about chef
-
fusione Cina Mediterranea
-
ricettario: personalmente sperimentato. Le quantita degli ingredienti sono orientative
-
origine: italiana e slavo-croata
-
odori, sapori e vite: Napoli, Roma, Genova, New York, Bogota, ora in Hong Kong.
-
luogo preferito: il mercato rionale, l’unico posto in cui posso parlare cinese
-
guida: una mood meditativa sempre in crescita e una creativita versatile & musicale.
-
tipo di esperienza in cucina: di carattere napoletano, soft e collettivo.
A sweet chef in love with salty food.
-
Born: in Italy, in a cozy little Southern island: Ischia.
-
Lives & flavours: Napoli, Rome, Genoa, New York, Bogota, now Hong Kong.
-
cooking experiences: mild & creative, often collective.
-
Fav foodplace: the wet market, the only place where i can speak Chinese
-
guide: growing meditativemood
-
final note: Cannot dedicate a big amount of time to cooking but it is one of my fav passions, knowing also the subtle meanings of the variety of available food is useful and cool ~
6 Risposte a "about chef"
12/08/2009 a 7:31 am
thank you so much for the comment, your are the first no-italian to write in! welcome any time
09/09/2009 a 12:09 pm
Really glad to meet u, someone that shares some similar interests actually….food, health, self-development etc. Thanks lots for all comments on my blog. It’s exciting to know you love Chinese food now while being exposed to many other different foods from various countries. I’m always curious and fascinated by food and still learning with much emphasis on cooking healthy food for my family. Will surely drop by often to read. Hv a nice day.
16/10/2009 a 6:01 am
Hi radha,
Feel refreshed as seeing your way of preparing some local ingredients, the magic dishes of choy sum, the huge beans salad … You are not only a sweet chef but magic maker.
20/10/2009 a 4:52 am
HI THK, lei hao ma? it’s my great luck to live here in HK and to have teh opportunity to discover new flavours and methods everytime. It is going to be an endless cooking journey. thank you for your magical compliments but truly i am just stepping into the kitchen right now. BTw do you know the name of those huge beans? they were really surprising, also chinese name is okey. Thanks & have good day!
Lascia un commento
foodiesoul
>
11/08/2009 a 1:25 pm
What an interesting heritage!
I love how your recipes reflect the influence of the different cuisines that you grew up around.