PDF - Fabio Viviani

FABIO’S BUSINESS 101
#APRILFOOLS
I have a confession to make…
#CHEFS
Get into the mind &
mentality of a chef
WELLNESS EXPERTS
Dr. Angie Welikala
Dig in to a slice of humble pie!
Dean Schaefer
What is happiness?
Make yourself into a time-managing
warrior ready for battle!
10/10 FABIO
J.R. Martinez
Motivational speaker
and former U.S. Army
Soldier J.R. Martinez
chats with us this week!
TABLE OF CONTENTS
5
FABIO’S MAGAZINE
7
RECIPE RECAP
12
BUSINESS 101
15
WINE 101
17
MADE TO HEAL with DR. ANGIE
I think it’s time for me
to hang up the towel.
This week I am bringing you
three fresh recipes straight from
the kitchen of Cafe Firenze.
Timing is everything! Here
are 4 tips to help shift you
into time-managing warriors.
What’s better than palm trees
and chardonnay? Learn all about
this delicious wine.
What does humility look like
to you? Time to have a slice
of humble pie.
18
10/10 - J.R. MARTINEZ
21
THE HEALER GUY
22
LET’S TALK ABOUT CHEFS
25
FABIO’S Q&A
26
UPCOMING EVENTS
Get to know my dear friend, the
incredibly motivational J.R. Martinez!
What is happiness? It’s truly is
the one thing that we cannot buy.
You can’t talk about a chef without
talking about the restaurant industry. Get into my brain free of charge!
Each week I will answer your
questions here Follow @Fabioviviani
on Twitter or on Facebook to ask
questions for the panel !!
I THINK IT’S TIME FOR ME TO
HANG UP THE TOWEL.
#APRILFOOLS
I have a confession to make #TeamFabio. After over
25 years in the business, having numerous successful
restaurants, bars, and night clubs, having great
relationships in the profession workplace, and making
more pizza than you will ever see in your lifetime, I
think it’s time for me to hang up the towel. I just got
a new house and want to enjoy it without having to
travel so much. I wanted to come clean to you guys
because none of this would be possible without your
support. I couldn’t have asked for a better extended
community that helps me get up every morning and
bring you great food and quick advice for your kitchen.
Sometimes you have to stop while you’re ahead, and
for me, that time is now. So thanks for all the good
times, pictures, tweets, messages, and book signings.
My heart is forever with you America, and don’t you
ever stop cooking!
…………..Crying yet?? I’M STILL HERE!!! April fools
everyone !! It’s gonna take a lot more than 25 years
to get rid of me ;) In Italy, April fools doesn’t exist.
However, if you ask my mom, April Fools was pretty
much every day for me as a kid growing up. So much
trouble and pranks - so little time to remember it
all. But I’m still in one piece thankfully! Now that
we’ve established the date and are on the same page,
how about we switch it over to the kitchen?? Great
Idea Fabio. I’ve come across some crazy foods with
even crazier names in my time as a chef. From fruits,
vegetables, livestock, and more - you name it and I’ve
probably heard of and laughed at it. Let me give you a
few examples of my favorites.
• Geoduck - First of all, if duck is in the name, there
should be a duck. This creature was made for April
fools day - I’m convinced of it! Geoducks are found
in the water and look like a big, long, nasty tongue.
Think of an anteater and it’s nose/mouth. That’s what
it is! If you ever get your hands on one of these, eat it
raw. Course sea salt, pepper, good olive oil, and lemon.
Slice it thin and enjoy.
• Pork Butt - It’s not even located on the back of a
pig! How confusing is that. I remember growing up
and thinking, “I don’t wanna eat the butt of an animal.
That will stink really bad!” Grandpa let me in on the
secret that it was actually the shoulder, and from
there, I never looked back. It rivals the belly as one of
my favorite cuts of pork. Back in the old days, barrels
were called “butts” and guess what was shipped in
them? Yep - Pork. The two were put together and the
name stuck. The shoulder cut of the pig is known as
“Boston Butt” everywhere in America, except Boston.
Irony For The Win!
• Spotted Dick - No explanation here, guys. I’ll...
INGREDIENTS:
• 2ea Lamb Tongue
• 1shallot diced
• 4ea Pepper corns
• 1t Dijon mustard
• 4ea bay Leaf
• 1green onion sliced
• 2ea garlic cloves
• 2T Olive oil
• Water to cover
• 2T white balsamic
• 2 slices of crusty bread 1
in thick
Pepper corns, bay leaf and
garlic compliment this
delicious lamb dish.
