Chef: Es überrascht, was reiche Menschen im Restaurant besonders m gen

Matteo Pertoldi

This essay is based on a conversation with Matteo Pertoldi, a private company and one of the Italian restaurants. There is talk of long distances and clear bears.

Bevor ich Koch wurde, war ich Ingenieur and Architect. In 2001 in Singapore, I am working in Bauwesen. If it’s a great party, then the job is away from human war. If there is a division, if it is written in a Zeitschrift, there can be no more contact with my best friend.

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Köche verraten, was sieber in Fischrestaurant – en warum diesem beliebten Gericht lieber die Finger lassen solltet

I got the idea that the host friends’ restaurant and the chef are part of the day. Even if I studied engineering in Paris, as I did after the Verbindung through Essen.

I have owned a small Supper Club in Singapore, where I live. Hurry up if I want to know what my life is, I can’t do anything and my work won’t last longer. When I’m busy with Stress, man has fallen – and the war is still not that stressful, but my job is filled with a positive recovery.

I started creating fragments for the Büroparties or the high quality of the kitchen or the kitchen. I was one of the first in the luxury war, as a general manager of Panerai, an Italian luxury market, an employer of a friend and he was my first corporate events expert.

After a few years of the kitchen, we left my creative job and my restaurant in 2014 — ‘Atipico’, in Italian ‘not typical’. I think the fastest is my problem.

This targeted service is like Chefkoch at non-organized events

Seitdem has been purchased for private purchases, from small, intimate dinners for two people on a Superyacht to large corporate events with 400 people. I hate the Vergnügen, in Ausland für einen Millionär in Cambodia zu kochen and for the Presidents of Singapur zu kochen at a Botschaftsevent zu kochen.

Life can be a fact in the whole world, if you find it difficult.

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“Premium beer or McDonald’s for fish”? For example, Nordsee will purchase das Comeback

Whether in a house or at a dinner party as a chef, guests are often asked to send grundlegend messages with brot and butter. A lot has happened, but the brot with a high scheibe butter cannot be served – shouldn’t that be the case?

Matteo Pertoldi

Often the guests say that they are a guest: “I would like the buffet, the brother and the kitchen to be a great herausragend. I can’t find Brot in Singapore. Do you want to know?’ And if all goes well, you can do everything in the house.

I want to have a suitable hand for geback, brot and other back wares. If it were some kind of dessert machine, I could not use the herd. It is true that Herzen’s mirror lies, and no matter how white it is, it is incomprehensible that the nice ghosts are.

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Die Bedeutung von Frische und Präsentation

Feine Küche is more of a shared life as now in Essen, which is my priority as a Chef, always a fresh and tasty presentation with my messages. It was a fact that a Scheibe Brot had a high chance of increasing the Aromen. Deshalb ich mein Essen immer à la minute – fresh for the Kunden zubereitet – zuammen, een sicherzustellen, that’s the freshest experience enjoy.

If you want a varied range of menus, an event and a dish served all, it is a strong taste for pasta, also for hand-made ravioli.

Matteo Pertoldi

I celebrated the festival, that is to say, more than others, often a little thing. If you are a Orte die Amalfiküste in the Italian journey, it is true that Grundlegendes wie meeresfrüchte or Vongole-Pasta, ohne dass schicke Zutaten wie Trüffel notnauwen sind.

If I’m transitioning properly, it’s a matter of overexertion, that it’s one thing that can take longer. Manchmal bitten as a target, if you are in Urlaub, who has a Rum Baba from Italy. It’s not that it’s complicated – it’s a challenge, it’s a challenge.

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I war in the Flitterwochen and the Amalfi Coast – it is a challenge not to travel with Dorthin

Wohlhabende can do such things, the Aromen and the Gefühl, in these Moment zurückversetzt zu zijn. Italian Essen, it is often a fact, speak one.

If you serve Caviar or Trüffel Paste, if the purpose requires it and if you integrate it into my creative process, then it is a good solution. If I don’t think about it, the fact is that it would be a service. Zum Beispiel can have a purpose with Kaviar services and it is one of the following. It’s not like it’s a besser. Both aimed at the Platz.

Details and creditworthiness are separated

When you cook for your home use in your home, it’s a celebration as a chef, which spends most of your time on the small details.

Kreativität and Konsistenz will become, the war will become a reformation. Once it is like that, with my knowledge of the work, then it is good to know, my work is better and better. If you want, you can improve your credit and your creditworthiness. It may be that my handiwork strengthens, and in cleaning Weise nähren wir gegenseitig unsere erefahrungen – is een gegenseitiger Austausch.

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