Q&A with Chef  Steven at Lacanda Sandi,  Italy

 

1)     What or who do u consider your inspiration ?

One of my main inspiration sources are the great starred Italian chefs. I have been greatly impressed by the  extreme acccuracy of pastry master Iginio Massari , by Cracco’s  modern  and unconventional approach to traditional  recipes . His famous fried yolk is a legend  

 

2)    What is your favorite dish?

I don’t have any specific favourite dishes but I have a  special taste for fish and shellfish although I live and work in the coutryside where  meat recipes are far more common than fish.I love to surprise my  guests with unexpected dishes for the area. I enjoy traditional dishes like risotto or spaghetti with fish. Which is perfect as. Prosecco is an  ideal pairing with fish

 

3)     What is your current philosophical approach to cuisine ?

I love the traditional local cuisine, with local seasonal  ingredients but I love to try unexpected match or add some  ingredients which are not common for the area or the traditional recipe.

 

4)    What is the wine or drink you like most with food ?

I  used to drink beer with my meals for quite some time  but now I’m enjoying wine. As the owner of the restaurant I work in also owns a well renowned  winery  I have discovered wines and I enjoy matching them with food. I also use wine as an ingredient in some of my recipes.  

 

5)    What is the biggest food disaster that you ever made ?

My first and worst failure was a cheese cake I made as a young trainee.  I completely forgot to add sugar and  the customer realized it. It was a very useful lesson for me, I’ve learnt that a chef always has to taste his dishes.

 

6)     What would be your ideal meal autumn winter wise ?

Pumpkin, porcini mushrooms and artichocke is what most represents the season changing to autumn/winter.

 

7)      What is your earliest food memory?

My “madeleine” is the memory of the smell of the  roast chicken cooked in my grandmother’s wood fueled  oven.

 

8)    When did you know you were going to be a chef ?

There was no official appointment as a chef. It simply happened that I found myself in charge of a kitchen and I was not scared or worried at all. I felt it was my place and I realized I was ready  to be a chef.

 

9)      If you were not a chef what would you be ? 

If I were not a chef, I think I’d like  to be a cuisine  teacher. I like interacting with young people and support them in developing and discovering  their talent as chefs.