Topic: On the Job
A Day in the Life
I develop recipes with the season. So what ever is available than that is how I develop a recipe. I then test it out and adjust it to make sure that it makes sense on the pallete
You bet, one of my favorite things to create is makeing pastries especially gelato!
Piccolo Sogno has always been my dream! I wanted to creat a restaurant that brought you to Italy and kept in the neighborhood values and prices with the usuage of local ingredients and menu changes seasonally
Q: We all get burns and cuts, but in the kitchen, this rings even truer. What are your most memorable kitchen injuries, and how did you deal?
Cutting whole wheels of Reggianno- I dealt with them at the hospital getting stitches