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I've gotten Mauritius acquainted with Italian cuisine patiently
especially by collaborating with the culinary institute
I've given lessons on olive oil, pasta, tradition, and Italian culinary history,
all for free, to the Mauritian Culinary Institute
I've been here for many years
I've taught a bunch of kids that I send regularly to Italy
Not to learn to cook, which they already know how to very well
but to eat Italian food all day; to educate their tastes
more than their technique. That's what's important
Now, I'm a comporate chef
so I take care of management
and develop concepts and menus
for the cruise ship company Costa Crociere
The difference between land and ship,
First and foremost, you work seven days a week
Seven days a week for six months
It's not simple
In fact, when we head chefs interview others for an opening
when we see experience on a ship
we know we have a hard worker
That's the first big difference
The other big difference is hygiene
On a boat we have a very high level you don't find on land
It's not a criticism; it's just that sometimes we verge on paranoia
The risks of food poisoning on a boat, you don't even have to think about
you're not talking about a handful of people, but 5000 people ill,
So we have our reasons
So those are the two big differences
I've made a very simple dish: spaghetti with breadcrumbs
A dish of recuperation, peasant cuisine
That I made and ate with pleasure when I worked in Tuscany
The farmer's tradition called for large Tuscan bread, made once a week,
preserved in a box, where'd you rip off pieces during the week
and on Sunday, when new bread was made, the box was cleaned and crumbs removed
and they'd be sautéed with garlic and rosmary, maybe even an anchovy
and they'd eat spaghetti with breadcrumbs
I added two slices of cherry tomatoes,
and two flakes of pecorino cheese
With this simple traditional dish
I feel I have interpreted my "competition"
I'm not here to teach, but to do something nice and be consistent
I would like to thank the Academia
that invited me to make Italian cuisine
Thanks