Massimo Bottura: "Keep your feet grounded but your mind open. Don't let them cut your wings. If you grow up too fast the wind will blow you away."

One of our last classes before the end of the year and one of our favourites, was taught by Chef Massimo Bottura who owns Osteria Francescana in Modena - voted by San Pelligrino as the best restaurant in Italy and #6 in the world. He taught us that dishes are chef's answers, they are expressions about creation that should spark interest, passion, and emotion that cry and speak to the soul not the palate. His philosophy of cooking is more about the expression, not the technique - although I'm pretty sure he's got the technique down to utter perfection. This artistic influence he believes in is essential for humanity he says because it is a means of communication. It's quite unsurprising that in 2000, Time Magazine supposedly named one of his creations one of the top 10 dishes that changed modern cuisine. His dish, ice cream foie gras terrine, was a block of his homemade foie gras, delicately carved out to be filled with 45 year old balsamic vinegar, then dipped and dressed in Napoli almonds and Piemonte hazelnuts. It is then put on a small wooden stick to imitate an ice cream bar. like a strawberry shortcake ice cream bar...but not pink.   

 While he was making this, he passed around his family's own 45 year old balsamic vinegar, which is good for digestion, and we were instructed to "chew" to incorporate the air and this way it won't feel acidic even though it is 7% acidity.

 Then we got to taste the foie gras...

"feeding hungry minds, not empty bellies"

 Next, he made a recreation of bollito misto, a typical Northern Italian dish meaning boiled mixed meats. He was inspired by the 59th Street playground in New York City where he was playing with his young son. The meat, vacuum cooked instead of boiled to keep the flavours, represented the skyscrapers, the parsley air foam was the tree tops, and the salted capers and anchovies were the people on the street. Imagine having that creativity. I wish skyscrapers motivated me to create a masterpiece.

photo thanks to Diana

He was interested in us and teaching us and his enthusiasm, passion, energy, generosity, and talent were nothing short of inspiring.