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THE FOUNDER of Beyond TASTE, Oltre il GUSTO Magazine, Journalist MARGAUX CINTRANO

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By: George Ganchev – Hedonique, Founder of Wine & Food Society

Photo Copyright: Giovanni Panarotto – Verona , Photo Аrchive: Beyond Taste, Oltre Il Gusto – Magazine

George: What was it like growing up surrounded by three very different cultures ?
Margaux: It gave me so much vision on the world. I have always felt it has empowered my identity.
George: Who are your food icons of the world ?
Margaux: Pierre Gagnaire for his art of seam-less cuisine, Alain Ducasse for his vision, Alain Passard for his purity and the late Joël Robuchon for his optical art of dressage.
In Spain, Lady Chef Carme Ruscadella, for her evocative creations, Albert Adrià for his vanguard originality, Ángel León for his pescatarian delicacies, Quique Dacosta for his enchanting enigmatic taste temptations and Joan Roca for his melding of historical and contemporary gastronomy. In Italy, I had recently discovered one of the most astonishingly subtlely silken, sublime exquisite masterpieces of art, by Michelin Starred Chef Mauro Buffo at Ristorante 12 Apostoli, Verona.
George: What and / or who were the catalysts for the creation of Beyond Taste, Oltre il Gusto Magazine ?
Margaux: From Spring 2015 to May 2016, I was the Co Publisher and English Editor in Chief of an English and Thai Dessert Magazine. When the Thai Publisher had decided to return to University to finish his Masters in Law, I had decided to create Beyond Taste, Oltre il Gusto Magazine.
George: What were the most aesthetically rewarding trips that you have been on in the last few years ?
Margaux: In 2016, I was astonished to see so much beauty in the Brasov region of Romania, and the food culture of Bucharest was completely awesome, especially Restaurant Joseph, by: Joseph Hadad. I have never forgotten his Black Lentils turned into a Risotto served with Seppia (squid). An impeccable jewel of a dish. In 2018, my most memorable trip was attending the 1ST Extraordinary Food & Wine Trade Fair, founded by Mr. Fausto Brozzi and to meet my Bilingual Translator, Author, and now Co Publisher of Beyond Taste, Oltre il Gusto Magazine, Mr. Maurizio Pelli. In 2019, I had attended the 2nd edition of the Extraordinary Food & Wine Trade Fair and travelled to Verona and in early December, I had gone to visit an old friend in Milano.
George: Plans for 2019 and 2020 ?
Firstly, on behalf of Beyond Taste, Oltre il Gusto Magazine, I shall be in Venezia attending the 3rd Edition of the Extraordinary Food & Wine Event and celebrating the 3rd publishing year of Beyond Taste, Oltre il Gusto.
For a late summer escape, I shall be heading to Baiona, O´Grove, Toya, Cambados and Las Islas Ciés, off the Atlantic Coast of Galicia, Spain.
George: What do you look for when you are writing up a restaurant or doing a Chef Interview?
A mission combining local traditions, the best quality products, wild fish and shellfish, and authenticity and art in the cuisine and creations handled with expertise and harmony amongst the ingredients.
George: Last but not least, what would you say, your most exotic trip was ?
Christmas 2014 – New Year´s 2015, Hong Kong ..

THE Travelling PHOTOGRAPHER

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By: Journalist Margaux Cintrano
Photo Copyright: Gigi Montali

