because he called a flower and I have him
passed davide understood however together two
sites three weeks ago in Sardinia
then he plays tennis and he did me
die because he told closed
cavaterra part that has taken for the ass
tennis because everyone makes soccer 1 a
0 1 1 2 1 2 0 tennis shooting 15 00 30 0
shots
all aspects 46 40 and you do not understand why
hunting has made us die
he is a phenomenon but he plays tennis
a little tennis the names he then said from
little men both on the themes on the devi
those of the country that went to play
dirty with red soil the children with the la
rooms and he could not go on propaganda
endorsing no problem
then go tennis day we have to do
a choice two things or games dennis or
eat you can have done the spot with
federer that when they respect him the
Mr. never played tennis a little
for now only cooked him with me but
artificially in advance on four is
one off after I’ll show you
listen but that federer
that is, he arrived and then he went ideas
Roger Roger Ruggeri judge I like it
that is, he jokes mined
and then he is a passionate according to me of the
life because he realizes that he has had
all that more than what
a person may have a type, however
humble hand absolutely face then o
calculates that I am very fond of
tennis
so I had from the time I was
I do an obvious two-handed backhand
reasons if my age and that there was borg has
of greatest of all times according to
me who is 25 and a half has retired
and won everything he won for
head to the smells and you said roger
the Bulgarian problem but he too
he also considers bor as 25 years old
to the won five members I do not believe you are
of roland garros and then he lost his mind
it’s no head but lost the
concentration 25 and a half years this
here he has 36 and now 37 12 to play
so again that level to calculate that
he told him the worst thing he could
imagine when I saw cindy volga e
that bornia a blow to the heart
destroyed up to 14 years old rackets
to parts but if there is the worst of meccano
during then to certain people one of
these rogers who decide to do it
switches that feel like that and roger is
even the omission I really really up to
19 years I was looking for 30 departure from giorgio e
then instead just on a guru you are
months of even the wall because fuck
the same hard and as you do now
almost does not study tennis and there is the
intimate elegant backhand we do not do
you win but you win guys this board
the vision is probably changed
of life has managed to change it either
evolve to change it because 19 years succeeds
still a bit to change and therefore has
begun entered his name
tunnel and is still inside does not move
young books you hear the last time
we met at some point I took
inspiration I said enough
I have to learn to cook at least one
dish ok because my sweet half says
always that you can not cook all mine
children who can not cook or just ai
times remind me where the older children
I did the four jumping in the pan
pretending that they were up to my
when they discovered me and there it was
end
I know that once I’ve done it says
but tomorrow I tried to do something
for curiosity of friends taste
everything is either passed this thing like
I know mine on a pinch of cheese
more
arranged the sauce and the person that they
already to my brother was the hand of
anyway I was there and I said enough
at least two spaghetti with tomato sauce
a trivial stuff and you have a video of yours
where he explains the two-minute types
how to make spaghetti tomato
said it is made that is how difficult it can be
to be and I followed peers
all things rho and tomato cut there
a disaster, a stuff you say
inedible and therefore every time I think
how do you do as someone who knows how to cook
good to mix it seems to me a stuff
so impossible to green that
I thank God for remaining in one
system at the speed of man, that is us
we live a social speed of
situations where it is much faster than
that for which man can go can
walking can do can live and therefore
the kitchen is absolutely speed
human because you have to devote some time to
cook in quotes according to someone
waste time
the most engaged thing and then you decide to
take some time when you eat then
if if we reflect on the only moments in
which you do not have to put the
cover certainly understands nothing more
because you have to consider you have to dedicate the
eat time understand if it is good if not
good then give a judgment
and these judgments that evidently
they are more careful and therefore they are more
constructive for the people who are there
receive
and I always thank God for having chosen
a job that makes me
what am I am a man I must
live the speed of man and I want
live man’s speed and for this
reason that between you and a professional
call me professional I have a passion
kitchen lover like me owes us
being different because because I have
practiced with more talk practicing
more in the kitchen means learning
refine the taste and refine dexterity
and then let’s face if you want sensuality
of the cook of the second me very nice but
I want what is my thought ok
therefore the manuality the purchases do not
listening to the purchase sim small slice
listening to others but doing
and doing that is very different from that
that was part so communication where you
you speak spirits fi second of how much it is
your experience as you are old
to die of perfect perfect indications
precise or otherwise interesting
the fact that you are deceiving, you know what it is apart from
that make a bride in full in mine
tech industry there are people who speak says
you have to do facebook advertising like this
they never spent 100 pounds on facebook
that is, we are not even what they are
talking if you do not do not get dirty
however, it lacks the fact that it deceives and
that seems easy understood, that is, you have
the ingredients are mine
ingredients seems easy the problem is
that I do other gravity and you
instead you have the contract is the human factor
it is precisely the human factor that changes the
vision of things and the mode in
do things because for the kitchen
we must understand that to do the same you must
practice and make it so much to be on the piece
be one and not 100,000 be on
piece changes because it is dexterity
the crafts for which it is recognized
to Italy for which I think we work
still little now to be
recognized as once as masters
artisans
world is just that the fact of
keep doing to make sushi in
japan the sushi master studies
thirty years to get to do only on
one thinks, one would say how many people make this
no no on how good he is
then pull sushi is a piece of fish
of the rice that you eat with the mafias not
condicio steve jobs with fingers
the sushi master must be twenty years old
school before becoming itself
put that is behind you learn learn
he learns then he becomes a teacher and this
time you can not buy it or with social media
that with the multinationals nothing zero
you have to do must learn and there is that
of doing
communicating the kitchen if you had me
put here since 15 years ago as between thirteen
days that I started my experience
on the dock I was still at the stage where the
sponge was was filling up shows
imbibendo ie it was taking for
understand only sponge begins slowly
it is saturated so a few drops go down
that are these pearls or this i
messages that I also give my boys who
then work 15 years ago before that
iniziassi actually doing testing
daily in part told about the
plate of spaghetti well and intorted to
on the recipe I could not do that
what I can do now is
tell a little about my experience
so I lived it intensely
I can tell you what I have available
of my young guys and I know that
they grow up with nations just like that
even my daughter is what I say
doing the doing is very important because
it means that you did and what
you say you can try it what
politically sometimes it does not happen because
you must take votes based on one
promise you make and not what maybe
you did so I have to trust you
but I had to give confidence they were results
I am optional, I have been St. Thomas
that is, I want to see I do not believe it before
that I do not see anything if one shows up
however, what he did is less explains
I can consider it
if I have to give one vote because I have one
promises in this society in my opinion
it will be a bit more effort
hear me a little bit
ripped professionalism hate you
when I say this that allow mounts
home almost always only time though is
the truth
my passion for what sometimes is
the kitchen seems to me like ping pong that is
if you ask 1 month to play in pong but
they euro champions are all champions
you do not get lost then nobody can play in the
real professionals are few on the
the same kitchen that is all they cook in one
some way because they have to because yes
they take them
the silver spoon still exists
they come to understand that various books and yes
put the fans in the recipe and after a while
Do three brains crosses are a big one
cook
the truth is that those really good
they are few
what makes the leap in quality
in addition to doing what ok must there must be
maximum application where you say
here this is a great fire or this is it
has exceeded a certain level and this
but no, I see more than to say this is
a great cook now I’m used to it
say this is a great person and not
can that cooking well can not that
cook well that you see the difference
just right there because in the end the
we talk about meat
fish fruit vegetables are four
products that our body can
ingesting is not like maybe in fashion
where they change the materials change
the human body is better 4
and on these four we must not create
many stories, many stories that bring us
to be in the foreground
because the kitchen will continue to be in
for the past ten years
more to the future because we realized
that has the only grip on which we
we must have to stay because if not
we could not even eat
here to speak so absolutely the
food we are aware that food
selected well it’s good for us makes us star
well then it makes us work well convinces
the boss reggina
and then there is a world outside that
of the kitchen of the cooks he draws
benefit called because talking about it
proving doing this is also done
so much money then puts together
quality of food quality of life
I earn what you want more super like with
cloves that has exploded so say no
decided chef is a star titled I do
this example that struck me so many
years ago I remember I went to London and
there was the jamie oliver the program
naked chef and he started doing this
program where he spoke of kitchen ai
single
a boy who talked to the boys for
which was something that changed a bit
paradigm because in Italy the times of
the kitchen was talking to the lady I do not remember
what was his Germany?
