{"id":1444,"date":"2017-05-30T11:39:32","date_gmt":"2017-05-30T11:39:32","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=1444"},"modified":"2018-04-08T18:46:26","modified_gmt":"2018-04-08T18:46:26","slug":"terry-giacomello","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/","title":{"rendered":"Terry Giacomello: &#8220;Pap\u00e0 voglio fare il cuoco&#8221;"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3 style=\"text-align: center;\"><span style=\"color: #ff0000;\">Cucina &#8220;vibrante&#8221; tra passione, ricerca e l&#8217;influenza di Ferran Adri\u00e0 &#8211; Lo Chef Terry Giacomello si racconta a chef&amp;maitre<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1480\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0005\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0005\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005.jpg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1480\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005-300x200.jpg?resize=600%2C400\" alt=\"\" width=\"600\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0005.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Ciao Terry, raccontaci il tuo percorso professionale<\/strong><\/p>\n<p>Mi sento un ragazzo fortunato, ho avuto la fortuna di aver lavorato fin da piccolo nel ristorante di mamma, da l\u00ec \u00e8 iniziata la mia crescita professionale.<br \/>\nHo fatto la scuola alberghiera dopodich\u00e9 ho iniziato a lavorare in numerosi ristoranti e hotel di Venezia, dai 4 stelle ai locali di lusso.<br \/>\nDopo queste esperienze ho voluto provare cose nuove ed ho iniziato a viaggiare, prima in Italia e poi all&#8217;estero, sono stato due anni in Francia, cinque anni e mezzo in Spagna, poi Danimarca, Brasile, Svizzera, \u00a0Inghilterra e Belgio.<br \/>\nSono tornato poi in Italia e qui sono stato contattato dalla famiglia Poli, devo dire di aver trovato una bella realt\u00e0 che mi permette di esprimermi nel migliore dei modi, sono persone corrette, leali e oneste, Francesca Poli si da molto da fare e il fatto che arrivi da una famiglia di ristoratori \u00e8 molto rilevante.<br \/>\nE&#8217; un anno e 6 mesi che sono all&#8217;Inkiostro e sono contento di quello che sta accadendo.<\/p>\n<p><strong>Perch\u00e9 hai scelto di diventare chef?\u00a0<\/strong><\/p>\n<p>Non so se ho scelto io di essere cuoco o il cuoco ha scelto di essere me.<br \/>\nHo iniziato a studiare da elettricista e nel frattempo aiutavo mia mamma in cuicina, un giorno vado da mio pap\u00e0 e gli dico &#8220;Pap\u00e0 voglio fare il cuoco&#8221; e lui, avendo sempre lavorato nel settore, \u00a0mi mette subito davanti le difficolt\u00e0 e i sacrifici che avrei avuto facendo questa professione.<br \/>\nMi propone tanti altri lavori ma io ero sicuro, allora inizio gli studi e da li non ho mai pi\u00f9 abbandonato l&#8217;idea di fare il cuoco e mai ho avuto ripensamenti.<\/p>\n<p><strong>Hai lavorato con grandi nomi della cucina, ami ricordarne uno in particolare?<\/strong><\/p>\n<p>Beh&#8230; uno c&#8217;\u00e8&#8230;perch\u00e9 oltre ad averci lavorato \u00e8 per me una famiglia, ed \u00e8 El Bulli, non \u00e8 stata solo un&#8217; esperienza di lavoro ma un qualcosa di pi\u00f9 che ci ha legato, tutt&#8217;ora ci sentiamo io e Ferran Adri\u00e0, abbiamo un rapporto veramente bello.<br \/>\n<strong><br \/>\nC&#8217;\u00e8 un episodio personale che ricordi volentieri \u00a0della tua esperienza a El Bulli ?<\/strong><\/p>\n<p>Appena arrivai\u00a0nella cucina di El Bulli stavo sull&#8217;attenti come un soldato, abituato cos\u00ec nelle cucine italiane del mio percorso lavorativo, non pass\u00f2 un giorno che Ferran Adri\u00e0 \u00a0mi disse &lt;&lt; se stai duro e dritto come un baccal\u00e0 ti mando a casa.. un&#8217;altra cosa, mi devi dare del &#8220;tu&#8221; , non chiamarmi &#8220;chef&#8221;, io mi chiamo Ferran &gt;&gt;.<br \/>\nFerran \u00e8 una persona molto umile e alla mano, un giorno arriv\u00f2 in cucina con la faccia tutto sporca, gli chiesi se si era rotto il frullatore e lui mi rispose\u00a0 &#8220;no, volevo provare a fare una maionese di latte di mozzarella ma non sono riuscito&#8230;vedi, non sono un genio! &#8221;<\/p>\n<p><strong>Qual \u00e8 il piatto che pi\u00f9 ti rappresenta?\u00a0<\/strong><\/p>\n<p>Non mi sento legato particolarmente a nessun piatto.<\/p>\n<p><strong>Parliamo del tuo nuovo men\u00f9 Vibrazioni che ha suscitato molto interesse, come \u00e8 nato &#8220;Meduse&#8221; ?<\/strong><\/p>\n<p>&#8220;Meduse&#8221; \u00e8 un piatto che ha molto incuriosito, alcuni fornitori mi hanno chiesto dove reperivo le meduse, ma io in realt\u00e0 non le compro, perch\u00e9 non sono meduse bens\u00ec midollo di tonno, la sua trasparenza ricorda una medusa e per ricordare l&#8217;orticante abbiamo fatto una polvere di pepe di Sichuan che gli dona quel senso di frizzante e anestetizzante, poi aggiungo alghe e corallo.<strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1449\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0010\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?fit=1280%2C1280&amp;ssl=1\" data-orig-size=\"1280,1280\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0010\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1449\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010-300x300.jpg?resize=400%2C400\" alt=\"\" width=\"400\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0010.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/strong><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>Meduse Lido Vannucchi Photo<\/strong><\/span><\/p>\n<p><strong>Professionalmente come si svolge una tua giornata tipo?<\/strong><\/p>\n<p>Iniziamo alle 9.00 di mattina e finiamo quando va bene alla 15.30\/16.00, poi riprendiamo \u00a0alle 17.30 fino a mezzanotte l&#8217;una.<br \/>\nA volte \u00a0ci sono anche \u00a0eventi esterni, l&#8217;orto da curare e tanto altro. Vorrei avere pi\u00f9 tempo e creare un vero e proprio laboratorio.<\/p>\n<p><strong>Quale ingrediente non pu\u00f2 mancare nella tua cucina?<\/strong><\/p>\n<p>Passione, ricerca, creativit\u00e0 e impegno.<\/p>\n<p><strong>Come giustifichi il costo dei tuoi piatti?\u00a0<\/strong><\/p>\n<p>Costano, costano parecchio, ma risponderei con una domanda, perch\u00e9 per un jeans di Armani si \u00e8 disposti a spendere tanti soldi, per un telefonino 700 euro, per una partita di calcio 80 euro e io non posso far pagare un piatto che per crearlo ho impiegato 18 giorni come i taglioni d&#8217;uovo 20 euro?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1451\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0008\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0008\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008.jpg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1451\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008-300x200.jpg?resize=400%2C267\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0008.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Lo studio , la ricerca il provare e il creare \u00a0un piatto porta via molto tempo in pi\u00f9 c&#8217;\u00e8 il costo della materia prima che incide molto.<br \/>\nLa qualit\u00e0 costa, per esempio il tonno che utilizzo costa 70 \u20ac\/Kg, ho provato ad utilizzare un tonno meno costoso, sui 35 euro al kilo, ma non \u00e8 la stessa cosa.<br \/>\nIl nostro obbligo \u00e8 quello di regalare emozioni, se vedo il sorriso sulla faccia di un mio cliente dopo che ha assaggiato un mio piatto ho gi\u00e0 vinto e per ottenere questo bisogna studiare molto e ricercare le materie prime migliori.<\/p>\n<p><strong>Troviamo influenze straniere nella tua cucina?<\/strong><\/p>\n<p>Si, mi piace sperimentare e guardare oltre, per esempio ora abbiamo appena seminato nel nostro orto delle erbe messicane, tutto quello che \u00e8 commestibile lo voglio provare.<br \/>\nSicuramente ho influenze importanti di El Bulli, amo la Spagna.<\/p>\n<p><strong>Cosa consiglieresti a un ragazzo che vuole intraprendere questa professione?\u00a0<\/strong><\/p>\n<p>Consiglio di studiare e avere sempre ambizioni, io stesso non smetto di studiare e di arricchirmi professionalmente, ad agosto chiudo ed vado al Mugoritz per 15 giorni, ci ho gi\u00e0 lavorato 5 mesi nel 2014, vado a vedere cosa fanno ora.<\/p>\n<p><strong>Quanto \u00e8 importante la sala e chi se ne occupa?<\/strong><\/p>\n<p>Penso che il ristorante sia un lavoro di squadra, devi avere una persona fidata in sala, noi abbiamo Daniele Molinaro che \u00e8 molto bravo nell&#8217;illustrare i piatti ai clienti.<br \/>\nE&#8217; vero che le persone vengono per la cucina ma se non si ha l&#8217;insieme delle cose qualcosa viene a mancare, \u00e8 la sala che deve raccontare e proporre, noi non possiamo farlo.<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1452\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0009\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0009\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009.jpg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1452\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009-300x200.jpg?resize=400%2C267\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0009.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/strong><\/p>\n<p><strong>Nel passato ci sono state alcune critiche, ad oggi dopo 7 mesi, come stanno rispondendo i parmensi sulla vostra scelta di cucina?<\/strong><\/p>\n<p>S\u00ec ricordo, ti dico la verit\u00e0 i primi sei mesi ho fatto fatica, adesso a distanza di un po&#8217; di tempo abbiamo ogni sera mediamente 4 o 5 tavoli di parmensi.<br \/>\n<strong><br \/>\nQuindi avete dimostrato che la vostra determinazione e la vostra scelta controcorrente \u00e8 stata vincente in un territorio molto tradizionalista?<\/strong><\/p>\n<p>Piacere a tutti \u00e8 impossibile, ma credo che il lavorare bene e la costanza alla fine premiano sempre.