14-05-2014
From 1992 till our days, the journey of chef Deborah Corsi has been long, demanding and stimulating. She began to work as a waitress at La Perla del Mare in San Vincenzo (Livorno), +39.0565.702113, and then transformed it, together with husband Emanuele into a gourmet presidium on the Etruscan Coast
All improvisation: this is what I’m like, the exact opposite of rationality. I arrived at La Perla holding a teacher’s diploma, in 1992. It was the typical seafood, family-run trattoria: there I met Emanuele, who then became my husband. My mother-in-law was in the kitchen, with other ladies. As for me, I spent the first season in the dining room, but I was always attracted by the kitchen; I gradually got closer to that new world, with constant experiments, especially at night. This is how my adventure begun, with devastating working hours. I started from scratch, observing, learning the basic techniques from those women. My thirst for knowledge, however, was enormous, so I also attended courses with important chefs, especially on pastry making. However, I cannot say I am anyone’s pupil: in the end, I’m self-trained.
In this photo chef Deborah Corsi is portrayed together with one of her favourite ingredients: blue tailed fish (anchovies, in particular)
Deborah’s smile
Women who, for a moment, leave pots and pans to tell us their experience and point of view
by
chef of La Perla del Mare restaurant in San Vincenzo, near Livorno, Tuscany
I discovered gourmet Finland
Raw diet is the new frontier
Loide, Tricase and Farmacia Balboa
Order and cleanliness, Claudia guards
The alliance of women in the food sector