hello thanks you are so many and makes me
a lot of pleasure but I’m crazy and ribaldone
I do the little you think when I was
young I wanted to be a mountain guide or the
ski instructor nothing farther
the profession that I do today
I was busy in training
so much so that I came from the city
I get involved in the mountains
lots of days and days of
Effort workouts however failed
to arrive I could not I was not the
worse but I was definitely not one of the
best I could not get to
I did not understand why later
I understood that the problem was not me
I imagined that role, that is, the
will alone and train together
the part was not enough
there was also imagination
part of the heart this is something that
I always tell my young boys that
they approach my job
of course he must learn to cook and then
there is a part of work
continuous training technician
stress but another part a lot
important is that of the heart
of the imagination, that is, to think about it
cooks say I want to be really a
little and to see each other in the future
in that position here you see me in
divided then imagine is stronger
of the will to imagine is stronger
of love training the heart wins
this is the first thing else really
important is in Italy we all think
to the kitchen as something empirical
something that binds us to our mother
family to our traditions and then
we think that the transition is simple
mom teaches her son to eat
good to cook or daughter that is e
this is enough to do restaurateur but not
this is how you would go, for example
cook
sorry for a ungraduate surgeon a
let you operate
I really think not and therefore I do not understand
why do you want to go eat in
restaurants where there are cooks
absolutely that they have studied little or
who know little about the subject
they apply this empirically
great mistake there goes culture and knowledge
of food and technique
otherwise it can not be inserted
what is the artistic charge e
we arrive at the third point of the part
artistic that is really a part
important is my time
in which I’m going to think about the dishes a
think about the tastes
and as he said in the intervention of the
Professor Rizzello the dissonance of the
tastes because this is really a lot
important dissonance then we
we will speak again however in the kitchen of
today it is really very very important and
then the artistic side that comes into
kitchen
maybe we are not real
artists we are more than craftsmen
because the artist makes a unique gesture
which then remains I think of a great painting
an artistic sculpture and then it is
instead we repeat the gesture two
times a day two services a day
so maybe we are more than craftsmen
however, in the conception phase of the
flat there is an artistic part there
this is also really important and then
we come to perhaps the crux of
all the leadership
because a little without leadership is
impossible because in the kitchen it is not known
never alone if always accompanied by
a brigade is a brigade is the only one
that can run in a harmonious way
a restaurant a restaurant is like a
perfect gear if a piece is missing
if a piece does not answer it can not anymore
work
clearly every boy has needs
different qualities different ways of seeing
different life and I like this
in fact I put together brigades that
they come from different places often or
Japanese boys, guys who come
from the south Italy guys who come
from America because everyone brings one
piece within the construction of the
restaurant really restaurant
difficult gear if you go to
dinner and everything turns quickly sometimes
you are with friends you do not notice it
not even but it’s really all very much
complicated because in an hour and a half two
hours and hour and a half at most
we need to serve at least 40 guests and
all in the right way all in the right way
way
this thing is very strong
adrenaline because serving 40 diners
sometimes with à la carte dishes because
maybe imagine a table tonight
restaurant we have a table of 8 and
maybe they will take all the dishes
different and then you have to get out
together made well warm and all in the
same moment
this involves a strong adrenaline
great adrenaline rush then the
brain of each of us in fact I
I say that the cooks are actually
they are alcoholics and drug addicts
not all, however, in large part yes
because they continually need to
Adrenaline discharges need
continuously to feel the tension
but it is that tension that of the
service that if then a service done
well it becomes wonderful becomes one
tension that eventually melts into a
unique service this is for young people
very important because above all i
digital natives guys who now have
I do not know 15 17 18 20 years and to go up too
because now we are all on the internet
we are social is everything is sometimes a
like it’s not a very fast thing you see
an image I like like is finished
everything nice
while every day have schedules
pressing and precise work and knowledge
