Chef, in the context of catering, indicates the expert in the food sector who works in the kitchens of restaurants, hotels or other banqueting companies, organizing the work and preparing the dishes to be served. Having said that, I describe one of the Tops that interprets the appellation in a super way. Fabio Tira. Fabio's vocation for cooking (most likely it's in his DNA) was a sought-after and strongly desired vocation. Seeing him skinny, with a clean, simple face, not of the size that usually distinguishes the category, knowing him, he seemed to me an English baronet. But in the kitchen, the job personifies her great. Organization, manipulation, imagination, ease, ability, concentration, creativity, synchronicity of times and movements, dosage of ingredients; a show!. He takes his first steps in the Lombard school and then undertakes, riding the whole peninsula, the way of working as excellent Masters becoming over time the Author of numerous dishes. Talking to each other is spontaneous, understanding love and belief in his craft. Although young, he has a large medal collection: Executive Chef, Food & Beverage Manager, Deputy Director of catering services at European Catering Brussels, Chaine des Rotisseur, Delegate for Belgium of the Professional Association of Italian Chefs, I could go on.... I'll specify the concepts of philosophy that volcanic pits. The path that leads to preparation is clear: project, presentation, empirical tests. He is a chef who plays with the tradition of typical cuisine, exposing it in its evolution using the best of ingredients. For him, each dish should be read as if it were a sheet of music. Note after note, ingredient after ingredient and, like music, it must be based on the contrast between taste and structure.
