Ferdinand DeJoseph, November 15, 2022
Item
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Title
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Ferdinand DeJoseph, November 15, 2022
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interviewee
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Ferdinand DeJoseph
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interviewer
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Jacob Maloney
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Date
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2022-11-15
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Subject
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Boilermaker
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Carrier
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Christmas
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Cooperstown All-Star Village
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Culinary Institute of America
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Dry Cleaners
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Eurest
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Farmhouse
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Food Service
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Hartwick
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Malocchio
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Morrisville
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Oneonta
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Restaurants
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Rochester
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Syracuse
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Tailors
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Toddies Restaurant
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Weber's Restaurant
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W.T. Grant
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Description
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Fred DeJoseph was born in Syracuse, New York on March 13th, 1956. He was raised on the Northside of Syracuse and discusses his Italian upbringing with his extended family. Influence from his grandmother and mother's cooking led him to various cooking positions across Western, Central, and Northern New York. In the Oneonta and Unadilla area, Mr. DeJoseph bought and owned, alongside his two brothers-in-law, Toddies Restaurant for 21 years and the Farmhouse Restaurant for twelve years. Today, he works at Sloane's Bar and Grill in Oneonta. NY.
Fred talks a lot about his family and how important Christmas and food traditions are to them. This focus on quality has translated to his professional life as chef and restaurant owner. His experiences in all types of restaurants, ranging from corporate cafeterias to upscale dining establishments, have made him a knowledgeable part of the Oneonta food community.
The interview took place at his home in Unadilla on November 15th, 2022. He told me about the various renovations done on the home in the mid-1980s and late 1990s and how close the rest of his family lives to him. Our pre-interview discussions ranged from knowing the Syracuse area (I'm originally from Watertown so Syracuse was only an hour away) to our shared love for running. His passion for food was demonstrated right when I walked in the door, and he asked if I wanted any lunch. I was offered a combination of homemade Italian wedding and chicken noodle soup and a cup of coffee, which was perfect for the snowy cold day. In the transcript, I have tried to maintain the flow of speech while taking out any redundant phrases or false starts within the interview.
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Time Summary
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Track 1, 5:22-10:11 - Northside of Syracuse
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Track 1, 19:28- 28:22 - Food traditions
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Track 2, 7:30- 10:46 - Syracuse Restaurants
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Track 2, 11:45- 15:47- Toddies Restaurant
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Track 2, 23:45- Track 3, 2:07 - Running
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Creator
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Jacob Maloney
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Publisher
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Cooperstown Graduate Program, State University of New York at Oneonta
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Rights
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Cooperstown Graduate Association, Cooperstown, NY
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Language
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en-US
