No More Takeout!

 

A Visual Do-it-Youself Guide to Cooking

About authors

 

 

 

 

 

 

Stephen Hartigan    email

 

Raised in a large extended family of 124 with two grandmothers who ruled their kitchens, Stephen learned early on what it means to please folks with decent food, not to mention a thing or two about discipline.  After all, it took great concentration and discipline for him to turn out 4,500 breakfasts every morning when he was Commis de Cuisine at Europe’s second largest hotel.  Or to oversee a sit-down gala event for 560 at the Tate Gallery for the late Princess of Wales.   

 

Considered one of the top 10 chefs in Ireland and awarded Young Chef of the Year, with numerous accolades from a wide range of culinary positions, Stephen is one of the rising stars of the Irish culinary revolution.  He has trained at some of London’s top tier restaurants including The Ivy and Le Caprice.   He moved to New York to head up private dining at Café Gray where he regularly created multi-course tasting menus for Manhattan’s business, entertainment and social luminaries.  But it is hard to keep a good chef in one place and Allen Grubman lured him away from Café Gray when he hired Stephen as his personal chef. Allen and his wife, real estate broker Deborah Grubman, are legendary entertainers.  Stephen now runs an operation that caters to the glitziest A-list celebrities and bold-face names.  He lives in Connecticut.

 

Chat with the Chef 

 

 

 

Jerry Boak    email 

 

As a freelance writer with a focus on non-fiction, screenplays and theatre, Jerry is uniquely qualified for NMT.  His work experience also includes corporate sales and financial training in which he is used to teaching difficult concepts in a “one room schoolhouse” environment, i.e. to students with varying foundation and learning abilities.  As an experienced web designer and graphic artist, he also is able to convey complicated instructions in a pleasing, organized manner, to reach the maximum number of people with the greatest punch.

 

Though not a professional chef, Jerry was brought up in a family of talented amateur cooks. Stints as a waiter working at some of the finest restaurants in Seattle and New York, plus years of cooking for friends, has given him a strong culinary foundation.  He received his undergraduate degree from Columbia University, as well as an MFA in screenwriting and film producing from Columbia’s School of the Arts.   Jerry and his growing family live in New York City

 

-----------------------------------------------------------------------------------------------

 

 

Photography by Mickey Filosa

 

The amazing culinary photography in NO MORE TAKEOUT (and on this website) was shot by Mickey Filosa, an experienced chef with an artist's eye. He was helped by Andy Varela.