Christina Ferraiolo

Left: Christina Ferraiolo, Pastry Chef at Edgewood Country Club, Rivervale, New Jersey, USA.
​Right: Oreo Crusted White Chocolate Cheese Cake

GK: Tell us where you are from and how you develop your interest in cooking?

I grew up in Belleville, New Jersey. My passion for cooking started at a very early age. I can vividly remember my grandparents and my parents always preparing lavish dishes. Food was always the focal point that brought the family together. As a child, I recall being inspired by all of my family members, particularly my two grandmas, Angelica, and Guilia. They always made these amazing, authentic Italian dishes that to this day I still recreate. They both had beautiful gardens and were able to create fresh dishes from the vegetables that they grew. I always admired how they were always able to make anyone who tasted their food feel the love they put into it. I strive to reciprocate that same feeling when people try my dishes. Food has also been a part of my life and I am grateful to my family for always believing in me and inspiring me to fulfill my passion.   

GK: Tell us about your journey to Edgewood, why work in a Country Club?  

Three years ago, I worked in New York City as a Sous Chef and came across the job opportunity at Edgewood Country Club. I applied and was in contact with Executive Chef Anthony Villanueva, who offered me the position here. Ever since, I have been the pastry chef, and I handle the Garde manager department. I am thankful for my two mentors Chef Anthony and Ivan Villanueva, who have supported me along this journey at Edgewood.
 
At Edgewood, all of the chefs and kitchen staff treat each other like family. I love to bring Executive Chef Anthony and my Sous Chef Ivan’s ideas to life. I am so grateful that my bosses trust me to bring my visions to life and push me out of my comfort zone. Although I am the only female, I have never felt unwelcome in any way, and hope to encourage other young females to enter this field. 

GK: Do you enjoy working with Executive Chef Anthony Villanueva, does he give you the freedom to be creative?

At Edgewood, all of the chefs and kitchen staff treat each other like family. I love to bring Executive Chef Anthony and my Sous Chef Ivan’s ideas to life. I am so grateful that my bosses trust me to bring my visions to life and push me out of my comfort zone. Although I am the only female, I have never felt unwelcome in any way, and hope to encourage other young females to enter this field. 

GK: Tell s about your interest in pastry. What is your process when creating a recipe?

Edgewood helped make my dreams of making unique pastries a reality. I always had focused on hot food prep in the past, but I wanted to expand my skill set. Edgewood Country Club allowed me to break out of my comfort zone, and I love baking new pastries regularly. 

GK: What are your plans for Edgewood in the sense of programs you might wish to develop? For example cooking classes, create a pastry shop within the club?

I hope to one day have the opportunity to expand the pastry shop. It would be awesome to specialize in our own wedding/specialty cakes and cater to our client’s needs. I love your cooking class idea for members and/or their children and that is something I am going to look into. It would be cool to have these cooking classes around the various holidays and teach members how to bake different dishes. 

GK: Do you play golf?

I am not very athletic and do not officially play golf, but I have some lessons planned. I do enjoy watching the members play and hope to learn a few things. 

GK: What advice would you give to other young people about the benefits of working at a Country Club. Explain the positive aspects it offers compared to a restaurant? 

Working at Edgewood Country Club has been a great experience. I enjoy catering a client’s major life event (wedding, party, etc.) and how we can individualize every event to the client’s needs. Weddings are my favorite! It is such a special moment in a person’s life, and I get to be part of it. I am grateful for this opportunity to work at Edgewood Country Club, and look forward to what we cook up next!

A note from Anthony Villananueva, Executive Chef

I interviewed Christina three years ago for a possible position with us here at Edgewood Country Club. Christina was a graduate of my School at Hudson County Community College in Jersey City New Jersey. She wasn’t very happy at her current position. From the moment I met her I knew she was very special and extremely passionate about her work. I felt she would be a great addition to our team and after several interviews decided to offer her the job. She more than delivered on our investment in her. She brings a certain professionalism and sophistication to everything she does.

​She has really elevated everything we do here at the club. She is a bright hard-working chef with a tremendous future in front of her. Me and Ivan the Sous Chef have worked together for over 20 years and once we collaborated with Christina, we knew we had a great team together. I always tell her she is great, and she will be famous one day. Her immediate response is always “No Chef We Will Be Famous One Day!” She is a great team player and her drive is second to none. She has the role of Pastry Chef here at the club but is so capable of much more. She currently runs the Pastry and Garde Manger Departments at Edgewood Country Club. Her quest for knowledge and willingness to try new things makes us all better. She hopes to attain the Sous Chef position soon. She will no doubt easily accomplish that goal. Last year we started making our own pasta in house and Christina quickly rose to the challenge by Making fresh pasta at home with her grandmother then bringing her technique and flavor to the kitchen team at the club. All her efforts have been nothing less than sensational and I am very fortunate to be able to work with her and have her on my team.

The successes in my career have always been attributed to the fact that I instill freedom in my kitchen team members to practice and try new things. This helps us stay relevant and continually evolving. My philosophy has always been that work should always be productive but more importantly it should always be fun! I am always asked as a chef “What is your favorite dish? My happy response is always to say, “The one we have yet to create!” Onward Creativity! 

The popular, award winning ballroom at Edgewood Country Club, Rivervale, New Jersey, USA
Image courtesy Edgewood Country Club