Chef Chat: Gabriele Bertaccini of il Tocco and Culinary Mischief (part two)
Photo by Evan Gunville. Courtesy of Gabriele Bertaccini.
Yesterday we sat down with Gabriele Bertaccini of il Tocco and Culinary Mischief. Today, the conversation continues.
Want to hear about Bertaccini's weekly foodgasm or see an exclusive behind the scenes of Culinary Mischief? Read on ...
I discovered my passion for cooking as a young boy, inspired by my city, Florence, and my family's love for food. Cooking is an on-going process. Every chef is a product of a place and a tradition. No matter where your suitcase of knives and pans take you, these things can always be sensed in your food.
Cooking is important because:
Cooking has been my way of continuing the traditions of my home-town, Florence, and the culinary heritage of my family.
I have them almost weekly. Last one was a week ago at AVEC in Chicago eating braised Berkshire pork shank with green peppercorn gribiche, fingerlings and pork consomme salad. Great concept and wonderful products. Highly suggested.
Next on the menu:
Well ... I need to decide what to cook tomorrow for dinner. But really, I think I have two big passions in life: food and traveling. So all I can tell you is that I will be somewhere cooking something for someone.
(This was part two of our interview with Gabriele Bertaccini of il Tocco and Culinary Mischief, check out part one and stay tuned for his Italian Panna Cotta with Amaretti and Fresh Berries in Rum Sauce recipe tomorrow ... )
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