Born and raised in the island of Sardinia, Italy, a country well known for its exceptional cuisine. While most say you learn how to cook as a young child by watching your mother, Adriana attended school away from home and never had that exposure. This did not stop Adriana; she had the natural instincts to develop these skills on her own. As an adult she lived and worked in Rome for a number of years that enabled her to travel all over Europe, the Middle East and North Africa. Her passion for cooking began on her return from these excursions leading her to recreate the dishes that she loved. She moved to America as a young woman to pursue a career in gemology and to follow her artistic instincts in the direction she was destined to go.

In 2004 her heart led her to facilitate a career change and, with the support of her husband Robert, she began a thorough investigation of professional culinary training programs. Adriana selected the French Culinary Institute of New York City and began her journey to becoming a chef. She graduated with a Grand Diploma in Classic Culinary Arts and Artisan Baking and Fundamentals of Wine.

Her first position was a chef for a local restaurant but this position did not offer her the opportunity to utilize all of her talents. The Chef Table became a reality when Adriana recognized that serving people on a more personal level was much more aligned with her culinary training, background, and expertise.

She joined the Personal Chef Network to gain some useful information for the job at hand. Still in love with cooking and enjoying her longtime clients, in the summer 2007 Adriana discovered Food Photography and Styling stating, "I do not know where this journey will take me."

Among her many accomplishments, she is an active member of the International Association of Culinary Professionals, The American Culinary Federation, and Women Chefs and Restaurateurs. Adriana continues to show her support to the school she graduated from by judging midterms for future chefs.

In addition to her professional affiliations, she volunteers at The Market Street Mission in Morristown, NJ. She began baking there for the residents once a week, which led her to develop a 13-week culinary training program that she offers several times throughout the year, for the residents who are interested. Those who take her classes come away with skills they can use while working in the food industry. Adriana humbly admits that she puts a lot of effort and time into her classes, but it is definitely a privilege for her to be able to make a difference in the lives of her students. The experience of working to help people is one of the greatest feelings of accomplishment a person could ever have.

Contact Chef Adriana Mullen
adrianamullen@yahoo.com
www.the-chefs-table.com