Carl Raymond’s culinary passions began years ago growing up on the coast of Maine and combine his strong New England roots with a fascination with world cuisine. After spending a year living and studying in France, he returned to the United States to continue his studies in language and culture. He has studied at the French Culinary Institute in New York as well as in the professional culinary arts program at The Institute of Culinary Education.
Through extensive travel in Europe, notably France and Italy, Carl refined his passion and deepened his knowledge of the regional cooking of Provence, Burgundy, northern Italy and Greece in particular. He has studied classic Italian cuisine with such luminaries as Guiliano Bugialli, Anna Teresa Callen and Giuliano Hazan. Additional studies have included coursework in food journalism with Alan Richman and food styling with Delores Custer.
Carl works regularly in recreational cooking classes as well as teaching privately and has prepped for numerous renowned chefs and Food Network personalities at MACY’s acclaimed De Gustibus Cooking School. He works as a personal chef in the New York area and is active as a culinary consultant, recipe tester and developer. He is a member of the International Association of Culinary Professionals and twice has been an invited speaker and panelist at the International Gourmet Voice food media conference in Cannes, France.
Carl lives on New York’s Upper West Side and continues to follow his culinary interests around the world. He is fluent in French and Italian and is currently at work on his own series of books.