Whoops!

Looks Good Right?

Well that was my bad...didn't realize how longs its been since I've updated the blog.

The past week has been more or less the same ol' same. We've had a few more parties than the beginning of the month but still no major 100+ people. The chefs here are really starting to rely on myself and Anthony a bit more, we've been put on prep by ourseleves before the service now while the other chefs go down and set up the kitchen. Nothing we can't handle or things we havent done but it feels good to finally gain that trust, you know? Despite the weather change here (colder and more snow) we've still been able to get extremely fresh crops on a near daily basis and it hasn't affected our menu much if at all. I realized the other day when we went out to eat how different the menu is in italy compared to the states.  Usually when we go out we try and tell the chefs "The regular" which consists of whatever we got when we came in with someone who could actually speak Italian but last week I wanted to look at a menu to see what I may have been missing. When I was going over the menu I realized that you don't order a specific dish you order which courses you want.
I.E. Primi, Secondi, Anti Pasti, Dolce. And based on the amount of courses is what you pay. Now depending on whatever the chef has in stock, or freshest is what the course is, so you really don't know what your going to get unless to talk to the chef himself that day. It only took me 3 months but I finally got it. Peppe also gave Rinaldi and I a specific job, we need to create a Chick-Pea Hamburger. Basically he is trying to incorporate protein into the daily diet but without using meat at all so the second best source is legumes. Were now in charge of trial and error on making a Chick-Pea hamburger (I'll keep you posted on our progress but our intial trials have been positive)

ALSO: the 14th of Feb My father catches his plane to Rome and we'll be seeing him on the 16th when he comes to Orsara. Extremely excited to see another familiar face besides Rinaldi.

21 more days in the boot and thoughts of home are plaguing both of us but were enjoying our stay daily.

Pace&Amore
-R

p.s. Still havn't slaughtered any animal...losing hope of getting this experience.

Public Speaking 101

So that was an interesting past two days...

Nothing brings people together better than food.

We started on Thursday with a mound of prep work for the off-site catering event on Friday in Bari. and anyone whose done an off site event knows that there a pain in the ass. Mainly for the fact that you not only have to prep and cook the food, you then have to transfer it to the site your serving at and then use a completely unfamiliar kitchen to finish the job, but ill explain how that went later. On Thursday, besides the what was previously stated, myself and Ant went with the other Japanese chefs with Peppe to w meeting about the impact Mediterranean Diet has on Italy and the rest of the world. Now I have no problem sitting and smiling and acting like I know whats going one even though I haven't clue whats being said. But what if you got invited to speak on behalf of America in thus subject matter? And note: It would be televised via internet across all of Italy? Yeah I'm down with that. So without hesitation I sat up with some of the biggest names in southern cuisine and had Peppe translate my words, and I didn't do a half bad job if I do say so myself. From there we went with a few other people form the meeting and got food and talked about what was previously said in the meeting, networking at its finest. We unfortunately had to leave but made some solid friends while we were there.

The A-Team

On Friday we got together around 2 o'clock to make finally preparation for our off site catering gig in Bari. it was only a 6 course menu so we were able to fit everything we needed into two cars and at 3:30 we were on our way. When we got to the event in Bari we realized it was literally a 3 foot walk from the ocean, the banquet hall was in a cruise port. The entire event went off without a hitch and it really wasn't anything to different form what were used to in Orsara. At the end of the dinner though we were invited out front, the entire kitchen staff, to be introduced by the owner of the banquet hall. now once again I do not have a problem standing in front of roughly 140 people I've never met and smile and wave and seem like I'm having the time of my life but its really never that easy. Again, for the second night in a row, Peppe had me talk to the group of people as if they had a single clue what I was saying, and explain to them how much different Italian food was to American Italian food. I mean yes Peppe did translate for me so it wasn't a total waste, and from the round of applause I got when I was finished it made is seem like I said what they wanted to hear, but then agian how much of it was my words or Peppe translating to them what they wanted to hear? Either way I felt confident about it so theirs no need to dwell about it. After that we cleaned up, re-packed the cars, and heaed on our way back to Orsara a job well done.

So just 27 more days before I stand on American soil once again, Time fly's when you're have fun.

Pace&Amore
-R

Vacation. Or something like it...

So my dearest apology goes out to everyone who has been waiting for a update I know its been overdue but there is a reason behind it. we were planning to go to Rome and we did. The entire week we were in the kitchen and working around the complex as much as possible to get out hours up so we could take a 3 day vacation to Rome because the opportunity probly wont ever come again.

