Moriarty was invited to cook at Refettorio Ambrosiano by Bottura just minutes after winning the S.Pellegrino Young Chef event last month in Milan with the Italian chef saying the humbling experience would help to keep the young chef grounded.
Refettorio Ambrosiano works as a professional soup kitchen in the city with visiting chefs asked to cook a three course meal for around 60 guests using ingredients that otherwise would be dumped in the trash.
Moriarty, faced with a truck of food to choose from, took the brave decision of cooking a classic Italian dish of carbonara for his main, a cold soup with croutons and salad for his first, and a rice pudding based dessert for his final course.
“The most challenging part is the fact that you have to think on your feet”, said Mark during the service, “I couldn’t even begin to think of a menu or ideas because you have no idea what is going to come in on the truck. It was just amazing to see all these people who give up their time to do this every day”.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.