefs, Derek Emerson of Jackson, Mississippi's highly acclaimed...

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Daniel Boulud Heads to Bocuse d'Or With High Hopes

(0) Comments | Posted January 12, 2015 | 10:10 AM

When legendary chef Paul Bocuse, founder of the Bocuse d'Or, reached out to long-time friend Daniel Boulud with a request -- help the U.S. do better in the competition, he accepted immediately. Dubbed the "Culinary Olympics," the Bocuse d'Or is arguably the most prestigious international culinary competition. Yet despite the...

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Exploring the Wild West of Wine With the World Wine Guys

(0) Comments | Posted December 18, 2014 | 10:17 AM

California is the forth largest producer of wine in the world, and yet, until Mike Desimone and Jeff Jenssen decided to tackle the great state, no book had come close to covering all of California's wine regions. From the authors of Wines of the Southern Hemisphere, we now have Wines...

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How The International Chefs Congress Saved My Life

(0) Comments | Posted December 13, 2014 | 7:01 PM

The StarChefs International Chefs Congress was created to inspire, inform, and ignite passions. There's no other event in the U.S. that boasts the caliber of talent that the peeps at StarChefs bring to NYC, and I've covered it here at HuffPost for years. Yet this year on opening day, rather...

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Dessert Professional Taps the Top Ten Pastry Chefs in America

(0) Comments | Posted June 13, 2014 | 3:23 PM

At an exclusive event held at the Institute of Culinary Education in NYC, Dessert Professional magazine celebrated their picks for the Top Ten Pastry Chefs in America, 2014. A coveted honor bestowed by Dessert Professional editors Matthew Stevens and Tish Boyle, all ten pastry chefs convey their considerable talent at...

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Be a Hot Home Mixologist With Maureen Petrosky's Cool Cocktails

(0) Comments | Posted June 5, 2014 | 6:00 PM

When Maureen Petrosky set out to write The Cocktail Club four years ago, she was determined to learn a lot about spirits while keeping it fun. She didn't want the book to be intimidating, she knew that most people who just want to mix up a good cocktail at home...

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Kerry Vincent Returns to Food Network on Save My Bakery

(0) Comments | Posted April 30, 2014 | 12:51 PM

In the new Food Network series Save My Bakery, airing on Wednesdays, host Kerry Vincent doesn't hold back on straight-up constructive criticism, but she also has the opportunity to show viewers her compassionate side. Save My Bakery takes the often controversial Kerry Vincent to ten bakeries in the U.S. that...

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Daniel Boulud Awards Scholarship to C-CAP Alum

(0) Comments | Posted April 18, 2014 | 1:03 PM

On Daniel Boulud's 50th birthday his business partner Joel Smilow gave him $100,000 and told him to spend it wisely, which he did by creating a scholarship for C-CAP alumni to send them to Lyon for five weeks at L'Institut Paul Bocuse. A long-time supporter of C-CAP (Careers Through Culinary...

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Padma Lakshmi on Top Chef, Beauty, and Her New Orleans "Picks"

(1) Comments | Posted February 5, 2014 | 4:40 PM

What do you do when Top Chef Season 11 is a wrap and you're hungry for more? Log on to Bravo and check out Padma's Picks, and get to know more of New Orleans with Padma as your guide. "On Top Chef," said Padma, "we don't have time...

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Talking Top Chef With Tom Colicchio

(0) Comments | Posted February 4, 2014 | 6:12 PM

Back in 2005 when the producers of Top Chef came calling, Tom Colicchio turned them down, three times. Having opened Gramercy Tavern just as the Food Network launched into mainstream America, he recalled Mario Batali coming into Gramercy just after signing his first TV contract. Colicchio witnessed the rise of...

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A Look Back at the Premier Culinary Event of 2013

(0) Comments | Posted December 30, 2013 | 5:30 PM

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