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DEC. JAN. 2018
I
DECEMBER-JANUARY 2018
AT PAGE 1
Once upon a time the
chef said...
“Enough, get rid of the 3 Michelin
stars.” So said Sébastien Bras, the
head chef of the restaurant “Le
Suquet” in Laguiole in France who
asked to be removed from the
‘famous’ guide.
The wish of Bras seems to be
to “undertake a new chapter of
professional life, without stars and
concentrated only on the kitchen”.
And the chefs who couldn’t handle
the pressure in the history of the
Michelin guide are many. It’s just that
not everyone has had the strength
and clarity to choose to avoid the
mechanism that seems to generate a
sort of “stress from the start”.
In short, we are talking about a craft
which isn’t easy but is so coveted.
The facts prove it. The numbers
of young people who choose to
undertake this journey by enrolling in
professional schools or specialisation
courses are increasing.
However, “There are too many chefs
and too few cooks”, refers the teachers
of the Hotel Institute of Villa Santa
Maria (Ch), because “the kitchen is not
a game” (article on Pag. 26).
It is self-sacrifice and good intention.
Luigi Diotiaiuti knows something of
this. The Basilicata chef who has had
the strength and courage to leave his
homeland to embark on a new path
with the goal of bringing some of
his regional cuisine to Washington,
becoming even World Ambassador of
Basilicata Cuisine (pag. 24).
A great achievement - certainly
- made possible thanks to the
ingredients that Diotiaiuti has decided
to make known to the Americans.
Too bad that today in the kitchen you
have to reckon with global warming
that is threatening the production and
availability of many foods. But which
are the most risky foods? We find out
in the service on Pag. 14.
Fortunately, Italian restaurateurs
do not lack imagination and ability
to find solutions to cope with the
drawbacks.
It shows the ‘new’ growing business
of local street food that confirms
that Italians like to eat on the street.
Watch out for improvisation, though!
(Service on page 18).
I want to conclude my editorial first
by giving my best wishes for 2018 to
all the members for the enthusiasm
with which ‘our’ publication,
Qualitaly, is experiencing.
Just a little information: the last
issue recorded about 9000 views to
prove that the publication is popular
and that our ‘chef faces’ are really
winning over everyone!
Have a great New Year and enjoy
your read.
By Lorenzo Morelli
AT PAGE 3
Made in Italy.
Our little treasure
Italians eat out more and more:
catering expenditure exceeded 78
billion in 2016 (+8% compared to
the pre-crisis period) and represents
1/3 of food consumption, it emerged
from the last Coldiretti/Censis
report on catering in Italy presented
at the International Forum of
Agriculture and Food organised in
Cernobbio.
For 74% of Italians, the success of
a dish depends on the quality of
the ingredients, while for 17% it
is linked to the skills of the chef.
Knowing how to enhance Made
in Italy products is an important
success factor also for the future.
It is incorrect to think that products
with protected designation of
origin and protected geographical
MAGAZINE
Traduzione a cura di Christopher Farley