let’s do if you were a boy
a shaven but I did not look at that stuff
there
and then this started to change
the paradigm and then there was
a night explosion you are one
superstars in a series of cooks are
become just celebrities at all
in short, pro Castagnola effects
thank god if one is this is a side is
one of the positive sides for which it is
all this happened in the world
of the kitchen because we are really there
realized that the only way to be able
live well and properly
to eat well then more transmissions
there are more people talking about foods or di
more food there is a possibility of
comparison and a choice
this means democratization of
everything
so you listen so you listen
check what you think is more
right and then choose ok enough
in my opinion we will not go, we’ll even go
very far with this part of
exhibition of food returning a bit to
roots returning a bit to our ours
in our DNA that was once
I in 30 years ago more or less 32 years ago
I began looking at her at the marquis shooting
first the only one among Italian stars a
great teacher that I wanted to revolutions
and revolutionized Italian cuisine
ok and we talked about over the stove the
his first book of the year 2000
we would be fed pills ok ok a lot
very much futurist artist
intelligent and this name is not
come true because it was an idea of a
moment when there was at the beginning of
this great exhibition the evolution
food revolution and thank god
because we realized that
evidently the pill was not enough for
the man
we are aware that we have one
culture in our DNA that we must
go to dust off and we find ourselves today
in 2018 to rediscover the territory a
rediscover the seasonal product
fundamental to rediscover that the
season in the season before
product and it makes you better at 36 pirla are
long the flai deco and appointed to whom hours
tikal economy which is that phrase that I
with whom I began my election to
harvard with no lachesis in his
restaurant was pride economy economy
applied is just what comes the
that is, my mother always fed
sons and husband with the product of
season
because if in a family then little
out of Milan that will have to pay attention
to the family’s economy he went to
buy the best in the season
he will pay less and feed the family well
therefore this sense for which after 32 35
we do not get together with the pills but we do not get together
we really feed ourselves with products
that make you chew that they make you
taste that have a high altitude persistence
of the wine world as it is
evolved has done so that this
it could really become something
on which to bet and the Italian economy
it would be stupid not to keep aiming
on what to tourism and on what
it is the whole world of new astronomy
all this social world in one
some way that is good hurts this
continuous porn food where everyone does
the photo of the plate required a guy
that he could not take it anymore
it was a certain point every time it was there
someone who put himself there to take the picture
of the plate he went out with one
trombettine and ruined the fort
denounces the cia pio xii enough
it’s good it hurts the fact that maybe you have
of people who are not very competent
but it becomes visible because understood does not
just do not be envious of each other
of the other this is the most phase
important because it’s envy leads you to
do not focus more what you have in the
your head
the social the fact that you can have
access to any information goes
very well including the internet of the past
30 years ago I was hanging around with a backpack
33 brillat savarin
escoffier the physiology tv and blah blah for
have every time I need I went to
see now pull out this two
seconds or a bit of news then on
that on that olive very well on the
fact that one must then be or can
be distracted in passing you said
in your intervention 400 hours a year
on social media
in my opinion for a craft work
like mine is lost time
ok this you need to not wear it
backpack real bigin have big books
but to go and get information to you
get yourself a culture because you can do it
they are not just where false I had to
documents if you have to regardless of
general macro information maybe there is
an idea of a recipe says towards launch
that’s where you get your information
or go to compare I go to consecrate
the idea that or on the purposes is continuous
I insist because the scuffie the one who has
a little codified the world kitchen now
I would say thirty years ago I said that
French to her the kitchen world
if I have a sauce it’s a cooking of a
fish of a meat of a dish in it
matching fish meat together with mine
escoffier or physiology I would do and mine
ignorance is greatest cook that has
started coding French cuisine
international in 1860 more or less
slightly between the artusi and save
in that time
indeed save in a while and then
coding this decided that the
kitchen should have been an identity
that then from there all the chefs have
started making their interpretations
but you see that if you want a confirmation of
something knows if classic this is the sentence
it was the phrase I felt when
I worked and gordon at the brittle league
from lucas la pierre hermé a marquises
so few stones that I did not understand
at first what he meant was one of these
it’s classic meant that there was one
classic base on which the chef worked
he made you the dish if you then
give your interpretation, however, it is always
nice to work on a thing basis in
French then has this to
this point I would say that the fact of having
a basis of having a confirmation anyway
hunger makes life quieter no
that is, and then from there I know that rule is
been made with a correct criterion la
I can overturn overturn the can
make mistakes but it’s your variation though
you can have a lodging and after scopia e
1860
no one has coded something you
It is spoken of artusi in Italy yes
talked about the carnacine rapes ever done
an example is the silver spoon he has
put if you had been come for years
if you were a Frenchman you would have
said I take my escoffier I do
recipe
but you have taken a recipe book that
it is not a book with the prin codes of houses
let’s say ok see the difference between that
which is an Italian knowledge despite a
amateur or anyway a person who is
trust what’s around and that
that is that it offers a situation of
culture at the time to be too
Italy, however, as the light france
so this according to me the difference
then returning what he says from before
whether one practices or succeeds well
in the kitchen it’s not really that sense
to have an approach to the kitchen
that that must be that of a
sacrifice of daily practicality
but if you have to make a new recipe
how it works, I imagine you a
Sometimes I say David will be the night
awake, however, there is a leaf of
basil goes mix
actually caramelized onion I do not know from
where he left is one and as one who must
he writes a book to make a painting by cia e
the lighting in the shower dc here
I was inspired by dominique
more parts remain so to do not doing
a recipe or more or less the idea is the
vision you do it
I do not know I’m not a martyr helps
I’m used to going by rules I tell myself
someone tells me you’re very Japanese yes
It’s very German because I go for it though
rules for logic to make that one
that I have in front of understand then do not speak
the politichese
I talk to let me understand then maybe times
wrong because they understand you immediately and
so the enemy understands you and can
to react
but in my opinion it is the most beautiful method
to make myself understood I go by logic
in the recipe there is only one thing from
take care of the season at the beginning I have
so you say parts of the season but
flat of the season to have it
said before
it means that it has a product e
aggressive accessibility if after expo
we screamed the world flew to the world
in the world that energy for life and film in
the planet food for everyone with quality
perfect parts from the season slaughter there
I am once I have selected the
product selection season
now we are in the autumn we can say
it will go on ok
it occurs to me now there is the pumpkin ok
good product there is truffle there is grapes
cauliflower and choose one
truffle I like it from amazon is the most
singular because it hurts a little
little season this pumpkin squash find
moreover when I selected the
product begins to think about what it is
fair for all of us
him that he is recovering the
the other guys are here we all have
how many we have something in common that has
the palate
ok we all have a palate
where we perceive the sweet and the bitter sapid
the fat the acid called the crispy the
soft today therefore on the pumpkin begins
to think about how I want to make a dish
in this dish if I make a pumpkin
a pumpkin puree that is soft and
slightly savory go to add one
another ingredient that is crispy and
sweet ok ok servir launch let’s say ok
if slightly greasy, add a thread
of acidity if I want to serve it lukewarm
hot I get a cold touch all over
this allows you to declare
openly that it is an extreme contrast
because hot cold sweet salty soft
crispy and the extreme if you to this
extreme that it is a contrast to give it one
equilibrium
it means that you have made a kitchen
perfect ok simple seems easy however the
reasoning
I think I’m well explained a bit by
fire is, however, it is then it is right
of the rules and your procedural
instead you see that they have not seen a saw
childbirth understood to have next was launched
he influenced us by the one who tells you
I see the sun there is a deer that skips
I shoot with blood I make sive e
then ease is fine transfer attention
that’s ok that suits mine
clear way of thinking because you that
eat first you must understand it
eating
so if you eat from me and I will
movement all the palate and you tell me
there is a balance there is a bit
at the end when I draw the bill there is a
beautiful draw of di armo harmonium
dinner in a harmonious way
just centered certain is very borderline
because if if just one drop falls on me
drop more acidity in one thing
big or something we brought
has already become another curiosity that
I was like you guarantee
consistent that the same recipe does not
the old one only once but it is
repeatable June but now no every day
because maybe I maybe sometimes one
I’ve guessed a dish in my life
of ass pasta are not able to
then replicate what depends on what
it depends and here we go back to bomb on that
that is the part of the teacher that goes to
workshop learning a craft work
it depends on you that you can not have it
dish always to ok more or less
close but I’ll give you an example today
I go to the kitchen to cook tonight I have
finished at three o’clock to work he slept
bad and I got up the milazzo
