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President/Founder: John Muscarello
email:
john@carbsaweigh.com
 Printer Friendly Version
 My
name is John Muscarello. Working as a French Pastry Chef for twenty- five years
and living with the unrelenting stress of owning a business for the past
fifteen years, I know all too well the constant struggle to lose weight and keep
it off. With a strong family history of diabetes, and a steady weight gain for
the past few years, I became concerned about my health. I had to change my
eating habits. The quest to develop a livable low carbohydrate lifestyle
began.
After sampling the wide array
of the low carbohydrate foods available, I was totally disgusted and
discouraged. Most nutritional companies employ chemists, scientists and
nutritionists and treat food strictly as a chemical compound rather than an
edible substance. I knew that with the existing products available, I had two
choices. Eat the tasteless low carb meals that were on the market and be
miserable, or develop my own food that would taste great and support the low
carb lifestyle I needed to achieve and maintain good health.
Through hard work, trial and
error, and the relentless desire to achieve a low carbohydrate cuisine where
flavor and quality would never be compromised, Carbs A Weigh was born. With an
unwillingness to settle for tasteless, unattractive low carbohydrate foods, I
spent months developing a line of meals, snacks, desserts, and appetizers that
not only look wonderful, but taste even better.
At Carbs A Weigh, our goals
are simple and realistic. Offer products that contain zero to very few
carbohydrates per serving that have eye appeal, taste terrific and are
affordable for the consumer. We understand the constant battle of weight
reduction and the more difficult task of maintenance once you have finally lost
the weight. Whether it is for health, social pressure, or personal
gratification, we have developed a line cuisine that will make your life simpler
and more enjoyable.
WORK HISTORY
1989 2003 President/Pastry Chef/Jean Marie Patisserie
150
Seventh Street Garden City, New York 11530
Moving into the location of a
butcher shop, Jean Marie Patisserie was created. From layout to design, logo to
color scheme was all my own. Jean Marie Patisserie has grown over the past
thirteen years to becoming Long Islands premiere pastry shop. Providing fine
baked goods, which are always fresh and precise, has awarded raved reviews from
The New York Times, Newsday, and Bride Magazine. Featured articles such as A
Rare To Find in Garden City New York Times, March 4, 1992, November 16,
1997 in which Newsday did a full color spread on myself and the pastry shop,
including the cake that would serve as the printed cover for The Long Island
Life Section. Newsday also summoned my services to make the cake celebrating
the one hundred year anniversary of New York City, which appeared on the front
cover of the January 1, 1998 edition. The Perfect Wedding Cake, a
feature article in Long Islands Wedding of Distinction magazine, January 1999
included three color photos and a full page interview. Television appearances
include The Art of Pulled Sugar on Long Island 55, and a three part
feature series Sweets for Your Sweet on News 12 Long Island,
demonstrating different Valentines desserts you can prepare at home, February
1999.
1999-2002 Jean Marie Bread and Pastry Company President/Head Baker
89
Union Street
Mineola,
New York 11801
An eight thousand square foot wholesale
operation which produced fresh baked artisan breads along with the full line of
pastries, cakes, cookies, danish,
and muffins. Along with our retail store in Garden City, we also opened a retail
store in this location, as well a café featuring breakfast and lunch specialties
on the fresh hot bread right off the hearth of the brick oven. A featured
article in Newsday on January 19, 2000 Portrait
of The Artist As Anything But A Loafer and A Half-Baked Idea? No Way
put us over the top. Working twenty hours a day, seven days a week proved to be
too much for one man, and losing all prospective of what really matters most in
life that being your family, I sold the business.
1992-1996 Café Jean Marie at Macys Roosevelt Field Mall Owner/Operator
Operated Pastry Shop / Café providing baked
goods, light lunch specialties, and beverages to Macys customers and employees.
1982-1989
Apprenticeship/Pastry Chef/Head Baker,
Patisserie
Bonte 1316 Third Avenue NYC 10021
Worked under the direct
supervision of Maurice Bonte.
Honed all the skills and techniques to becoming a fine young
pastry chef. Involved in supervision and general
operation of a pastry shop, which gave me the confidence to venture out on my
own.
EDUCATION
Culinary Institute of America, Hyde Park, New York 1980-1981
Received The Dole Award for
highest grade point average in average.
Awarded Five Thousand Dollar Scholarship. Voted most
likely to succeed by fellow classmates. Graduated with Associates Degree in Food
Management.
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