MARGAUX: Firstly, could you tell the readership, where you were born and raised ?
Gigi: Hi, I was born and raised in Parma, my way, I have lived near the Po river for over thirty years, I think that its slow and sometimes impetuous flow has forged my character, the Emilian land is an agricultural and laborious land where food, culture and the desire to have fun are daily.
MARGAUX: What or who, inspired you to study photography ?
Gigi: I only approached photography when, after traveling with friends in Northern Europe, at the age of twenty, I felt the need to stop my emotions with images. My older brother gave me, his first reflex (Yashica FX3), and from there I started studying and doing some courses with professionals from Parma. I made my first travel report (worthy of the name) in Peru in 2002, in the last few years I have dedicated my photo a lot to my land and its traditions.
MARGAUX:In the past couple of years you have travelled extensively. Iceland, Mississippi´s Blues Route and Turkey. What are your future trips for 2019 – 2020 ?
Gigi: I have just returned from a trip to Naples, a very interesting city all points of view, but in the fall I will go to visit Colombia, a magnificent country still little known by mass tourism.
MARGAUX:What subjects inspire you most, to take photographs of ?
Gigi: I love meeting people: their history and life in their everyday life, telling a place through its landscapes and the people who live it are my inspiration.
MARGAUX:I have also followed your Photography Courses and what is most fulfilling in training and teaching for you ? Could your provide a schedule of some of your Autumn Courses ?
Gigi: For some years now I have started doing workshops and training courses, it is nice to pass on your passion to others and to receive energy from others to continue the activity, in October I plan a couple of Workshops on the Big River and a couple of photography courses for beginners, I manage the training activity from mid-October to the beginning of December.
MARGAUX:You are a master of landscaping, urban architecture, ancient buildings, food products, art of plating, wines and portraits. What captures your interest most when taking a photo ? Colors ? Expressions ? The product itself ? The admiration for a building ?
Gigi: I could enclose it all in a single noun EMOTION! I like to portray what excites my heart! It can be the colors, the shapes, the fatigue of man or the beauty in a form of art!
MARGAUX: Do you have plans on authoring any books ?
Gigi: I have already published several books, the last in order of time “Custodi del Tempo” is the result of research done in small country museums or even at the homes of collectors of objects of human ingenuity. I would like to re-edit “Verdi in the Mist” book sold out a few years ago, the book investigated the great Maestro Giuseppe Verdi, about the human aspect of the character, going to portray landscapes and places that inspired him in the composition of his works.
MARGAUX: We met at Extraordinary Food & Wine Fair 2019, and I see that you are the Official Photographer to the event and the Founder, Fausto Brozzi. What inspires you most about Venice and the event ?
Gigi: I think this event is really interesting and different from the many food fairs that are in Italy, being the official photographer gives me the opportunity to meet small producers and “have fun” taking pictures in the midst of so much good food !!
MARGAUX: If money were not an object, what is your gastronomic dream trip ?
Gigi: The dream is in the Australian continent, I think you know interesting because you can find all the food cultures. Another interesting trip certainly may be China, but the most beautiful journey to do is to leave and wander in our beautiful country (Italy) in search of small taverns where you can still taste the sincere tastes! Italy is the house of good food and good wine, in every village you can discover flavors that you didn’t think existed.

Publisher Margaux Cintrano of Beyond Taste, Oltre il Gusto Magazine

A NEW Sensory EXPERIENCE from AMSTERDAM

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Author, Chef Dimitri Asciutto

By: Publisher & Journalist Margaux Cintrano
Photo Copyrigh: Dimitri Asciutto

MARGAUX: Where were you born and raised ?
Dimitri: In Amsterdam, The Netherlands
My father is Italian and my mother Dutch
MARGAUX: What and / or who were the catalysts that stimulated your interest in becoming a Chef ?
Dimitri: My father. In the early eighties my father worked as chef at restaurant Mario in Neck near Purmerend. This restaurant had 1 Michelin star. I was in those days about 18 years old. My father asked me if I wanted to work there to learn the Italian kitchen. I learned to make fresh pasta. Actually all pasta types and dough types. Furthermore, making pizzas. Later Mario’s brother Lorenzo Uva also started a restaurant in Amsterdam. My dad and I went to Amsterdam to start the restaurant from the outset. From the parents of Mario I got lessons. I really learned to cook. From appetizer, main courses and desserts.
MARGAUX: What do you think is the best to cook or make?
Dimitri: I love making different fresh pasta types, and Japanese cuisine. In the late 1980’s, I first came into contact with Japanese cuisine. I was immediately addicted to the good food and the beauty of this kitchen. In the early nineties I started making my own sushi. Now, looking back, these sushi was very bad, because we could hardly get the right ingredients here in the Netherlands. Only soon later in the nineties these ingredients became easier to find. I love making different fresh pasta types, and Japanese cuisine. In the late 1980’s, I first came into contact with Japanese cuisine. I was immediately addicted to the good food and the beauty of this kitchen. In the early nineties I started making my own sushi. Now, looking back, these sushi was very bad, because we could hardly get the right ingredients here in the Netherlands. Only soon later in the nineties these ingredients became easier to find. And so I could further prefect myself with making sushi.
MARGAUX: Where do you get your inspiration?
Dimitri: Via the Internet. I’m so happy that we have internet now. I can now quickly get to know a lot of dishes. Because of the online videos, I often get ideas for making existing dishes that I’ve been making for years now in another way. Through the internet, you will be creative to try out new things.
MARGAUX: What new things are you trying for now?
Dimitri: I am now writing recipes for several De’Longhi, Braun and Kenwood kitchen machines. These machines will force you to put existing recipes in a new jacket. And to describe that everybody who tries these recipes on Kenwood machines is also easy to get out of it. It’s very nice to do. With the latest machines, the Cooking Chef gourmet can even cook sous-vide. This again opened many new possibilities for this kitchen machine.
MARGAUX: Have you authored any books, seminars, courses, blogs, newsletters or a website ?
Dimitri: Yes I have helped on a book “end of privacy” from author Adjiedj Bakas, he is trend watcher. And I write recipes for the Dutch and Belgian De’Longhi, Braun and Kenwoodclub sites.
MARGAUX: If you could take one month to travel to any gastronomic dream destination for you, where would you travel to and why ?
Dimitri: O, it’s not a dream next year I am going to Japan. I want to learn and understand if my sushi skills is the same as the real masters in Japan. I think if you want to grow in your skills then you must understand the background of the culture. Only then you can grow in your skills.
MARGAUX: What further plans do you have in the future?
Dimitri: To write more recipes and try out new combinations. At this moment, I’m experimenting with molecular cooking, to catch Italian flavors in caviar and to process it again with a sous vide dish. I also like to combine old craft with the latest technologies, such as fresh pasta from Kenwood machines, using old wooden Corzetti pasta stamps. And besides, I read a lot of cookbooks and different cuisines from all over the world. So for the time being, I still have a lot to learn and write new recipes. But the most important thing is that people enjoy what I make.

