Emanuela Tommolini

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"I think that if you accept to work 10/14 hours a day is either madness or love"

Fotografía de INTERVIEWS WITH OUR CHEFS

What made you want to become a chef?
My love for good food

Who has influenced your cooking style or your philosophy on food?
Chef Pietro Leemann

What inspires you or where do you get your inspiration from?
My menu take inspiration from season and the seasonal products

What is your favourite method of cookery or preparation?
Steamed

What is your favourite ingredient?
Vegetables

What is your favourite kitchen tool?

My Knife

What is your favourite section in the kitchen to work on during your apprenticeship?
Pastry

Where you like to eat out?
I´ve not a favourite restaurants, more a favourite cooking style

What would you like to see change with the cook schools?
More attention on vegetarianism

Your advice to young chefs?
This world isn´t about television and Michelin stars. It is about effort and passion

What do you look for when hiring staff?

You can learn everything but empathy

What would you like to see change in the industry?
 I´d like to live in a word not self destructing

How do you deal with awkward guests?
I send Fabio, he can handle very well

What is your first memory of food that blew your mind?
My first time in Joia Milan Chef Pietro Leemann, the meal there is a philosophical trip

What is your favourite escape to relax?
My Mountain.

What drives your ambition?

I think that if you accept to work 10/14 hours a day is either madness or love.

What is your signature dish?
My salad ciclo vitale

How do you motivate your team?
Welcome in hell

How do you think restaurants should be rated?
I think there are two kind of restaurateurs. The honest and the fraud. The honest try to do his work the best as he can, honestly, serving ethical, good food. The fraud no.

If you had to build the best kitchen team who would be in your kitchen all stars?
Salvini, Cicioni, Leemann, Tommolini