Working between chef and kitchen
In these past few months, from May to July, I have had the opportunity, for work, to travel and get to know, even if for some of them it was a return visit, various establishments throughout Italy. I have met many people, which I believe is the most pleasant aspect of my job, people with whom I can say I have exchanged some wonderful experiences. We have “shared” a bit of life with each other, and with some, we have developed a deeper level of connection, despite the very recent acquaintance. After all, that’s how life is.
The purpose of this post is not to create a mini treatise on armchair philosophy but to collect in a few significant images for me, the “culinary” side of my work. Sometimes chefs, restaurants, cuisine, and dishes are the “core” of the work I do. In other instances, like in these past months, the cuisine and everything surrounding it were “accessories” to the main job, which was showcasing the establishments to encourage those who view the images to visit in person.
In the meantime, I am also working on a project that I cannot talk much about out of fairness since it is still in production, with a chef and pizza maker from Turin who is responsible for many Italian cuisine establishments in Canada, especially traditional Neapolitan pizza. The idea of this work in Italy with me is to show, in this celebratory book, the origin of the “Italian” products he uses in his restaurants. I must say, without any flattery, that I have rarely encountered such a high standard of professionalism, honesty, and knowledge in a person who is, in fact, an ambassador of Italian food abroad. And without fear of contradiction, because I am a direct witness, I add that not only is it “true” Italian food, but of the highest quality, as we find here in Italy, but only after careful research.
