Daughters Following in Footsteps for Mother's Day Treat
"Even as a child my daughter Rebecca would say, Mommy, you are a good cooker, you should be a chef", said Teresa Licato McCartney. Born and raised in a family where cooking has been a passion for generations, McCartney as a child learned heritage Italian dishes from her grandmother. An exceptional cook by her teens, McCartney had always wanted a culinary career, but her husband and three daughters came first. Delicious recipes with her personal twists were shared with just family and friends for years. But after the children were in school and with encouragement from the kids and husband, Jason, McCartney decided it was time to put her seasoned skills to work.
She began working part-time at Gourmet Gang, as well as catering for friends. She then enrolled at ECPI University's School of Culinary Arts, Culinary Institute of Virginia (CIV), completed the school's externship program at One Fish - Two Fish restaurant and graduated in 2010 with an Associate's Degree in Culinary Arts. Today she is the Executive Chef for Aramark/Cox Communications at the corporate headquarters in Chesapeake.
"I had a hands-on, invaluable learning experience growing up and working, but I wanted to get the professional and technical skills training that CIV offers," said McCartney, a 30-something Virginia Beach resident. "Through my education at CIV, I have learned proper French culinary techniques and vocabulary, while enhancing my knowledge and use of fundamentals such as sauces, soups, stocks, knife skills, baking skills and butchery. I would definitely say these core skills have helped me the most throughout my career."