Caffé
Venezia
Cindy Deetz – Chef/Owner
Cindy originally hails from New England but moved to the Bay Area
when her father accepted a professorship at U.C. Berkeley. She fell
in love with the restaurant business at an early age, and at just
19 years of age, landed her first Head Chef position. She has been
working as a chef in the East Bay for 24 years, with 13 years collectively
at exquisite Caffé Venezia in Berkeley, where she is the
Head Chef and co-owner. Cindy understands the need for Girls Inc.
programs, as she has a teenage daughter of her own, and has generously
supported the Women of Taste event for 13 years.
Reggiano White Truffle Potato Chips
(serves 4)
4 cups peeled Russet potatoes sliced paper-thin
Vegetable oil in a deep pot at 350°
1 cup freshly grated Reggiano Parmesan
12 dashes of high quality White Truffle oil
Salt to taste
Prepare all ingredients before you begin. Fry in small batches
until very crispy. Drain well, lightly salt, lay on plate and scatter
Reggiano all over top of potato chips. Dash with truffle oil as
desired. Start slow as truffle oil is a strong flavor. |
