世界名廚篇 | 與意大利廚師David Raddi會面
第一次與意大利廚師David Raddi見面是在他家的廚房, 好客的David還主動提議為我們準備晚餐。坦然, 在跟他訪談前我還不知他的利害。八年前赤手空拳來到倫敦發展, 先後在Union Jacks及Chiswick 當廚師, 及後更躋身一級大廚Jamie Oliver 在Convent Garden的分店當廚師。為了圓當老闆夢, 最近他致力著手於自己的廚藝及為其品牌Passion A&F (Art and Food)作宣傳, 在倫敦的Broadway market美食市場開始。
當晚David準備了煙三文魚Bruschetta及三文魚加伏特加長通粉作晚餐。David煮菜時還不忘有講有笑, 動作生動有趣, 有他在場的廚房霎時間生動起來。問及他對意大利菜的心得, 他說: 意大利菜重點是簡單, 懂得把上好的材料揉合混用才是關鍵, 要爽要快。難得大廚David百忙中抽空完成訪問, 還現場展示好手勢, 機會實在可遇不可求。
當我還很小時, 家父經常帶著我到一家比薩店Pipina跟幾個好友定期會面, 玩牌喝咖啡。我對煮食的興趣來自有一次家父與餐廳老闆Enzo問的玩笑, 要我使盡渾身解數, 觸碰吧檯邊緣, 我最後做到了。莫名其妙地, 那是我對煮食產生興趣的觸發點。從此我開始向Enz拜師學藝, 奠定了畢生興趣。
幸運地家祖父及家父都善於守獵, 而家母又煮得一手好菜, 這提供了先天環境讓我得以站在一旁學習。在為Enzo工作了一段時間後我轉到 Mandrillo餐館工作。在2003年完成一個地區性的烹飪課程後, 我開始在不同的意大利餐館工作。後於2005年決定到倫敦尋找新挑戰。
這純粹是因為我喜歡這個地方。這是一個活力十足而充滿無窮啟發力及趣味的地方。並不是我不喜歡意大利, 只是我希望能夠把我的廚藝帶到世界, 而倫敦是一個不二之選。
我會說是熱誠。任你廚師再好, 你必需要喜歡食物, 尊敬食物。我十分享受煮食的過程, 從準備到完成, 我都享受著每一階段。
意大利菜是簡單的, 要煮得一手好意菜只要選用上乘及新鮮材料, 多選用季節性及free range 的食材。
我想要營運一家餐廳, 一定要營造舒適的環境來留住顧客; 當然還要加上優質而簡潔的菜單。
你在Covent Garden 的Jamie Oliver’s Italian 分度工作過一段日子, 你對跟名廚Jamie Oliver合作有甚麼感覺?
再一次感謝廚師在這此訪問所付出的時間, 並祝願Passion A&F一切順利。
When I first met David it was in his kitchen, kindly enough for him to offer a home-made dinner for me, and I didn’t know he is such an amazing Italian chef. In the eight years since moving in London, he was a chef in Union Jacks in Chiswick and Jamie Oliver in Convent Garden. To accomplish his dream of having his own restaurant to share his Italian cookery to British, he is now setting up his own business Passion A&F (Art and Food), starting from the stall in Broadway market. David prepared us salmon bruschetta and penne with salmone and wodka that night, filling the kitchen with joy that everyone in it can smell when we were witnessing him putting simple ingredients into a salivating Italian dish, neat and tidy effortlessly. Not only did I get to try the delicious meal that he prepared for us, but am glad to report that despite his busy schedule and pressures on planning the new Italian food stall in Broadway market, he agreed to an interview and to share his ideas on Italian cuisine.
How did everything start?
When I was young my dad always brought me to the Pizzeria “Pipina”where he had his routinely evening appointment with his friend with a cup of espresso and cards game. I started my interest in food after overcoming a hurdle of reaching the counter of the bar in the restaurant with my head; it was just a joke between my Dad and the Ristorante owner Enzo, but that was where my love for food derived. Since then I started to learn the art of making Italian food from Enzo, and my passion began then.
Can you tell us a bit of your background for becoming a chef in London?
Lucky enough my grandfather and dad were hunters and my mum is a great cook, I watched and learn when she was preparing the prey. After working for Enzo I switched to work for Mandrillo Ristorante/Pizzeria. After completing a Regional Culinary Course for Veronese cousin in 2003, I started to work as chef around Italy. In 2005 I decided to move to London to look for more challenges.
Why did you choose London?
It is just because I love London. This is a very exciting city full of inspiration and fun. Not that I don’t like Italy but I wish I can share my cooking to the world and London is the perfect place to achieve that.
What do you think is the most important element to become a chef?
Passion I would say. No matter how good your cooking skill is, you need to love food and cooking to make good food. I enjoy cooking a lot, from the process to the result, I am happy in it.
Can you give our readers some top tips for making Italian food?
Italian food is Simple and to make fantastic food you have to have fresh ingredients, look for seasonal and free range.
What is your philosophy for running a successful restaurant/be a good chef?
I think to run a good restaurant you have to focus to make the ambience, where the costumers come once a week, a place to looking forward to go to, unique and with , of course, the passion for food translated into amazing but still simple menus.
You work in Jamie Oliver’s Italian in Covent Garden. So how do you like working with him?
I loved work for him because the atmosphere and the energy of the front of house and back of house were great.
Anything else you would like to share with our readers?
Get cooking is the key for a nice and healthy life.
Thank you again Chef for this interview and most success with Passion A&F.
Link to David Raddi’sPassion A&F facebook page:
By Jennifer Chan