Visions GOURMANDES

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Interview with Author, Photographer Philippe Germain

By: Publisher & Journalist Margaux Cintrano
Photo Copyright: Philippe Gеrmain, Visions Gourmandes
Margaux: Philippe, let´s start with a totally basic question, how do you write ? With a pen, with a pencil or via computer or mechanical pencil?
Philippe: Normally, I work with pencil and paper. But often enough, I can also work with a voice dictation recorder that automatically transcribes text on my computer.
Margaux: Tell us, about Visions Gourmandes. How did you create the concept ? What inspired your dedication to Visions Gourmandes ?
Philippe: This is certainly the most interesting question. It all started one day when I was invited as a jury member of a culinary competition. The most interesting notation seemed to be the one concerning the presentation.  So I wanted to document me and I desperately looked for a book relating the subject. Impossible to find, even in foreign language. It was at that moment that the idea of a reference work on straightening the plate was born.
Margaux: What was the book writing process like ?
Philippe: I started writing the book in 2013. My plan was a simple idea: first, a theoretical and technical part of the concepts that make a dish successful. Then the visual part with a number of culinary creations, each accompanied by a procedure for its implementation.
Margaux: What were the most challenging chapters in the book and why ?
Philippe: I wrote the first part of the book relatively quickly and rather easily because I mastered in the different aspects. What has been most difficult to achieve concerned the enforcement and the creation of all the original culinary works that are found in the book. My first idea was to use various professionals and above all creative chefs to create the fifty plates. This proved impractical very quickly and logistically and impractical in my perspective. I had done a re think, and pondered on the idea, of catering schools and to have students work under my artistic direction with the help of their teachers. Again, the idea had proved too complicated to implement. After, I imagined get a group of culinary photographers who could serve as intermediaries between their clients and my idea of the book. Finally, I decided I had to perform all of the labors, and photograph the book myself, and all the works composed in the book are mine and the illustrations are my mother´s.
So that was the hardest part, but it was also the most interesting part in the realization of this book.
Margaux: Did you actually take notes prior to writing the book ? Did you write your thoughts down for the book during other professional activities ?
Philippe: No note taking. No thoughts collected over that period of time. The writing of the first part of the book was done in one go. Once the defined plan, it was relatively quick and easy to write all the chapters.
Margaux: When were your best writing moments, the early am or late at night ? Did you have a specific time period where the words seems to flow off the pen so to speak ?
Philippe: I had the chance to write the book in idyllic conditions rather because I was on a distant tropical island for a few months in the sun, especially in the morning, during the spring 2013. A judicious mix of documentation and reflections enabled me to write all the text in one go.
Margaux: Did you video tape the preparation of the dishes ?
Philippe: Unfortunately I have no videos on the implementation of all my dishes. It was hard enough to coordinate the implementation and management of each photo in my creations. That said, it had seemed to me, quite interesting to imagine now, the achievement of pre-made dishes in the form of instructional videos.
Margaux: Tell the audience about the dressage of the recipes in the book. Are these traditional turned modern recipes that you have collected ? Are these recipes from professional chefs ?
Philippe: All the achievements that you will find in the book are generally the fruit of my imagination. Some sources of information, some inspirational images, some variations, some rantings, many trials have led to the execution of a hundred flat. After final selection, it remained 63 that you can find in the book. The style of the presented are intentionally modern creations. Moreover, it is not a question really of recipes but rather procedures to present a beautiful plate. However, you can found all the ingredients that were used in the execution of each creation.
Margaux: Can we talk a little bit about the naming of the recipes ? What inspired these extraordinary names ? If this question is put to me, have you enjoyed all these titles ?
Philippe: In fact, I imagined relatively quickly, at a time when it was necessary to define the layout. At this point, I have not thought much about each title. I especially instinctively laid out what was going through my mind as what inspired me, of this or that dish.
Margaux: In 2013, prior to our meeting, I recall you mentioning that you were going to utilize some of the uncountable comments that have been made online. Is there going to be a second book or a sequel to Visions Gourmandes ?
Philippe: In reality, because this book seems rather comprehensive, and I did not see how I could imagine a sequel. I could possibly add new creations under different themes, or write books for each theme, an artistic coordination with a creative professional chef. However, this would be a book rather than an expansion and not a sequel. I would prefer to direct training modules in videos. To continue this project, I rather would organize Master Classes to help all cooking enthusiasts, professionals or amateurs, to create beautiful presentations of plates.
Margaux: Can you tell us about the challenges that you had faced in the process of publishing a book of this nature, a first of its type ?
Philippe: I have already spoken of a first difficulty was to find who would create the dishes that make up the book. But more broadly, the challenge was to combine all the skills needed to produce a book.
Fortunately, I was well surrounded by a few friends who had helped me by intervening in various parts of the book. Fortunately, my career has allowed me to calmly deal with all aspects of the realization and the production of the book, in particular concerning the photos, the computer part, the administrative part and thousands of other details because this book has been fully directed and financed at own expense, from design to distribution.
Margaux: How did you get yourself into the mental space required to write this kind of Professional Culinary Artist´s course, for lack of a better word, to provide such a thorough and complete text on the art of plating ?
Philippe: It’s like having a child. It is the passion for one´s baby that gives all of us, the energy to move forward. Add to that a good dose of passion for the subject, and you will achieve this result very honorably, and be recognized as a success by all amateurs and professionals.

