When Anthony Salierno returned to the kitchen at West Side Dining this spring, he was not just preparing a dessert but also completing a personal journey. As part of Stony Brook University’s Cooking from Home program, Salierno crafted a Strawberry Banana Napoleon, blending comfort and elegance with layers of puff pastry, vanilla cream, and fresh fruits.
Salierno is a Culinary Institute of America graduate and currently serves as a residence hall director at Stony Brook University. He aimed to create a dessert that would resonate with students. “Food connects people,” he 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 special events where these meals are featured for the community.
Joseph Rosselli, West Side Dining executive chef, expressed his admiration for Salierno’s dedication: “It was a great experience working with Anthony… I’m proud of the way he shared his story through food.”
Salierno’s culinary journey began in his family kitchen and evolved through formal education at CIA. His studies included Mediterranean cuisine and took him to Barcelona. During the pandemic, he completed his master’s degree in food business management.
Now involved in student affairs at Stony Brook University, Salierno is focused on student development while planning to return to culinary education. He aims to inspire future culinary professionals with passion and persistence.
“My journey has been… filled with reinvention… embracing change while staying true… leads to meaningful growth,” stated Salierno.
The Cooking from Home program will continue next fall with new recipes including Salierno’s specialty pizzas. The initiative encourages sharing dishes that reflect participants’ heritage and creativity.
“Cooking from Home is very rewarding… one of the best ways to integrate students’ culture…” said Laura Martorano, SBU Eats campus dietitian.