PREPARATION TIME:
3 HOURS
Lamb Tongue Crostini, Lamb, Eggplant, Bread
DIRECTIONS:
1. In a pot cover the tongue with cold water
and add the garlic and dry herbs, Bring
to simmer slowly. Cover and simmer for
2 ¼ hr or until the tongue is very tender.
Remove from the water and let cool. With
a knife make a slice down the middle of
the tongue and peel away the taste buds
and tough surface.
2. Slice into ¼ in pieces and set aside.
3. Brush the sliced bread with olive oil and
grill or bake until crispy.
4. In a small sauté pan add a nice drizzle
of olive oil and start to crisp the sliced
tongue. Once crispy add the shallots,
green onion, white balsamic and season
with salt and pepper. Top this on the
crostini and garnish with an assortment
of greens and shaved parmesan.
A Fabio Viviani Restaurant
Italian Restaurant & Martini Bar
Please join us for a quick
Business Lunch,
a Dinner “al Fresco” or
simply for the best Martinis
in the 805 area, live music and
entertainment on weekends.
MAKE YOUR RESERVATION ONLINE
^^^JHMLYLUaLJVT
?4VZ)UNLSLZ)]L5VVYWHYR+)!
Corvina Sea Bass, Israeli Couscous, Dill Cucumber Vinaigrette
This light but zesty sea bass
recipe will put the BOOM
in your dinnertime.
PREPARATION TIME: 30-35 minutes
INGREDIENTS:
•1 lb. Corvina Sea bass,
split into 4
•1 ½ cups Israeli
Couscous
•1 Yellow Bell Pepper,
minced
•1 Red Bell Pepper,
minced
•½ cup Red Onion,
minced
•½ cup Kalamata
Olives, quartered
•½ cup Chopped Parsley
•¼ cup Chopped Dill
•1/3 cup Extra Virgin
Olive Oil
Vinaigrette:
•¼ White Balsamic
•2ea Packets of honey
•½ large Cucumber
•1 garlic clove
•1C extra Virgin Olive Oil
•2 Tbsp lemon juice
•4 Tbsp chopped dill
•Salt and pepper
to
taste
DIRECTIONS:
1. In a pot, bring 4 cups of water to the boil.
Salt the water and add the couscous. Let
it boil until softened, about 5 minutes,
then drain from the water. While
warm, toss in a bowl with remaining
ingredients. Season to taste.
2. Heat a pan on medium high heat and add
a touch of oil. Season the fish on both
sides with salt and pepper. Cook the fish
on each side for 2-3 minutes until just
cooked. Remove from pan.
3. For the vinaigrette, place all ingredients
in a blender minus the oil and combine.
Drizzle in the olive oil, if too thick, add
a touch a lemon juice more. Season to
taste with salt and pepper.
Pork Braciole, Herbs Bread Crumb,
San Marzano, Green Onion Risotto
How does a rich and creamy Pork
Braciole sound to you? Try it tonight.
PREPARATION TIME: 5 HOURS
INGREDIENTS:
• 2 Lb. Pork Shoulder
• 1 1/2 C. Panko Bread
Crumb
• 1/4 C. Rosemary
(chopped)
• 1/4 C. Sage (chopped)
• 1/4 C. Garlic (minced)
For The Sauce:
• 2 Onions (diced)
• 2 Bunch’s Fennel Tops
(chopped)
• 4 Ea. Garlic (smashed)
• 4 Ea. Bay Leaf
• 2 C. Red wine (fruity)
• 4 Qts. Veal Stock
• 2 Qts. Water
• 2 Ea. 12 Oz. Can San
Marzano Tomatoes
(peeled & hand crushed
• 1 Sachet of (mustard
seed, juniper berry,
fennel seed)
For The Risotto:
• 2 C. Aborio Rice
• 1 medium onion (diced)
• 1 C. White wine
• 1 Qt. Vegetable Stock
• 1/2 C. Green Onion
(sliced)
• 8 oz. Butter (unsalted)
• 3 T. Olive Oil
DIRECTIONS:
For the Pork: butterfly pork & sprinkle with bread
crumb, Rosemary, garlic & Sage. Roll pork back up
tightly & tie with butcher twine.
