06-10-2016
Some of the participants in the round table titled “Talent and the mentorship, a mutual opportunity”, organised by S.Pellegrino in New York. An interesting prologue to the finale in the second edition of the S.Pellegrino Young Chef, to take place in Milan on 13th-15th October. Left to right, in the photo, Niko Romito, the debate’s moderator Pavia Rosati, Carlo Cracco, Alex Atala, Dino Borri, Italian consul in New York Francesco Genuardi, Alex Stupak, Emma Bengtsson and Massimo Bottura (photo by Brambilla/Serrani)
It’s becoming a classic event within Identità New York. The content is growing more and more interesting, thanks to important speakers who convey their experience straight from the kitchen. This year Francesco Genuardi, Italy’s general consul in New York also participated, stressing the institutions’ growing interest in our industry. The debate was organised by S.Pellegrino and titled “Talent and the mentorship, a mutual opportunity”, a good point of view to analyse a crucial mechanism of the S.Pellegrino Young Chef (the finals of the second edition will be held in Milan from 13th till 15th October) and of the future of the restaurant industry. Chefs summoned to speak about the master/pupil relationship were sitting next to Clement Vachon, International relations, events & communication manager and David Hardie, director S.Pellegrino Usa. Pavia Rosati, founder of Fathom Away, was moderating in front of an audience of interested American journalists. Here are some of the most interesting things said. Carlo Cracco, Cracco, Milan: «Being a mentor is complicated, because being a chef is complicated: you’d have to be always present and observe what the pupil is doing, but this is not always possible. My first master was German: he only spoke German and I understood nothing. For us, it is essential that everyone who enters our kitchen feels part of a team, not isolated».
Alex Stupak, Emma Bengtsson, Massimo Bottura, Paolo Marchi
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt