Cordon Bleu Young Chefs
By Brittany Leung (Johns Hopkins University, studying abroad at Syracuse University)
Pitti Immagine’s Fuori Taste hosted various events throughout the city. Not only were there events that prepared great tastings for guests, young aspiring chefs between the ages of 9 and 13 years old prepared food for their own selves as well, at the prestigious Cordon Blue School of Culinary Arts on March 10th.
The theme of the day was titled, “Mamma, Il Baccalà Lo Cucino Io (Mom, I’m cooking salt cod)!” as founders of the Florence School, Cristina Blasi and Gabriella Mari, gave three different demonstrations in cooking cod fish: The first was of fried cod balls with potatoes, garlic, parsley, parmesan cheese, and eggs. The balls were coated in beaten eggs and breadcrumbs. The second was a hamburger made of shredded cod, eggs, chives, Tabasco, and breadcrumbs, which was then baked, put in bread, and served with mayonnaise and ketchup. And lastly, pieces of cod fish were coated with breadcrumbs, mixed with fresh herbs, and then baked.
The supply of cod fish was provided by the well-known food company Vinci Food Ghezzi, and family members were invited to come along to enjoy the fish of their young chefs’ creations. With fresh food such as this, no wonder children appreciate food at such young ages and contribute to the food that makes Italians so well-known. Surely the young chefs’ education accumulates to what we expect to be a long continuation of Italian food traditions.Google+