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Yannis' cuisine
Today we interview Yannis, new chef at the Dalailama Village Inn.
Good morning Yannis,
Let's start from your origins, where did you start, when did you understand that cooking was your passion?
Good morning to you, it's funny because every time I tell it people laugh. I started cooking with my mother, as she grew up she inspired me more and more. Around the age of sixteen, a friend of mine enrolled in a cooking school, so every evening we met at his house and cooked together, so between a burn, a cut and a burnt cake I had my first experiences in the field. I enrolled in the famous professional cooking school in Tours and began the real experiences that made me miss both my mother and my little friend. The kitchen with its fast pace, marked times and often a military atmosphere has put to the test my belief in being a chef. Fortunately, my professional path was marked by the meeting with great chefs who, without having famous names or starred restaurants, passed on to me all the magic of being a chef, of giving nourishment to other people, of making them happy, of making them live a experience.
Hence the next question:
What do you look for when creating a dish? What sensations do you try to make people feel?
Exactly what we were saying, to create an experience, everything begins with the creation of the dish. The first watchword is simplicity. So I often revisit classic dishes, perhaps a little forgotten, and give them a new look and flavour. With an eye on tradition, in fact here at the DalaiLama Village the Aosta Valley cuisine is well represented. The second keyword is fresh, understood as seasonal. I firmly believe that food is not just eating but nourishment. For nourishment to be such, local products, the famous km0, and seasonal products are needed. Only in this way is the food that arrives on our guests' plates a real charge of healthy energy inserted with a view to respecting the environment and local producers. Hence the third key word, ethical. Today's food is increasingly ethical, or at least more and more people are realizing the importance of this element. Ethical food is food that is good not only for those who eat it.
Now the last question
How do you see the world of catering in the future?
From my point of view, people now don't go to restaurants just to eat but they go to look for an experience. No longer going to the restaurant because on Saturday evening we eat out but as if we were going to an exhibition, an experience that nourishes all our senses. Not to be underestimated is the importance of the nutritional balance of the entire meal, as others have studied extensively, the right dose of nutritional values is fundamental. So I believe that this will be the big difference in the catering of the future, a more ethical, simple, healthy cuisine and I would say within everyone's reach.
Thanks Yannis, have a good season!
Good morning Yannis,
Let's start from your origins, where did you start, when did you understand that cooking was your passion?
Good morning to you, it's funny because every time I tell it people laugh. I started cooking with my mother, as she grew up she inspired me more and more. Around the age of sixteen, a friend of mine enrolled in a cooking school, so every evening we met at his house and cooked together, so between a burn, a cut and a burnt cake I had my first experiences in the field. I enrolled in the famous professional cooking school in Tours and began the real experiences that made me miss both my mother and my little friend. The kitchen with its fast pace, marked times and often a military atmosphere has put to the test my belief in being a chef. Fortunately, my professional path was marked by the meeting with great chefs who, without having famous names or starred restaurants, passed on to me all the magic of being a chef, of giving nourishment to other people, of making them happy, of making them live a experience.
Hence the next question:
What do you look for when creating a dish? What sensations do you try to make people feel?
Exactly what we were saying, to create an experience, everything begins with the creation of the dish. The first watchword is simplicity. So I often revisit classic dishes, perhaps a little forgotten, and give them a new look and flavour. With an eye on tradition, in fact here at the DalaiLama Village the Aosta Valley cuisine is well represented. The second keyword is fresh, understood as seasonal. I firmly believe that food is not just eating but nourishment. For nourishment to be such, local products, the famous km0, and seasonal products are needed. Only in this way is the food that arrives on our guests' plates a real charge of healthy energy inserted with a view to respecting the environment and local producers. Hence the third key word, ethical. Today's food is increasingly ethical, or at least more and more people are realizing the importance of this element. Ethical food is food that is good not only for those who eat it.
Now the last question
How do you see the world of catering in the future?
From my point of view, people now don't go to restaurants just to eat but they go to look for an experience. No longer going to the restaurant because on Saturday evening we eat out but as if we were going to an exhibition, an experience that nourishes all our senses. Not to be underestimated is the importance of the nutritional balance of the entire meal, as others have studied extensively, the right dose of nutritional values is fundamental. So I believe that this will be the big difference in the catering of the future, a more ethical, simple, healthy cuisine and I would say within everyone's reach.
Thanks Yannis, have a good season!