<strong>\u00a0<\/strong><\/p>\n<p><strong>Quale domanda non ti \u00e8 mai stata fatta alla quale vorresti rispondere?<\/strong><\/p>\n<p>Quante ore di studio dedichi dietro ad ogni piatto?<br \/>\nQuesta non me l&#8217;ha mai fatta nessuno, rispondo anche 20 giorni, mediamente 4 ore ogni giorno.<br \/>\n<strong><br \/>\n<span style=\"color: #ff0000;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1453\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0011\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0011\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011.jpg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1453\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011-300x200.jpg?resize=400%2C267\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0011.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/span><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff0000;\">Mezze maniche al prosciutto, riduzione di aceto balsamico e torta fritta<\/span><\/strong><\/p>\n<p><strong>Cosa vedi nel tuo futuro? Quali sono le tue ambizioni?<\/strong><\/p>\n<p>Cercare di migliorare giorno dopo giorno cercando di fare felici e soddisfare i clienti.<br \/>\nNon posso dire che non vorrei due, tre, dieci stelle, ma la mia ambizione \u00e8 quella di continuare a lavorare bene, poi se arrivano la seconda e la terza stella di certo non dico che non la voglio!<br \/>\nCredo che non si debba vivere con solo quel pensiero in testa, bisogna concentrarsi sul fare bene e in modo costante , il resto viene da se.<\/p>\n<p><strong>Come ultima domanda ti chiedo, cosa pensi di chef&amp;maitre?\u00a0<\/strong><\/p>\n<p><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/Nzkq_qf3MpI\" width=\"420\" height=\"315\" frameborder=\"0\"><br \/>\n<\/iframe><\/p>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<span style=\"color: #ff0000;\"><strong>ANNUNCIO PUBBLICITARIO<\/strong><\/span><br \/>\n<!-- Cucina1 --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block; width: 336px; height: 380px;\" data-ad-format=\"auto\" data-ad-slot=\"1018155793\" data-ad-client=\"ca-pub-9055201183723024\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h3 style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><u>Infine una breve intervista al Maitre Daniele Molinaro del ristorante Inkiostro<\/u><\/strong><\/span><\/h3>\n<p><strong>Quando \u00e8 nata la tua passione e quali sono state le tue esperienze prima di approdare all&#8217; Inkiostro?\u00a0<\/strong><\/p>\n<p>All&#8217;inizio ho scelto la scuola alberghiera perch\u00e9 ero molto timido quindi pensai che lo stare al contatto con i clienti mi avrebbe aiutato a sciogliermi e la cosa ha funzionato.<br \/>\nA 14 anni ho iniziato a fare le prime esperienze che mi permettevano di pagarmi gli studi.<br \/>\nPrima di Inkiostro ho lavorato All&#8217;Oro di Roma, sempre una stella Michelin, qui ci sono da tre anni, sono il pi\u00f9 &#8220;vecchio&#8221; di tutti.<\/p>\n<p><strong>Quanto \u00e8 importante la sinergia tra sala e cucina?<\/strong><\/p>\n<p>Se si vuole crescere \u00e8 tutto, la sala deve ascoltare lo chef e viceversa, \u00e8 importante il confronto diretto tra sala e cucina.<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1454\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0012\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012.jpg?fit=1280%2C1000&amp;ssl=1\" data-orig-size=\"1280,1000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0012\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012.jpg?fit=300%2C234&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012.jpg?fit=640%2C500&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1454\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012-300x234.jpg?resize=401%2C313\" alt=\"\" width=\"401\" height=\"313\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012.jpg?resize=300%2C234&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012.jpg?resize=768%2C600&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012.jpg?resize=1024%2C800&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0012.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 401px) 100vw, 401px\" data-recalc-dims=\"1\" \/><\/strong><\/p>\n<p><strong>Quanti siete in sala?<\/strong><\/p>\n<p>Siamo in quattro pi\u00f9 qualche stagista che arrivano a turno mandati dalle scuole.<\/p>\n<p><strong>Quali sono le doti importanti che bisogna avere nel tuo mestiere?<\/strong><\/p>\n<p>Sicuramente occhio e pazienza, pazienza perch\u00e9 ogni cliente \u00e8 diverso, spesso hanno richieste e domande, bisogna sorridere sempre e accontentare le richieste nel limite del possibile.<br \/>\nL&#8217;occhio perch\u00e9 con un colpo d&#8217;occhio bisogna tenere sotto controllo tutta la sala, collaboratori e clienti.<br \/>\nAltra cosa fondamentale \u00e8 lo studio, l&#8217;aggiornamento continuo \u00e8 quello che rende grande sia la sala che la cucina, non bisogna fossilizzarsi sul &#8220;classico&#8221; ma essere in grado di evolversi di \u00a0pari passo con la cucina.