Novice to Pro Interview with Chef Paolo Monti
Chef Paolo comes to us from Pistoia, Italy and has been in the restaurant business for more than 25 years. He has worked in Italy, Germany, England, Greece, Oman, Bahrain, and the United States. Chef Paolo is currently running an Italian Gourmet Cooking School at Grand Hotel Portovenere in Liguria, Italy where you can learn the secrets of Italian cooking at a fantastic setting.
I have included his recipe Fusilli alla Mediterranea.
Did you cook growing up?
Before you turned pro, did you think that's what you would be doing?
I have been in this business since catering college, I started teaching
cooking classes 3 years ago.
What was it that got you into cooking?
It is a very interesting and creative work.
Where were you trained?
At home in hotels and restaurants in Italy and abroad.
How difficult was your training?
It was always a pleasure
Would you do it again?
Best piece of advice you would give a home enthusiast?
Use always best, freshest ingredients, especially fresh herbs and best
extra virgin olive oil.
Best cooking tip for a novice?
Practice your creations on yourself a few times so you get experienced in preparing it in order to get a real applause from you guests
Computer, Zester, Food processor
Funniest kitchen incident?
I asked a commis (Trainee) to get me some dry ice for the fish, and when she came through ice cubes I asked her to dry them with a towel, she did until she realized what she was doing and the whole kitchen burst out laughing! She called me a nasty name!
Favorite food to cook with?
Fish, pasta, mascarpone. fresh wild berries
Best regards and buon appetito