Chef Designer Fabrizia Ventura

Who is Fabrizia Ventura?

Chef designer

We continue our interviews, with excellences of Italian catering and after having interviewed the pizza chefs Marco Stango and Roberto Gallo. Today it's the turn of Fabrizia Ventura, a chef designer who has built her professional success following the relationship between cooking and art as basic principles. Curiosity towards new flavors and tastes makes the chef designer's experience even more special.

Your professional path is not at all obvious. In fact, cooking skills are combined with a degree in Art History and experience gained in the world of communication. Seemingly distant worlds. in reality over time they merge into an unquestionably innovative and creative professional project.

Currently you are working as a Chef Designer and member of the Italian Chefs Federation. She has distinguished herself in several collaborations in Italy. All this thanks to his training, the creation of industry events, and the development of the visibility of chefs, restaurateurs and product enhancements.

Fabrizia hello and thank you for agreeing to answer some of our questions. Can you tell us what Cook Design Italy is and how this idea of yours was born?

Chef designer

This idea was born first and foremost from my love for Italian cuisine and my desire to bring my contribution to innovation in the sector. Many colleagues have asked me to help them propose their business in a different way, through the contribution of the web and in particular social media, tools that are now indispensable for every type of business.

So I offer consultancy for the development of a brand, catering businesses that have not started or need to be relaunched or for the valorisation of individual professionals and their creations and above all I offer support in the management of large training and marketing events.

How important was the degree you obtained in art history with a specialization in graphics, drawing and engraving in your work as a chef designer?

I would say that it was very important because I have always considered art and cooking to be 2 similar elements and for me cooking is like painting, and the dish and the ingredients are like the canvas and the colours. Cooking and painting are 2 forms of art that cannot be expressed only with technique but need creativity, the one that comes from the heart and soul.

Studying the history of art I understood how it is similar to the history of cuisine because both teach us the importance of culture and knowledge.

Chef designer Fabrizia, what is your relationship with the cuisine, tastes and flavors of other countries?

Cooking is culture and you can't just love Italian cuisine, also because Italian cuisine itself contains traditions from nearby lands in its history. I love all the cuisine of the world, and I am always very curious to know and savor new flavors because only in this way is it possible to create and innovate, through knowledge and discovery.

For this reason I traveled a lot. In fact, I have been to Mexico, South East Africa and the USA to get to know and learn techniques and dishes that have greatly enriched me. I love my job and I'm always looking for new flavors, traditions and stories to bring to the table.

And to demonstrate this, I have created a brand www.susciliano.com  which is based exclusively on the ITALIAN TRADITION of fish, but presented and shared with very particular menus that can even have 30 courses, just like in Japan. I define them as small works of taste!

It was born from an intuition: eating the best Italian fish, in its traditional recipes but presented in the shapes and traditions of sushi!

We know that for work you provide consultancy for the Paciotti family, present on Rai at the Prova del Cuoco with Stefano Paciotti. I'd like to know what you think about the success of TV programs dedicated to cooking.

Many television programs are the fortune and misfortune of our industry. On the one hand they increase interest, curiosity and bring us closer to the world of food, but on the other hand they create false myths and gourmet scientists, those who act like experts in restaurants just because they have seen it on TV.I know what's behind a TV program and I don't deny that I would like it to be "authentic and" "genuine" like what drives the passion for cooking, but it's TV, and therefore in my opinion it should be taken in small doses.

Thank you for the time you dedicated to us, Chef designer Fabrizia and we hope to meet you again in the future.

Thank you for the opportunity and greetings to all the readers of Ristomananager, see you soon to tell you about new projects and other stories of art and taste!