Luigi Pero Art in the Kitchen

24 Jul, 2014

Tiziana: Luigi, tel us something about yourself.

Luigi: ahah , well , you have to order a few snacks that we have for a while.

Tiziana: In recent years, often uses the word “Chef”, How do you love define yourself ?
Luigi: in my soul I remain a cook, so it seems very diminutive but do not forget that this is our profession and vocation at times. After 35 consecutive years of honorable profession cal me “Chef” even if this I don’t consider it a point of arrival.

Tiziana: Then, did you started very young?

Luigi: Yes, even before attending hospitality training institute. I remember my mother hoped me to subscribe to accountancy and my father in the family business; I instead I enrol ed hospitality training institute of Genoa. Then my father took me to a friend, wel – known restaurateur and gave him the news and asked him to let me work from him so that I understood what was tiresome this job. When a few days before school was to get me, he spoke with a friend who said I could not do anything else in life that this craft. He was not wrong. Then began the work of convincing my mother to make pastry because the family had known pastry chefs; but I refused. After school I immediately signed a contract with a wel -known shipping company and a wander from them in hotels, restaurants, tourist vil ages in Italy and abroad, until at age 28 I was already “Food & Beverage Manager” in a wel -known company the rental sector. Then someone says that I began my search for the quintessence. While spending the next 2 years I have strung together a series of negative events that would have knocked out “Terminator” including a serious health problem. From there, instead I started a turning point where I raised al my “Carbonare” experiences (the day I did the F & B and at night I used to free the boy in pastry) to fil the role of pastry chef. In the meantime I had to keep an eye on al my health problems related to nutrition. And here is another novelty; 15 years of studies on food intolerance in col aboration with wel -known doctors and the help of a crazy biologist who is also become my wife. For what she is crazy.

Tiziana: and now?

Luigi: Now I carry out consultations in the food industry for catering companies or production always with particularly attention at salutariness appearance of the food.

Tiziana: Give us some examples or some recipe.

Luigi: Dear Tiziana I have in store for our readers so many tasty and healthy culinary offerings but wil wait for the next release.

Aurevoir.