Expo 2015 Ambassador

Today we met for you Chef Moreno Cedroni, who to date boasts 2 Michelin Stars and great successes on an editorial level. He also had the privilege of being the Ambassador Expo 2015, in Milan. Below, we report what he revealed to us:

How did your love for cooking come about?

My love for cooking certainly comes from the fact that I have always eaten well at home. Grandmother and mother were two perfect cooks, who knew the Marche tradition perfectly. Furthermore, we had a vegetable garden and farmyard animals despite living in front of the sea, so I could say I was born in the good kilometer without knowing it.

Ambassador expo 2015

When were you born and how was your professional career?

I opened the “Madonnina del Pescatore” at the age of twenty, 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.

Ambassador expo 2015

What do you owe your success in the publishing field to?

Right away I understood that it was necessary to put down what I was doing in black and white, and the book in a certain sense marks its own territory, it says: I did this. Furthermore, I have always wanted to make the recipes and ideas visible to everyone, without jealousy, but with a very open spirit. I read books by colleagues to learn new things and consequently give my contribution to knowledge. Now, a 35-year journey certainly demonstrates curiosity in young people who want to know my story and read it from my books.

What feeling did you feel being an Ambassador of Expo 2015?

There are local emotions and global emotions, here being one of the Ambassadors of the Expo for me was a global emotion. You are seen by the whole world and in your own small way you can inspire people to come to Italy, given that Italian food and wine is very popular abroad.

What pushed you 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 raw food. Thus was born the "Susci", a concept that is renewed every year and draws new life with the new Menus of the Clandestino.

Ambassador expo 2015

Ambassador expo 2015

On a technological level, what would you advise other restaurateurs to install inside the restaurant, to ensure help in management?

Right now I have created The tunnel, a development and research laboratory with freeze dryer, distiller, ultrasound and maturation cells, because in a moment of maturity it is the right time to develop research. Of daily technology for the best management of the restaurant I would say a system of order management from the dining room to the kitchen, an excellent air conditioning system and lights that create magical atmospheres.

Ambassador expo 2015

We want to thank Chef Moreno Cedroni for dedicating some of his precious time to us and revealing some more details about his professional life.

We take this opportunity to recommend the Ristomanager software for the order management. As the Chef revealed, it is a fundamental element to have good software, so as not to have problems during your services.