WG MAGAZINE
“I express my cooking in a completely personal way and follow my personal inspirations” Luigi Taglienti
WG Magazine: Produce, Creativity or Technique… Luigi Taglienti: All of them are equally important but, you only reach the perfect balance if you add to these the elements of gesture and knowledge. WG Magazine: The Best Chef of the Year, a Michelin star in 2017, several accolades - What keeps you motivated at this point of your career? Luigi Taglienti: I keep on pursuing self-improvement and what I’m strongly trying to achieve is to conceive a project of a restaurant that can arouse curiosity both in Italy and abroad. WG Magazine: Being a chef is perceived as a glamorous profession, what advice could you give to chefs who are entering the kitchen for the first time? Luigi Taglienti: If someone approaches this profession attracted by its glamorous side, he/she is totally off track. Cooking is a way of expressing yourself and if you feel that this is the path, things are coming. First you have to learn a trade and do not look for the spotlights because they can easily move and end up illuminating somewhere else…
CRISPY CHOUDFROID WITH VANILLA CHOCOLATE AND COFFEE
WG June 2017 -
103