Cous cous fest preview: chef have been selected in San Vito Lo Capo
Cous cous fest preview: chef have been selected in San Vito Lo Capo
Cous cous fest preview: chef have been selected in San Vito Lo Capo

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COUS COUS FEST PREVIEW: CHEF HAVE BEEN SELECTED IN SAN VITO LO CAPO


Cous cous fest preview: chef have been selected in San Vito Lo Capo

 

Written by Luca Sciacchitano -

 

 


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Represent Italian excellence in cuisine and chose to test their creativity sneaking in a race between the stove cous cous.

There are six chefs selected to take part in the culinary competition "Vote for the chef Cous Cous Fest", held in San Vito Lo Capo in the days of the new edition of Cous Cous Fest Preview, scheduled from 1 to June 3 next .


The race will decide which chef will have a place in the Italian team that will compete in the next edition of Cous Cous Fest, scheduled for 25 to 30 September 2012.


The three-day event, however, will also have another important event: a concert by Max Gazz. The singer will perform on the Roman stage set up in the square Sanctuary Saturday, June 2, at 22:30, during a show offered free to the public.


To be selected among many candidates, are: Luke Abbadir, sous-chef at the restaurant Cedroni Moreno's "Madonna of the fisherman" Eugene Jacques Christiaan Boer, executive chef at "Enocratia, the Government of wine", Paul Casanova, chef at the after-work Bicocca, Fabrizio Ferrari, chef and owner of the restaurant "The Harbour 84"; Roncoroni Eugene, chef and owner of "the market" and Mary Josephine Spano, chef of the restaurant "Twins" of Lampedusa.


"We are honored to host high-level masters such as those selected, which represent an added value for the event - says Matteo Rizzo, mayor of San Vito Lo Capo -. Their presence shows that the Cous Cous Fest Preview grows year after year, attracting a growing interest among professionals, experts, enthusiasts and curious. San Vito Lo Capo is a favorite destination for many who, this year, they elected the most beautiful beach in Italy. To date, it imposes no doubt as a great place to spend the holidays and because of this, not to disappoint the expectations of thousands of tourists every year reward us with their presence,









we want to provide them with clean sea and beaches, impeccable service and quality entertainment. "


The six selected chefs will compete during the three phases of the semifinals, which will take place on 1 and 2 June, and then, in the final on Sunday 3 June. For each round, which will be held in Sanctuary square in the eyes of all visitors and tourists will have to prepare one hundred portions of cous cous and a flat-choreographed presentation.


To elect the winner will be a jury, composed of about eighty people who intend to join, and a technique which has five judges plus the President. This role has been confirmed, for the second year, Paul Marks, wine journalist and author of "Identity Greedy", the first Congress of Italian cuisine.



The chefs in the race: bio


Luke Abbadir

Born in Venice, just 27 years is already sous-chef Moreno Cedroni at the restaurant kitchens "Madonna of the fisherman," of Senigallia.

Awarded the Best sous-chef in Italy during the 2012 edition of Identity Golose, Abbadir Luke graduated from the prestigious International School of Italian Cuisine "Alma" directed by Gualtiero Marchesi has experience and professional organizations, such as the one in the kitchen the English restaurant "The Fat Duck".


Eugene Jacques Christiaan Boer

A chef "star", it is appropriate to say.

Eugene Jacques Christiaan Boer, executive chef at the restaurant in Milan "Enocratia, the Government of wine" that got the Star Foodies Guide 2012 by Gambero Rosso, has learned the art of cooking by working side by side with the greatest masters.

Among his work experience is reminiscent of those at the restaurant "St. Hubertus ", which boasts two Michelin stars and 3 forks Gambero Rosso, and the cooking of '" Tavern Vespers ", quoted in The stopping of Ulysses, The Espresso and Gambero Rosso guide.


Paul Casanova

Thirty years and a career began just a teenager. Paul Casanova, born in the province of Belluno, is currently executive chef at the OND of Milan Bicocca. An opportunity came about through his friendship with the two chefs Cesare Battisti and Alice Delcourt, the latter winning the last edition of Cous Cous Fest.

Casanova was behind the direction of the restaurant in Milan "by Claudio Fish", but also the role of chef de cuisine at the Lotus in Milan.

His curriculum there are plenty of internships, one of whom played in restaurant kitchens "Dolada" which boasts a Michelin star.









Fabrizio Ferrari

His restaurant is his business card. Fabrizio Ferrari, trenuto years of Lecco since 2004 is the owner and chef of "The Marina 84", local Senigallia who won one of the coveted Michelin stars. But this is not the only one of his adventures worthy of note. In August of 2011 was chef at the restaurant at Milan "Uliassi", winner of two Michelin stars, and the year before he held the same role in Denmark, in the kitchens of the restaurant "Noma", this one with two Michelin stars .


Eugene Roncoroni

In San Francisco, United States, has experienced the culinary revolution started by Alice Waters in the nineties. Today, in Milan, offers his philosophy of food to those who decide to sit at a table de tei "At the market", which manages the restaurant. Eugene Roncoroni doc Milan, believes a kitchen in which tradition and innovation need to be able to meet, to make room in dishes where the best seasonal ingredients are mixed with imagination and creativity. In his experience oltreoaceano, Roncoroni has worked in some of the best restaurants in town and the wine country, alongside chefs such as Janine Falvo, Angelo Garro and Michael Tusk.


Mary Josephine Spano

A woman, a chef, a bridge between Sicily and Tunisia: is Mary Josephine Spano, chef of the restaurant "Twins" of Lampedusa, open since 1982.

Born in the black continent, that's where he learned the art of cous cous dell'incocciatura today highlight of his kitchen. And it was through his hands, thanks to the art of working the flour of peace, that Lampedusa becomes the glue between two cultures, two traditions has always been close: the Tunisian and Sicilian.

From the kitchen of the restaurant where he works out his cous cous known to be served with a trio of fish, various vegetables and the gravy.


Source: canicattiweb.com

 

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