Milanese chef Claudio Sadler defines his style of cuisine as “Modern cooking in movement”, because he’s constantly engaged in research and change, always keeping an attentive eye on the “treasures” of regional Italian cooking.
Inspired by Japanese culture, by his own childhood, by modern art and its colours and shapes, Sadler gives an honest, intimate interview to Fine Dining Lovers.
He tells us what it takes to truly be in command of a kitchen and how the recent economic crisis has helped him transform and change his approach, without ever sacrificing quality. Watch the video for a “taste” of the Master Chef, Claudio Sadler.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?