What is this important historical, cultural, and economic region of Massachusetts that contains Salem and where Gabriel Frasca cooked at a young age?
Gabriel Frasca Frasca began cooking at the age of 15 on the North Shore of Massachusetts, but went to Kenyon College study journalism. Later on, he decided to become a chef, and by the age of 20 he was cooking French cuisine for James Beard Award winner named Gordon Hamersley at Hamersley’s Bistro. In 1996 he got a job at the Chez Henri in Cambridge, Massachusetts where he worked with Paul O’Connell and Amanda Lydon. By 1997 he and Lydon went to Provence, France where he worked at the "L’abbaye de Saint Croix". Later on, he worked with Michellin three-star chef Martin Berasategui in San Sebastián, Spain .He then went to "Dolomites" restaurant in Italy and worked there with Norbert Neiderkofler at "St. Hubertus", who, while he was there, got his first Michelin star.
Wildfire history of Cape Cod The wildfire potential of the forests of Cape Cod, located in southeastern Massachusetts, has been described as being the third most flammable area in the nation, behind southern California and the New Jersey Pine Barrens. With the development of the Cape from the 1960s to the present, the wildfire danger has diminished but thousands of acres are still capable of burning.