А ROSE, two GLASSES of Rosé – A FEAST from 117 years

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By George Ganchev – Hedonique, Founder of Wine & Food Society

for Beyond Taste, Oltre Il Gusto – Magazine

Photo Copyright:  Rosé Wine ExpoWine & Food Society

31 May – 2 June – Kazanlak

One rose, two roses, three roses – beauty; fragrance; a bouquet, at home or handed to a friend. Now imagine fields of roses, waves of fragrances and landscapes with beauties, handed by God to the people. This is the Valley of the Roses in Bulgaria or the Valley of the Thracian Kings, as it was understood from the modern archeology. You could read about the Thracians in „Iliad” and „Odyssey” of Homer, but where and how have lived their kings, you could see and feel only here. This is a horse /the fighters in those times/ people, for whose origin there are many versions: dated more than 8 000 years, the last genetic analyses demonstrated 90% match with the genes of the modern Bulgarians………Indisputable are the cult of the wine, as it is seen from the found gold vessels, and the cult of Orpheus… In their lands in the Middle Ages / there are different versions / has been transferred the Damask Rose – Rosa Damascena, from whose generations has been created a separate subspecies – the Kazanlak Rose, Rosa Kazanlika V. T. Kazanlak is the modern capital of the Rose valley, and the Thracian Sevtopolis is located at the bottom of a lake, an emanation of the “wild” socialist construction, 8 km from the city. Here you can find all possible dishes from river fish, cooked great in the restaurants around the lake. As an indirect evidence for the genetic similarities between the Thracians / Orpheus / and the modern Bulgarians 117 years ago has been organized the first official celebration of the picking. A mystery that happens with the first rays of the sun, for which arrive guests from all over the planet. To become priests of the feast of perceptions, that befell the Rose –picker, to the ritual join Frenchmen, Germans, Britons, Italians and especially Japanese, who fly halfway around the world to be in this place at this time. Perhaps the genes are answered and Mrs. Anna Dundakov, who in 2010 organized the first edition of Rosé Wine Expo in Kazanlak, adding to the magic of the Queen of the Flowers that of the wine. Worldwide are organized forums of Rosé, including world ones, but nowhere Rosé doesn’t drink among fields of roses. Rosé Wine Expo – Kazanlak is the only one on the Balkans Wine Festival for Rosé. This is three-day wine fiesta in the spirit of Thracian mysteries with a lots of music, poetry and painting. Elite and Kraft wines, technological innovations and old practices and traditions, large and small wineries, well-established and wine-makers from all wine regions of Bulgaria. Every year from May 31 to June 2 is the National Competition for the Best Rosé Wine of Bulgaria “Golden Killix” and an annual meeting of wine judges, experts, journalists and designers, fashion coffees and visual artists. It left much to describe, but there is no way to tell what is happening. It can only be experienced. Rosé Wine Expo has all chances to become a global celebration of Rosé, the Festival of the Rose in Kazanlak is.