of the wave in the kitchen begins to cook
they reached him tired
I have a tasteful reception on mine
palate different from what was yesterday
maybe I had slept well then the
automatic dish that I do is
surely the different, the better, the less
good I do not know but different the obvious
that is I of the recipes for which you me
recognize the caramelized onion
and the example of the equilibrium of the
contrasts a start a while ago but then me
I realize that I also have a craftsman
some limits may be the ingredient too
different sometimes it’s better and the
season you know that for a tot to almost the
guaranteed to have almost no 300
because the company is angry but if it is raining
three days more or if you know that al
ground for four more days you do not
you have the product rises the price in
little, and so on
so the fundamental microclimate you have to
respect this says you must respect
climate respect the product but it depends
then from like talamoni day from
cleaver that you have from the strength you have
to teach then I told you first
of the first person evaluates a person
then the cook because the dexterity and the
the intelligence and patience of
teach what you teach
doing it must be a bit of that
that then the other cook proposes again you must
leave some democratic freedom
hasan him who played dish
giving it the right directive and the right one
directive to him by showing him
but explaining of but without guaranteeing the
perfect always the same that in fact it is
always a little different because it is manual
obviously now maybe the sculptures in
marble that you make are said man
that 70 percent of marble assuntore
car is made then there is a 30 for
one hundred handmade, that is, maybe there
approach a little more
as well as wood but in the kitchen where
the time the instant action you do
when all new sites turn it took a while
most is reduced a bit more sauce
issued salt becomes more salty you have
trombato all the plate tell me about the
technique that always interests me a lot
I had seen this film you saw it well
three with bradley cooper that but the people
in the evening he wants to take three o’clock
michel stars then I wonder and the stripes
and it always struck me the position no
because maybe in a cook you do not notice it
because natural instead in an actor you see
who tries to take that position
will always be always bent a little hunchback
bent that I ask myself badly in yourself
injury that you come in my kitchen f1
today they are always all folded for
very true especially in the part
of the actor of aoc if you come to mine
kitchen I’ll show you sense of the
footprints in some strategic points
of the kitchen that I put that I am
those that give the boys posture
so posture must be high if
then we talk about sensuality as I said
first when I ask myself for more food
sensual more
now there is no sensual food or there is the
movement of fire that becomes sensual
why see a cook cooking in
clean elegant way i
fascism steps when when you
cook in effect true reset the
your head for the next movement
clear so you have to do a job to know
that then you move to do another then
you marry on the other hand and the other and must
being all tied up just because
you must eventually arrive at the
finished dish then it is this part that
I am now in the kitchen it is important then a
actor can afford star pulled but
it is not the right posture to be
braking in the kitchen and how to manage the
people in the kitchen because depending also
there he has but in the finn and stories of
what you see is just a team at the
teamwork and then sometimes there is
irascible chef not always pissed off
Sometimes there is what the work of
team or sometimes one imagines
the share that is still there passes the col
prepared dish he tastes zinola
leaflets more than square how it works
this teamwork in the time of
hans kelsen of gordon and I would say past e
Treasury has made a lot of people
in France where there were great services
long and various insults
in short, they are passed to the new rules
new laws to alleviate life a little
of the cook
but for what concerns mine
current approach must be what
the example the highest form of
teaching where you show without
scream giving explanations
the dog this phrase of gualtiero
marquesses of the example I like to repeat it
to my boys because I believe that only
that with dedication the dedication and the
logical explanation by seeing that
what are they doing
then you can do a service at the end
very fluent where you are focused
you do not need to scream
you can make pulls correctly then
I am of the idea that of those who
they condemn those who do not try, not who
wrong instead of michael jordan that you
you know well then in my case in the
case of my team of my team
and just the fact that I give an example
consistent with who they are and boys
then they go wrong even 15 st though
trying and what are the people
key in an intimate in the kitchen people
key they are all disappointed you dishwashers
I will disappoint sommelier to tell you the office
the chef the comics that just arrived
in the kitchen because it is a team is one
climb in July with eight of mine
eight books that I did populate at
my new great Italian cuisine are
even went down to make people understand
very social because I have photography
made of a team of the team i
I made my boys at San Siro
empty stadium in the middle of the stadium in
half to the field
the photo of twenty guys more or less
we were to make people understand that the restaurant
it’s a team game where the same
human value must be given to the
inside the kitchen boy who washes the
dishes as well as the chef as well as
from the administration all that
work for a goal that is
to make quality and if you do not have a
you can not do this kind of team
a job like that of catering
I took this idea because I have
always loved sports at age 16 was in
c2 I was playing ludens and then ugly
accident a football tournament at school
my indoor slide is finished the dream
football is open the drawer is there
try the cook so always live with
two dreams
this but reuse I will not have the video
always when and dreams I steal it from you
graham is the alternative alternative ie
to live well to live well, David
oldani must know to be free and
to be free, unfortunately this
what I ‘m doing a job I do
I do well but I know who he is in
In case I would get bored, I will pass
I’m sure I’ll do it like this
own punishment what something is there
dream of backup again then then this
league says they are also free then
every country says it, liga is true for sure
it’s fine with the lira and so this for me
it is also very important for the
motivation I want to give mine
guys, now we have opened a school
hotel in cornaredo where there is
base the kitchen at last and a double one
double possibility that the
sport where we have given in China
cones where I will invite to talk a few
ex-soccer player friend, and so on
what a cock now I would like to
next he told rehn to italy
bringing it told me that it will come then
give an opportunity and a vision to
these guys will be the future chefs
of Italy but that in the life of us
to have to hold if not therefore the foot
in two shoes that are wrong but never know
know that the moment you can
go bad you can have one more
possibility this I say it because when
I wolf the tv leg for an exposed e
decomposed on the soccer field where not
I should have played because I was already
supplies he made around the school
at that time on the ground with active for
an exposed and decomposed and news and you have them
said I will do the cook I go ahead to do
that then later with the help of his father e
my very strict opinion mom thinks that
I’m up to 22 years old in my head
I thought I was a player by profession
of ping pong I had no doubt but
not even for the most antechamber balls of the
brain
then I said I’ll do the lawyer I changed
actually if one changes but not that
you do two things at the same time I did
even one period only one thing
quiet because it’s not the try to
do many things that you do not want to
make one is different than the little girl
your soul and body however sometimes you know that
then an experience so smooth but this
thing of the michelin stars
I was always intrigued by a friend who
he is turning to me who is doing a
restaurant tour of michelin di
starry ok is practically ago and on
pact but turns around I do not know 4 stars in
a weekend
eva understood obviously there is to spend
because I’m the one that everyone did
the three stars now come to you shortly
maybe already come I do not know how it all does
three stars and do so and every time me
I ask how much this thing of the stars
michelin pushes to uniform in a certain
so the kitchen because if I go in one
starry sometimes the feeling that everyone
try to go in the same one
direction the dishes are maybe a lot
similar I do not know these a perception from
from eater here or instead is one
formula that still looks at us
quality is set and there are or not in
theory should not be so though
maybe sometimes it happens because however the
star recognition means a
a very artisanal activity where there is
great personality of the chef people
chefs who work artisans who
they work inside for which a different one
on the other and that experience that you
allows it to be different probably
your friend does it because every
restaurant he visited there to visit
they are different things
the experience we want the most
and have different experiences every day
in these starred restaurants in my opinion
there is great quality there is then you can love it or
no this is a problem
singular, however, there is great great quality
great professionalism and great desire
sometimes amaze sometimes maybe be
a little more traditional, however, to give
certainly one of a new experience
but it is true that when they come to do
the control is anonymous you do not know who
I ‘m reading and the confirmations arrive and if
they release the spoon for
land to see 100 Italian square
you know and say no but maybe he is
reviewer of the Michelin star the how
it works if you care and I believe this
yes restaurateur must be proud
I am very proud of being
in that audio michelin you are therefore a
nice quality label has since then
especially because it is a language
international that makes you recognize in the
world, however, I must say that in a manner
very professional at least that
which happened in the do are eaten
they pay the bill and then turn out later
after if there is something to suggest
never betray you who are always in fashion
I confirm it very professionally
right under all the profiles and this is it
an advantage because then if you think one
guide
the guide you enter there I put you in the
guide but if you’re not there it’s not that you
