Italian Food for the Modern-Day Palate
On this new path of mine, however, I soon realized that my natural thirst to interact with people and exchange knowledge and ideas would not be quenched working behind the scenes in restaurants. Every time someone asked me what I wanted to do in life, I told them I now wanted to teach cooking or be on television, and their answer was always, “Okay, but what do you really want to do with your life?”
That’s when I realized that I needed to do something as similar to television as possible—with an “audience”—at least as a starting point, so I began giving cooking classes at a company called Chef en Vous; today, I am their general director and manage more than 50 employees and four different divisions, including cafeteria management for private schools and offices, chef-at-home services, culinary corporate events and cooking classes.
But it was only after launching my own brand, Cooking With V, that my culinary career really took off. Cooking With V is a tribute to both of my grandmothers and my mother for having taught me all there is to know about food. It began as a website—cookingwithv.com—which is essentially a compilation of my favourite recipes, with dishes created in my kitchen for you to choose from and serve in yours. I’m often asked what type of chef I am. The answer is simple: I am a chef who takes classic Italian recipes and adapts them to the modern-day palate. I like to use fresh, local produce and healthy ingredients, and it is essential to me that I create recipes that people can easily make.
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