UP, up & AWAY with QUIQUE DACOSTA

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Restaurant El Poblet, Centre Les Marines

Article By:  Publisher & Journalist Margaux Cintrano

Photo Copyright: Quique Dacosta,  Restaurant El Poblet

QUIQUE DACOSTA has been one of the sky rocketing new generation leaders of traditional Spanish vanguard signature cuisine in the last two decades, he has been experimenting and researching for example, the uses of aloe vera plants in their embryonic stages. He did not know if aloe vera was even edible at that point during its its development when he began his trials. He told me. It was simply a process of trial and error until he managed to create the delectably edible. His investigative spirit has earned him global recognition, a host of awards and numerous Michelin Stars. He totally understands that Spain´s current status is not due to chance. He is part of the 4th generation of Spanish Chefs who embrace and expound gratitude for those who came before him. Being at the very pinnacle of the vanguard epicurean movement, he continues breaking free, without boundaries and his design aesthetics are all a part of Dacosta´s impeccably flawless creations, including his re-engineering and transformation of the live sensations and aromas of surf and turf, utilising the most cutting edge marvelous products to do so.
FACE TO FACE AT EL POBLET, DÉNIA, ALICANTE ..
Margaux: Firstly, how would you describe your cuisine ?
QD: Vanguard Spanish Cuisine.
Margaux: Can you tell us about your summer ingredients?
QD: Marine algaes, sea lettuces, sea urchins, albacore tuna, Dénia red prawns, almonds, oranges and embryonic vegetables.
Margaux: Tell us about the early stages of your career.
QD: By accident, I arrived in Dénia, from Jarandilla de La Vera, Extremadura, to spend a summer vacation when I was fourteen. I was terribly bored and did not know anybody. I decided to get a part time job at the local Pizzeria. This had been my first contact with a restaurant. “It was not exactly a culinary position, however, it sparked the flames of culinary interest” ..
Margaux: Tell our readership about your palate.
QD: I do not have a favorite dish or preferred flavor. I like just about all and am extraordinarily flexible and open minded.
Margaux: Tell us about your Degustation Carte.
QD: The idea was initially very clear. I had reconstructed Montgo´s Nature Reserve, and the shore, that is to transform the live sensations utilising the extraordinary products and state of the art kitchen equipment.

WUTTISAK WUTTIAMPORN, PROGRESSIVE Conceptual THAI food DESIGNER

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at etho’s Restaurant & Lounge on  Phuket Island ..

Article By:  Publisher & Journalist Margaux Cintrano

Photo Copyright: etho’s Restaurant & Lounge, Wuttisak Wuttiamporn, Visions Gourmandes

Chef Wuttisak Wuttiamporn was born and raised in the Tak Province in north western Thailand, bordering the frontier of Myanmar (Burma), 426 kilometres north of Bangkok.
Tak, a province steeped in ancient history, was built over 2,000 years ago and reached its peak at the beginning of the 1st century.
Thai Food Designer, Wuttisak Wuttiamporn´s culinary philosophy, is all about, the balancing of beautiful natural, fresh ingredients in which he creates an enjoyable and unsurpassed dining experience on the island of Phuket.

MARGAUX: Tell us about who or what inspired you to study the culinary arts ?
WUTTI: What has inspired me most, was a Magazine interview, on Chef Rene Redzepi and an interview on Chef Grant Achatz. MARGAUX: At the moment, what do you deem as the most important creative forms of food design ..
WUTTI: Shapes and Colours.

MARGAUX: Spring is a very special time of year. Tell us about what products, do you have ready available that you implement into your dishes ..
WUTTI: Fresh ingredients from the land and the sea and the employing of wild local flower varieties. With a tropical climate, fertile soil, and plentiful water, Phuket Island can grow uncountable floral varieties. At this time, Thailand is the 2nd largest exporter of orchids. Furthermore, both Phuket Island and Thailand´s mainland have diverse geographical features, from the highlands in the north and the river delta tropical lands in the south.