Brewed in Dublin, Not Canada.

Our work week was a normal one, nothing out of the ordinary, we did a-lot of prep work for making dried sausage which the made while we were away but we were still able to learn the basics. We we all set for hours come Saturday so we planned to take a train at 11:30 to Rome but we somehow missed it. We got our tickets pushed back to 3:30 so we walked around Foggia to burn time and found a kebab house which made probably the best falafal Ive ever had. After a quick, large, bite to eat we headed back to the train station making sure we didn't miss this train. We didn't, we were headed to Rome at 3:30 and finally got there at 6. Once we got off the train we instantly could see how small Orsara really was compared to the nations capital, we were in somewhat of awe that we really were in a town wich some much history as to the way the entire world had shaped itself. We found a hotel rather quickly, unpacked, and hit the town. We walked around just to mainly sight see a little before our day trip on sunday but we eneded up stumbleing upon the Roman Coliseum. Now knowing where that was ahead of time we had our day already mapped out as to where we would start. After a few quick pictures there we continued walking and found a reasturaunt to get some dinner. Now this really was an eye-opener to us that even in a nation so based upon fresh food and good ingredients we still managed to stumble upon a restaurant that used food product more likely found in a T.G.I.F from the states. Regardless of the quality of the food we were able to get a good pint of Guinness and we called it a night.


On Sunday we woke up early in order to try and beat the massive hoards of tourists in Rome (More than you would think) We headed straight for the Coliseum. We made it in a good time and just as we hoped before everyone else, we walked around snapped a bunch of photos and just tried to take in all the history that was around us, it was Somewhat surreal to us both. After a few laps of the Coliseum and taking photos from every possible angle we left and headed out to find our next destination. Not really sure where to go seeing as we didn't have a map and no tour guide it was pretty much our own luck to find everything we did. As we were walking we came across Julius Ceasers Palace Remains, as we were looking around we also saw a museum exhibit for Vincent Van Goh so we stopped in. Not exactly my cup of tea but it was interesting none the less, from there we continued walking mainly directed by our hunger and the tallest building we could find.
This strategy worked fairly well, when we finally reached whatever building structure we were walking to , snapping as many photos as humanly possible, we just looked for another tall building or the nearest place to get food. And believe it or not with only this strategy as our tour guide we ended up stumbling upon Vatican City. We both couldn't stop laughing at the fact we some how found it and decided that if we made it this far we might as well go inside and that was unbelievable. Ive been in a few large churches in Italy already with some drastic and elaborate designs inside but without a doubt the Vatican church was the most beautiful. Some of the church was roped off due to a mass being in session but what we were able to see was un-forgettable. We proceeded to take another 40 pictures inside and continue on our tour.
We came across a few more monuments on our journey but nothing as big as what we had previously seen and there for decided to call it a day and made it back to the hotel around 6. A solid day considering the circumstances of what we were working with and neither of us were complaining. After a few hours rest we went back on the town to find somewhere to get dinner, hopefully better than the night before. As we were walking around we ended up stumbling upon the Spanish steps, just our luck right? With camera in hand I took the photos needed for memories and the hunt was back on. Now we didn't exactly find a restaurant but we found a bar and decided that if it was our last night in Rome, and this probably would never happen again, we should celebrate. I really can't write up how the night went but lets say neither one of us will forget how it went and it was a great last night in Rome. We caught a cab back to the hotel and finally ended our day around 3 a.m.

On Monday we both needed time for recovery from the entire day before so we uploaded all the video and photos we took and just relaxed. We had to leave before 12 so we wouldn't get charged for another day so with our train coming at 2:45 we walked around the train station and just tried to soak up the fact that we really were in Rome. We finally had to leave and we got back on the train and said our good-byes to the capital city and thanked it for all the fun we had. We made it back to Foggia with roughly 30 minutes before the bus to Orsara so we grabbed another falafal and remembered how much we really did love the small towns, the food is just that much better.

It was easily one of the greatest experiences i've had and I have no problem going back if anyone needs a tour guide. Not sure what we have planned for this week but we are going to do a catering event in Bari on Friday so that's going to be good.


Until Then.
Pace&Amore
-R

United Nations

So here we are at week 6 of our journey and from here on out its all down hill till we leave.

