The Journal is where Chef Giampaolo Maffini writes down the technique behind the food. Classical Italian method, explained the way it was taught to him in Milan under Gualtiero Marchesi, plus the operational side of running Italian kitchens in hotels.
Recipes are written for a home stove. Technique pieces explain why a method works rather than only what to do. Kitchen consulting pieces are written for owners, general managers and food and beverage directors who have to make decisions about menus, teams and openings.
A new piece is published every day. Nothing is written by committee and nothing is padded.
A new piece is published daily, covering Italian technique, recipes for the home stove and kitchen consulting.
Chef Giampaolo Maffini, a Milan-trained Italian chef with forty years across eighteen countries, trained under Gualtiero Marchesi.
Yes. Every recipe is written for a domestic kitchen, with the professional variation noted where it changes the result.
Restaurant openings, menu development, kitchen training and task force chef.
Work with Chef Giampaolo Maffini