it happens to something then the incazzatura
of not being there is a thing where if there
you could be a plus for you but
is that if you’re not good
because nobody shoots you against clear
that we are no longer in the republic of
bananas where he writes bad reviews
especially for them, you’re there because
according to them their criterion of
judgment is worth so they put you in
that such a clear guide otherwise one
could do some time ago I had
read a book of physical gastro that me
astrophysicist had the shot had
intrigued because I had been daffy duck
of heston blumenthal and he had hit me
the experience of instrumental because
he wore understood
the ipod and you had to listen to some music
while eating the fish dish underneath
he saw us waves noise had everything
his reasoning
and then he is really out there in the
meaning that with all his theories
etc. and so on
and then this has never intrigued me
impact of all these elements that you
you have or projective mind in addition to the dish
that you also eat the overall context
how you live it is something that
consider or dc boredom I focus on
on the plate on the contents and rest
chissenefrega mou the type of dish
the dimension
I must say that my world is
hospitality
ok reception so I do not lose but
the focus on this thing that is you come to
my house and me because then mine
craft that I have to do well without
make you think so I have an idea too
much bigger than that
that is the finished end plate itself and
all the rest of the hospitality
it is no coincidence that the restaurant is there
all things designed by me if you come
the chairs the flat tables glasses
I put all these things for you
give a sense of acceptance and of
comfort because doing restaurateur wants
say how to do as the innkeeper once said
it means welcoming people and doing them
feel good the moment I coined
these things and can manage to compose them
they are but give a service more more
relaxed softer to the one who
he comes to eat because when you come from
eating me does not have to be a commitment
rigid and then intention I do not have to
think about it but I’m sorry when I sit down to myself
it is interesting to eat well it had to be
good but above all one thing
it is interesting that you are with five people
at dinner or at lunch I have to be comfortable with
these five people clear clear
so the important thing is that and I give it to me
host and which are from
restaurant that I have to accept only
indulge your will and there are
of the devices you use technically
I do not know some kind of fabric of the
tablecloth a certain type of di
flat a certain kind of music is there
something that exists a logical link
that goes that much goes according to what
that is, I do not owe that much
study things because we have a way
to be in the restaurant that takes us
daily to add things
that have consistency ok with all one
example on all now drawn i
tables on the restaurant again the average of the
tables and 72 centimeters more or less the
which I say that entering 100
centimeters from
for 60 years I have not said height and auchan
of average average height of the third of 50
60 years ago it has led this
little problem that the man got up
we are all raised in some
even lower centimeter not higher
of the lows of sixty years ago
here I thought that for a bigger one
comfort and then for a direct flow of the
more softer food
I had to raise the table then
the chair then create something that
it could be comfortable and so I did
these high these tables other 82 me them
the vat that is a great man has made maurizio
wood craftsman on my drawing the
equally chair
so when you eat in a posture
for which you have your stomach
straight a heresy for me
eat well to be able to feel good
it could be to eat in
feet leaning calmly without running
because anyway you have one
March 1 more direct than an animal has
I thought land I never had problems
management because I eat fast and so on
designed for my guest I wanted one
comfort and I must say that after two years e
half
the project works because I ‘m on it
maurizio catalog and then a
project that is salable
so there was so much the idea exists because
it is salable because people base it and
then for my guests
I discovered that it is a community in
incredible comfort used a
wood that is the elm because the square is
san pietro all’olmo the country in the
square there is an elm then to hold
keep the common thread of culture
of the territory
I brought this back to you my inside like this
like the sub-table of school books
of once it is present up to monza
school desk table at school and under
so I took a cue from there putting
a band below where I slowly plus
jolo where practically you have stable a
table in this circle below is a
free table then when you arrive the
your phone to support it to put it
below and you totally dedicate yourself to the
table and this is something that when
I hear you talk or even when I see for
say your photos on instagram you always have
this for me is a great inspiration
because I’m not like you and I have to
to learn on that front I must succeed
have more attention to detail a
this overall consistency also
in the image that I see is always
always manages to give a clean image
that is not cold here is this thing
an image that guessed right is full
clean and dc super attentive details but
that aseptic stuff is not cold
you say ok perfect but and so I do not know how
do evening fly workshops on this no
congratulations then I’ll do them though it’s the
passion that drives me to do everything
in the love that works in something that
in my opinion he can give so much to others
be altruistic do give in Japanese
it means away
we have translated it a bit like the way
just then give if it also translates into
Italian means giving if still ok
so all these things put together
also in the choice of the name of the
restaurant is a do something for the
others I do a job for nothing in the
time when I get angry when
customers come in to me because I think they are
be the god on earth and not them
second falls falls the pot is what
I do otherwise I do not do a
craft is my life this
and I try to put it in the best way
possible approaching by relating me
people in the simplest way
that is, that is, not talking as we said
first the politichese or explaining me
doing turns of words not to do
because if I told you a dish
now you never take such a phenomenon though
then when you do an examination of conscience
yes but I do not remember what he said
but so much time passes if
instead you eat it from me or listen to them
recipes with the things I say
they are absolutely comparable things
judiceable and probably o
appreciable or or to be eliminated
if you have
had to leave today or one
shaved comes to you says davide I would
do your job as you do from where
I leave that advice first thing to read
cook round-trip my first
book of 2007 cook round-trip
because it describes a little what I have
done in the moment a little pissed off of the
my life because it was at the beginning
of the activity because I did not know how
wonder I had a lot to do
because I had to throw out a little bit of everything
what I had to understand why
I wrote the first book because why
I had a lot of job interviews to do
those young people then the first month goes
fine second is fine then the third the
fourth begins to be in the kitchen a
wash the dishes , do the shopping
some point I understood nothing more comes
ceravolo ioni and known are then you have to give
I would like to listen to everyone is this
maybe my mistake but not at the moment
What are you doing
begins to take notes on notes
points notes on points then comes to the
I make a book and decide who wants
come to work must to do one
small selection as we said before
democratic must take the book
read
then he goes back to the interview and from there
begins the relationship waiting for
enter my restaurant clear ok
so this situation of mine has me
brought to have an idea and a criterion
also to select guys that
if anything, then it was time for me
I was losing to explain how that was
which I then collected in the book and I gave
to the boys so I would say the boy
read cook go back but one
first line and what I would do it
read the parents first and then a boy
this is what I always say then
surely always have the double dream
ready in case one does not go bad for you
try to do four things
at the same time
ok to follow one then we ‘ll throw it one
pounded because I would say them look
which is a work where the first years for di
morosa friends contacts etc. that if a
clever bit that timi yuro in the moment
all there on the head back one hundred
times more to make that friend understand
of childhood then sometimes with
the experience understands that it is not really
a friend for life I rarely have alone
in Italy remain the friends of the
ruin for the sacrifice sacrifice today
for a better thing then that then has
reason also my mother because man
proposes god disposes therefore you sacrifices
today then maybe tomorrow I do not know if it arrives
tomorrow, however, I must say that if
bet if it’s ok you can do this
and then know that however like all the
other work is a sacrificing job it is
a job that if you want to get there you have to
devote time, that is, it can not be
that makes me be influenced by the fact that
I do not have free evening because the first one
what comes to you
I do not have it if you free it and then not
I can do all the other jobs I am
which affirmed friends who are not in
which are other fields and off at 7 am
mornings at nine o’clock in the evening are
still in dance
I up in the night are at stake
but nine o’clock at night or at 10 o’clock it was
they too are at stake and they are people who
affirmed that it is successful but it is not that
ephemeral success for which you think
all one is successful because because
cassino anti a camera on cea ha
success because to the famous to success for
what made it happen in his
life
I wrote this in my book la
my success is because I did
things happen in my life that
they led me to be successful
My personal is not successful I want
compare with others on is one
personal satisfaction that does
so that I can test every
day with myself that is the worst
enemy million David Oldani the challenge
more important to me
to win what I have in mind
do for the sake of my boys for the
satisfaction is the only problem I have
before I get older with the years I feel more
always hungry and I do not know if it’s good either
But evil is a hunger not the madonna
of success there is a hunger of the Madonna
in wanting to learn in wanting to learn
and improve
he began to talk to you with me
people the only good thing is that
now there is a possibility of choice of
great people davide thank you very much