Sliced roast stuffed with caciocavallo and squash

Sorry about the lack of post lately, its just the whole post-new year recession hasn't helped us pick up any large business but the smaller parties has become more frequent. I've come to find out a major difference between the service here compared to where I worked in the states is food preparation. In the states it would go: prep for the day, fill all your bays and any extra you had would be your head start for prep tomorrow. With the full bays cook per-order fresh every-time. As for here: Prep only what is expected for the day, no day lay away for any food. Semi cook all food at the start of service and finish cooking per order. Now mind you in that states dinner service would range any where from 150-390 people a night between the hours of 4 and 10 making it a necessity to cook per order, but here its much different. Being that peppe zullo is semi-private you must make reservations ahead so that we have an exact number as to how many people, along with every showing up at the same time the only thing throwing off timing between customers is how long it takes them to eat or how much they want to talk. Both methods work for there own situations but neither would work in the others. Get it? Hope so.

The United Nations?

Now I'm not trying to say one way of cooking is better than another, not at all. What I'm trying to say is that this experience has done more than taught me about Italian food and how fresh it is and where it comes from. This experience has shown me more than that, its shown me that the way I've done things my entire life isnt exactly the best or only way to do something. There so much more out there than what I've been shown already, and coming into this with the mind set of "Yeah I know how to cook I'm just here to learn about the food" is a huge mistake. I'm learning things almost daily that aren't entirely new things but just different ways of doing them. and for the cooks here its and experience to, I'm showing them things they've never seen or done before. (I made banana bread the other day and they were blown away.) This whole experience is becoming more than just a food experience it's becoming a cultural experience, and the Italians aren't the only culture I'm getting into. Peppes son was born in Mexico and he moved here roughly 5 months ago and every time we talk we compare things we've grown up with (him being 17) and its interesting to know how different life is when our countries are right next to each other. Also a few days ago 3 cooks that were students here last year returned from Japan to do another stage with Peppe because they feel they haven't learned everything they can about this place. So now i'm being exposed to Italian, Mexican, and Japanese cultures, (mind you I spent 3 weeks with Brazilians back in asti) The Complex is becoming a regular U.N. with the conversation were having and questions being bounced around in the kitchen. You have to come into this experience as it being more than food, its learning about a whole new life.

40 days and 40 nights.
Pace&Amore
-R

p.s. If you really want to start conversation at a bar with everyone. Pull out an American $20

Procrastinazione

I've been enjoying the semi-vacation we've gotten that I've found it hard to type lately but all good things must come to an end, so is life.

Our Sous Chef In the center. Play Hard Work Harder.

So! Since New years we've been slow is the afternoon but busy in the morning (Hence "Semi" vacation) not real complaints, were still learning daily but also getting much needed relaxation. We start going back to full days tomorow so I figured today would be as good as anyday to catch up with the little new "news". After New Years partying neiter of us really remember what happened, entirely, wich I previously stated but we got the full effect of our actions the following days when most of the town was greeting us in the streets asking how we were doing. Seems like we made a real good impression on them, somehow.We were laughing the other day thinking about how nervous we were the first fedw days to walk around getting strange stares from eveyone but you can't tell me that if two men from who knows where came to your town and walked around and laughed in a completely different lanugaue you wouldent stare either. Its also fairly funny how far weve come since then, from stares to hi-fives with the town folk. We also had a party at one of the local bars for one of the Sous chefs at our job, anthoer great bonding experience for all. Its really starting to sink in now, more than every before, that im really here. Theres no wake up tomorow in my little home town, go to school, grab a bite to eat, go to work, wash, repeat. Im over seas experiencing something that most people would kill for. Sadly this is coming to a realization later in my stay here but as they say, better late than never.

 45 more times ill be able to wake and embrace Italy. Those days arn't going to waste.

Pace&Amore
-R

New Year

So that was an experience in its self having new years in italy. People here are beyond friendly to us both and were making memories with them that were not soon to forget.

Last night we had a party of 360 split between the banquet hall and the restaurant. It was another 6 course menu regardless and we handled the smaller group flawlessly, and from what I understood the banquet hall had no problems either. We started service at 8 and kept serving food all the way till the clock rolled and then it was nothing but champagne for all. Once everyone had there fair share of bubbly and the final desserts were served anthony and I went out on the town to wish new years to all our buddies in town. We met numerous amounts of people in the street celebrating the new years and it was auguri auguri auguri to all. I'm not exactly sure what time we made it back to the casa, nor do I remember how we got back to the casa but what I do remember was beyond a good time. Now that the new year is over we should start to see more business here at the complex wich can only mean more fun for everyone.

We only have a month and a half left here in out little paradise so were both trying to cherish the time we have by doing as much as we can. And dont worry we look out for each other and shouldn't hit any problems along the way.

As always Pace&Amore
Auguri.
-R