Gerard Viverito

Gerard Viverito

Gerard Viverito is associate professor of culinary arts at The Culinary Institute of America, where he teaches the Seafood Identification & Fabrication class. In addition he is the director of culinary education for PassionFish, a non-profit organization dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. He travels around the world educating, consulting, and demonstrating cooking using sustainable seafood products to ensure fish for our future. Gerard spent many years as an executive chef in San Diego, CA, the Virgin Islands, and in Spain, France, and Italy. He is very active in the community of local farmers and his commitment to sustainable food practices extends to his role as the director of his true food based catering company, Gerard’s Catering. In addition, Gerard has dedicated a large part of his career to what he terms “functional cooking”, where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, and to add omega fatty acids and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating this as well as consulting with clients on their dietary needs. (Hyde Park, NY) @CIACulinary