Masterchef S01 ep15: Danilo Ange, Ange Restaurant, [Milian]

Interview with Danilo Ange

Cooking was my passion from when I was a youngster. My mother tells me that when I was a young boy , I was always saying that I'd be a cook or a photographer. Now I am chef with a passion for photography. In terms of organisation, the Italian chefs have a lot to learn from the French but if you look at Italian cuisine, fortunately we have a incredible gastronomic patrimony which does not need to envy any other place in the world.

 

11.06
It was my passion from when I was a youngster. My mother tells me that when
I was a young boy, I was always saying that I'd be a cook or a photographer.
Now I am chef with a passion for photography. My passion for cooking and
photography is unexplainable. Youngsters don't usually decide that they want
to be a chef, they usually say they want to be an astronaut or a pilot, or a
formula 1 driver, but for me it must have been predestined because I always
said I wanted to be a chef.

12.05
Cooking is the type of work that if you do not have a feeding for it, you can not
continue to do it, and certainly you cannot progress to a higher level.

12.14
In terms of organisation, we have a lot to learn from the French but if you look
at Italian cuisine, fortunately we have an incredible gastronomic patrimony,
which does not need to envy any other place in the world.

 

Jewellery Theatre Carravaggio

13.05
My food has few dishes of the typical Lombard cuisine - very few. All the
dishes here are my invention or an elaboration of those dishes that make up
the classic cuisines of all Italian regions.

13.19
There is little food from the Lombard region because I am not of the region,
and because I prefer some of the cuisine from the south of Italy - more
Mediterranean.

13.29
Typical Milanese cuisine has only few dishes that are really identifiable and it is
a cuisine that is for the winter months more than for the summer season.

Jewellery Theatre Carravaggio

14.22
Usually I imagine a dish as a finished product and it can happen that
sometimes I make some variations to it once realized, but not often….

14.32
Even though I might be satisfied with my creation, it must please the public
that I serve as they are the ultimate judge.

15.18
Let us say that even in our area, fashion is very important - at this moment it is
'fusion' and it is difficult to say what will be in fashion in say the next year or
two just as it is difficult to say what fashion colours or styles will be popular. I
know that you must move with the times but I always try to have the right mix
of classical and modern innovative food.

 


Jewellery Theatre Elements

16.08
In the 70's and 80's in Italy there was the boom of "Nouvelle" Cuisine that
resulted in a puff of smoke even if it did bring forth some very important and
positive points.

16.18
Currently the Italian Food press, are nostalgic and focus on restaurants that
serve traditional dishes.

 

Jewellery Theatre Fairytales

16.25
I am convinced that you need a mix of both - it is right to look to the traditional
dishes but at the same time it is also important to try and experiment with the
new because the creative part is the one that is most exciting and emotional of
our work.

OFFICIAL WEBSITE:Danilo Ange, Ange Restaurant, [Milian]