MARGAUX: If money were no problem, and you could travel to the land of your dreams for gastronomic research, and staging, where would you like to travel to and why ?
WUTTI: Money is not problem, however, my work keeps me up to my ears in “busy” . My dream or passion is going to all the local areas of Thailand, to learn more about the indigenious ingredients and how to develop and incorporate them into my menus.

MARGAUX: What is your culinary philosophy ?
WUTTI: My culinary philosophy is all about the balancing of beautiful, natural ingredients and creating an enjoyable, unforgettable and unsurpassed dining experience.

MARGAUX: What qualities are necessary to be successful in the restaurant business and what do you find most challenging ? Most rewarding ?
WUTTI: Keeping and obtaining the quality standards with providing Value for Money.

AUTHOR of THE TRIUMPH of THE WORLD´s false ITALIAN CUISINE .. Maurizio PELLI

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FETTUCCINE ALFREDO, SPAGHETTI BOLOGNAISE & CAESAR SALAD

Article By:  Publisher & Journalist Margaux Cintrano

Margaux:   Where were you born and raised ?

Maurizio:  I was born in Arona,  on  Lago Maggiore in the Piedmont Region ..

Margaux:  Who is Maurizio Pelli ?

Maurizio:  I am a former  businessman who has been  retired in Dubai since 1999,  and a frequent traveler to my home land, Italy for business  and pleasure, I am presently a penning author, private chef and Italian Cuisine consultant for passion and pleasure.

Margaux:  The Book:   Fettucccine Alfredo, Spaghetti Bolognaise & Caesar Salad, The Triumph of the World´s  False Italian Cuisine:  Tell us, what or who inspired you to pen such an amazing book?

Maurizio:   After travelling  around the world for many decades,  as a businessman,  I was put into a position where I had to eat in the “supposed to be” Italian restaurants abroad. 99% of those restaurants are not Italian at all,  and maybe they are Italian sounding to attract customers, however,  surely not, what we consider authentic traditional  Italian dishes and specialties. For this reason I wrote this book, dedicated to foreigners who like our cuisine but don’t know what  is really  authentic Italian cuisine and to  defend my viewpoints from the aggression of   forgers, falsifiers, and those mystifed by our wonderful cuisine,  alimentary products and specialties. The book in paperback is in English only and not in Italian. The English paperback and all the E-Book versions and Kindle are in  English and Italian and are available on:  Amazon. Furthermore, The English paperback and all the E-Book versions  including Kindle are also available  in Italian and English on my website at a special discount:  www.the culinaryclinic.it  .. Note, my new book to be published shortly, shall be on sale in the same manner.

Margaux:  With the goals to promote the true authentic classic Italian regional cuisines, you are an advisot to the Italian Cuisine World  Summit in Dubai.  Please tell us more about this ?

Maurizio:   After winning the award for my book during the “Italian Cuisine World Summit” in 2013, I have become an active part of both the Summit and the “Italian Cuisine in the World Forum” and  from 2014,  I have been collaborating with these international organisations. Since 2017,  I am amongst  the founding members of the ICWF “Italian Cuisine World Foundation”  in  which we have asked Unesco for intangible heritage for  Italian cuisine abroad during The Expo 2015 in Milan.  This has been  the must quintessential  starting point of the Italian cuisine promoting globally.

Margaux:   Tell us about your new book almost ready to be published ..

Maurizio:  Unfortunately my  new book is suffering a  delay, and I hope it shall  be on the market soon! It Is totally different from my 1st  book-   It’s about my ‘Dubai’s Deluxe Dinner Party’ as a Private chef in Dubai. The craziness, demanding and extravagant dinners of the elite cosmopolitan Dubai´s affluent and  rich residents and expats. A behind-the-scenes vision of the hidden Dubai gastronomic  oriented and passionate culinary dining  custumers and their gourmand palates.

Margaux:   What would you recommend to a young man or young woman who wanted to pursue a career in the culinary arts ?

Maurizio:   To be ready to demonstrate their  personalities and learnt skills to date. To be authentic and not to follow fads or  the fashion of the moment,  and never ever copy somebody already famous but create your own style.

Margaux:  It has been stated worldwide, that “we eat with our eyes” .. What are your viewpoints on the art of plating ?  Do you have a style ?  Which are your color preferences ? Which tools do you use ?   What do you deem as necessary in a successfully presented plate ?

