Chef Training Course Today we will be interviewing Mr. Sanada, who took on the challenge of cooking Italian food at the age of 58 and even went on to study abroad. シェフ養成コース編 58才という年齢でイタリア料理にチャレンジし留学まで実現された眞田さんに、イタリア留学について、熱く語って頂きました。 Q1 : How did you come to study in Italy? After retiring from government working, I decided to pursue a career in cooking, which I had always loved, and at first I went to a sushi restaurant for training. Then one day, I learned about Chef Sugihara, who has a restaurant in Siena, Italy. He was fusing Italian and Japanese cuisine and offering Italian food with a Japanese feel. I had always liked Italian food, but his […]
The teacher’s lesson is fun and relaxing. 先生のレッスンは楽しく緊張を解いてくれます Pasta Genovese. I made it by hand from the Genovese sauce! It was a world of difference from the Genovese we eat in Japan. パスタジェノベーゼ。 ジェノベーゼソースから手作りしました！ 日本で食べるジェノベーゼとは、雲泥の差でした。 Cauliflower Gratinata. I was surprised that cauliflower is so popular in Italy. I didn’t know many recipes for cauliflower, so I would like to learn this cooking method and make it after returning to Japan. カリフラワーのグラティナータ。 カリフラワーがイタリアではポピュラーでびっくり。 カリフラワーのレシピはあまり知らなかったので、この調理法を学んで日本に帰ってからも作りたいです。 Rabbit cacciatore. It was my first time to eat rabbit. At first I was surprised to hear that rabbit was cooked, but it was very tasty. うさぎのカチャトーレ。 初めてうさぎを食べました。 最初はウサギを調理、と聞くとびっくりしましたがとても美味しかったです。 Rabbit cacciatore. うさぎのカチャトーレ。 Tiramisu. This is a standard […]
Crostoni al pomodoro. Simple, delicious, and doubly delicious with the table setting and plates. Crostoni al pomodoro。 シンプルで美味しい、そしてテーブルのセッティングとお皿で美味しさ倍増。 Risotto Zucchine e zafferano. Mamma says that the key to risotto is to use more ingredients. In the back is Lasagne and Polpette toscano. Risotto Zucchine e zafferano。 リゾットは具を多めに使用するのがポイントとマンマから。 奥は、LasagneとPolpette toscano。 Strudel di mele. buonissimo ♥ The last one is dolce. Strudel di mele。ボニッシモ♥ 最後はやっぱりドルチェ。 Baccarat Liborno style today. 今日はバカラリボルノ風 Vin Santo is the name of Tuscany! トスカーナといえば、ヴィンサント Tomato sauce, mozzarella and capers, snack style… a perfect accompaniment to drinks and conversation The classic open sandwich. Cheese, salmon and avocado. トマトソースとモッツァレラ、ケイパーでおつまみ風…お酒と会話のお供に オープンサンドの定番。チーズとサーモン、アボカド。 Spaghetti Tuscan style tomato sauce. Buonissimo. スパゲッティトスカーナ風トマトソース。ボニッシモ Summer tiramisu-style dolce, so […]
The first week of class The first week of class was a classroom lecture with an interpreter present. While looking at the equipment actually used in the restaurant, he enthusiastically explained various topics such as equipment maintenance, hygiene, food ingredients, and management. In addition, he gave us advice tailored to our store, which was very helpful. The interpreter was very reassuring because the content was very dense and difficult. 1週目の授業の様子 1週目の授業は通訳さんがいてくださる中での座学です。店舗内で実際に使用している機材をみながら、機材のメンテナンス、衛生面、食材、経営面など様々な内容をとても熱心に伝えてくださいました。さらに私たちが運営している店舗に合わせたアドバイスをしていただきとても助かりました。濃くて難しい内容でもあるので通訳の方がいてくださって本当に心強かったです。 What I learned When thinking about it from both the customer’s perspective and the manager’s perspective as a gelateria, which priorities are important: 1) deliciousness and aroma, 2) work efficiency, and 3) pricing. How to choose raw materials according […]
A scene from a lesson of the chef training course. Each lesson was full of fresh surprises as the dishes we made changed each time. The veteran chef, Mr. Francesco, helped us a lot! Tasting time after the lesson is a thrilling and exciting moment. シェフ養成コースのレッスン風景。 毎回作る料理が変わり、新鮮な驚きにあふれたレッスンでした。ベテランのフランチェスコ先生にはたくさんお世話になりました！レッスンの後の試食タイムはドキドキとワクワクの瞬間です。 We went to a salami workshop and agriturismo for a suburban study. Having lessons outside of the kitchen is one of the charms of the Florence Culinary Institute. 郊外学習でサラミ工房やアグリツリズモにも出かけました。 厨房以外でのレッスンがあるのもフィレンツェ料理学園の魅力の一つです。 I went to Pisa with my friends. We saw the famous Leaning Tower of Pisa and the majestic Duomo and enjoyed the city of Pisa to the fullest. 友人たちとピサへ。 有名なピサの斜塔や荘厳なドゥオーモを見たりピサの街を満喫しました。