For The Braising Liquid: Sauté onions, garlic, & fennel
tops, until translucent. Deglaze pan with red wine,
& reduce till half gone. Add remaining ingredients
& cook until sauce is thickened. Season with salt &
pepper. Pour sauce over, prepared pork & cover with
plastic wrap & aluminum. Cook in oven at 350 degrees,
for 3 hours, or until meat is just about falling apart.
For The Risotto & To Plate: sauté diced onion with
1 tablespoon olive oil, until translucent. Add Arborio
rice, and toast for about 1 minute. Deglaze pan
with white wine, & cook until it is gone, slowly add
vegetable stock a little at a time until it is absorbed.
Continue to cook until risotto is finished; it should
still have a bite to it. Finish risotto with green onion &
put it in the middle of the plate. Top with Pork Braciole
& a little left over sauce.
Timing is Everything
The Laws of human Nature don’t really gel with the
laws of managing your time. Hey everyone, Fabio
here and today we are discussing the challenging
world of time. Are you living with stress? Perhaps
an unbalanced life? Maybe you are the person that
suffers from defeated productivity and little to no
progress? To me, all these things point to one thing
- How are you spending your time, your efforts, and
how are you analyzing that time. The first step to
getting better is to admit what’s going wrong. A
person that knows their current time routines and
habits will be the perfect subject for remodeling. All
it takes is for them to want to change for the better.
I can help with that change! I’ve outlined 4 helpful
tips to help shift you into time-managing warriors
ready for battle.
over and over again that is misunderstood. You
simply do the best you can under your current
surroundings. Alleviate some of the tension and get
ahead of yourself. Just because you are scheduling
your time, doesn’t mean that you won’t have the
freedom to do what you want. In real time, you
will begin to see the opposite; by getting rid of
distractions, you allow yourself to use that time in a
more productive way.
• It’s Your Fault - Sorry to burst your bubble, but you
are the problem. If you really want to regain control
of your time, you have to admit that you are the one
standing in the way of it. Humans are the best at
coming up with excuses on why they aren’t effective
in and out of the workplace. Don’t push the blame
on someone else - step up, and take ownership. You
have to be willing to work hard to change existing
habits, and build a defense against inefficiency.
• Experience Better - This is a big one. It’s where
you can see and feel some of the advantages of
controlling your time properly. You begin to be less
stressed out. Your life is balanced and flows better
throughout the day. No longer do you experience
having to juggle so many things in a troublesome
way because everything has its time and will
happen eventually. Your work becomes much more
productive, and in turn, your achievements begin
to come much quicker. These are just some of the
benefits that you will see when you make the switch.
But the only way to make that progress count using
time management is identifying the habits that you
are currently demonstrating. Once identified, it has
to be your personal mission to change them and keep
them from coming back.
• No Distractions - Now that you know that you’re
really the only one there is to blame, rid yourself
of yourself and the distractions that come with the
package. The truth is that nobody works better
under pressure. It’s a common phrase that I hear
• Use a Pen - I know that you have a ton of these
lying around somewhere - so use them! Write down
small goals of the day and then prioritize them based
on which ones will get the most work done in the
shortest amount of time. Use trigger words such...
WINE 101
PALM TREES AND
CHARDONNAY
To all my readers outside the sunny state of California, I
have a confession - I live in the greatest state in America!
You will always be #TeamFabio to me, but California
natives will hold a special place in my heart because they
are able to experience many of the things first hand that
make my life so enriched. I’m not trying to stir up a big
argument about where we are or aren’t from, but know that
I have pride for my American home. With Sunny weather,
palm tree lines streets, and perfect weather 11 months out
of the year, it’s hard not to fall in love at first sight. This
space of land in California has a particularly heat-driven
climate and makes for ripe, juicy grapes. One of those
being the Chardonnay variety.
Chardonnay is the variety of grape used in making the
wine. It’s not a Chardonnay wine, but a Chardonnay grape.
