The great Italian chef Massimo Bottura shares his thoughts of food, tradition and evolution in this video from The Staff Canteen, the United Kingdom's leading networking site for chefs.
It's not the first time Bottura talks about his food philosophy but it's refreshing to see the three-Michelin starred chef talk about the things that move him. He reminisces about his humble beginnings at Trattoria del Campazzo which he founded in 1986. That's where the chef tried to build his life ''from a piece of Parmigiano and a few drops of balsamic vinegar'' nine years before opening his critically acclaimed Osteria Francescana, which ranks third on the World's 50 Best Restaurants list sponsored by S.Pellegrino and Acqua Panna.
''In my restaurant I try to see the world from another view, from under the table. Like that I have a different perception of what it is. I have to look at the past in a critical way not a nostalgic way to bring the best from the past into the future. You can find everything in your palate.''
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