On Monday, February 26th, CSCA alum & Viale Chef Owner Greg Reeves welcomes two second semester students to “take over” the Viale Kitchen. Rasul Ussaev from the Professional Chef’s Program and Michael Nichols from the Professional Pastry Program will be joining Greg’s team for the evening to serve their own unique plates in addition to Viale’s usual dinner menu.
Call Viale at 617-576-1900, or make a reservation online to support our budding chefs as they learn the components of planning and executing a menu.
Rasul Ussaev is currently pursuing the Professional Chef’s Program at Cambridge School of Culinary Arts. Interestingly, cooking began as a childhood chore in which he would help prepare family dinners but has since evolved into real gastronomic passion. Rasul is highly inspired by Italian, American, and Fusion culinary influences. Travelling across the globe and visiting more than 20 countries exposed Rasul to many ideas of how to serve up more than just food, but also how to create true satisfaction in every bite. In parallel to the chef’s program, he is also a senior at UMASS Boston pursuing Bachelors in Supply Chain Management. Rasul is also a huge fan of soccer, and plays for several local soccer teams in Boston.
Michael Nichols is currently pursuing the Professional Pastry Program at Cambridge School of Culinary Arts. Michael was born and raised in Houston, Texas, at the crossroads of BBQ, Tex-Mex, Southern, and Cajun cuisines. Growing up on a steady diet of smoked briskets, tacos al carbon, chicken fried steaks, gumbos, pecan pies, pralines, and chocolates, he nevertheless trained as an engineer like his dad. Mike moved up to the northeast to work in biotech, but was always happier cooking and baking for his family. One summer on a family vacation to Peru, amidst the mountain farms and open air markets, he decided that he should do what he loved for a living. He returned home and enrolled at Cambridge School of Culinary Arts. Mike lives in Newburyport, MA, and plans to open a chocolate shop after graduation.
Mike's desserts for CSCA/Viale dinner:
Orange Almond Cake, saffron panna cotta, caramel sauce.
Coffee Chocolate semifreddo w/lemon zeppole