This is the first video I have uploaded of my latest food creation. Not only is it a great way to learn about a new technique or way of making an Italian dish, but it is also a fun way to practice my Italian cooking skills.
The chef in the video who created this dish is Giovanni Bellini, a famous Italian chef who has become a celebrity chef after starring in the films “The Leopard” and “Il Cucinella.” He has also written cookbooks, including the “Italian Cookbook” which is one of the most in-demand books on the Italian restaurant scene.
Giovanni Bellini is a brilliant chef, but what sets him apart from many others is his approach to cooking. He is an artisan, not a professional chef. He will only use the best ingredients at the best possible price. He will never compromise quality or flavor for quantity. He is the kind of chef who might never have a restaurant of his own, but who nonetheless manages to turn out great food.
His technique is a little bit like that of an artisan baker. He will only use the best ingredients at the best possible price. He will never compromise quality or flavor for quantity. He is the kind of chef who might never have a restaurant of his own, but who nonetheless manages to turn out great food.
The last sentence seems like an endorsement of the work of an artisan baker. But wait, why artisan? You may be able to build a great restaurant by following the instructions of a skilled artisan, but that doesn’t mean your restaurant will be great.
There is a definite line between an artisan and a chef. A chef is someone who can make great food with the right ingredients and the right equipment. A artisan is someone who can make great food with the right ingredients and the right equipment, and will only use the best ingredients at the right price. A chef could make great food from a cheap ingredient, but a artisan is someone who can only use the best ingredients at the best price they can get.
The best (and cheapest) ingredients available in the world of artisan food are often found in second hand stores. When a good artisan has used the best ingredients that there are at the time, they can sell the food. They’re not in there to waste. They’re there to use. Because there are really only two kinds of ingredients that can survive being thrown away: those that are inexpensive and those that are expensive.
This is a difficult concept for the artisan to internalize and apply to their own lives. Many of us don’t like to waste things, especially the things that go to waste more often. We hate the idea of throwing something away or tossing something aside that we could have eaten or worn and are now in a landfill. We like to recycle, but we just don’t.
For us, we try to make use of as much as possible so that we are able to preserve our things and give them a second life. For example, all of our dishes are made with dishwasher detergent, we keep our pots, pans, and plates in the bathtub, we keep everything in sealed containers, and we often throw things we don’t get around to using for recycling into our trash.
I think we all have a thing for trash. It shows in our behavior. I have had an aversion to using paper until I saw some of the handmade stuff I was making. I was a big fan of the handmade pottery I have. It was a real pleasure to work with all the different colors and all the different designs. I still love that stuff though.
