Federico Gentile

In this Italian restaurant located in Sydney, awarded with two hats, I trained in the preparations in a particular way. Here I learned to cook more valuable products. here I wanted to work following all the preparations to fully understand the cuisine from the base, what an ingredient goes through before being served to the customer. I therefore have the task, with my teamworks, of cleaning and cooking meat, fish and shellfish, preparing sauces and broths, cutting various vegetables. Everything I do is raised in huge quantities in order to serve a large number of people. I therefore developed great speed and skill in using kitchen tools and working in an extremely organized way.

In this fine dining restaurant with wood oven I learned to make Neapolitan pizza. stretch pizza and season it and cook it in a wood oven. thanks to this restaurant I learned the profession of pizza chef

summer experience in this Milanese fine dining restaurant. Here I developed my skills with the knife, the speed in carrying out preparations. The executive chef of the restaurant taught me a lot, how to clean meat and fish, how to prepare various sauces, broths, the various types of cooking , how to work precisely and cleanly and hot to make a dish visually beautiful. this experience made me understand that what I wanted to do was work in the kitchen all my life.

2 years of experience in the family restaurant located in the center of Milan. I worked in the evening since I went to school during the day. here I learned how to cook traditional Milanese dishes. Risottos, cutlets, pastas, broths. here I developed the ability to work under pressure at a fast pace. Together with my aunt I decided on the new dishes to include on the menu.