Today we meet Chef Guido Magnaguagno, Chef Lead Instructor of International Culinary Center, a global expert in culinary and wine education, with programs in New York, Silicon Valley and Parma.
We know him together:
1)Nine words to introduce you.
Chef Lead Instructor, Italian Born and Raised, European Trained, and Passionate.
2) What is the episode that started your italian food passion?
I grew up in Milan Italy. My mother, of Venitian origins, was a fantastic cook. Every Saturday she will make fresh pasta for the week and I was raised in the kitchen. It was wonderful to see her work and help her. The whole Italian culture inspires and forms you as you grow up to have a true reverence for food
3) How feel about being an Italian Chef abroad?
Very positive. My whole carrer has been in the States, I have little experience with cheffing in Europe. In the US I always felt at an advantage and very appreciated because of my Italian background, especially in the early years. At that time there were few cooking schools and the media had not yet discovered the world of Chefs, thus my cooking education from home set me above the regular applicant.
4) What is the Italian recipe that most represents you?
Risotto. My family comes from Vicenza but I was raised in Milan in Lombardy, land or risotto. The whole pianura Padana (low planes Padani) with its marshes was an ideal enviroment for the growth of rice, which became one of its most important staples
5) What are the three essential Made in Italy products for your kitchen?
Rice Carnaroli, San Marzano tomatoes and Parmigiano Reggiano.
6) Who cooks at your house?
7) Which one in your opinion is the biggest stereotype foreigners have about the Italian cuisine or Italian food?
That italian food cannot compete with French food due to the constant press critics gave it in the past decades. Things have changed as patrons have discovered that Italian food can be as elegant and sophisticated as the French, just lighter and healthier.
8) Speaking about the “Italian Sounding” phenomenon, what do you think are the solutions to oppose it?
To regulate the food industry in the States would be the obviest solution, but it would be very ardous.
Education. Educating the public is the best bet, teacing it to understand lables (DOP IGP etc.) and quality.
9) What are the your future projects?
I have been a lead Chef Instructor at the International Culinary Center for the past 7 years and I plan to continue and teach the Italian Experience Program which trains the students for 9 weeks in New York City, plus 9 weeks in Alma, our sister school in Colorno Italy.