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Meet Graziano Ballerano. MY OUT Chef

Fonte articolo "Moncada Blog" 04 Aprile 2016

Meet Graziano Ballerano. MY OUT Chef

Name: Graziano Ballerano

Nationality: Italian

Age: 49 years old

Head Chef at MY OUT 

After working in various hotels and starred restaurants in Italy (he even contributed to the achievement of a Michelin Star while working at the Roman Restaurant Vesta in Tivoli) Head Chef Graziano Ballerano got into the yachting industry seven years ago when he began to work as Head Chef in passenger ships. His passion for the sea and the desire for new challenges led him to embark as a Head Chef on M/Y OUT in 2014 where he has received accolades from customers.

How did you realise you wanted to become a Chef?
As a child I helped my grandmother and my mother to cook at home. It was then when I discovered my passion.  After a stint working in restaurants I realized that to excel and grow professionally in the industry I had to take courses and internships in major starred restaurants.

How different is cooking in a Yacht from cooking in a stable kitchen ashore?

Being a chef aboard a superyacht is more challenging than being a chef in land-based kitchens. I think working on charters is an important commitment that can give you satisfaction, but it can also be challenging. One of the many challenges of working on a Yacht is to be available 24/7. Planning is also essencial since we may be moored out at sea and without access to supermarkets for days at a time.

How did you realise you wanted to become a Chef?
As a child I helped my grandmother and my mother to cook at home. It was then when I discovered my passion.  After a stint working in restaurants I realized that to excel and grow professionally in the industry I had to take courses and internships in major starred restaurants.

How different is cooking in a Yacht from cooking in a stable kitchen ashore?

Being a chef aboard a superyacht is more challenging than being a chef in land-based kitchens. I think working on charters is an important commitment that can give you satisfaction, but it can also be challenging. One of the many challenges of working on a Yacht is to be available 24/7. Planning is also essencial since we may be moored out at sea and without access to supermarkets for days at a time.

What would be your perfect 3 course menu?

My perfect three course meal includes seafood combined with fruit or aromatic herbs, a good grilled fish and a delicious home-made dessert.

What’s the one piece of kitchen equipment you couldn’t live without?

I am very fond of my “Global” knives, the multi awarded Japanese company. These knives bring me back to the time I spent in the restaurant “Vesta” Tivoli Rome, a period professionally important to me. 

Who is your chef inspiration?

I am grateful to my good friend Angel who introduced me to the world of cooking. He taught me to cook with passion. I learnt to cook for food critics and starred chefs with pride.

Condividi

Tortino di alici marinate, agrumi, uvetta e pinoli


Tortino di alici marinate, agrumi, uvetta e pinoli
By
Antipasti
Il tortino di alici marinate è un antipasto particolare che crea un forte contrasto di sapori, il risultato vi sorprenderà.
Ingredients
Pulire le alici fresche privandole della spina, aprendole a libro e risciacquandole bene sotto acqua corrente. Preparare il liquido per la marinatura miscelandolo tutti gli ingredienti insieme. Riporre in un contenitore le alici con il liquido di marinatura, il sale e il pepe e lasciare in frigorifero per almeno 8/10 ore. Trascorso il tempo mettere le alici a sgocciolare e asciugarle con l'aiuto di carta da cucina. Prendere gli stampini di alluminio, foderarli con pellicola e rivestire con le alici marinate. Nel frattempo avremo preparato il ripieno composto da parte di alici marinate, agrumi pelati a vivo, uvetta passa ammollata in acqua, pinoli tostati, sale, pepe ed olio ed andremo a riempire gli stampini. A parte preparare una insalatina di rucola, agrumi e olive Taggiasche denocciolate. Con il succo di agrumi rimanente della pelatura a vivo degli stessi preparare un dressing con l'aggiunta di olio extravergine, sale e pepe che servirà per condire il piatto finito. Finitura del piatto Adagiare a centro piatto l'insalatina di rucola, agrumi e olive Taggiasche. Disporre il tortino di alici sopra la rucola, qualche pezzetto di agrumi, pinoli tostati e uvetta intorno al piatto e terminare con un giro di dressing agli agrumi.
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Yield: 1 tortino (1 persona)
antipasto tortino alici agrodolce