Maurizio: This, for me  is a controversial viewpoint especially regarding Italian dishes. Our specialties have evolved from  centuries ago  and they have reached the beauty naturally  without forced makeup. This does not mean that they can not be visually or  more attractive as long as they do not overwhelm the soul of the dish.  Especially regarding the italian regional cuisine, as  it is not possible to add something that is not territorially compatible. The plating already has changed in last few years,  and the portions are smaller and more easy to plate with style. The favourite colours of our dishes are always,  the ones of our  national flag: red, white and green! I employ  the same tools like any other chef:  Forks, rings and sac a poche! Every plate is different, and successfully food designed  plates to me are the ones which reach their beauty naturally by themselves,  like a beautiful woman !

THE JEWELS of THREE MICHELIN starred CHEF JOAN ROCA ..

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Article By:  Publisher & Journalist Margaux Cintrano

Photo Copyright:   Restaurant El Celler de Can Roca

The Executive Chef of El Celler de Can Roca, Joan Roca belongs to the generation of entreprennurial and visionary high end Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace,  Girona one hour north of Barcelona, into a global epicurean shrine.

London  Restaurant Magazine had awarded first place to El Celler de Can Roca, a Three Michelin Starred Restaurant for the World´s Best Restaurant in April 2013 for the first time.

Chef Joan directs and manages the restaurant along with his two brothers,  Master Sommelier Josep Roca and Executive Pastry Chef Jordi Roca and  together, they have aimed to  create an extraordinary epicurean experience for each and every diner.

The triology of  Rocas, have long sought out unique culinary techniques and each with their own passion for exploring the links between aromas, perfumes, and flavors, almost as if they were sorcerers  brewing ingredients for a spell.

One example of this, is how Chef Joan has revitalised ancient ingredients such as edible metallic foil papers of gold, silver and copper, which are said to lower cholesterol and date back to The Persian Empire, in the 6th century.

A visit to EL CELLER DE CAN ROCA, which is set in a stone manor townhouse nestled amongst lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive.  There is little about a lunch or dinner at EL CELLER DE CAN ROCA that can be compared to any notion that we eat to live.

INTERVIEW WITH CHEF JOAN ROCA, FACE TO FACE ..

Margaux:   While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of of sublime finesse and wines.  What has led to your success today.

J.R.    Firstly, our relocation in 2010, has definitely marked our turning point and furthermore, the merging of gastronomic traditions with Catalan and Mediterranean cuisines coupled with state of the art advanced technology.

Margaux:   Please tell our readers, about your mentors?

J.R.   Firstly, I worked with the late Chef Santi Santamaria in  1988. Then in 1989, I worked with Ferràn Adrià at the former El Bulli in Las Rosas, Girona. In 1992, I was doing another apprenticeship under the coaching of Three Michelin Star Chef,  Georges Blanc in Vonnas, France. These internships were the keys to my inaugurating a new beginning as a Chef.

Margaux:  Could you tell us about a preferred method of preparation that you employ?

J.R.   The Sous Vide, a process in French which denotes, “under vacuum”. It involves vacuum packing a food product in a plastic like baggie and cooking the food at a lower temperature  than normal at an extended time and then, quickly cooling the food. The advantages are that the Chef or Home Gourmet receives less shrinkage of the raw materials and the product is moister, and higher volumes of food can be prepared much quicker.  The method was originally used during The Persian Empire without the plastic however, enclosed and wrapped in textiles.

Margaux:  I am aware that you had travelled several times to Japan.

J.R.  Firstly, the Kai Seiki gastronomic route in Kyoto, has strongly influenced our art of plating. KAI means breast and SEIKI translates to pebbles or stones.  Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would carry servings of food in their pockets for long journies or be served platters of assorted types of rice, sashimi, marine pickles and Udon Noodles.

This has become Japan´s renovated evolutionary Tapas movement in the 21st century. To Clarify,  ROCA in Spanish means STONE. Thus, when possible, the implementing of three stones, for the 3 Roca Brothers is utilised in plating up our dishes.  Furthermore, we utilise a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in uncountable courses and starters.  In France and at El Bulli, we had learnt to sprinkle, drizzle, to create foams of all textures and to handle the garnishing and dressing as if the porcelain were a canvas painting.

Margaux:   Surrealism or the Provençal School  of  painting inspirations ?

J.R.   Another great inspiration has always been the French Impressionists, Miró,  Dali, Picasso and the Asian Schools of Painting, very much so.

