Franco Palumbo was a chef, restaurateur, author and teacher who passed away in Provincetown, Massachusetts due to Acquired Immunodeficiency Syndrome.
A graduate of Andrew Warde High School in Fairfield CT and the New York's Culinary Institute of America. Palumbo loved food and once weighed more than 285 pounds. He joined Weight Watchers as its executive chef, an affiliation that lasted more than a decade. He had shown that overweight people can eat right and stay slim.
In 1980, he starred in Slim Cuisine An American Approach, a public broadcasting series produced by station KOCE-TV in Huntington Beach, California.
Palumbo hosted a cooking show in 1984 called "We're Cooking Now" a 175-segment series produced for commercial television. The program also starred actress Judy Clayton. Since then, it has aired on more than 200 public television stations.
In the 90s his restaurant, Franco's Hideaway in Provincetown, Massachusetts featured continental cuisine and Italian fare. Although trained in classical preparation, Palumbo had said he prefers "simple, hearty peasant dishes" and likes to keep his menus "simple, but elegant."
A graduate of Andrew Warde High School in Fairfield CT and the New York's Culinary Institute of America. Palumbo loved food and once weighed more than 285 pounds. He joined Weight Watchers as its executive chef, an affiliation that lasted more than a decade. He had shown that overweight people can eat right and stay slim.
In 1980, he starred in Slim Cuisine An American Approach, a public broadcasting series produced by station KOCE-TV in Huntington Beach, California.
Palumbo hosted a cooking show in 1984 called "We're Cooking Now" a 175-segment series produced for commercial television. The program also starred actress Judy Clayton. Since then, it has aired on more than 200 public television stations.
In the 90s his restaurant, Franco's Hideaway in Provincetown, Massachusetts featured continental cuisine and Italian fare. Although trained in classical preparation, Palumbo had said he prefers "simple, hearty peasant dishes" and likes to keep his menus "simple, but elegant."
Franco Palumbo was a chef, restaurateur, author and teacher who passed away in Provincetown, Massachusetts due to Acquired Immunodeficiency Syndrome.
A graduate of Andrew Warde High School in Fairfield CT and the New York's Culinary Institute of America. Palumbo loved food and once weighed more than 285 pounds. He joined Weight Watchers as its executive chef, an affiliation that lasted more than a decade. He had shown that overweight people can eat right and stay slim.
In 1980, he starred in Slim Cuisine An American Approach, a public broadcasting series produced by station KOCE-TV in Huntington Beach, California.
Palumbo hosted a cooking show in 1984 called "We're Cooking Now" a 175-segment series produced for commercial television. The program also starred actress Judy Clayton. Since then, it has aired on more than 200 public television stations.
In the 90s his restaurant, Franco's Hideaway in Provincetown, Massachusetts featured continental cuisine and Italian fare. Although trained in classical preparation, Palumbo had said he prefers "simple, hearty peasant dishes" and likes to keep his menus "simple, but elegant."
A graduate of Andrew Warde High School in Fairfield CT and the New York's Culinary Institute of America. Palumbo loved food and once weighed more than 285 pounds. He joined Weight Watchers as its executive chef, an affiliation that lasted more than a decade. He had shown that overweight people can eat right and stay slim.
In 1980, he starred in Slim Cuisine An American Approach, a public broadcasting series produced by station KOCE-TV in Huntington Beach, California.
Palumbo hosted a cooking show in 1984 called "We're Cooking Now" a 175-segment series produced for commercial television. The program also starred actress Judy Clayton. Since then, it has aired on more than 200 public television stations.
In the 90s his restaurant, Franco's Hideaway in Provincetown, Massachusetts featured continental cuisine and Italian fare. Although trained in classical preparation, Palumbo had said he prefers "simple, hearty peasant dishes" and likes to keep his menus "simple, but elegant."
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