that at a certain time I have to do
come out dishes perfectly
this puts you in touch with the
reality in a very strong way sometimes
It lasts and someone does not make it but in each
case if I exceed that moment that gap
that me me
it makes me feel too tired in the end
happiness of a well done service is
something unique even for the boys
young because he gives him a message of
unique reality the adrenaline part e
then keep in mind there’s this part
adrenaline which is proper to fire
while cooking but then there is another
even more powerful and that of the
contact with people who have
eat
I often always let me out
cooks in the salutary hall to see
the happy face of the people to see
that you did a good job to see e
have contact with others happy
it’s something unique
we live in the good and the beautiful that is,
the other day I was talking to a friend of mine
doctor who told me of course I do a
beautiful work but at the same time
I come get in touch with the pain
of people and this empties me
every day he empties me while we are there
in fact, we charge for what
we do so many hours of work because there
we load we load in moments
beautiful people so it is not the
so many money think of the first restaurant
is open the drawer there is money but
before you get to open that drawer
there is so much work and work there
especially if you do it for that one
do it because it is a huge sacrifice
I always say I do not work I am the
my job that my wife is a lot
happy with this as an image though
it’s just like that if you think of yours
children or even yourself in a job of
contact with the public as the
catering or you do it with the heart with
the passion or else do not do it because
really a great sacrifice because
when we work the others yes
they clearly enjoy it but it’s right in
this fun that we draw the
our strength is precisely in this
fun that we feel better
another thing I always say mine too
boys to learn to feel never
fortunately arrived in my kitchens
so many boys have passed by
some of them now a new york one
paris 1 in a large restaurant a
heal and then
with pride I say they are worked
with me they were at school one
since it is the thing that I always say not
feel but never arrived be able
to always be stupid ie
amaze you, that is, to face yours
work and therefore every day in the kitchen
as if it were always a novelty
otherwise you get bored us and the network
because so many think that coming to the
restaurant to find the dishes
reassuring the famous with for food
today, however, the role of a restaurant
gastronomic is avant-garde and
therefore of dissonance as he said
the intervention of Professor Rizzello
dissonance, that is, to make you
arrive at the end of the meal saying ho
tasted things I’ve never eaten
I have tasted flavors that I never was
I happened to feel
otherwise what sense does it always repeat
the same gestures every day equal
going to the restaurant is not going to
to eat going to the restaurant is to live
an experience of taste that is part of
a sphere that is much much more than that
just eat but it’s a cognitive sphere
that involves all the senses and that makes you
feel good in fact I say if one goes out
from our restaurant he ate well at
a discharge to a discharge of di
very strong serotonin endorphins e
sure that he will talk about it and his brain
of frogs I still want to come back
because that is how it works and therefore there
you’re welcome when you go to the restaurant
especially the gastronomic restaurant
in France also the workers go to the
gourmet restaurant savings not
they have and then they go because they see in that
restaurant a place to do
an experience then when you go in
restaurants do not just go to feed them
go for an experience and
ask the one from the other
part I want you make me feel good
I want an experience this is
really very important for you but
also for us and so what can I tell you
believe in the kitchen not just as a
place where exactly go to cibarvi a
nourish but believe in the kitchen like
Italian culture because we have
a quantity of extraordinary products
in the world and if we believe in that
we also make an economic revolution
because Italy is not made for the
we see large factories we are long
close the communication ways
and then now no one wants to have more
a factory that pollutes nearby
we probably have to go back to doing it
what we have always done
very well in a culture linked to
gastronomy therefore of breeding
therefore of fishing for pastoralism e
so many guys are coming back to more than
what you think so many a
Sometimes they come from abroad to come to
cultivate and breed from us therefore there
I say you live the restaurant like a place
of culture and be happy and say it
when you eat well when you live
a real emotion tell it to those who are
face to you because it will enjoy yours
happiness thanks and to leger
[Applause]
[Music]
”
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