<\/p>\n<p><strong>Di cosa ti occupi nello specifico?\u00a0<\/strong><\/p>\n<p>Coordino la sala, quindi sistemazione e pulizia in primis, la pulizia di un locale \u00e8 fondamentale, \u00e8 il primo biglietto da visita.<br \/>\nPoi mi occupo di coordinare le varie mansioni, seguo le note che possono avere i clienti e \u00a0mi occupo dell&#8217;acquisto vini tenendo presente anche il bilancio, infine mi occupo della stesura del men\u00f9 e della carta vini e dei cocktail che creo personalmente, spesso a base di t\u00e8 , inoltre abbiamo anche un men\u00f9 dei t\u00e8 che abbiniamo ad alcuni piatti.<\/p>\n<p><strong>Sei anche sommelier, c&#8217;\u00e8 un vino che apprezzi maggiormente?<\/strong><\/p>\n<p>Molto buono e che amo \u00e8 il Pinot Grigio Gravner, andr\u00e0 fuori produzione, visto che il vigneto \u00e8 stato espiantato a fine 2011, ma \u00e8 eccezionale.<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1455\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0013\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0013.jpg?fit=740%2C400&amp;ssl=1\" data-orig-size=\"740,400\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0013\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0013.jpg?fit=300%2C162&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0013.jpg?fit=640%2C346&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1455\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0013-300x162.jpg?resize=400%2C216\" alt=\"\" width=\"400\" height=\"216\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0013.jpg?resize=300%2C162&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0013.jpg?w=740&amp;ssl=1 740w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/strong><\/p>\n<p><strong>Cosa vedi nel tuo futuro? Quali sono le tue ambizioni?<\/strong><\/p>\n<p>La mia ambizione era quella di diventare maitre a 30 anni, ne ho 31 e ci sono arrivato.<br \/>\nL&#8217;altra \u00e8 quella di arrivare a due stelle con uno staff giovanissimo che sto formando e che sta crescendo molto.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1456\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0014\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014.jpg?fit=854%2C1280&amp;ssl=1\" data-orig-size=\"854,1280\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0014\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014.jpg?fit=640%2C960&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1456\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014-200x300.jpg?resize=400%2C600\" alt=\"\" width=\"400\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014.jpg?resize=768%2C1151&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0014.jpg?w=854&amp;ssl=1 854w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1457\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0015\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0015\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015.jpg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1457\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015-300x200.jpg?resize=400%2C267\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0015.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1458\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0016\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0016.jpg?fit=960%2C1280&amp;ssl=1\" data-orig-size=\"960,1280\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0016\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0016.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0016.jpg?fit=640%2C853&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1458\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0016-225x300.jpg?resize=400%2C533\" alt=\"\" width=\"400\" height=\"533\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0016.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0016.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0016.jpg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1459\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/img-20170530-wa0017\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0017.jpg?fit=960%2C1280&amp;ssl=1\" data-orig-size=\"960,1280\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG-20170530-WA0017\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0017.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/IMG-20170530-WA0017.jpg?fit=640%2C853&amp;ssl=1\" 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racconta a chef&amp;maitre Ciao Terry, raccontaci il tuo percorso professionale Mi sento un ragazzo [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":1448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[53],"tags":[129,127,126,111,132,131,384,133,134,136,125,128,137,138,124,135,130],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Terry Giacomello: &quot;Pap\u00e0 voglio fare il cuoco&quot; - Il Blog di 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