TALENT AND SENSITIVITY AS WELL AS STUDYING, THE IMPORTANCE OF THE DINING AREA AND TEAM WORK, ARE ALL TIED TO "TASTY INTELLIGENCE". HERE IS THE "RECIPE" FROM "IDENTITA’ GOLOSE"

Talent and sensitivity are crucial for a chef, but he also needs to study”, said Niko Romito, the new entry of the 2014 "Three Michelin Stars", with his Reale di Rivisondoli. And this applies to all well run restaurants, from the kitchen staff to the maître d’, because even for the chef it is essential to “build a team. Forget your ego, without a team you cannot go anywhere”, said the king of Italian chefs, Massimo Bottura of "La Francescana di Modena" restaurant. He also emphasized the role of women in his family, "the women in my family taught me respect for raw materials", as well as the six women on his three-starred restaurant team. This is what came out of "Tasty Intelligence", the leitmotif of the 10th issue of "Identita’ Golose" (www.identitagolose.it) in Milan through February 11th.
Heinz Beck of "La Pergola Rome Cavalieri" was awarded the title "Chef of the Year" because, explained Paolo Marchi, founder of the festival together with Casimiro Maule of the Valtellina Nino Negri (Italian Wine Group), "although Italian by adoption, more than any other national chef, he has for the past twenty years taken the excellence and flavors of Italy beyond geographical boundaries.
In addition, Beck has always had a farsighted vision and a sincere interest in health and wellbeing. In Heinz’s restaurant "La Pergola di Roma", his cuisine is delicious and rich, but also genuinely healthy. And, he is attentive to the service in the dining room, which is always very friendly and solicitous to details that help make a memorable dining experience”.
This is the synthesis of intelligence that the chef must have in the kitchen, but also in staff management as well as the ability to make ends meet, because a restaurant is, first and foremost a business. And the restaurant business is trying to respond to the crisis in the best way possible, say the many top chefs in Italy and the world - the stars of "Identita’ Golose"- starting from a new view of the more informed, interactive and passionate customer in the restaurant. This is why it is increasingly important to not only enhance the role of the chef, who has now become a star on the media, but also that of the sommelier, the waiter and maître. This is the goal of "Noi di Sala" (we the dining room staff), the organization created and led by Marco Reitano, chef-sommelier of La Pergola restaurant, with an all star board of directors including Luca Boccoli of Settembrini, Matteo Zappile of Il Pagliaccio in Rome, da Marco Amato of Imago Hotel Hassler, Alessandro Pipero of Pipero al Rex, Davide Merlini of Le Jardin de Russie, Rudy Travagli of Enoteca La Torre and Giuseppe Palmieri of Osteria Francescana. Reitano, Palmieri and Pipero explained to WineNews, "the dining room, besides being a wonderful job is also a great opportunity to become professional.
There are an estimated 4 million restaurants in the world, which means that there are theoretically at least 4 million job openings. But young people have to see it as a life opportunity, not as a temporary job. It is becoming a highly specialized job, because it is more and important to be in symbiosis with the kitchen staff, and be able to rethink the restaurant. Even the role of wine, which is a key component, is changing as the consumer changes. The winery and wine list are continually transforming and becoming more streamlined, tailored and often are created directly with the wine producers”.