Distance learning continues for hotel institutes with starred chefs

Distance learning continues for hotel institutes with starred chefs

Facebook Live with 10 thousand views and 1400 comments on average per episode, 32 schools involved so far, in 9 regions Campania, Lazio, Piedmont, Puglia, Sicily, Basilicata, Calabria, Tuscany and Umbria for a total of 5324 students, to whom others will soon be added: these are the important numbers of the first month of success of the format STARRED FOR THE DAD, conceived and created by Casolaro Hotellerie for all hotel students struggling with distance learning. On the day in which 8 out of 10 students in Italy have officially returned to studying in the classroom remotely, due to the transition of many regions from yellow and orange to red (schools therefore closed in 16 out of 20 regions), the video lessons from Casolaro's starred kitchen continue in full swing with a new exceptional visiting professor: Michelin-starred chef Vincenzo Guarino.

The chef, a native of Vico Equense (who lived in Torre del Greco), brought two recipes to the studio, two encounters of flavors, regions, seasons and even continents: a scampi alla panzanella, a culinary synthesis of the experiences gained in Tuscany and the love for the raw materials of his homeland, in particular the sea, that of the Gulf of Naples; and a risotto with peas one hundred days with marinated lamb loin, semi-mature pecorino sauce and a sprinkling of 5 peppers. If the first course is a love letter to Tuscany, where he worked for years, which combines the simple and genuine tradition of that region with that of Campania, the second creation is a tribute to the spring that is coming and in particular to Easter on the table, with the scents of seasonal legumes, the strong flavor of lamb meat and the powder of 5 different peppers arriving directly from Asia, a memory of travels abroad and of Guarino's experience in Hong Kong.

“My cuisine knows no boundaries, it transcends space and time because it is open to all possible suggestions: memories, traditions and recollections linked to my land” – explained Guarino – getting in tune with all the most exotic and innovative nuances, coming from the places I visit for work. Cooking for me represents a continuous discovery, a magic that takes shape, a passion that never saturates”.

Inspiration, after all, is the synthesis of the experiences you have lived, tasted, breathed”. Like that trip on the plane back from Los Angeles when he came up with the idea for a chocolate, pistachio, buffalo yogurt and lemon dessert, which took the name of “E guardo il mondo da un portlò”, quoting the verse of a famous song. “Abroad it is always difficult to integrate but if you are a willing person and want to learn, you can then communicate and learn, and I did it too” - he confessed to the kids connected from home – all curious about every step of the two gastronomic preparations brought live on social media. “This is a sacrificial job, it knows no parties, holidays, you are always at the service of the guests, it requires discipline and devotion, but with the right team and everyone's collaboration – he repeatedly reminded the 'distance' students – you can obtain exceptional results, reach career goals that fill you with satisfaction”.