[Music]
passed davide understood however together two
sites three weeks ago in Sardinia
then he plays tennis and he did me
die because he told closed
cavaterra part that has taken for the ass
tennis because everyone makes soccer 1 a
0 1 1 2 1 2 0 tennis shooting 15 00 30 0
shots
all aspects 46 40 and you do not understand why
hunting has made us die
he is a phenomenon but he plays tennis
a little tennis the names he then said from
little men both on the themes on the devi
those of the country that went to play
dirty with red soil the children with the la
rooms and he could not go on propaganda
endorsing no problem
then go tennis day we have to do
a choice two things or games dennis or
eat you can have done the spot with
federer that when they respect him the
Mr. never played tennis a little
for now only cooked him with me but
artificially in advance on four is
one off after I’ll show you
listen but that federer
that is, he arrived and then he went ideas
Roger Roger Ruggeri judge I like it
that is, he jokes mined
and then he is a passionate according to me of the
life because he realizes that he has had
all that more than what
a person may have a type, however
humble hand absolutely face then o
calculates that I am very fond of
tennis
so I had from the time I was
I do an obvious two-handed backhand
reasons if my age and that there was borg has
of greatest of all times according to
me who is 25 and a half has retired
and won everything he won for
head to the smells and you said roger
the Bulgarian problem but he too
he also considers bor as 25 years old
to the won five members I do not believe you are
of roland garros and then he lost his mind
it’s no head but lost the
concentration 25 and a half years this
here he has 36 and now 37 12 to play
so again that level to calculate that
he told him the worst thing he could
imagine when I saw cindy volga e
that bornia a blow to the heart
destroyed up to 14 years old rackets
to parts but if there is the worst of meccano
during then to certain people one of
these rogers who decide to do it
switches that feel like that and roger is
even the omission I really really up to
19 years I was looking for 30 departure from giorgio e
then instead just on a guru you are
months of even the wall because fuck
the same hard and as you do now
almost does not study tennis and there is the
intimate elegant backhand we do not do
you win but you win guys this board
the vision is probably changed
of life has managed to change it either
evolve to change it because 19 years succeeds
still a bit to change and therefore has
begun entered his name
tunnel and is still inside does not move
young books you hear the last time
we met at some point I took
inspiration I said enough
I have to learn to cook at least one
dish ok because my sweet half says
always that you can not cook all mine
children who can not cook or just ai
times remind me where the older children
I did the four jumping in the pan
pretending that they were up to my
when they discovered me and there it was
end
I know that once I’ve done it says
but tomorrow I tried to do something
for curiosity of friends taste
everything is either passed this thing like
I know mine on a pinch of cheese
more
arranged the sauce and the person that they
already to my brother was the hand of
anyway I was there and I said enough
at least two spaghetti with tomato sauce
a trivial stuff and you have a video of yours
where he explains the two-minute types
how to make spaghetti tomato
said it is made that is how difficult it can be
to be and I followed peers
all things rho and tomato cut there
a disaster, a stuff you say
inedible and therefore every time I think
how do you do as someone who knows how to cook
good to mix it seems to me a stuff
so impossible to green that
I thank God for remaining in one
system at the speed of man, that is us
we live a social speed of
situations where it is much faster than
that for which man can go can
walking can do can live and therefore
the kitchen is absolutely speed
human because you have to devote some time to
cook in quotes according to someone
waste time
the most engaged thing and then you decide to
take some time when you eat then
if if we reflect on the only moments in
which you do not have to put the
cover certainly understands nothing more
because you have to consider you have to dedicate the
eat time understand if it is good if not
good then give a judgment
and these judgments that evidently
they are more careful and therefore they are more
constructive for the people who are there
receive
and I always thank God for having chosen
a job that makes me
what am I am a man I must
live the speed of man and I want
live man’s speed and for this
reason that between you and a professional
call me professional I have a passion
kitchen lover like me owes us
being different because because I have
practiced with more talk practicing
more in the kitchen means learning
refine the taste and refine dexterity
and then let’s face if you want sensuality
of the cook of the second me very nice but
I want what is my thought ok
therefore the manuality the purchases do not
listening to the purchase sim small slice
listening to others but doing
and doing that is very different from that
that was part so communication where you
you speak spirits fi second of how much it is
your experience as you are old
to die of perfect perfect indications
precise or otherwise interesting
the fact that you are deceiving, you know what it is apart from
that make a bride in full in mine
tech industry there are people who speak says
you have to do facebook advertising like this
they never spent 100 pounds on facebook
that is, we are not even what they are
talking if you do not do not get dirty
however, it lacks the fact that it deceives and
that seems easy understood, that is, you have
the ingredients are mine
ingredients seems easy the problem is
that I do other gravity and you
instead you have the contract is the human factor
it is precisely the human factor that changes the
vision of things and the mode in
do things because for the kitchen
we must understand that to do the same you must
practice and make it so much to be on the piece
be one and not 100,000 be on
piece changes because it is dexterity
the crafts for which it is recognized
to Italy for which I think we work
still little now to be
recognized as once as masters
artisans
world is just that the fact of
keep doing to make sushi in
japan the sushi master studies
thirty years to get to do only on
one thinks, one would say how many people make this
no no on how good he is
then pull sushi is a piece of fish
of the rice that you eat with the mafias not
condicio steve jobs with fingers
the sushi master must be twenty years old
school before becoming itself
put that is behind you learn learn
he learns then he becomes a teacher and this
time you can not buy it or with social media
that with the multinationals nothing zero
you have to do must learn and there is that
of doing
communicating the kitchen if you had me
put here since 15 years ago as between thirteen
days that I started my experience
on the dock I was still at the stage where the
sponge was was filling up shows
imbibendo ie it was taking for
understand only sponge begins slowly
it is saturated so a few drops go down
that are these pearls or this i
messages that I also give my boys who
then work 15 years ago before that
iniziassi actually doing testing
daily in part told about the
plate of spaghetti well and intorted to
on the recipe I could not do that
what I can do now is
tell a little about my experience
so I lived it intensely
I can tell you what I have available
of my young guys and I know that
they grow up with nations just like that
even my daughter is what I say
doing the doing is very important because
it means that you did and what
you say you can try it what
politically sometimes it does not happen because
you must take votes based on one
promise you make and not what maybe
you did so I have to trust you
but I had to give confidence they were results
I am optional, I have been St. Thomas
that is, I want to see I do not believe it before
that I do not see anything if one shows up
however, what he did is less explains
I can consider it
if I have to give one vote because I have one
promises in this society in my opinion
it will be a bit more effort
hear me a little bit
ripped professionalism hate you
when I say this that allow mounts
home almost always only time though is
the truth
my passion for what sometimes is
the kitchen seems to me like ping pong that is
if you ask 1 month to play in pong but
they euro champions are all champions
you do not get lost then nobody can play in the
real professionals are few on the
the same kitchen that is all they cook in one
some way because they have to because yes
they take them
the silver spoon still exists
they come to understand that various books and yes
put the fans in the recipe and after a while
Do three brains crosses are a big one
cook
the truth is that those really good
they are few
what makes the leap in quality
in addition to doing what ok must there must be
maximum application where you say
here this is a great fire or this is it
has exceeded a certain level and this
but no, I see more than to say this is
a great cook now I’m used to it
say this is a great person and not
can that cooking well can not that
cook well that you see the difference
just right there because in the end the
we talk about meat
fish fruit vegetables are four
products that our body can
ingesting is not like maybe in fashion
where they change the materials change
the human body is better 4
and on these four we must not create
many stories, many stories that bring us
to be in the foreground
because the kitchen will continue to be in
for the past ten years
more to the future because we realized
that has the only grip on which we
we must have to stay because if not
we could not even eat
here to speak so absolutely the
food we are aware that food
selected well it’s good for us makes us star
well then it makes us work well convinces
the boss reggina
and then there is a world outside that
of the kitchen of the cooks he draws
benefit called because talking about it
proving doing this is also done
so much money then puts together
quality of food quality of life
I earn what you want more super like with
cloves that has exploded so say no
decided chef is a star titled I do
this example that struck me so many
years ago I remember I went to London and
there was the jamie oliver the program
naked chef and he started doing this
program where he spoke of kitchen ai
single
a boy who talked to the boys for
which was something that changed a bit
paradigm because in Italy the times of
the kitchen was talking to the lady I do not remember
what was his Germany?
