Fabrizia Ventura. We continue our interviews, for readers of ristomanager, to present excellence of the Italian restaurants and after interviewing the pizza chefs Marco Stango and Roberto Gallo, today it’s up to Fabrizia Ventura, a chef who has built his professional affirmation following basic principles of the relationship between cuisine and art and curiosity towards new flavors and new tastes.
His career path is not taken for granted, in fact the cooking skills are combined with a degree in Art History and the experience gained in the world of communication. Worlds apparently distant, but which, over time, merge into an unquestionably innovative and creative professional project.
Fabrizia Ventura
Currently engaged as a Chef Designer member of the Italian Chefs Federation, in various collaborations in Italy, for training, the realization of industry events, and the development of the visibility of chefs, restaurateurs and product enhancements.
FabriziaVentura hello and thank you for accepting to answer some of our questions. Can you tell us what is Cook Design Italy and how was your idea born?
This idea was born above all from my love for Italian cuisine and from my desire to bring my contribution to innovation in the sector. Many colleagues have asked me to help them to propose their business in a different way, through the contribution of the web and in particular social media, tools that are now unavoidable for every type of business.
Fabrizia Ventura
So I offer advice for the development of a brand, restaurant activities not started or to be relaunched or for the enhancement of individual professionals and their creations and above all I offer support in the management of large training and marketing events.
Fabrizia Ventura
Fabrizia Ventura in your work, how important was the degree you have achieved in art history with specialization in graphics, drawing and engraving?
I would say that it was very important because I have always considered art and cooking 2 similar elements and for me cooking is like painting, and the dish and the ingredients are like the canvas and the colors. Cooking and painting are 2 forms of art that can not be expressed only with technique but need creativity, that comes from the heart and soul.
Studying the history of art I understood how it is similar to the history of cooking because both teach us the importance of culture and knowledge.
Fabrizia what is your relationship with the cuisine, tastes and flavors of other countries?
The cuisine is culture and you can not only love the Italian one, also because the same Italian cuisine contains in its history traditions of neighboring lands. I love all the cuisine of the world, and I’m always very curious to know and realize new tastes because only in this way it is possible to create and innovate, through knowledge and discovery.
Fabrizia Ventura interview
For this reason I have traveled a lot. I was in fact in Mexico, South East Africa and the USA to 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 demonstrating this I created a brand www.suscitaliano.com that is based exclusively on the ITALIAN TRADITION of fish, but presented and shared with very special menus that can even have 30 courses, as well as in Japan. I call them small works of taste!
It comes from an intuition: eating the best Italian fish, in its traditional recipes but presented in the shapes and with the traditions of sushi!
We know that for work you provide advice for the Paciotti family, present in Rai at the Prova del Cuoco with Stefano Paciotti. I’d like to know what you think about the success of the TV programs dedicated to the kitchen.
Fabrizia Ventura
Many television programs are the luckiest and misfortunest of our industry. On the one hand they increase interest, curiosity and approach the world of food, but on the other they create false myths and scientists of the gourmet, those who make the wise in the restaurant just because they saw it on TV.
I know what is behind a TV program and I do not deny that I would like it to be “authentic and” “genuine” as what moves the passion for cooking, but it is TV, and therefore should be taken in my opinion in small doses.
Thank you for your time in Fabrizia and we look forward to meeting you again in the future.
Thanks to you for the chance and a greeting to all readers of Ristomananager, see you soon to tell you about new projects and other stories of art and taste!