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Februar y/March 202 2 IX MAGAZINE few days to become a master chef. In my opinion, there is a long way to go first. The big problem for some chefs is ego. Being caught up in delusions of grandeur for one’s position leads to unsuitable behaviour in the management of one’s staff. This is not good for the work. In the kitchens I have worked in, I have always wanted there to be harmony. We laugh and joke and, when necessary, we roll up our sleeves and work hard, but I believe that work is less difficult in a serene environment. WHAT WOULD YOU RECOMMEND TO A YOUNG PERSON WISHING TO ENTER THIS PROFESSION TODAY? That they are really convinced. This is a job you can only do if you love it, because it requires sacrifices. Our job is never boring, but you always have to be willing to learn, to ‘steal the job’ from those who know more. Being a professional chef requires a lot of patience, humility and the ability to communicate, especially if you want to lead a brigade. You should never feel that you have made it: even though I have 30 years of experience, every day I learn something, from the young boy who has just joined the brigade and has an original idea, from the grandmother who shares a secret, from a great colleague.... WHAT ARE THE INGREDIENTS THAT ARE A MUST IN YOUR KITCHEN AND THAT MOST CHARACTERISE IT? Olive oil is never missing, and I am generally linked to Mediterranean cuisine: fresh vegetables, fish, pasta... The important thing is to have good suppliers. For many years I’ve been working with Mainardi Food, an associate of Cooperativa Italiana Catering, which follows me wherever I go, even abroad, providing me with top quality products, including typical ones. It’s very important to have one or more suppliers you can always count on. Over time you establish a relationship of true friendship that gives you peace of mind. HOW WOULD YOU DESCRIBE YOUR COOKING IN THREE ADJECTIVES AND WHY? First of all simple: I love a cuisine with few ingredients on the plate. Then, Mediterranean, as I said before. Finally, bright: the eye must also play its part. The dish must cheer you up, transmit beauty. For me the best thing is when a customer tells me that the dish they have eaten reminds them of their childhood tastes. __________________________ BOX The most valuable awards “Among the awards I have received,” says Cosattini, “two are closest to my heart, both awarded by the FIC: the Collegium Cocorum and the Golden Hat . I am particularly fond of them because they are linked to my long career and the role I have always played as an ambassador of Italian cuisine abroad. I admit it, I am a bit patriotic and proud to be Italian. I love to promote Italy and its gastronomic traditions”. __________________________________ RECIPE: Sea bass with asparagus, creamed purple potatoes and mandarin extra virgin olive oil