let’s do if you were a boy
a shaven but I did not look at that stuff
there
and then this started to change
the paradigm and then there was
a night explosion you are one
superstars in a series of cooks are
become just celebrities at all
in short, pro Castagnola effects
thank god if one is this is a side is
one of the positive sides for which it is
all this happened in the world
of the kitchen because we are really there
realized that the only way to be able
live well and properly
to eat well then more transmissions
there are more people talking about foods or di
more food there is a possibility of
comparison and a choice
this means democratization of
everything
so you listen so you listen
check what you think is more
right and then choose ok enough
in my opinion we will not go, we’ll even go
very far with this part of
exhibition of food returning a bit to
roots returning a bit to our ours
in our DNA that was once
I in 30 years ago more or less 32 years ago
I began looking at her at the marquis shooting
first the only one among Italian stars a
great teacher that I wanted to revolutions
and revolutionized Italian cuisine
ok and we talked about over the stove the
his first book of the year 2000
we would be fed pills ok ok a lot
very much futurist artist
intelligent and this name is not
come true because it was an idea of a
moment when there was at the beginning of
this great exhibition the evolution
food revolution and thank god
because we realized that
evidently the pill was not enough for
the man
we are aware that we have one
culture in our DNA that we must
go to dust off and we find ourselves today
in 2018 to rediscover the territory a
rediscover the seasonal product
fundamental to rediscover that the
season in the season before
product and it makes you better at 36 pirla are
long the flai deco and appointed to whom hours
tikal economy which is that phrase that I
with whom I began my election to
harvard with no lachesis in his
restaurant was pride economy economy
applied is just what comes the
that is, my mother always fed
sons and husband with the product of
season
because if in a family then little
out of Milan that will have to pay attention
to the family’s economy he went to
buy the best in the season
he will pay less and feed the family well
therefore this sense for which after 32 35
we do not get together with the pills but we do not get together
we really feed ourselves with products
that make you chew that they make you
taste that have a high altitude persistence
of the wine world as it is
evolved has done so that this
it could really become something
on which to bet and the Italian economy
it would be stupid not to keep aiming
on what to tourism and on what
it is the whole world of new astronomy
all this social world in one
some way that is good hurts this
continuous porn food where everyone does
the photo of the plate required a guy
that he could not take it anymore
it was a certain point every time it was there
someone who put himself there to take the picture
of the plate he went out with one
trombettine and ruined the fort
denounces the cia pio xii enough
it’s good it hurts the fact that maybe you have
of people who are not very competent
but it becomes visible because understood does not
just do not be envious of each other
of the other this is the most phase
important because it’s envy leads you to
do not focus more what you have in the
your head
the social the fact that you can have
access to any information goes
very well including the internet of the past
30 years ago I was hanging around with a backpack
33 brillat savarin
escoffier the physiology tv and blah blah for
have every time I need I went to
see now pull out this two
seconds or a bit of news then on
that on that olive very well on the
fact that one must then be or can
be distracted in passing you said
in your intervention 400 hours a year
on social media
in my opinion for a craft work
like mine is lost time
ok this you need to not wear it
backpack real bigin have big books
but to go and get information to you
get yourself a culture because you can do it
they are not just where false I had to
documents if you have to regardless of
general macro information maybe there is
an idea of a recipe says towards launch
that’s where you get your information
or go to compare I go to consecrate
the idea that or on the purposes is continuous
I insist because the scuffie the one who has
a little codified the world kitchen now
I would say thirty years ago I said that
French to her the kitchen world
if I have a sauce it’s a cooking of a
fish of a meat of a dish in it
matching fish meat together with mine
escoffier or physiology I would do and mine
ignorance is greatest cook that has
started coding French cuisine
international in 1860 more or less
slightly between the artusi and save
in that time
indeed save in a while and then
coding this decided that the
kitchen should have been an identity
that then from there all the chefs have
started making their interpretations
but you see that if you want a confirmation of
something knows if classic this is the sentence
it was the phrase I felt when
I worked and gordon at the brittle league
from lucas la pierre hermé a marquises
so few stones that I did not understand
at first what he meant was one of these
it’s classic meant that there was one
classic base on which the chef worked
he made you the dish if you then
give your interpretation, however, it is always
nice to work on a thing basis in
French then has this to
this point I would say that the fact of having
a basis of having a confirmation anyway
hunger makes life quieter no
that is, and then from there I know that rule is
been made with a correct criterion la
I can overturn overturn the can
make mistakes but it’s your variation though
you can have a lodging and after scopia e
1860
no one has coded something you
It is spoken of artusi in Italy yes
talked about the carnacine rapes ever done
an example is the silver spoon he has
put if you had been come for years
if you were a Frenchman you would have
said I take my escoffier I do
recipe
but you have taken a recipe book that
it is not a book with the prin codes of houses
let’s say ok see the difference between that
which is an Italian knowledge despite a
amateur or anyway a person who is
trust what’s around and that
that is that it offers a situation of
culture at the time to be too
Italy, however, as the light france
so this according to me the difference
then returning what he says from before
whether one practices or succeeds well
in the kitchen it’s not really that sense
to have an approach to the kitchen
that that must be that of a
sacrifice of daily practicality
but if you have to make a new recipe
how it works, I imagine you a
Sometimes I say David will be the night
awake, however, there is a leaf of
basil goes mix
actually caramelized onion I do not know from
where he left is one and as one who must
he writes a book to make a painting by cia e
the lighting in the shower dc here
I was inspired by dominique
more parts remain so to do not doing
a recipe or more or less the idea is the
vision you do it
I do not know I’m not a martyr helps
I’m used to going by rules I tell myself
someone tells me you’re very Japanese yes
It’s very German because I go for it though
rules for logic to make that one
that I have in front of understand then do not speak
the politichese
I talk to let me understand then maybe times
wrong because they understand you immediately and
so the enemy understands you and can
to react
but in my opinion it is the most beautiful method
to make myself understood I go by logic
in the recipe there is only one thing from
take care of the season at the beginning I have
so you say parts of the season but
flat of the season to have it
said before
it means that it has a product e
aggressive accessibility if after expo
we screamed the world flew to the world
in the world that energy for life and film in
the planet food for everyone with quality
perfect parts from the season slaughter there
I am once I have selected the
product selection season
now we are in the autumn we can say
it will go on ok
it occurs to me now there is the pumpkin ok
good product there is truffle there is grapes
cauliflower and choose one
truffle I like it from amazon is the most
singular because it hurts a little
little season this pumpkin squash find
moreover when I selected the
product begins to think about what it is
fair for all of us
him that he is recovering the
the other guys are here we all have
how many we have something in common that has
the palate
ok we all have a palate
where we perceive the sweet and the bitter sapid
the fat the acid called the crispy the
soft today therefore on the pumpkin begins
to think about how I want to make a dish
in this dish if I make a pumpkin
a pumpkin puree that is soft and
slightly savory go to add one
another ingredient that is crispy and
sweet ok ok servir launch let’s say ok
if slightly greasy, add a thread
of acidity if I want to serve it lukewarm
hot I get a cold touch all over
this allows you to declare
openly that it is an extreme contrast
because hot cold sweet salty soft
crispy and the extreme if you to this
extreme that it is a contrast to give it one
equilibrium
it means that you have made a kitchen
perfect ok simple seems easy however the
reasoning
I think I’m well explained a bit by
fire is, however, it is then it is right
of the rules and your procedural
instead you see that they have not seen a saw
childbirth understood to have next was launched
he influenced us by the one who tells you
I see the sun there is a deer that skips
I shoot with blood I make sive e
then ease is fine transfer attention
that’s ok that suits mine
clear way of thinking because you that
eat first you must understand it
eating
so if you eat from me and I will
movement all the palate and you tell me
there is a balance there is a bit
at the end when I draw the bill there is a
beautiful draw of di armo harmonium
dinner in a harmonious way
just centered certain is very borderline
because if if just one drop falls on me
drop more acidity in one thing
big or something we brought
has already become another curiosity that
I was like you guarantee
consistent that the same recipe does not
the old one only once but it is
repeatable June but now no every day
because maybe I maybe sometimes one
I’ve guessed a dish in my life
of ass pasta are not able to
then replicate what depends on what
it depends and here we go back to bomb on that
that is the part of the teacher that goes to
workshop learning a craft work
it depends on you that you can not have it
dish always to ok more or less
close but I’ll give you an example today
I go to the kitchen to cook tonight I have
finished at three o’clock to work he slept
bad and I got up the milazzo
of the wave in the kitchen begins to cook