Margaux:  Gastronomic focused travel.

J.R.   Since, we have travelled to Japan and China several times, and to Peru, Columbia and  Mexico, in 2014,  we are planning the rest of the Americas & Caribbean and The Nordic Countries between 2019 and 2020.

 

RIDING the crest of THE WAVES with THREE MICHELIN STARRED CHEF ÁNGEL LEÓN

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By:  Publisher Margaux Cintrano

Photo Copyright:   Restaurant Aponiente, El Puerto de Santa Maria, Cádiz.

Riding the crest of the waves with a totally evolutionary vanguard cuisine offering an experience, he entitles “calm gastronomy” is one of a kind Chef Ángel León.

At his Puerto de Santa Maria Restaurant Aponiente, Chef Ángel has conjured up an epicurism with the enchantment of the world under the sea. He has proven himself a master investigator of Plankton, marine lettuces and algaes, which he filters in his own concoctions and gastronomic gadgets.  Additionally, he is an expert in fish, shellfish and seafoods and their preparation.  Furthermore, he invented Clarimax for clarifying liquid ingredients to create transparent consommés and utilises olive pits in place of carbon for braising, grilling an barbecuing on open flame.

Chef León´s  pure Andalucian hedonism has brought him uncountable awards at Madrid Fusion and on  Canal Cocina T.V. His father, a medical doctor and researcher coupled with his medical doctor mother have instilled in him the investigative nature he possesses.

Back in 2010, his research project at the University of Cádiz derived in the development of the state of the art Clarimax, a kitchen machine constructed by JP SELECTA, in  Barcelona.  Whether coaching, cooking, or fishing,  Chef Ángel is detailed oriented and a perfectionist. His inspiration, inventiveness and “the product” culinary philosophy has enabled him to dazzle diners with his dramatically provocative presentations at your table. His extraordinary vanguard culinary methodology, unique fresh sustainable or bio ingredients and his enrapturing touches from his home land all provide the most incredible dining experience one can ever have in Cádiz,  Andalusia ..

FACE TO FACE WITH CHEF ÁNGEL LEÓN ..

Margaux:   Culinary Philosophy ?

A.L.     The product and no chemicals.  I specialise in the natural.

Margaux:   Who had been or were your mentors ?

A.L.   The late Chef Joël  Robuchon at the Three Michelin Star Restaurant L´ Atelier, Paris, where I worked for seven years and for three years,  at La Casa de Templo, in Toledo where I was learning about the historic roots of Spanish Culture including the Sefardic Epicurism  and the Moorish Arabic Cuisines.

Margaux:   The Sea ?

A.L.   I have always had an obsession with the sea and I enjoy fishing with my dad, cleaning, slicing and preparing fish, shellfish and seafoods of all types.

Margaux:  Do you fish for your Restaurant Aponiente ?

A.L.  Yes I do, however, I am also very community minded and I coach crews on ships and small fishing vessels who are working for 15 Euros hourly.  I have taken 30 day fishing excursions bringing in 50 tons of wild fresh fish. I have also wanted to mention, that  have sourced fish in Cádiz for 4 Euros a kilo, and in The Madrid Capital, these species could sell for 20 to 40 Euros a kilo.

Margaux:  I believe you would do quite well in politics !  What exactly are you doing with Plankton ?

A.L.   Firstly, Plankton groves or plantations. I filter 17.000 litres of water.  The Omega 3 content is the most numerous of all edible species and / or plant life.  Plankton is the cellular origin of all.

Margaux:   Do you have any research investigation projects scheduled for 2019 – 2020 ?

A.L.  I have been in the process of a joint venture, in which we are collaborating on a baby foodline with a Japanese Manufacturer.

Margaux:  And your dream trip ?

A.L.  To lose myself in the Alaskan Arctic Coast on a boat.

Margaux:  Tell us about one of your books.

A.L.  My first book,  MAR CONTRA CORRIENTE,  which signifies THE SEA AGAINST THE CURRENT, was not a run of the mill recipe book.  This is a book that came from passion and fully living up to the challenges of the title.

Margaux:  Tell us about your 1st recipe ..

A.L.  My first recipe prepared at home was a caramel custard dessert. My mother was livid with me about the tremendous mess I made in her kitchen.  I was sort of a “Dennis the Menace”  !

Margaux:  Last but not least, music in the kitchen while working ?

Ángel:  Yes, instrumental Jazz and instrumental Flamenco. “I am also a believer in the stillness, is the power” ..