Now that we have that straight, let’s talk about this white
beauty. There’s Chardonnay, and then there’s California
Chardonnay. The latter is often said to be potently fruit
forward and surrounded by hints of vanilla and oak. Creamy
textures, non-offensive tastes and aromas make California
Chardonnay one of America’s favorites. It’s a great “go-to”
wine for outside parties, picnics, or just to enjoying while
sipping at the house. Wine snobs will immediately scuff at
this wine because of some of those qualities. They claim
that it “drowns the palette” or has the potential to destroy
ones meal. Most of these people are big on drinking reds
and being snobby about it. Pay no attention to them
- Let them drink all the red wine they like. Although I
am a mostly a red drinker, I’m not one to tip my nose in
snobbery over a white wine. There are plenty of qualities
that Chardonnays encompass that aid in making a meal
extraordinary. Here’s a short guide for pairing your Cali Chard:
• Fish - Go for fatty or meaty fish with this one. Fish like
Swordfish, Salmon, and Tuna can be a nice balance.
Also other seafood with a higher fat content work well Lobster with butter, fried oysters or shrimp, and seafood
bisques and chowders.
• Pasta - In sticking with the “fattier sauces” theme, aim
for a cream based pasta. Things like Fettuccini Alfredo,
Parmesan Risotto, and Carbonara will be able to bring
balance to this wine.
• Meat - Red meat is delightfully paired with red wine, but
chicken and pork work well with Chardonnay. Especially
if they are made with sauces containing coconut milk,
smoked items, or mixed with corn. The sweet notes in
those items help to even out Chardonnay’s ability to
knock food out. #Boom
Not all Chardonnays are created equal though. If we take a
trip overseas to the France region of Chardonnay growers,...
Cancer Stinks Children’s Foundation’s
mission is to bring joy, comfort and to
help improve the quality of life of children
and their families affected by cancer
through advocacy, charity and support.
Learn More & Donate
In April of 2006 at almost 4, Nicholas Tarabokia was
diagnosed with cancer. In the midst of treatment, he was
feeling frustrated by how the disease was making him feel.
He sat down and wrote two words “Cancer Stinks” and drew
a picture. It was his way of telling the world how a child felt
having cancer. On June 7, 2009, his 7th birthday, Nicholas
took his last chemotherapy and remains cancer free today!
In honor of his survival and deep determination to help
children like himself, Nicholas founded Cancer Stinks
Children’s Foundation. He and his brother Ryan, are on a
mission to bring comfort and joy to children battling cancer
across the nation. Their “Nights of Love” packages help
children and teens with cancer feel a little less afraid during
their overnight stays at the hospital.
Cancer Stinks Children’s Foundation hopes to deliver as
many packages to childen battling cancer as they can, but
they need your support. Visit www.cancer-stinks.com today
to learn more. Any donation helps Nicholas and Ryan get
one step closer to giving every child with cancer a night filled
with love.
A SLICE OF
HUMBLE PIE
Are you in a season of being humbled? Are things
in your personal life or in your health just not
going in the direction you thought it would?
Be joyful for the humble times, because in due
time, God will bless you for staying faithful.
Today, I was reminded of this verse, “So humble
yourselves under the mighty power of God, and
at the right time He will lift you up in honor.” 1
Peter 5:6. Here is God’s promise to you and me!
Hang in there and be a good steward of what He
has called you do. Then, at the right time, He will
promote you and raise you up. Maybe you are
going through a tough season of hardships in
your finances, health, or relationships. I want to
encourage you to press through it because your
promotion or breakthrough is on its way.
The word humble is found over 60 times in the
Bible. God blesses those who are humble in all
that they do.
What does humility look like to you? What has
humbled you? Humble beginnings is where we
grow and our true character comes out. Having
gone through some gut wrenching treatments
and surgeries over the past 3 years has put
me on my knees. There has been nothing more
humbling than going through 12 weeks of
chemotherapy. I recently heard from a reader
who just finished 7 months of chemo! God bless
her, for I know what that feels like. Feeling sick,
then knowing you are going to be sick, then
continue to do it week after week is humbling to
the core. These experiences help keep my ego in
check for the things I do now.
How about your business or job? It’s humbling
when things are not moving or going as easy as
they could. That’s when God gets my attention!
For me, when the income stops flowing, I have...
10/10
with FABIO
I had the extreme pleasure of interviewing my dear friend
J.R. Martinez this week! This guy continuously motivates
me, and I’m sure he serves as an inspiration to many of you
too! Please give @iamjrmartinez a very warm welcome to
my magazine. Check out his website, too: jrmartinez.com
1
Let’s assume that I
don’t know you. In a few
sentences, please share
with my readers why the
world can use more of you?