they reached him tired
I have a tasteful reception on mine
palate different from what was yesterday
maybe I had slept well then the
automatic dish that I do is
surely the different, the better, the less
good I do not know but different the obvious
that is I of the recipes for which you me
recognize the caramelized onion
and the example of the equilibrium of the
contrasts a start a while ago but then me
I realize that I also have a craftsman
some limits may be the ingredient too
different sometimes it’s better and the
season you know that for a tot to almost the
guaranteed to have almost no 300
because the company is angry but if it is raining
three days more or if you know that al
ground for four more days you do not
you have the product rises the price in
little, and so on
so the fundamental microclimate you have to
respect this says you must respect
climate respect the product but it depends
then from like talamoni day from
cleaver that you have from the strength you have
to teach then I told you first
of the first person evaluates a person
then the cook because the dexterity and the
the intelligence and patience of
teach what you teach
doing it must be a bit of that
that then the other cook proposes again you must
leave some democratic freedom
hasan him who played dish
giving it the right directive and the right one
directive to him by showing him
but explaining of but without guaranteeing the
perfect always the same that in fact it is
always a little different because it is manual
obviously now maybe the sculptures in
marble that you make are said man
that 70 percent of marble assuntore
car is made then there is a 30 for
one hundred handmade, that is, maybe there
approach a little more
as well as wood but in the kitchen where
the time the instant action you do
when all new sites turn it took a while
most is reduced a bit more sauce
issued salt becomes more salty you have
trombato all the plate tell me about the
technique that always interests me a lot
I had seen this film you saw it well
three with bradley cooper that but the people
in the evening he wants to take three o’clock
michel stars then I wonder and the stripes
and it always struck me the position no
because maybe in a cook you do not notice it
because natural instead in an actor you see
who tries to take that position
will always be always bent a little hunchback
bent that I ask myself badly in yourself
injury that you come in my kitchen f1
today they are always all folded for
very true especially in the part
of the actor of aoc if you come to mine
kitchen I’ll show you sense of the
footprints in some strategic points
of the kitchen that I put that I am
those that give the boys posture
so posture must be high if
then we talk about sensuality as I said
first when I ask myself for more food
sensual more
now there is no sensual food or there is the
movement of fire that becomes sensual
why see a cook cooking in
clean elegant way i
fascism steps when when you
cook in effect true reset the
your head for the next movement
clear so you have to do a job to know
that then you move to do another then
you marry on the other hand and the other and must
being all tied up just because
you must eventually arrive at the
finished dish then it is this part that
I am now in the kitchen it is important then a
actor can afford star pulled but
it is not the right posture to be
braking in the kitchen and how to manage the
people in the kitchen because depending also
there he has but in the finn and stories of
what you see is just a team at the
teamwork and then sometimes there is
irascible chef not always pissed off
Sometimes there is what the work of
team or sometimes one imagines
the share that is still there passes the col
prepared dish he tastes zinola
leaflets more than square how it works
this teamwork in the time of
hans kelsen of gordon and I would say past e
Treasury has made a lot of people
in France where there were great services
long and various insults
in short, they are passed to the new rules
new laws to alleviate life a little
of the cook
but for what concerns mine
current approach must be what
the example the highest form of
teaching where you show without
scream giving explanations
the dog this phrase of gualtiero
marquesses of the example I like to repeat it
to my boys because I believe that only
that with dedication the dedication and the
logical explanation by seeing that
what are they doing
then you can do a service at the end
very fluent where you are focused
you do not need to scream
you can make pulls correctly then
I am of the idea that of those who
they condemn those who do not try, not who
wrong instead of michael jordan that you
you know well then in my case in the
case of my team of my team
and just the fact that I give an example
consistent with who they are and boys
then they go wrong even 15 st though
trying and what are the people
key in an intimate in the kitchen people
key they are all disappointed you dishwashers
I will disappoint sommelier to tell you the office
the chef the comics that just arrived
in the kitchen because it is a team is one
climb in July with eight of mine
eight books that I did populate at
my new great Italian cuisine are
even went down to make people understand
very social because I have photography
made of a team of the team i
I made my boys at San Siro
empty stadium in the middle of the stadium in
half to the field
the photo of twenty guys more or less
we were to make people understand that the restaurant
it’s a team game where the same
human value must be given to the
inside the kitchen boy who washes the
dishes as well as the chef as well as
from the administration all that
work for a goal that is
to make quality and if you do not have a
you can not do this kind of team
a job like that of catering
I took this idea because I have
always loved sports at age 16 was in
c2 I was playing ludens and then ugly
accident a football tournament at school
my indoor slide is finished the dream
football is open the drawer is there
try the cook so always live with
two dreams
this but reuse I will not have the video
always when and dreams I steal it from you
graham is the alternative alternative ie
to live well to live well, David
oldani must know to be free and
to be free, unfortunately this
what I ‘m doing a job I do
I do well but I know who he is in
In case I would get bored, I will pass
I’m sure I’ll do it like this
own punishment what something is there
dream of backup again then then this
league says they are also free then
every country says it, liga is true for sure
it’s fine with the lira and so this for me
it is also very important for the
motivation I want to give mine
guys, now we have opened a school
hotel in cornaredo where there is
base the kitchen at last and a double one
double possibility that the
sport where we have given in China
cones where I will invite to talk a few
ex-soccer player friend, and so on
what a cock now I would like to
next he told rehn to italy
bringing it told me that it will come then
give an opportunity and a vision to
these guys will be the future chefs
of Italy but that in the life of us
to have to hold if not therefore the foot
in two shoes that are wrong but never know
know that the moment you can
go bad you can have one more
possibility this I say it because when
I wolf the tv leg for an exposed e
decomposed on the soccer field where not
I should have played because I was already
supplies he made around the school
at that time on the ground with active for
an exposed and decomposed and news and you have them
said I will do the cook I go ahead to do
that then later with the help of his father e
my very strict opinion mom thinks that
I’m up to 22 years old in my head
I thought I was a player by profession
of ping pong I had no doubt but
not even for the most antechamber balls of the
brain
then I said I’ll do the lawyer I changed
actually if one changes but not that
you do two things at the same time I did
even one period only one thing
quiet because it’s not the try to
do many things that you do not want to
make one is different than the little girl
your soul and body however sometimes you know that
then an experience so smooth but this
thing of the michelin stars
I was always intrigued by a friend who
he is turning to me who is doing a
restaurant tour of michelin di
starry ok is practically ago and on
pact but turns around I do not know 4 stars in
a weekend
eva understood obviously there is to spend
because I’m the one that everyone did
the three stars now come to you shortly
maybe already come I do not know how it all does
three stars and do so and every time me
I ask how much this thing of the stars
michelin pushes to uniform in a certain
so the kitchen because if I go in one
starry sometimes the feeling that everyone
try to go in the same one
direction the dishes are maybe a lot
similar I do not know these a perception from
from eater here or instead is one
formula that still looks at us
quality is set and there are or not in
theory should not be so though
maybe sometimes it happens because however the
star recognition means a
a very artisanal activity where there is
great personality of the chef people
chefs who work artisans who
they work inside for which a different one
on the other and that experience that you
allows it to be different probably
your friend does it because every
restaurant he visited there to visit
they are different things
the experience we want the most
and have different experiences every day
in these starred restaurants in my opinion
there is great quality there is then you can love it or
no this is a problem
singular, however, there is great great quality
great professionalism and great desire
sometimes amaze sometimes maybe be
a little more traditional, however, to give
certainly one of a new experience
but it is true that when they come to do
the control is anonymous you do not know who
I ‘m reading and the confirmations arrive and if
they release the spoon for
land to see 100 Italian square
you know and say no but maybe he is
reviewer of the Michelin star the how
it works if you care and I believe this
yes restaurateur must be proud
I am very proud of being
in that audio michelin you are therefore a
nice quality label has since then
especially because it is a language
international that makes you recognize in the
world, however, I must say that in a manner
very professional at least that
which happened in the do are eaten
they pay the bill and then turn out later
after if there is something to suggest
never betray you who are always in fashion
I confirm it very professionally
right under all the profiles and this is it
an advantage because then if you think one
guide
the guide you enter there I put you in the
guide but if you’re not there it’s not that you
it happens to something then the incazzatura
