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Ric Orlando, Chef, Author, Owner

Screenshot 2 - Ric Orlando, Chef, Author, Owner

Ric Orlando brings an inspired blend of lust for life, outspoken passion for the flavors
and ingredients of the world community, and nationally renowned cooking prowess to his roles
as chef, lecturer, author, and media source. His tireless work in promoting the products, people,
and beauty of the region combined with his quirky sense of humor and rock and roll pedigree
has made him one of the Hudson Valley’s leading culinary spokespeople and best foodie draws
for events, fundraisers and festivals. He has been called the Pioneer of Hudson Valley Farm to
Table cooking.
Ric oversees the kitchens of two restaurants. New World Home Cooking Co. which he owns with
his wife Liz Corrado, is a Hudson Valley community icon with 24 years in continuous operation.
New World Bistro Bar, the Albany Gastro-Pub he designed and manages, is a consistently local
BEST OF winner.
Ric’s cultural roots stem from the underground music and art scene through the 1980s in New
York, New Haven and Boston, where he also gathered his passion for Global flavors eating urban
ethnic cheap eats. Before doing his own thing, he developed his culinary experience at
groundbreaking restaurants such as Elm City in New Haven, Harvest in Cambridge,
Massachusetts, The Wild Goose in Boston, Sugar Reef in Manhattan, and Yates Street and
Justin’s in Albany.
Ric is currently at work with co-writer Peter Barret (co writer of Project 258 with Zak Pellaccio)
on a new cookbook entitled One Milion Stringbeans, 25 Years of New World Home Cooking.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.

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