Gualtiero Marchesi: from Cracco to ignorant customers all the things said in an unrepeatable interview
Gualtiero Marchesi: from Cracco to ignorant customers all the things said in an unrepeatable interview

Video: Gualtiero Marchesi: from Cracco to ignorant customers all the things said in an unrepeatable interview

Video: Gualtiero Marchesi: from Cracco to ignorant customers all the things said in an unrepeatable interview
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The interview with Gualtiero Marchesi These days it seems like a creampie without banks of a gentleman who, yes, knows a lot, but who barely knows modesty (which remains an art of the gentlemen). On the other hand, we are talking about him, although in terms of incredible interviews he is a repeat offender, so we must be careful to dose the words and expressions must become more pastel-colored, where possible coated with a good dose of golden leaves and ears of wheat., because Gualtiero Marchesi is Gualtiero Marchesi.

Someone more heretical on average also mentioned a sort of senile dementia, but I don't really believe it: I saw it recently and everything seemed to me except a grandfather with an Alzheimer's principle.

No, dear Gualtiero, the fact is that you know a lot, much longer than many younger but less experienced colleagues and disciples. You know how to deal with low-profile fake communication in style, I answer what goes through my head at that moment as if it were a contemporary art performance, but which is actually well orchestrated.

The ultimate goal, for someone who has done so many interviews in his life, is to take advantage of the presence of the journalist on duty at will, who becomes plasticine in his hands and, dazzled by the fame of the God of cooking who came down to earth, achieves the ultimate goal of making a splash.

Like? Firing a barrage of well-aimed responses, so many that we poor journalists no longer know which is the most sensational. I hate ignorant customers, isn't cooking for everyone? Who is the best of my pupils? (where are Cracco and Oldani in your ranking?) The pindaric flights of music and art? (that he is more than a chef is full-blown, but if he says it himself, let's face it, it makes you smile.)

And then "we are the country completely overcooked". It was at that point of reading the interview that I realized that Gualtiero is not there, but he does! My theory on the exploitation of the unsuspecting journalist, exploited to convey messages that will make people talk about Marchesi, becomes more palpable. Yes, I'm almost sure of it.

Another confirmation comes when Marchesi shows a total lack of media diplomacy by declaring that he ate at Cracco's a couple of times, but he doesn't remember what he ate. Well no, this is not done, even a child would get there.

But he, with a certain desire for provocation at all costs, here deliberately makes the ego overflow and people drop their jaws in front of the article. Like when, to spice up even the diehards of the dated combination of food and eros, a "I'm a sweet tooth at the table, like in bed" shoots. In short, things that you would not expect from an 80-year-old.

In short, Marchesi shot big again this time but the search for the scandal to be shared in a viral way does not seem successful as usual.

Perhaps because he has said so many that you no longer know what to bet on. I would write a post only about the dream of opening a retirement home for senior chefs. There is some material: can you imagine Adrià and his companions playing bingo with beans?

PS. Marchesi's statements to the Giornale were so amazing that they had to be collected to be consulted more comfortably. Here are the best, which one do you prefer?

- I am no longer a cook, but a composer. My dishes are ideas, like my rice and gold: why should I stop doing it?

- I ate at Cracco's at the party for my eighty years. How did I eat? I do not remember.

- Chefs on TV do badly because they deceive that that's the kitchen. But cooking is a science.

- The best of his students is Paolo Lopriore. Now he works at the Grand Hotel in Como. He is extraordinary, a true artist.

- If I still have it with the guides? Now everyone is discussing, on blogs, on tripadvisor … Maybe the guides were better

- At the table I am a greedy type, as in bed

- I have a secret dream, to create a retirement home for chefs in Colorno

- I feel very Bach. Then in my dishes there is a lot of Japanese inspiration, and from the world of art. Pistoletto, Burri, Pollock.

- The worst customers are the ignorant. Toulouse Lautrec says that cooking is not intended for the uncivilized, the rough and the Philistines. (Angrily response from Filippo Mantia, a well-known chef).

- I happened to see something of the talents: a shameful dish, and everyone said “that's good than good”. Impossible for me.

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