A Passion Reignited: How Cooking from Home Brought a Chef Back to the Kitchen

When Anthony Salierno stepped into the kitchen at West Side dine-in this spring, he wasn't just preparing dessert, he was bringing his story full circle.

As part of the SBU Eat's Cooking from Homeprogram, Salierno created a Strawberry Banana Napoleon, a dessert that beautifully blends comfort and elegance. Featuring layers of flaky golden puff pastry, smooth vanilla pastry cream, and fresh strawberries and bananas, this decadent dessert was a delicious reminder of how simple ingredients paired with personal flair can create something truly unforgettable.

Salierno, a Culinary Institute of America (CIA) graduate and current residence hall director at Stony Brook University, wanted to share a dessert that would resonate with students and leave a lasting impression. "Food connects people," Salierno explained. "The connections you make, the love and passion for what you do, it makes a lasting impression that you leave behind."

The Cooking from Home program invites students and staff to share meaningful recipes that remind them of home. Participants collaborate with campus chefs to prepare their dishes and select ingredients, culminating in a special event where their meals are featured at dine-in locations for the community to enjoy.

"It was a great experience working with Anthony, he's not only a fellow chef but someone who brings real passion to everything he does," said Joseph Rosselli, West Side Dining executive chef. "I'm proud of the way he shared his story through food, and the students absolutely loved the dessert. It was a standout moment in the Cooking from Home series."

Salierno's journey has been one of reinvention, resilience and a deep commitment to food education. His passion for cooking was sparked early on, helping his mother prepare meals for their large Italian family. What started with peeling potatoes and boiling pasta evolved into crafting wholesome meals and desserts, setting the stage for his culinary path.

Through a culinary vocational program in high school, he learned the foundations of French cuisine. He later pursued both a bachelor's and a master's degree at the CIA, specializing in Mediterranean cuisine, food policy, food business and restaurant operations. His studies took him as far as Barcelona, Spain, where he explored the culinary traditions of the Iberian Peninsula and the entire Mediterranean region.

Throughout his career, Salierno has worked in a variety of kitchens and food businesses, building not just skills, but lifelong friendships. During the pandemic, he completed his master's degree in food business management, gaining strategic insight into restaurant development and entrepreneurship.

Now working in student affairs, Salierno is pursuing a deeper understanding of student development and leadership, while preparing to return to his roots in culinary education. His goal is to help inspire the next generation of culinary professionals with the same passion, purpose and persistence that have shaped his own life.

"My journey has been a winding path, one filled with reinvention, self-discovery, and the relentless pursuit of purpose. I've learned that embracing change while staying true to who you are leads to the most meaningful growth, both in life and in the kitchen," stated Salierno.

The Cooking from Home program will continue next fall with all new recipes, including Salierno's specialty pizzas. Building on the success of this semester's events, the program will once again invite students and staff to share meaningful dishes that reflect their heritage, creativity, and personal stories.

"Cooking from Home is a very rewarding program, it is one the best ways to integrate students' culture, flavors, tastes, talents and experiences from their home into SBU," said Laura Martorano, SBU Eats campus dietitian."