Pippa trained at Peter Kump’s NY Cooking School, the Italian Culinary Institute for Foreigners in Italy, and Beringer School for American Chefs in California. She has also worked under many, very prestigious chefs. Pippa therefore has had training of the highest calibre.
About her experiences Pippa says, “Take a space that is cramped, crowded and bring to 110 degrees F. Add extreme pressure, throw in a screaming chef, fold in picky customers, add one prima donna maître’d and 15 other “contestants” (dishwashers, busboys and other cooks) working on top of each other. Allow to boil for 10 to 12 hours for 6 days and you have a week in the life of a cook where you are reliant on everything you have, every day to make it through service.”
Pippa not only has the calibre, she can also totally live by her wits. She is well-traveled, having cooked in various countries around the world. When she ran away from her apprenticeship in Italy, she made her way to Barcelona, Madrid and Sicily, where she became wholly dependant on the kindness of strangers and her cooking skills – she couldn’t even speak the language, making her the perfect contestant for “Chef Race: U.K. vs. U.S.”.
Her proudest moment is receiving a glowing review in the New York Times, and it’s the idea of conquering a new challenge that inspired her to be part of the show. With her tenacity, refusal to give up and her immense talent, Pippa is the one to watch!
Previous TV Experience
-”Chopped” – Food Network