With those chefs we’ve all heard of, from the “bully” Gordon Ramsay to the Nordic food guru René Redzepi, they work with them. In those kitchens, they spend up to 15 hours a day, but are rewarded with career prospects, a decent salary, and important responsibilities. The challenge they set for themselves is to overcome stereotypes – the idea that Italians are lazy and loud-mouthed – and to bring home valuable experience.
They usually succeed very well, also making themselves noticed: “We have a natural palate – they say –. Beyond training, we learn in the family to distinguish what is good from what is not. And then we come from a country so rich in products that the extra effort shows”.
The common dream is to return to Italy one day to apply what they have learned abroad to the flavors of home. In the meantime, they enjoy discoveries and surprises: unknown ingredients, arcane techniques. And anecdotes: “Ramsay?
He greets and thanks everyone. He’s not a bully at all”.