Chef Pamela Stevens
I was born in Peru but my family is originally from Italy. I started cooking at the very young age of six. This is in large part because I always wanted to be like my grandfather Chef Giuseppe Delaude, who was the personal chef of President the Peru. When it became time for me to prepare for my career, I decided to study business in the University, because at that time there were no cooking schools in my country. But after two years of study, I knew that I wanted to find more about my roots, and moved to Italy. There a whole world of culinary experiences opened up for me.
I learned many techniques and recipes from different Italian regions. After three and a half years of work and a lot of experience, I come back to Lima, where I met my husband Cameron Stevens—an American. We had a daughter, Isabella, and came to the US.
When my daughter entered school, I thought it was time that my passion for the art of cooking could be the profession I always wanted. So I decided to enroll in Pierpont Community & Technical College where I studied Culinary Arts and Pastry and Baking Arts, under the tutelage of Chef Brian Floyd, Chef Jay Mahoney, Chef Dale Hawkins and Chef Allison McCue.