J.R. Martinez – Why do I
feel like this is a case of
speed dating? Oh well I’m
down. I guess I would say
the world could use more
people like me because of
the fact I’ve persevered
a lot in my short life and
have turned nothing into
something. I believe more
people need an example
of trusting yourself and
believing you can overcome
anything and do anything.
After answering that I
believe I sound more like
a politician. Do I have your
vote to be cloned?
2
J.R. MARTINEZ
Please tell us one thing
that you always, without
fail, procrastinate to do
and why.
College. For sure college. I
always say I’m too busy to
pursue it however recently
I was smoking a cigar with
my good buddy Cowboy
Troy and was put in check.
Not only is he attending
school online but he’s also
on tour with Big & Rich
and has triplets at home.
Seriously, after the cigar
burnt out I questioned my
procrastination and started
thinking about making it
work. If you really want it,
you can make it work right?
3
Who was your first
celebrity crush? And if
they weren’t available,
which current celebrity
would invite to dinner?
Fabio would be cooking, of
course!
Kelly Kapowski was my first
(Tiffani Amber Thiessen)
wait what?!?! I mean well
you know what I mean.
The way she wore those
shorts/pants up to her
belly button was the best.
I’d never loved a mole like
her’s until Eva Mendes.
3
4
What is one food you
love and could not live
without? What is your
least favorite food that
you wish would disappear
from the face of the earth,
and why?
Well considering I try to eat
healthy, I can’t really have
what I really love, which
is pizza. How I enjoy me a
nice slice of pie. I’m open
to any kind however more
meat the better. What I
don’t like at all is shellfish
because I’m allergic to it
and I’m tired of hearing
everyone talk about how
yummy it is. And not to
mention when it comes to
making dinner decisions
everyone always gets
disappointed that we can’t
eat shellfish because of me.
Hey, it’s not my fault. I feel
if it went away I would stop
hearing people rave about
what I can’t have and we’d
all just settle for pizza.
5
What is one thing you
wish you had time to do
but currently doesn’t fit
into your busy schedule?
Honestly, I’d love to spend
every minute with my
daughter but I have to work.
6
What is the weirdest
things you have ever
eaten and where were you?
Sheep tongue in Cape Town
South Africa. Didn’t help
that I was recovering from
a hangover. I shiver at the
thought of it.
7
Do you have any vices that
would make you question
your spot in heaven?
Oh yeah. How much room
do you have for the article?
I’d done my fair share
8
We’re going to play
a game. Name a
celebrity that you
would want to marry,
go on vacation with
and grab drinks with.
Eva Mendes for sure, but
if our schedules didn’t
match up then Shakira.
Suddenly I want to have
a drink, get married, then
vacation in that order.
9
Please share your funniest
Childhood memory.
Cruising downtown Hope,
Arkansas (birthplace of
President Bill Clinton)
in my mom’s white 1994
Dodge Caravan while
singing, “Wanna Be a
Baller” by Lil Troy. I was so
kool. Just like misspelling
that word and you went
with it and didn’t think
twice. I make it work.
10
What big plans/hopes/
dreams do you have
for 2014?
Personally, I want to spend
as much time (as work
allows) with my daughter
and be entertained by
her personality and
watch her growth. Then I
want to learn to play the
guitar and/or the piano.
Professionally, I want
to continue to grow as
an actor and host a few
things. I have enough
inside of me I want to
share with the world.
BEST SELLER
FABIO’S
ITALIAN KITCHEN
When Fabio Viviani was growing up in a housing
project in Florence, Italy, the center of his world was
the kitchen, where his mother, grandmother, and
especially his great-grandmother instilled in him a
love for cooking and good food.
Now he shares the best of Italian home cooking
while telling the story of his hardscrabble childhood,
his success as a chef in the United States, and the
women in his family who inspired him. In more than
150 delicious recipes, Viviani takes us from his
family home, where his great-grandmother taught
him to make staples like Italian Apple Cake and
Homemade Ricotta, to the kitchen of a local
trattoria, where he honed his craft cooking
restaurant favorites like Gnocchi and the Perfect
Tiramisu, and then across Italy where he studied
each region's finest recipes, from Piedmont's Braised
Ossobuco to Emilia Romagna's Perfect Meat Sauce.
