Stefano Callegari
Sardine with anchovy butter and walnut rye bread
IG2023: ladies and gentlemen, the revolution has been served L'altra rivoluzione, quella di Chef's Table: «Così la televisione è entrata nelle viscere della cucina»
Born in Macerata, Marche, Jessica Natali is chef de partie at Noma in Copenhagen, the restaurant where she arrived as an intern in the winter of 2012/13
I was 19, I had just graduated from catering school in Loreto, in the Marche region. I had written an essay on Noma, the restaurant voted as number one in the world for four years in a row. I had a goal: complete a 3-month internship in an establishment whose dishes I knew by heart. Or at least that’s what I thought.
The journey started 3 years ago. From the first day I set foot there, I fell in love. The energy in the kitchen was special and you got involved immediately. Not to mention my admiration for Rene Redzepi, the mind behind a new gastronomic movement called New Nordic Cuisine.
I didn’t have any references from the restaurant’s staff. The only way I could get noticed, of course, was running and working as hard as possible. I tried to show interest in everything that was happening there, asking for the help of the staff even when all the interns were granted a little rest. Almost towards the end of the internship I was asked to stay. I couldn’t believe it, and accepted.
With Rene Redzepi (second to the right) and two clients. Jessica’s dream? "Open a restaurant in which I can express my love for Italian cuisine and northern ingredients"
Jessica in a pre-Noma version: age 18 at catering school in Loreto
Women who, for a moment, leave pots and pans to tell us their experience and point of view
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