The Johnson and Wales University senior instructor offers a behind-the-scenes look at the NBC 10 cooking segment, which became popular before reality TV chefs dominated the small screen with cooking shows. He also explains how dining out has evolved in Rhode Island (or not).

How did you get involved in restaurants, and how has the scene changed over the years? Being from an Italian background, I always liked to cook. Going back forty years ago, Rhode Island had basic restaurants, and chefs were not looked upon as highly as they are today. Things have changed dramatically. I worked at Twin Oaks and everyone would go to the Greenwood Inn, Camille’s and the Old Canteen. That was pretty much the scene. From there, I went on to be executive chef at RISD, then I did a short stint as executive chef at the Turk’s Head Club in Providence, and finally, I came to Johnson and Wales. This is the twenty-seventh season that I have been here.