Chef Franco Brodini moves around like a whirl wind. That’s the first impression I have of him. Tall, slim and friendly, he speaks passionately of cooking and food.
‘Why else would you spend 16 hours a day working if not for something you are passionate about?’ He asked with an affectionate grin.
He is the newly appointed executive chef at Shangri-La’s Rasa Sayang Resort and Spa. Chef Franco previously worked in Singapore in the same reputable hospitality chain. A graduate from the Culinary School of Brescia in Italy, he started cooking at 13. Then he took on the world of Michelin star at L’Albereta et Restaurant Gualtiero Marchesi at age 22 and cooked at many fine kitchens in England, Egypt, Switzerland, Europe, Dubai and Asia where he worked in various capacities. During this reign with Shangri-La‘s Tanjung Aru Resort, Chef Franco was voted one of the finalists for Hospitality Asia’s Platinum Awards 2003/2004.
So Chef Franco, why do you choose to be a chef?
I love food and people. It is a job that allows me to work with both.
How would you describe your style of cooking?
Traditional with a twist.
What are your favourite ingredients?
Love, Passion and Attitude.
Besides that, I like to work with rice especially the Carnaroli and Aborio varieties; white truffles from my hometown in Brescia; and porcini mushrooms. I used to go mushroom hunting with my dad in Alba. That must have piqued my interest in these ingredients. White truffles and porcini mushrooms are seasonal and I only use them in Autumn. In Italy these ingredients are so revered they are celebrated in their own festivals.
When asked the reason for the exquisite taste of these staples, Chef Franco said’ it is because of the salt from sea mists, the different minerals of the land, the flowers, the climate, the soil, and the absence of artificial fertilizers.’
What is your favourite way of using truffles?
The best way is to add truffles to scrambled eggs. (Ooohs and ahhhs followed like he was savouring the food.)
How would you cook rice since you grew up from the famous rice growing region of Lombardy?
In summer, I cook it with zucchini, pumpkin blossoms, or saffron. In winter I love to add porcini mushrooms to my rice. My favourite recipe for rice is to cook it in champagne and rock melon. (This is amazing! I never knew rice can be cooked in so many ways.)
What is your most memorable experience as a chef?
He beamed me a huge smile before answering. ”I was 22 when I worked in Alberata Marchesi, the 2 star michellin restaurant. For the first 3 months, I did not even see the stove. Then one night, a chef fell ill and I was asked to fill in. That night had to be the luckiest day of my life. I cooked for 45 covers and I had never been busier or happier. The next day, I was called in by the boss and he talked to me behind closed door. He congratulated me for a good job done the night before and asked me to cook a few courses for him. Upon tasting, he told me I could assist the Chef di Partie in the kitchen but I still have to sweep the floor. It was the happiest and most memorable moment in my life and I had never looked back since.
What are the significant occasions Italians celebrate?
‘Weddings are celebrated with gusto and food is a very important part of the celebration. A typical wedding menu consists of
-Ortiche- a mix of butter and permessan and various types of bread roles.
-Antipasto-Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil.
Meats for antipasto may include mortadella, but more traditionally, smoked ham, types of salami, prosciutto and coppa are usually offered.
-Risottos- usually 3 kinds of risotto will be served-pasta, rice and ravioli
-Roasts- lamb, beef tenderloin are popular
-Desserts- Chocolate, tiramisu, panacotta, crème caramel are commonly seen in weddings
Christmas is another elaborate celebration in Italy as it is the home to the Pope. A Christmas dinner from my hometown consists of:
-Cappone with chestnut, a specialty from Northern Italy
-Cotechhino –a cured sausage made from pork, fat and cheek of pig seasoned with red wine, pepper or cayenne. This is served in winter with lentils for good luck.
-Summer fruits preserved with Mustard seeds, vinegar, sugar and kept in jars for maturation are ready to be enjoyed at this time.”
Talking to Chef Franco gave me a new perspective on ingredients for they are so highly revered that they are never served out of season in Italy. As he said there was only one fridge in the whole 2- michellin- starred restaurant that he worked in and that was for storing ice cream.
No wonder Italian cuisine is highly respected the world over.
Buon Appetito!
(This is an excerpt from an upcoming release, Foodfriends' Gourmet Secrets ,in collaboration with myself.Check out the launch in 0ctober 2007!)
