In this episode of On The Go, Ginta welcomes renowned Italian chef Andrea Berton, one of Milan’s most influential culinary figures. Chef Berton shares his inspiring journey from a curious young boy to becoming a Michelin-starred chef, working under the legendary Gualtiero Marchesi, and eventually opening his own restaurant. He dives into the importance of simplicity in cooking, his passion for broths, and how he uses them to elevate his dishes. With fascinating stories about his early career, his love for innovation, and how he pushes the boundaries of Italian cuisine, this episode is a must-watch for food lovers and aspiring chefs alike. Don’t miss this insightful conversation where tradition meets modernity in haute cuisine.
Chapters:
0:00 – Intro: A Magical Box
0:30 – How Andrea Berton Defines Himself
1:20 – Discovering His Passion for Cooking
2:40 – The Moment He Decided to Become a Chef
4:00 – First Steps at Gualtiero Marchesi’s Restaurant
6:20 – Overcoming Challenges and First Tasks as a Young Chef
9:00 – The Importance of Character in a Chef’s Journey
10:40 – The Truth About Young Chefs and Prejudices
11:40 – Improvisation vs. Precision in Cooking
12:50 – “Architect of Taste” and Culinary Design
14:00 – Creating New Dishes: Inspiration from Ingredients
15:20 – The Story Behind His Iconic Aglio, Olio, e Peperoncino Ravioli
17:00 – Minimalism in Italian Cuisine
18:30 – The Michelin Star Experience
20:00 – Dispelling the Myths About Fine Dining Costs
21:40 – Designing a Tasting Menu for Young People
23:00 – The Joy of Dining in Other Restaurants
24:20 – Routine of a Busy Chef: From Sourcing Ingredients to Service
25:50 – The Power of Made in Italy
27:00 – Chef Berton’s Thoughts on Broths
30:00 – Techniques for Making Flavorful Broths
32:20 – Closing Thoughts and Farewell
Hashtags:
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