Chef. Gianfranco Chiarini
Executive and Corporate Celebrity Chef Gianfranco Chiarini has been involved with Multi-Continental Cuisine, culinary and scientific research for new gastronomic trends, molecular analysis, classic Michelin cuisine, food analysis, and design and development of exciting new culinary concepts. He networks closely with worldwide consultancy chefs.
From Italian and Colombian origins he grew up between Italy, Venezuela and the U.S. and later decided to join the Instituto de Alta Gastronomia de Caracas in the early 90s, from where he graduated as an International Chef.
Later he returned to the United States and graduated with a masters degree from the Pittsburgh Culinary Institute. In Paris, France, he attended the Cordon Bleu, earning his Master Culinary Chefs degree. And in Italy he earned the honorable membership of Executive Chefs of La Gran Accademia della Cucina Italiana.
He has worked under great chefs around Europe and trained to Michelin standards in Italy and France. Read More Of the Bio
Chef. Gianfranco Chiarini an amazingly talented world renowned
chef was gracious enough to answer a few questions for us and share
some of his passion and knowledge. Also check out his book
What do you feel are the most important characteristics for an up and coming chef?
First of all personality. The only way to survive in the real world of chefs is not through politics, is by doing the right thing and standing for what is right. Then follows passion and love for the culinary arts. Once all these things are in line a good education in a culinary school could be achieved, but still that remains optional. What will never be optional is to work wholeheartedly in the field, developing oneself and learning from others.
What can people do to keep culinary alive and striving?
The passionate, creative and hardworking chefs are the ones keeping the motor running.
How do you deal with day-to-day pressures?
Concentration and self-control. But more importantly embracing stress, and changes as friendly entities, that help me to develop and become a stronger chef.
What is your proudest achievement?
Of course my family well being, my book, and many accolades, but in the culinary world stands out as the highest achievements, all the people that I have mentored and helped to become the best of themselves. Once become light you must illuminate others and help them become light themselves, to later pass on that energy to others. That is the highest achievement of my career.
What do you see today’s most exciting food trends?
Food Art, molecular, and many others. But the most exciting is the one of keeping things simple, wild, and beautiful within itself. The most complicated part of culinary arts is to keep things simple.
What Chef do you most admire?
Paul Bocuse, Alain Ducasse. These are men who created a path for us to follow. Many TV chefs have earned more fame, and money but never the respect of these masters.
What three ingredients could you not live without in your kitchen?
Olive oil, Fresh herbs and salt.
How important do you feel the promotion side of the restaurant business to becoming a notable chef?
Very poor or little, as the promotion should be on the chef not on the restaurant. The chefs make restaurants, not the other way around.
If you chose experimental food what is it and why?
I think that applying science and art to food, and letting a broad public understand that there is more than just swallowing food, is a good thing. I like sculptures and texture profiling. But let’s us not forget flavor and aroma profiling which blends into a more psychological and overall experience side of food.
What region of the would do you feel is most influencing culinary arts in North America right now?
New York without a doubt. The ebb and flow of international chefs and the local possibilities makes this possible in the city that never sleeps.
What techniques, chemicals or special equipment do you utilize in your kitchen?
Thermo mix, Freeze drying systems, Sous Vide, Destilators, Maltodextrine, Fat mimethics, pulp replacers, LN2, and all I can get my hands on.
What do you feel is the most rewarding thing about being a chef?
Being a chef itself should be enough, but if you want to go a bit further, I would say the pleasure of serving and making others happy with our creations and passion.
What is it like being an executive chef and co-owner at a restaurant for the first time?
Scary, exciting, serious, but fun at the same time. It is a journey and a destination without a doubt. A big responsibility.
What is on the menu right now that reflects your culinary point of view?
The way I place rawness into the playing elements of my food, the authenticity and honesty of the product, and the fact that my trends are mine, I don’t follow anybody on my trends. To understand this better you should by my book. Here is the link: http://www.blurb.com/bookstore/detail/1658620
How do you see chefs can distinguish themselves now?
Personality. In the way the handle themselves, their staff, their food and the way the present it. That’s why is good to have inspirations and chefs to follow at the beginning, but eventually you have to find your own voice, your own style and let it be free. That makes the difference.
Don’t forget to visit the Chef’s web page at: http://www.executivechefgianfrancochiarini.com/
And if you want to become a fan of his culinary face book page, click on: http://tinyurl.com/brc9vz
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Chef Was also kind enough to share some of the following photos. Absolutely amazing.