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Caroline Fey Testa

About the Chef

I have been cooking and teaching in the Bay Area for the last 14 years. I started my culinary career when I was 16 years old, making fresh pasta and assorted breads for a local Italian restaurant. I fell in love with the kitchen and attended culinary school at The French Culinary Institute after college. After spending several years working for catering companies, restaurants and wine bars, I decided to go off on my own. I founded The City Kitchen 9 years ago with the goal of offering culinary education and fine dining, and have been managing the business ever since.

Signature Dish

This is always a hard question! I feel like I have several, and most are seasonal. In the summer, my signature dish is Pan Seared Scallops over Summer Succotash with English Peas, Fresh Corn, Bacon, Cherry Tomatoes and Basil.

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Catering

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