ANTONIO CAUSO Antonio worked in many top restaurants and he built a prestigious reputation for being one of the greatest chefs in Europe. He is currently living in the French part of Switzerland and continues to amaze his clients with different creations that he calls “my dishes”. Let`s see what kitchen advice and tips we can get from a TOP European chef today! MORE MUSTHAVES
Antonio Causo, after preparing our Editor-in-Chief a great vegan dish Cosimo: This job, you do it for passion or for money? First of all, I do it for passion even though in life money is indispensable: we build families, we do everything with it, but the main reason I do what I do, is for passion. I have been cooking since I was 15 and I can say I fell in love with it. I prepare everything with the greatest pleasure and I try to incorporate the 5 continents in my cooking. But honestly, the main cuisine that truly represents me is the Italian cuisine, the flavors and spices of “my land”. Cosimo: Where did this passion for cooking come from? Well, my first passion, to be quite honest, was working in the bar. I had so much fun working as a barman...Then while working there, I started having new experiences. I discovered new things, and fell in love with cooking. Living together, my sister and I had to learn to do everything around the house; and one of the things that I learned as a kid, was cooking. Cosimo: Which is your main dish that represents you and why? I don’t really have a main dish that represents me. I have a lot of them; but most of all, I can say that products, spices and ingredients that I use are what really represent me. Products and flavors from my land, Puglia; but also from other parts of Italy. Rediscovering and creating new dishes, that when you have it in front of you, it gives you emotion, and in the same time, satisfaction. That’s my main dish and what really represents me. Trend Privé Magazine 66
Cosimo: Is it true what they say about “never trust a skinny chef”? No, I don’t believe it is true. Also, because in the kitchen and being a chef, you have to try and taste everything you’ re cooking. So there are those who assimilate more and those who assimilate less, and obviously those who eat more and those who eat less.
Cosimo: What kind of chef would you call yourself, a chef that loves a molecular, fusion or traditional Cuisine? I like to describe myself as being a simple, genuine person. Therefore, I represent a cuisine that is not fusion or molecular, but a simple, bio-traditional one. I love working with simple, fresh ingredients that represent my country; ingredients that come from local producers.
Cosimo: Do you have somebody that buys your products for you or you do it yourself? No, I purchase everything I need to use in my kitchen myself. Like every Saturday, I visit my local farmer`s market and pick up the ingredients I need to create my dishes. It’s up to every chef to use the ingredients the way they think it’s best.
I love using the traditional wooden spoons
Cosimo: Which are the do’s and don`ts of some ingredients? In my opinion, there is no such thing as do’s and don`ts in the kitchen. We all know that everything is about creativity. Discovering NEW dishes and rediscovering old ingredients in combination with others that 7, 8, 10 years ago, we didn’t know was even possible; but it is all about innovation and creativity.
Having fresh Basil in my kitchen is almost vital
Cosimo: Tell me this then , would you ever use ingredients such as oregano in a spaghetti with traditional tomato sauce like many Americans do? Or grated parmesan sprinkler over pizza? How about basil in a fish recipe? No, I honestly would never do that. I would definitely use the basil with the tomato sauce pasta (spaghetti al pomodoro), oregano on a bruschetta and so on. THIS, I wouldn’t change, no matter how creative and openminded one is. Let’s call them “rules” when it comes with the traditionalist Italian cooking!
Bruschetta is a typical Italian apperizer
Cosimo: So, using parmesan sprinkled on the pizza is an anti- traditional thing? Yes indeed, it is! It is also a pity for the cheese itself!
KITCHEN TIPS Cosimo: Which are the ingredients that are indispensable to a chef? Well, I think that the main ingredient that should never be missed in a chef’s kitchen is the cold-press extra virgin olive oil (evoo). Why cold press? Because it is a high quality olive oil. The process does not ruin the texture, taste, nor aroma of the oil and Italy is one of the biggest producers of its kind. Other ingredients that a chef should always use are the flavors, spices and products of his territory and buying them from farmers markets and local producers.
Kitchen ARTIST
Ever since I was a kid, I learned that cheese is very important for us. It gives structure to the skin and improves digestion.
