Pick up some expert tips as Vittorio Lucariello, Nobu Matsuhisa and Alain Ducasse share their thoughts on the gourmet scene and how they honed their culinary skills.

Through the soaring kitchen window, you can watch them and their team in full frenzy, sprinkling confetti of red pepper or rolling out sushi - working from a palette of tastes that adventurous eaters have fallen in love with including French, Japanese and Italian cuisine. 

Modern chefs can draw upon the world's larder and the lines between different ethnic cuisines have blurred and shifted so much in the past decade that regional food remains a reassuring tradition. For chefs like Alain Ducasse, Nobu Matsuhisa and Vittorio Lucariello, rediscovering that food was the first step toward creating what has been labeled nouvelle cuisine, a style of cooking that combines new and old dishes, cuisines, techniques and foods from a variety of sources. The rebirth of interest in wild game, free-range poultry and meat, heirloom fruits and vegetables, wild mushrooms and fresh greens began with the modern chefs of today who demanded these high quality ingredients. But being a great chef takes more than just the knowledge and the passion. "It is a lot of hard work. You have to be proud of what you are doing" share these chefs.

A GLIMPSE INTO THE LIFE OF VITTORIO LUCARIELLO

Did you always aspire to be a chef right from the beginning or was it an unplanned move? Please elaborate.

Growing up, I was always surrounded by my mother's genuine homemade meals. I would secretly compare her cooking with my friends' mothers. I believe this initial passion for food has inspired me to pursue culinary studies. My passion grew even deeper when I was in Instituto Alberghiero di Aversa cooking school. I felt content with what I was doing. Gradually, I knew this is something I would like to indulge in and I knew that I could achieve and reinvent something out of it. Attending a culinary school was not as easy as it seems, for me. However, my profound determination and enthusiasm has helped me to wade through the rigorous course. During the summer breaks, I worked in various restaurants to hone and develop my skills. Not only I had chances to meet more people, but I also learnt a lot on the quality of their cooking. Also, I was introduced to a variety of new creation of dishes. Cooking is a long and never-ending journey. I still feel that there are heaps for me to learn and improve. For me, being a chef is more than a profession, it also involves a true passion that either you have or you don't.

 

What is your style of cooking? Where do you get your inspiration from?

It has to be an authentic Southern Italian cuisine. I am a firm believer in cooking using the freshest ingredients, without heavy sauces but with an emphasis on maintaining the natural flavours of the ingredients. With the availability of a variety of the best in season ingredients, I constantly reinvent my dishes to suit the flavour of the season and satisfy my cravings for good food. My inspiration comes from memories. Whether they are from my childhood or recent travels to small Southern Italian towns, I strive to recapture those tastes, scents and emotions. Not only my guests can enjoy the food, they can also experience, indirectly, the "story" which I would like to convey. At times, the taste comes to me naturally. I knew what kind of taste of the recipe I would like to craft. Besides that, I strongly believe in healthy-oriented cooking, so I use less salt, butter and cream in my dishes without losing the genuine flavours of the ingredients.

 

A lot of Italian chefs are diversifying into fusion cuisine, what is your take on this?

I think that Italian cooking is Italian cooking. It has its own distinct clean flavours. Fusion cuisine is a trend that creates a totally different category of Italian food. It reminds me of a roller coaster ride - it's a fast trip with many ups and downs - leaving behind a faint memory on your palette. My clients come back to enjoy once again the memories on their palette from their last visit. It is the last bite that they remember and come back for. I am pleased and strive to create dishes, which will leave fond memories for my customers.

Do you find cooking therapeutic? What is your idea of a perfect home - made meal?

Cooking can be therapeutic for me as it is a way to express my emotions and feelings. It allows me to explore my creativity and senses in designing my dishes, which I can share with my guests. Through cooking, I feel content as I am able to experiment with the smell, taste and feel, and present it to my guests. To me, a perfect homemade meal brings joy, love and care, and represents one that I can share with my loved ones.

What is your opinion of reality cooking shows (e.g Masterchef goes large). Does it bring new talent to the surface? 

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