‘I can’t imagine myself doing a desk job’
Bosetti loves his job and shares he learns something new in the kitchen, every day. Watching the guests enjoy their meals bring him happiness. He hails from cortina, italy, and misses his mum’s apple Strudel
What is your earliest childhood kitchen memory? Both my grandmothers were excellent in cooking, especially in baking traditional cakes. I can say that hospitality is deeply rooted in our family. I tried my first dish, a chocolate cake, at the age of eight. All went well until I forgot the cake in the oven! My second attempt was making potato gnocchi at the age of 10; I still remember the face of my parents eating it because the gnocchi turned out to be hard! When did you decide to be a train as a chef ? I joined the culinary school at the age of 13. Today, 25 years later only two out of the 30 graduates are still following the profession. Eating or cooking – what cheers you upmost? Definitely cooking — it motivates me to become better everyday. Do you refer to any cookbooks? There is no author, in particular, that I follow. I love to purchase new cooking books frequently. My cookbook collection, however, includes chefs like Cracco, Sadler, Keller and Beck. What’s your favourite dish? Spaghetti with fresh tomato, basil and Parmesan or a risotto with mushrooms. Share a culinary skill that you’ve mastered. Making fresh pasta, tortelli, ravioli, and gnocchi — when I am folding tortelli my chefs get impressed with my speed. A chef you look up to? The 91-year-old sushi master from Tokyo, Jiro Ono. What don’t you order at a restaurant you’ve never been to? Fried food or dessert. A food destination on your wish list? Japan. A Fugu (pufferfish) sashimi. dish on your wish list? What do you like about food from the Middle East? The extreme diversity of cuisines you can choose and the freshness of ingredients, despite long delivery distances. If not a chef, what would you have been? A kitchen designer!