My name is Torre Liebchen.
I was born into a restaurant family and learned very early what it takes to survive in this business. My parent’s work ethic is ingrained in me, and my focus is unwavering in a business that demands the best you can be every moment of every day. This challenging, exciting, insane business is where I want to be, where I am destined to be, where I simply must be.
I graduated Monmouth in May 2010 and am working in the industry.
First, I was part of the opening team at an Italian restaurant in Montclair, New Jersey. I made authentic Neopolitan dough and pizza in a wood-burning oven and fresh mozzarella every day. These skills served me well and I will carry them for the rest of my life.
Hungry to explore cuisine beyond my comfort zone, I sought something new, exciting, something to challenge my creativity and intelligence. While I have remained in Montclair, I am happily embracing my position as Chef de Partie at the new adara Restaurant. The concept at adara is Modernist Cuisine and I am expanding my knowledge base every day, every moment, immersing myself in the concepts of deconstruction and re-imaging classic cuisine. New questions need new answers, this is a time of wonder and excitement.
I want to attend the Italian Culinary Academy to continue my formal education, even though many, many professional chefs have told me in person and in writing the education I am getting on the line is far more valuable.
I am working the typical hours of a chef and saving every penny I can (after school loan payments!) to continue my education. If you can assist me in achieving my goal of attending the ICA, I thank you and appreciate anything you can do.
Torre Liebchen
29 Kansas Street
Hackensack, NJ 07601
[email protected]
I was born into a restaurant family and learned very early what it takes to survive in this business. My parent’s work ethic is ingrained in me, and my focus is unwavering in a business that demands the best you can be every moment of every day. This challenging, exciting, insane business is where I want to be, where I am destined to be, where I simply must be.
I graduated Monmouth in May 2010 and am working in the industry.
First, I was part of the opening team at an Italian restaurant in Montclair, New Jersey. I made authentic Neopolitan dough and pizza in a wood-burning oven and fresh mozzarella every day. These skills served me well and I will carry them for the rest of my life.
Hungry to explore cuisine beyond my comfort zone, I sought something new, exciting, something to challenge my creativity and intelligence. While I have remained in Montclair, I am happily embracing my position as Chef de Partie at the new adara Restaurant. The concept at adara is Modernist Cuisine and I am expanding my knowledge base every day, every moment, immersing myself in the concepts of deconstruction and re-imaging classic cuisine. New questions need new answers, this is a time of wonder and excitement.
I want to attend the Italian Culinary Academy to continue my formal education, even though many, many professional chefs have told me in person and in writing the education I am getting on the line is far more valuable.
I am working the typical hours of a chef and saving every penny I can (after school loan payments!) to continue my education. If you can assist me in achieving my goal of attending the ICA, I thank you and appreciate anything you can do.
Torre Liebchen
29 Kansas Street
Hackensack, NJ 07601
[email protected]
Team adara
Chef Dan and I experimenting in the adara kitchen.
Always something to observe and learn...
Ready.
Lucky to get a shot with Chef Carlos at Les Halles NYC.
Chef Cesare Casella and me.