A gorgeously illustrated cookbook, Fabio's Italian
Kitchen is a celebration of food and family that
brings all the joy, fun, and flair that Fabio Viviani
embodies to your kitchen.
Fabio Viviani was born in Florence, Italy, and became
a sous chef at Il Pallaio, a trattoria in Firenze, at the
age of sixteen. He now works as the owner and
executive chef of Cafe Firenze, a renowned Italian
restaurant in Ventura County, California, and Osteria
Firenze, a Los Angeles Italian eatery. He has
appeared on Top Chef (season five), Top Chef All
Stars, and Life After
A Top Chef.
From growing up in a Florentine housing project to
charming millions on Top Chef, Italian chef Fabio
Viviani blends his amazing personal story with his
favorite recipes from his home country.
Fabio shares the best of Italian home cooking while
telling the story of his own, hardscrabble Italian
childhood (and subsequent success upon arrival in
US) and especially the women in his life mother and
great grandmother who taught him to cook and
inspired him. e book will feature photos and over
150 recipes with stories, including Viviani staples
(Italian Apple Cake, 7 Flavors
Meat), restaurant
Fla
favorites (Gnocchi, the Perfect Tiramisu), and recipes
from his travels and apprenticeships across different
regions of Italy (Braised Ossobuco from Piedmont,
the Perfect Meat Sauce from Emilia Romagna).
THE
HEALER
GUY
DEAN SCHAEFER
HAPPINESS
How many times have you heard, “happiness is
a journey not a destination” or “happiness is the
way”? I know for myself, I have heard it many
times, but I don’t know that in my early years I
truly understood what it meant. When we are
young, we hear a lot of wisdom, but we’re not
always able to decipher the message or meaning.
If we hear it and hold onto it enough, at some
point in time, the benefits of this wisdom starts to
seep into our consciousness. Of course now, when
I see this wisdom, it makes perfect sense even
though in my younger days I believed I understood
it, when I truly didn’t. For what is happiness?
It can be very ambiguous with multiple meanings
and perceptions. What might make you happy
doesn’t necessarily make someone else happy,
and so it seems it becomes more of a perception
than an actual tangible ‘thing’. What shapes and
decides our perceptions - our level of contentment
and satisfaction? It seems in many cases in life,
our feeling of contentment, happiness, and overall
sense of peace is directly related to our tendencies
to compare what we believe we are experiencing
versus another. It’s kind of a crazy wisdom, if
you really dig down deep and get into it. To help
bring it into better light, when we hear or read a
statement, such as ‘you can’t know true happiness
without feeling sadness’, it helps shift us into a
comparative mindset. This mindset allows for
contrast, because it seems completely reasonable
to think that if you continually felt happiness, you
would never know what sadness felt like. Therefore,
the opposite can be true as well. If you continually
felt sadness, you would never know what happiness
felt like. It comes down to perspective, and within
that perspective a comparative value of what you
perceive your happiness to be based upon.
A lot of people tend to believe that money will
bring them happiness, and in a lot of...
LET’S TALK ABOUT...
#TeamFabio - I don’t know if you’re ready for this
journey into the mind and mentality of a chef, but if you
are, you might not send your steak back next time ;))
hahahaha I’m kidding you guys. Uncle Fabio is ready
to make your mouth melt and tantalize your taste buds
with good food and even better knowledge. I’m opening
up my brain 180 degrease and letting you take a peak
FREE OF CHARGE !! How bout that ?!
You can’t talk about a chef without talking about
the restaurant industry. A chef, by definition, means,
“a professional cook, typically the chief cook in a
restaurant or hotel.” Think of the restaurant like an
airplane, and the chef as the pilot. At the end of the
day, we are cooks. We are flavor developers. We are
taste testers and jugglers of art meets taste buds.
The ONLY other experience that encapsulates ALL 5
SENSES is……well…….I think you get the picture ;)
#foodissexy
However, with all these senses driving a preverbal
Formula One, Nitro Boosted, Turbo thrusted machine,
we tend to let our emotions carry into others areas.
Yelling, I mean direction with attitude, is essential in
the kitchen. Some chefs are a little louder than others,
but it really comes down to communication. That
dictates how any kitchen runs. The chef is responsible
for directing service, solving problems, developing
#CHEFS
dishes, and making sure the diner’s experience is
perfect. That’s a lot of things going on at one time - I
mean, Ci***tta !! (that’s my way of to keep it PG for any
kids reading. Sorry moms!! I love you guys!!) I hope you
are starting to see why some chef’s have more than a
teaspoon of attitude.
