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I use Meixcan products to make Italian cuisine
I don't delve into Mexican cuisine because it is very different than ours,
conceptually
Italian cuisine makes sauces together with the dish
In Mexican cuisine, for example, you'd cook the meat and sauce separately from another
I am preparing a pasta dish with sautéed shrimp, vanilla, and tequila
Here my dish uses local products, but I can't always use local ingredients
because there are elements of Italian cuisine that must be exported
like extra-*** olive oil, Grana cheese, etc.
This dish is transgressive because
because there's a great debate in Italy: healthy or no, cream or no cream, etc.
Abroad they like cream
But I want to remind you that in the North of Italy they also like cream
This pasta dish has a dash of cream
Because I think when you have a public that has no idea what is Italian cuisine,
we need to take them by the hand a bit
I believe that the definition of a chef as a man is a bit obsolete
I don't see this big difference
the idea probably originated because, with big pans, it was a physical work
Now I would say its more conceptual
Italian Cuisine Master Chef,
and then an Italian Cuisine Worldwide award,
then I was elected to the Chaîne des Rôtisseurs,
all almost without my knowledge
Really, I believe that cuisine needs to be more open
I don't want an exclusive restaurant
On the contrary, I give free Italian cooking lessons
It's a universal right to eat well; it shouldn't be an option for a few