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Chef Nick Schiarizzi followed the tradition begun by his grandfather and father, both chefs in Boston. Nick began his cooking career at the age of 13 in an employee cafeteria, and by age 18 had completed the kitchen apprenticeship program while pursuing an education in business. After serving in the Army and working in different positions in the culinary field, Nick started his own catering business in 1975, which earned a reputation as one of Boston’s premier catering companies. In 2011, after 36 years in the catering business, Nick sold his company to pursue his dream of becoming a teacher in hospitality and culinary arts, including at the Boston University School of Hospitality Administration. Nick is the founder of the Caterers Committee within the Mass Restaurant Association, and is on the board of directors of the Boston chapter of Les Amis d’ Escoffier Society where he has been recognized several times for “bringing honor and prestige to the culinary profession.” He was named the Edward S. Daly Chef of the Year in 1992 and Fellow of the American Academy of Chefs in 2016.
Chef Edgar Ievins has been cooking since he was a small child, thanks to the influence of his grandmother, a St. Petersburg-trained chef, and his exceptionally patient mother. Though Edgar’s previous careers have included psychology, bookkeeping, and film production, he has always loved baking, so 20 years ago he began teaching formal cooking classes. He enjoys sharing his passion for food, for cooking, and especially for baking, by educating others in the culinary arts, including public classes and personalized private cooking lessons. Edgar is also an invited member of the elite organization for professional chefs, the Epicurean Club of Boston. In spare moments, you'll find him in the kitchen, perhaps with a cooking show on TV, recipes open, pans ready.
Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in Cambridge, Massachusetts, adjacent to his father’s grocery store, Legal Cash Market. It’s here that the “Legal” name became synonymous with quality and freshness. In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second-to-none and word quickly spread. This early success led to further expansion and now, six decades later, the family commitment still endures: "If it isn't fresh, it isn't Legal!" Legal Harborside is Legal Sea Foods’ 20,000 square foot flagship property on the Boston Waterfront, comprising three floors and three different concepts under one (retractable) roof. On the first floor is a nod to heritage with a casual menu of seafood favorites with a twist, an oyster bar, and a market. The second floor dining room offers cuisine prepared with sensible creativity for celebratory eating and private dining events. And those that visit the third floor promenade deck will enjoy a four-season rooftop lounge with a retractable glass roof and walls for cocktails and bites.www.explo.org
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