Enough already with chefs!. Should we go back to cooks?

Stazione Leopolda

The chef has suddenly become a model for today’s young people; until recently hardly anyone felt a great attraction for pots and skillets. Our top chefs have replaced rock stars and the media have turned them into living legends. But the model is well removed from the reality of working in a restaurant where you have to rise up from the ranks and learn to cook. In other words, you have to deal with day-to-day problems, more or less locked in the kitchen, and try out one new dish after another. And all this without considering that not everyone has a “composer’s” talent, many are mere performers – a musical analogy that can help explain the difference between chef and cook. We will hear what important names in the world of Italian cuisine have to say about all this to Gastronaut Davide Paolini.

 
_Fabio Picchi, Il Cibreo, Florence
_Marco Stabile, Ora d'aria, Florence
_Vito Mollica, Il Palagio - Hotel Four Seasons, Florence
_Paolo Lopriore, Il Canto - Hotel Certosa di Maggiano, Siena
_Italo Bassi and Riccardo Monco, Enoteca Pinchiorri, Florence
_ Beatrice Segoni, Borgo San Jacopo - Hotel Lungarno di Firenze