by Bret Thorn
Jacques Larson started cooking in Iowa City, Iowa, while studying English and history at the University of Iowa, but he has been cooking in the Southeast for most of the past 17 years.
He arrived in Charleston, S.C., in 1996 as the opening sous chef of the Peninsula Grill. In 2001 he moved to Greensboro, N.C., for his first executive chef gig and his first experience cooking Italian food, at Basil's Trattoria and Wine Bar.
Source: http://nrn.com/seafood-trends/
We the Italians is a company that in 10 years has become a key relational hub between Italy and the community of the more than 20 million Italian Americans in the United States. We have built a set of information channels that monthly reaches 3 million Italian Americans.
We have also consolidated an unparalleled geographical presence, structuring a network of more than 80 Ambassadors in all the Italian regions, across all 50 American states, plus ten focused on specific themes.
