Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Italien, Silvio Salmoiraghi. englisch)
La Fermata, Casatenovo
1999-2000 : Chef de partie at the Gualtiero Marchesi restaurant , in
Erbusco (Italy)
2000-2001 : Chef de partie at the Buerehiesel restaurant, in Strasbourg
(France)
2002 : Chef de cuisine at the restaurant of the Hotel de Mikuni, in
Tokyo (Japan)
2003-2004 : Pâtisserie Consultant at the Tarantola restaurant, Appiano
Gentile (Italy)
2004 : Chef de cuisine at the Grand Hotel de Milan (Italy)
2005 : Chef de cuisine at the Chapter One restaurant in Dublin
(Ireland)
Since 2005 : Chef de cuisine at La Fermata restaurant, in Casatenovo
(Italy)
In the beginning…
At first it was curiosity that pushed Silvio Salmoiraghi into cooking : as a child he
wanted to understand how to mix the ingredients and make dishes.
Reason enough to enrol in a catering school and from then acquire an enthusiasm
for cooking and pursue practical training in a variety of European cuisines
of renown.
Today the Italian candidate is still looking to obtain the best results in the simplest
way, always with great respect for the products used.
Preparation for the Bocuse d’Or
The Bocuse d’Or is the first time Silvio Salmoiraghi has entered a competition for
he believes that, as in cooking, quality is more important than quantity.
Moreover he is counting on the fact that the competition in Lyon will be a
“great professional experience” and a unique opportunity to meet other
famous international chefs.
To prepare for the occasion, he has begun by studying themes, before actually
creating recipes.
Outside the kitchen
During his holidays, Silvio Salmoiraghi likes travelling to discover new cultures and keep an open mind.
Between us…
The candidate speaks
English and French
What his mother thinks of
his cooking:
” I don’t know. I think
she’s happy even if she
continues to prepare the
meals every day. ”
If he were to be an article
of food, he would be
” a pizza “: a mix of simple
ingredients which
has been able to seduce
many people all over
the world and in the
most democratic way
possible. “
His commis
Luca Radaelli is at present chef de partie at the Bellagio Sporting Club restaurant, Bellagio.
He wants to participate in the Bocuse d’Or because ” it’s an honour to represent Italy in the biggest competition
in the world ” and also because ” it’s a unique and great experience. “
Silvio Salmoiraghi works with CHROMA HAIKU knives.