TOM VIOLANTE
ADSO-FS
SECLIS-N
14-24-03
I learned to cook standing at my grandmother's side as she prepared her delicious Italian dishes for the family. Next, my mother taught me even more cooking skills. During my college years, I worked at area restaurants in the kitchen and actually was the summer season manager of Kresge's in Milford and the snack bar at Milford Bowling Lanes.
My 40-year career was in public affairs, marketing and advertising, with strengths in video, photography and graphic design. I had my own agency and worked in corporate and education industries. In my spare time, I took several cooking seminars over the years and added to my techniques. I was co-owner of a restaurant with a partner and developed recipes for that venture. Once I joined the USCG Auxiliary, I learned of the AUXCHEF training program and immediately enrolled at Sector New York and enjoyed every minute of it. I have cooked weekly at Sector Long Island Sound since then, having worked on an Admiral's frocking, 4 changes of command and many retirements and special events at Sector Long Island Sound.
I try to pick apart every dish I order out at different restaurants to see what makes them tick and how I may improve upon them (and steal the recipe!). I am passionate about cooking and finding different recipes and types of cuisine, from French and Italian, to Asian and German. It's an adventure for me to try different seasonings and foods that have rich flavor and a little heat too. It's my way of providing happiness to everyone's busy day, especially the troops at Sector.