Chef Staff Interview - Beppe Galazzi
1. Where were you born?
Ferrara, Italy. I lived there until I was 18.
2. Did you always know you wanted to be a chef?
My grandfather was a chef, and he taught me a lot as a child. Since it has always been a passion of mine, I started culinary school at the age of 14.
3. What was your first kitchen job?
I worked in the kitchen for a nonprofit business while I was at university. I worked there during the summer to help pay for my university classes.
4. Who do you consider to be your most influential culinary mentor/teacher?
When I was in culinary school between the ages of 14 and 18, I had a remarkable teacher who was also an artist. He was a little crazy and fun, and he taught me that culinary arts can be just that—art.
5. What is the oddest ingredient or meal you have ever had?
When I was working on my thesis in Venezuela, I had capybara—a form of game meat. The animal is something halfway between a hog and a rat. It was pretty good!
6. Have you ever cooked for someone famous?
Yes, when I was in school, I cooked for Pope Giovanni.
7. Do you cook at home? What do you have in your refrigerator?
I always cook for my wife and my baby. I like to keep organic ingredients to feed my baby. My wife and I grow vegetables in our backyard too.
8. Any memorable kitchen disasters?
Not any that I can remember.
9. Speaking of disasters…what beverage or cocktail do you like to unwind with?
I love Italian red wines. My favorite to unwind with would be Sangiovese.
10. What is your favorite dessert?
Since I spent 5 years at University in Bologna, I love to make homemade pastas.