CREMONA – The meeting with the starred chef Emanuele Petrosino and with Fausto Arrighi, former director of the Michelin Guide, he left, in the students of the hotel course of theUS Einaudi”, A wealth of ideas and suggestions, to face your working tomorrow with creativity, determination and competence. For this virtual lesson, the cooking teacher Cristian Fusco has chosen to invite excellence, with a specific goal: “After so many hours in distance learning, the risk is to lose bite. Young people must be stimulated and approached to what will be their daily bread, with exceptional examples “.
Precisely for this reason, the experience was reserved only for fourth and fifth grade students, who showed considerable interest. Currently in the kitchen at “Bianca on the lake”In Oggiono (Lecco), Petrosino, born in 1986, is a young cook with the experience of a veteran behind him, gained both in Italy and abroad, in restaurants of the highest level.
For Arrighi, authentic local glory, of national and European fame, however, the name is really enough. Today 65 years old, from Cremona doc, Arrighi is an authentic champion, who can boast a precious collaboration with the legendary Gualtiero Marchesi. But Arrighi was above all a very strict inspector and then the highly esteemed director of the legendary “Rossa”, with which he decreed, until 2012, access to the elite of the best restaurants in the sector. His love for the profession has not yet faded, as Arrighi is still very active, highly rated, highly sought after and even feared, in the demanding world of food and wine, in which he carries out a tireless consulting activity. The words he addressed to the new generation are evocative: “Consider your life like a novel: each page overflows with colors, emotions, feelings. Don’t be satisfied with writing just any book ”.
Consider your life like a novel: each page is overflowing with colors, emotions, feelings. Don’t be satisfied with writing a book.
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The two big hits, who finally answered the numerous questions from the audience, retraced their biography, and then passed on to the students, literally in ecstasy, the cornerstones of the profession, seasoned with practical advice regarding the rules of behavior, relational, the categorical imperative of an incessant updating, the essential relationship with the Territory, the care in the selection of raw materials, the importance of product branding, the study of combinations in the paper, the importance of the balance between tradition and innovation, taste and creativity in the presentation of the dish.
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