Meet our Italian Chefs: Massimiliano Careri
We are incredibly happy to introduce you to an amazing chef today! He brings up the name of the Cuisine from the Piedmont Region and more. He specializes in International and Italian Cuisine, in his long career, although his young age, he boasts work experience in different starred restaurants of the Asti Province. Italian Chef Massimiliano Careri is an ICIF (Italian Culinary Institute for Foreigners) Chef instructor for the different lessons on all the different topics of the Italian menu from appetizers to desserts, from traditional to modern-creative cuisine, he conveys his secrets to the young foreign chefs from all over the world.
Today Massimiliano is also Head Chef at the famous Ristorante La Barbera in Costigliole D’asti (Piedmont). A place where training, culture, territory and wine and food join together to give life to an innovative educational project, which is at the service of the territory and of our students, from all over the world. A restaurant managed from “a” to “z” directly by them, to provide a real recognition of the working landscape of the industry.
IFC: Ciao Massimiliano and welcome to the pages of ItalianFoodCulture.com! Let’s start right away with the repertory question: who is Massimiliano Careri and where does his passion for cooking have its roots?
Massimiliano: Massimiliano Careri is a chef at ICIF (Italian Culinary Institute for Foreigners), my passion for cooking was born watching my mother cook… even as a child we realise how much we are attracted by the sizzle of the pans!
IFC: What does your cooking focus on? And is it more “Traditionalist” or do you prefer “Creative” cooking, experimenting with new flavours and combinations?
Massimiliano: My cuisine is based on the respect of the ingredients, it cannot be traditionalist because I tend to mix Sicily with Piedmont… but I take a lot of inspiration from tradition anyway.
IFC: What is your favourite creation?
Massimiliano: Cod with sweet onions, sour and polenta wafers.
IFC: Becoming a chef is a long journey full of sacrifices. Do you have any advice for our young readers who would like to pursue this career?
Massimiliano: Becoming a chef should not be a point of arrival, but a starting point… becoming a chef means passing on experience to young people and pleasure to customers, forget what you see on television and be prepared to give up Sundays, Christmas and New Year’s Eve… but do not give up because it will give you much satisfaction.
IFC: ItalianFoodCulture readers are always trying to outdo themselves with their creations, following the recipes on our website – what is the secret to a really good dish?
Massimiliano: The secret of a good dish is the knowledge of tastes and ingredients… we chefs just have to not spoil them😉.
IFC: Massimiliano, thank you very much for your time!