For me, it’s about being a Maestro. A conductor of
the symphony. Wielding the baton of direction and
experience to create beautiful, luscious, sweet sounding
music for my guest. Whew, is it getting hot in here
?? YES IT IS DUH - ITS A KITCHEN !! It’s always hot hahahahaha I crack myself up sometimes ;)) When I
step into the kitchen, I’m constantly looking at what
can be improved, adjusted, or tweaked to make my
customers experience all the better. Some people may
perceive my persistence to perfection a tad bit over the
top or egotistical, but to me, it’s not even about me - it’s
about you guys !! If it means I have an “attitude” while
being in the kitchen, sign me up. I’m ready for action.
When you are in charge of any business, lots of factors
come into play. You are ultimately in charge of people’s
livelihoods. If the restaurant makes money, the people
do too. If it doesn’t, then the people might be looking
for jobs. Any chef worth his weight in Pancetta cares
for his employees. He takes time to nurture and help
shape dishwashers and line cooks into people who...
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@ATILLER74 ASKS:
CLARICE ESTRADA ASKS:
@FABIOVIVIANI MY FAVORITE CITY IN ITALY
IS BOLOGNA. IF I WANTED A SMALLER TOWN
TO JUST RELAX, DRINK, WINE, AND TALK TO
PEOPLE. WHERE?
FABIO WERE YOU BORN AND RAISED IN ITALY?
WHEN DID YOU COME TO AMERICA?
FABIO: FLORENCE WILL ALWAYS HAVE A SPECIAL
PLACE IN MY HEART SINCE IT IS WHERE I AM
FROM :-) BUT FOR WHAT YOU ARE LOOKING FOR, I
WOULD SAY PORTOFINO IS A BEAUTIFUL VILLAGE
RIGHT ON THE COAST… AND OF COURSE CAPRI IS
BEAUTIFUL!
FABIO: YES, CAN YOU NOT TELL BY MY
ACCENT? HA! THEY HAD TO USE SUBTITLES
FOR ME ON TOP CHEF… I LIKE TO THINK
I SOUND BETTER NOW. I WAS BORN IN
FLORENCE BUT I AM NOW A US CITIZEN !
SORRY AMERICA, YOU’RE STUCK WITH ME ;-)
@PEARL DANIEL ASKS:
@ALLAROUNDMBROWN ASKS:
@FABIOVIVIANI WHICH IS YOUR
FAVORITE RESTAURANT IN LOS ANGELES?
@FABIOVIVIANI OK...#1: WHY ARE YOU SO
FABULOUS? #2: WHAT IS YOUR FAVORITE
VEGETARIAN DISH?
FABIO: HMMM THAT’S A TOUGH ONE.
JUST KIDDING! I HEAR FIRENZE OSTERIA
IS GOOD… HAVE YOU BEEN? ;-) IT’S MY
RESTAURANT IN NORTH HOLLYWOOD !
WWW.FIRENZEOSTERIA.COM
FABIO: HAHA I CAN’T ANSWER THE FIRST
QUESTION BUT ONLY THAT I AM ITALIAN…
DOES THAT COUNT ? ONE OF MY FAVORITE
VEGETARIAN DISHES IS THIS VEGGIE AND
CHEESE RISOTTO, BECAUSE LET’S FACE IT,
CHEESE MAKES EVERYTHING BETTER ! BOOM
Veggie and
Cheese Risotto
UPCOMING EVENTS
WATCH FABIO ON TODAY SHOW
APRIL 8
BOOK SIGNING AT VALLI PRODUCE FRESH MARKET
APRIL 10
COLUMBUS SALUME TOUR
SATURDAY, APRIL 12- SCOTTSDALE CULINARY
FESTIVAL
SUNDAY, MAY 4- BOSTON MAYFAIR
SUNDAY, MAY 11- NEW YORK BOTANICAL GARDEN
MOTHER’S DAY FESTIVAL
SATURDAY, MAY 24- NEW ORLEANS WINE & FOOD
EXPERIENCE- GRAND TASTING
CLICK HERE TO VISIT THE FABIOVIVIANI.COM
EVENT CALENDAR !!