Introduction: Scott Conant is a well known chef who is also a judge on the show Chopped. Conant has been cooking since he was 11 years old and has opened many restaurants and written many cookbooks since graduating. Educational Background: When Conant was 15, he enrolled at W.F. Kaynor Technical High School for culinary arts. After Conant graduated from high school, he attended the Culinary Institute of America. After graduating, Scott wrote several cookbooks and opened many very popular and popular restaurants. Work Experience: Scott Conant interned at a famous restaurant in New York City called San Domenico. After Scott graduated from the CIA, he traveled for a year to Munich, Germany. Upon returning to the United States, he worked as a sous chef at San Domenico where he interned while in college. in 1995, Scott was selected to become a chef at an Upper East Side Tuscan restaurant called Il Toscanaccio. Scott opened and became executive chef at an Italian restaurant called City Eatery. Later in his career, Scott opened many famous and well-known Italian restaurants such as Scarpetta Toronto at the Thompson Hotel in 2010, Scarpetta Beverly Hills and DOCG Enoteca at the Cosmopolitan of Las Vegas. Publications/Media: Scott has made many television appearances such as Martha Stewart Living, The Today Show, Good Morning America and Anthony Bourdain: No Reservations. Scott has also judged many shows such as Top Chef for seasons 2, 4 and 5 and Chopped for seasons 1, 4, 6 and 9. Conant also hosted 24 Hour Restaurant Battle where he was also the head judge. Scott has also written three cookbooks, Scott Conant's New Italian Cooking in 2005, Bold Italian in 2008, and The Scarpetta Cookbook......middle of paper......slow speed to medium. Slowly add the remaining sugar to the egg whites and continue mixing. Once the egg whites are medium stiff, remove the bowl from the stand mixer and sift in the flour mixture a little at a time while whisking it together. Once fully combined, transfer to an ungreased 10-inch angel food cake pan. Transfer to the oven and bake for 35 minutes. Remove from the oven and invert again onto the baking tray. Leave to cool for at least an hour upside down. Run a knife around the edges and remove from the pan. Serve.Conclusion: To conclude, Scott Conant is a very interesting chef who has been cooking for over 30 years. He is an Italian chef who has come a long way since his first interest in cooking when he was 11 years old. Scott has opened many restaurants and continues to develop new restaurants and cookbooks to share his culinary excellence with the world!