Calvo was voted one of the top 10 up-and-coming chefs in the state of Florida and was the youngest president of FCCLA. She competed in a National Pastry Competition held by Johnson & Wales University and received the bronze medal without any formal training. She enrolled at Johnson & Wales College of Culinary Arts in North Miami in 2002, and entered more than forty national competitions, receiving first place in ten of the competitions and runner-up in all the rest. In 2003, Calvo won Taste Down Under, an Australian culinary competition. Her winning dish was served at a dinner for the United Nations and its ambassadors, making her the youngest person to cook for the United Nations. She also catered the 2003 World Series for the champion Florida Marlins. In 2004, she won Taste Down Under again, and her dish was served to CNN correspondents and representatives from Gourmet, Food Network, and Bon Appétit. After graduating from Johnson & Wales, Calvo became the youngest chef to work at the Mandarin Oriental Hotel, a five-diamond restaurant. She has appeared on NBC and The Montel Williams Show. In 2006, after the death of her younger sister to cancer, Calvo partnered with St. Jude’s Children’s Hospital to set up “Young Chefs Cooking for a Cure.” In April 2007, Calvo opened her restaurant “Chef Adrianne’s Vineyard and Wine Bar” in Miami, Florida. She is also the author of a cookbook collection called Maximum Flavor, and has created an accompanying culinary product line, Maximum Flavor Essentials, through her company, Terra Dolci Corporation.
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Maximum Flavor Essentials