Cooking School: Massimo Bottura – The Strength of theTeam and Identity in the Kitchen

So our last cooking class was with Massimo Bottura. He is a 3 Michelin star chef from Osteria Franchescanna in Moderna and was named number 3 restaurant in the world in 2013. We had the honour of being there last year for dinner and meeting and spending some time with him. He gave us some of his balsamic when we were leaving, so this year we brought him over some macadamia nuts as a present for him..he was so chuffed...usually everyone want something from him ( a picture a signature ect) not the other way around...it was lovely to chat with him and have him recognise us, he must meet so many people but he again made us feel very special.

Wow what a dynamic speaker as well as chef. He talked about his passion for slow food, the industry today and the personal drive that has got him to where he is now. Osteria Franchescanna is now into its 20th year and is a real success story.

This class was one of the most paparazzi followed from all the big Italian chefs at the slow food event.
There were more tv crews, photographers, food critics who loved him and some who didn't, all asking him questions as the class proceeded. There were loads of behind the scene people working in the kitchen as well as 15 of his 37 staff there to help with looking after the 25 in the class. What a buzz, this class was a demo only and we got to see them make two of their signature dishes and drink some fantastic local Piedmont wines.

His Osteria has only seating for 24 people, having 37 staff seams a lot of people to look after such a small number of patrons.....But Massimo wants it done to perfection everytime and he said that takes a lot of staff.

I must admit when we were at the Osteria last year we were made feel very special, it was over the top but not stuffy, you were really spoiled but at the same time made feel comfortable and relaxed and the food was just simply amazing.
He also says that his place is a true Osteria which means a family restaurant so that he and all the staff sit and have lunch and dinner together everyday as any Italian family would do and this keeps up moral.

Today we started with a small deboned mullet tail filled with prawn paste, can't spell mouse ...moose...but you get it! It was camouflaged with a crust of thin bread, black and green olive and sun dried tomato crumbs and floating in the richest seafood bisque.
Then followed up with a desert of "Opps I dropped the lemon tart" one on the deserts that we also had last year at the Osteria. Just as I remember it and what an inspiring way to finish our week at the slow food event in Torino.