September

CULINARY MASTERMIND HAS FIFTH BOOK PUBLISHED

By Gregory Orka

been taking the dining public for a culinary adventure that few chefs can match. His one-of-a-kind, out-of-thebox signature dishes balance his unique creativity but yet winning chef Vincent Tropepe has F or the past two decades, multi-award-

Tropepe however has been taking the public on a journey away from the dining room table with his literary works. In 2016, Tropepe’s debut book In My Whites : A Matter of Culinary Perspective is a work he was asked to write by a publisher who has long followed his culinary career as he cooked from The 21 Club to SD26 with Tony May to The Rainbow Room to name a few. Upon its release, Tropepe embarked on a 54-stop, sold-out book tour that spanned 17 weeks across the United States. During the COVID-19 shutdown, Tropepe said “I had to keep my mind busy” and he put that time to excellent use. From the time of the shutdown, Tropepe wrote nine books and has

have the common denominator of familiarity. He has allowed diners to

rediscover familiar cultural dishes that span the 13 cuisines he fluently cooks (yes….you read that right…he fluently cooks 13 cuisines). With a culinary mind that he describes as a “Rolodex,” it truly does seem like he is never short on how to bring the best out of any ingredient you place in front of him.

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