of not being there is a thing where if there
you could be a plus for you but
is that if you’re not good
because nobody shoots you against clear
that we are no longer in the republic of
bananas where he writes bad reviews
especially for them, you’re there because
according to them their criterion of
judgment is worth so they put you in
that such a clear guide otherwise one
could do some time ago I had
read a book of physical gastro that me
astrophysicist had the shot had
intrigued because I had been daffy duck
of heston blumenthal and he had hit me
the experience of instrumental because
he wore understood
the ipod and you had to listen to some music
while eating the fish dish underneath
he saw us waves noise had everything
his reasoning
and then he is really out there in the
meaning that with all his theories
etc. and so on
and then this has never intrigued me
impact of all these elements that you
you have or projective mind in addition to the dish
that you also eat the overall context
how you live it is something that
consider or dc boredom I focus on
on the plate on the contents and rest
chissenefrega mou the type of dish
the dimension
I must say that my world is
hospitality
ok reception so I do not lose but
the focus on this thing that is you come to
my house and me because then mine
craft that I have to do well without
make you think so I have an idea too
much bigger than that
that is the finished end plate itself and
all the rest of the hospitality
it is no coincidence that the restaurant is there
all things designed by me if you come
the chairs the flat tables glasses
I put all these things for you
give a sense of acceptance and of
comfort because doing restaurateur wants
say how to do as the innkeeper once said
it means welcoming people and doing them
feel good the moment I coined
these things and can manage to compose them
they are but give a service more more
relaxed softer to the one who
he comes to eat because when you come from
eating me does not have to be a commitment
rigid and then intention I do not have to
think about it but I’m sorry when I sit down to myself
it is interesting to eat well it had to be
good but above all one thing
it is interesting that you are with five people
at dinner or at lunch I have to be comfortable with
these five people clear clear
so the important thing is that and I give it to me
host and which are from
restaurant that I have to accept only
indulge your will and there are
of the devices you use technically
I do not know some kind of fabric of the
tablecloth a certain type of di
flat a certain kind of music is there
something that exists a logical link
that goes that much goes according to what
that is, I do not owe that much
study things because we have a way
to be in the restaurant that takes us
daily to add things
that have consistency ok with all one
example on all now drawn i
tables on the restaurant again the average of the
tables and 72 centimeters more or less the
which I say that entering 100
centimeters from
for 60 years I have not said height and auchan
of average average height of the third of 50
60 years ago it has led this
little problem that the man got up
we are all raised in some
even lower centimeter not higher
of the lows of sixty years ago
here I thought that for a bigger one
comfort and then for a direct flow of the
more softer food
I had to raise the table then
the chair then create something that
it could be comfortable and so I did
these high these tables other 82 me them
the vat that is a great man has made maurizio
wood craftsman on my drawing the
equally chair
so when you eat in a posture
for which you have your stomach
straight a heresy for me
eat well to be able to feel good
it could be to eat in
feet leaning calmly without running
because anyway you have one
March 1 more direct than an animal has
I thought land I never had problems
management because I eat fast and so on
designed for my guest I wanted one
comfort and I must say that after two years e
half
the project works because I ‘m on it
maurizio catalog and then a
project that is salable
so there was so much the idea exists because
it is salable because people base it and
then for my guests
I discovered that it is a community in
incredible comfort used a
wood that is the elm because the square is
san pietro all’olmo the country in the
square there is an elm then to hold
keep the common thread of culture
of the territory
I brought this back to you my inside like this
like the sub-table of school books
of once it is present up to monza
school desk table at school and under
so I took a cue from there putting
a band below where I slowly plus
jolo where practically you have stable a
table in this circle below is a
free table then when you arrive the
your phone to support it to put it
below and you totally dedicate yourself to the
table and this is something that when
I hear you talk or even when I see for
say your photos on instagram you always have
this for me is a great inspiration
because I’m not like you and I have to
to learn on that front I must succeed
have more attention to detail a
this overall consistency also
in the image that I see is always
always manages to give a clean image
that is not cold here is this thing
an image that guessed right is full
clean and dc super attentive details but
that aseptic stuff is not cold
you say ok perfect but and so I do not know how
do evening fly workshops on this no
congratulations then I’ll do them though it’s the
passion that drives me to do everything
in the love that works in something that
in my opinion he can give so much to others
be altruistic do give in Japanese
it means away
we have translated it a bit like the way
just then give if it also translates into
Italian means giving if still ok
so all these things put together
also in the choice of the name of the
restaurant is a do something for the
others I do a job for nothing in the
time when I get angry when
customers come in to me because I think they are
be the god on earth and not them
second falls falls the pot is what
I do otherwise I do not do a
craft is my life this
and I try to put it in the best way
possible approaching by relating me
people in the simplest way
that is, that is, not talking as we said
first the politichese or explaining me
doing turns of words not to do
because if I told you a dish
now you never take such a phenomenon though
then when you do an examination of conscience
yes but I do not remember what he said
but so much time passes if
instead you eat it from me or listen to them
recipes with the things I say
they are absolutely comparable things
judiceable and probably o
appreciable or or to be eliminated
if you have
had to leave today or one
shaved comes to you says davide I would
do your job as you do from where
I leave that advice first thing to read
cook round-trip my first
book of 2007 cook round-trip
because it describes a little what I have
done in the moment a little pissed off of the
my life because it was at the beginning
of the activity because I did not know how
wonder I had a lot to do
because I had to throw out a little bit of everything
what I had to understand why
I wrote the first book because why
I had a lot of job interviews to do
those young people then the first month goes
fine second is fine then the third the
fourth begins to be in the kitchen a
wash the dishes , do the shopping
some point I understood nothing more comes
ceravolo ioni and known are then you have to give
I would like to listen to everyone is this
maybe my mistake but not at the moment
What are you doing
begins to take notes on notes
points notes on points then comes to the
I make a book and decide who wants
come to work must to do one
small selection as we said before
democratic must take the book
read
then he goes back to the interview and from there
begins the relationship waiting for
enter my restaurant clear ok
so this situation of mine has me
brought to have an idea and a criterion
also to select guys that
if anything, then it was time for me
I was losing to explain how that was
which I then collected in the book and I gave
to the boys so I would say the boy
read cook go back but one
first line and what I would do it
read the parents first and then a boy
this is what I always say then
surely always have the double dream
ready in case one does not go bad for you
try to do four things
at the same time
ok to follow one then we ‘ll throw it one
pounded because I would say them look
which is a work where the first years for di
morosa friends contacts etc. that if a
clever bit that timi yuro in the moment
all there on the head back one hundred
times more to make that friend understand
of childhood then sometimes with
the experience understands that it is not really
a friend for life I rarely have alone
in Italy remain the friends of the
ruin for the sacrifice sacrifice today
for a better thing then that then has
reason also my mother because man
proposes god disposes therefore you sacrifices
today then maybe tomorrow I do not know if it arrives
tomorrow, however, I must say that if
bet if it’s ok you can do this
and then know that however like all the
other work is a sacrificing job it is
a job that if you want to get there you have to
devote time, that is, it can not be
that makes me be influenced by the fact that
I do not have free evening because the first one
what comes to you
I do not have it if you free it and then not
I can do all the other jobs I am
which affirmed friends who are not in
which are other fields and off at 7 am
mornings at nine o’clock in the evening are
still in dance
I up in the night are at stake
but nine o’clock at night or at 10 o’clock it was
they too are at stake and they are people who
affirmed that it is successful but it is not that
ephemeral success for which you think
all one is successful because because
cassino anti a camera on cea ha
success because to the famous to success for
what made it happen in his
life
I wrote this in my book la
my success is because I did
things happen in my life that
they led me to be successful
My personal is not successful I want
compare with others on is one
personal satisfaction that does
so that I can test every
day with myself that is the worst
enemy million David Oldani the challenge
more important to me
to win what I have in mind
do for the sake of my boys for the
satisfaction is the only problem I have
before I get older with the years I feel more
always hungry and I do not know if it’s good either
But evil is a hunger not the madonna
of success there is a hunger of the Madonna
in wanting to learn in wanting to learn
and improve
he began to talk to you with me
people the only good thing is that
now there is a possibility of choice of
great people davide thank you very much
[Music]
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