loredana biography

1
LOREDANA SANTARELLI When her pizza-making career came an unfortuna cessaon, Loredana Santarei foowed her passion for food down e pa of a chef. Now e kitchen manager at one of Romes most beloved adional restaurants, she considers herself be exemely lucky have worked wi people at suppord her journey. Wi Flavio, e owner of Felice, Loredana expressed her curiosi in researching and creang om adional Roman cuisines. Wi her students, she aches em e importance of e culture behind e dish. Food for me is curiosi.Today, e media popularizes chefs as e V.I.P.s of a restaurant. Loredana expresses at is is qui e opposi. Down--ear and curious, she describes e kitchen and e restaurant as a venue for learning and aching. From aching inrns regular cusmers about adional Roman cuisines, Loredana ok it upon herself sries rough e recipes she recrea. Food, for her, becomes a maer of adion and memory. Wi a stubbornness adhere ese adions, she communicas em in e quali of her products. Loredana grew up wi e aromas of e counyside. She refers herself as luckyfor foowing her passion om e farm e kitchen Velavevodeo ai Quiri. From a young girl at mixed and matched e dierent avors on her dinner pla, she grew be one of e most notable chefs in Rome. If you are wiing do someing, you can reach e goal.As one of e Peonia women, she shares e Peonia ait of passion and derminaon.

Upload: elena-zheng

Post on 14-Apr-2017

40 views

Category:

Documents


2 download

TRANSCRIPT

Page 1: Loredana Biography

LOREDANA SANTARELLI

When her pizza-making career came to an unfortunate cessation, Loredana Santarelli followed her passion for food down the path of a chef. Now the kitchen manager at one of Rome’s most beloved traditional restaurants, she considers herself to be extremely lucky to have worked with people that supported her journey. With Flavio, the owner of Felice, Loredana expressed her curiosity in researching and creating from traditional Roman cuisines. With her students, she teaches them the importance of the “culture behind the dish”. !“Food for me is curiosity.” Today, the media popularizes chefs as the V.I.P.s of a restaurant. Loredana expresses that this is quite the opposite. Down-to-earth and curious, she describes the kitchen and the restaurant as a venue for learning and teaching. From teaching interns to regular customers about traditional Roman cuisines, Loredana took it upon herself to tell stories through the recipes she recreate. Food, for her, becomes a matter of tradition and memory. With a stubbornness to adhere to these traditions, she communicates them in the quality of her products. !Loredana grew up with the aromas of the countryside. She refers to herself as “lucky” for following her passion from the farm to the kitchen to Velavevodetto ai Quiriti. From a young girl that mixed and matched the different flavors on her dinner plate, she grew to be one of the most notable chefs in Rome. “If you are willing to do something, you can reach the goal.” As one of the Petronilla women, she shares the Petronilla trait of passion and determination.