24-12-2013
Kei Fukada, patron chef of restaurant Frick in Tokyo, is one of the 6 emerging chefs who will participate in the final phase of Taglio Sartoriale Internazionale - The New Generation, a project created by Grana Padano in collaboration with Identità Golose. The final step will take place on Tuesday February 11th on the occasion of Identità Milano
Today we begin a series of articles dedicated to the emerging chefs participating in Taglio Sartoriale Internazionale – The New Generation, a project created by Consorzio Grana Padano in collaboration with Identità Golose - here the details – which will involve six chefs under 35 from three different European countries – France, Germany and Russia – and two extra-European countries – Japan and United States. The six chefs will present their recipes using Grana Padano as an ingredient on Tuesday February 11th 2014. On this occasion, the jury of experts directed by Paolo Marchi will name the Grana Padano testimonial who will participate in Identità New York 2014. The first of the six emerging chefs is Kei Fukada.
Since he was a child, Fukada loved cooking and graduating in this profession was the necessary next step. The road to become a chef, however, is not easy, especially when you want to match Japanese gastronomic culture with that of the Mediterranean area and of Italy in particular. The choice of moving to Italy for a while was decisive: Fukada spent about 2 years here, trying to study and understand every facet of a cuisine which, as he says himself, is not straightforward for someone from the East.
Yasuhiro Sasajima
On the occasion of the tenth edition of Identità Milano, on Tuesday February 11th, Kei Fukada will present his dish called Giardino Vegetale (Vegetal Garden) in which Grana Padano is served in different textures and where the connections between Japan and Italy are underlined in various ways.
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writer and screenwriter, she arrived at Identità Golose after training at Gambero Rosso's school of wine and food journalism