When Anthony Salierno returned to the kitchen at West Side dine-in this spring, he was not just preparing a dessert; he was completing a personal journey. As part of the SBU Eat’s Cooking from Home program, Salierno crafted a Strawberry Banana Napoleon. This dessert combines layers of puff pastry, vanilla pastry cream, and fresh strawberries and bananas.
Salierno is a Culinary Institute of America graduate and current residence hall director at Stony Brook University. He aimed to create a dessert that would resonate with students. “Food connects people,” Salierno said. “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 allows students and staff to share recipes that remind them of home. Participants work with campus chefs to prepare their dishes for an event where their meals are featured at dine-in locations.
“It was a great experience working with Anthony,” said Joseph Rosselli, West Side Dining executive chef. “I’m proud of the way he shared his story through food.”
Salierno's culinary journey began in his childhood, helping his mother cook for their Italian family. His interest evolved into crafting meals and desserts. Through high school vocational programs and further studies at the CIA, specializing in Mediterranean cuisine, Salierno honed his skills.
His career includes working in various kitchens and food businesses. During the pandemic, he completed a master’s degree in food business management.
Now involved in student affairs at Stony Brook University, Salierno aims to inspire future culinary professionals with passion and purpose.
“My journey has been a winding path,” stated Salierno. “I’ve learned that embracing change while staying true to who you are leads to the most meaningful growth.”
The Cooking from Home program will continue next fall with new recipes like Salierno’s specialty pizzas. The program invites students and staff to share dishes reflecting their heritage and creativity.
“Cooking from Home is very rewarding,” said Laura Martorano, SBU Eats campus dietitian.”