On February 7, 2014, Scott Conant, a well-respected New york chef, attended a fundraising dinner for the Connecticut No Kid Hungry campaign. The dinner was prepared and served by graduating seniors in the Hospitality and Tourism program. As part of the event, guests engaged in a silent auction and received a signed copy of Conant’s new cookbook, “The Scarpetta Cookbook.”
Scarpetta is an Italian expression that means “little shoe” — or the shape that bread takes when used to soak up the leftovers in a dish. It is also the name of Conant’s restaurant chain, which opened in New york and Miami to rave reviews in 2008. He opened restaurants with the same name in Toronto at the Thompson Hotel, in Beverly Hills at Montage, and Scarpetta and D.O.C.G. Enoteca at The Cosmopolitan of Las vegas in 2010.
Conant grew up in an Italian-American household in Waterbury, Connecticut, and began taking cooking classes at age 11. He is a graduate of the Culinary Institute of America and studied pastry at the Hotel Bayerischer Hof in Munich, Germany after graduation. Conant is also a judge on Food Network’s “Chopped.” He is the author of two other cookbooks: “New Italian Cooking” and “Bold Italian.”