The man in query, Juan Jose, is a lengthy keep visitor on the Novotel Chennai Chamiers Road. Of Italian and Portuguese lineage, the 47-year-old spent almost 30 years residing within the Italian municipality of Sernaglia della Battaglia and later within the metropolis of Montebelluna. Last seen, he was whipping up his mom’s Italian recipes at Food Exchange, the lodge’s espresso store.
“One day I tried the tiramisu here and told them not to call it that. To be fair, it tasted good, but to me, it just wasn’t tiramisu,” he says. Listing the substances and technique with which it’s made, again residence in Italy, he provides that the standard recipe does not include alcohol.
Clearly, he appears unamused by Indianised Italian flavours. There are misconceptions, he says. “People often think we add garlic in everything; that is not true. We don’t have garlic bread in Italy,” he publicizes.
Another factor that leaves him visibly upset is pasta loaded with hen, broccoli and additions. “If it is a pesto pasta, the pesto is the topping. If you want chicken just order a roast chicken on the side,” he says sounding half amused, half exasperated. As for including seasoning and ketchup to the meals… you higher make sure that your palms are far from them when he’s round your desk.
Juan loves meals. He believes that when you prefer to eat however don’t know learn how to cook dinner, you miss a lot of the pleasure.
“I started cooking at 24, soon after my wedding. But that does not mean my wife can’t cook,” he pauses for impact, and grinning, provides, “She is much better than I am. Sometimes when I am cooking here, I phone her to ask her for recipes.”
Juan’s household is at present based mostly out of Canada whereas he has been in Chennai for nearly a 12 months on work, as an worker for Val Engineering Company. Work has additionally taken him to Malaysia, Denmark and Germany.
He began visiting India in early 2000. Despite having travelled extensively, Juan cheekily says, “I never eat Italian anywhere because it’s not Italian.”
After his common day job, Juan will get again to the lodge by 7 pm and by eight pm he dons the apron whereas busily giving directions within the kitchen together with Chef Kalaiselvan Manivannan.
Today, he’s discussing learn how to do ravioli fillings. Juan has created a dinner buffet, which has a cyclic menu for 14 days. The menu provides three completely different pastas, one risotto, three appetisers, three important programs, pizzas, bruschettas and naturally the foundation explanation for his existence within the kitchen at Food Exchange — tiramisu.
His model is moist, comfortable, wealthy with cacao and redolent with the flavour of espresso. “I knew I was a good cook when I realised two things: one, most things were clean in the kitchen once I was done cooking and and two, I could prepare a meal with whatever is inside the fridge,” he says.
Despite his love for all issues culinary, Juan says he prefers not to make a profession out of it. “It’s too much hard work,” he grins.
Juan Jose is cooking dinner on the Food Exchange until March 1.