FEATURED CHEFS
ANTHONY LOGERFO
Anthony LoGerfo joined Aprons Cooking School in
October 2010. Coming from an Italian background,
food and family have always been a big part of his
life. In 1991, Anthony graduated from the French
Culinary studying under the world-renowned
Master Chef, Jaques Pepin, where he learned the most important
lessons about traditional French cuisine. After three short years with Publix,
Anthony has been promoted to Resident Chef and still shareshis passion for food,
culinary knowledge, and expertise so that you can “learn to have fun in the kitchen”.
JOSEPH DIPAOLO
Joe is a graduate of the Culinary Institute of America. He
started his career preparing pastries for the five star Dining
Room restaurant. Joe then moved to Matsumoto, Japan to
work as the pastry chef of Sweet Foods. Joe also worked
as a research and development pastry chef for M&M Mars.
He has taught at Le Cordon Bleu College of Culinary Arts
and obtained the title of Certified Executive Pastry Chef.
Currently he is the pastry chef for Duncan Hines, responsible for identifying
baking trends and creating new products. Additionally, Joe serves as a board
member of the American Pie Council. In 2016, Joe was named by Dessert
Professional as one of the Top Ten Pastry Chefs in America.