Today we met Chef Moreno Cedroni, who today boasts 2 Michelin Stars and great editorial successes. He also had the privilege of being the Ambassador of Expo 2015, which was held in Milan. Below, we report what revealed us:
How did your love for cooking come from?
My love for cooking certainly comes from having always eaten well at home. Grandmother and mother were two perfect cooks, who knew the Marche tradition perfectly. We also had the vegetable garden and farmyard animals while living in front of the sea, so I could say that I was born in the good kilometer without knowing it.
When was your career started and how was it developed?
I open the “Madonnina del Pescatore” in the twenties, in 1984. A beginning made of traditional dishes and simple catering. Then the innate curiosity, the desire to improve, the hunger for knowledge led me to study a lot, to do internships and to grow with humility and perseverance.
What must your success be linked to the publishing environment?
From the beginning I realized that it was necessary to write down what I was doing, and the book in a certain sense marks its own territory, he says: I did it myself. Furthermore I always wanted to make the recipes, the ideas, visible to all, without jealousy, but with a very open spirit. I read books by colleagues to learn new things and consequently I give my contribution to knowledge. Now, surely a 35-year journey shows curiosity in young people who want to know my story and read it from my books.
What feeling did you feel in being Ambassador of Expo 2015?
There are local emotions and global emotions, here being one of the Expo Ambassadors for me was a global emotion. You are seen from all over the world and in your little one you can become curious about coming to Italy, given that Italian food and wine is very popular abroad.
What prompted him to approach the world of “Susci”?
Before 2000 I was tired of eating fish with lemon juice and vinegar in the west, and with soy in the east, I wanted to create a new way of interpreting the raw. Thus was born the “Susci”, a concept that is renewed every year and with the new Menu del Clandestino draws new life.
At a technologic level, what would you recommend to other restaurants owners to install inside the restaurant, to guarantee their management help?
At this moment I realized The tunnel, a research and development laboratory with freeze-dryer, distiller, ultrasounds and maturation cells, because in a moment of maturity it is the right time to develop the research. Of everyday technology for the best restaurant management I would say a system of managing orders from the room towards the kitchen, an excellent air conditioning system and lights that create magical atmospheres.
We want to thank Chef Moreno Cedroni for giving us some of his precious time and giving us some more details about his professional life.
We take the opportunity to recommend the Software Ristomanager for the management of orders. As the Chef has revealed, having a good software is a fundamental element, so as not to have problems during your services.