Filini Cook-Off Milan 2013: Interview with Marcin

Filini is all about taste and flavour. Much time and effort is put in to gathering the very best ingredients from Italy and its many regions. However, sourcing these ingredients is only the beginning of the process. Filini chefs aim to create authentic Italian recipes using classic techniques to provide their customers with a true taste of Italy. Filini chefs are trained in the art of Italian cooking from expert Italian chefs so they can deliver the perfect Italian experience.

To further enrich the performance of their chefs, Filini hosts the annual Chef Cook-Off in one of their Italian Radisson Blu hotels. This year the event was held in Radisson Blu, Milan. Chef Marcin Zajak was delighted to be selected to represent Filini Belfast amongst the array of culinary talent. Over 3 days in April, Marcin and the international team of chefs worked together in the kitchen, learning new, and perfecting old, culinary techniques.

Filini chef Marcin Zajac attended the Filini Cook-Off 2013

Filini staff member Claire interviewed Marcin to see what he got up to when he was there.

CLAIRE: Hi Marcin, so when did you get back from Milan?

MARCIN: I got back a couple of weeks ago (end of April). I was there for 3 days.

C: Did you have a nice holiday?

M: [Laughs] This was not a holiday! We were kept busy the entire time, with team briefings, cooking, and teaching, led by Rezidor executive chefs Urban Denk and Richard Williamson. Although in saying that, the weather was beautiful! 25 degrees and blue skies..

C: Were you thrown straight into the kitchen on arrival?

M: No. When we arrived we all met for dinner that evening to be briefed by Urban and Richard. There was about 15 chefs in total, flown in from all over Europe and Asia. We had a great meal together - delicious fredo misto and seafood risotto, washed down with their Barolo wine. (Barolo is made from the Nebbiolo grape and is often described as one of Italy's greatest wines.)

C: So when did you get cooking?

M: On the second day we all met for breakfast around 8am then headed to the Filini kitchen in the hotel. Because there were so many of us, and the kitchen still had to function as normal, we were separated into groups and each group took a turn in the kitchen.

C: What did your team cook?

M: Our team cooked a number of dishes. My favourite was a Bucatini dish with sardines, pine nuts, fennel, saffron and raisins. Every team member cooked each dish under the supervision of Urban, Richard or Filini Milan’s chef Dario. While in the kitchen we tried a range of Italian staples, such as authentic Italian olive oils and olives. In Italy they use a range of olive oils depending on the dish they are cooking. There are lots of different types and taste of olive oils, and it can make a big difference to the outcome of the dish you are preparing. They can be fruity, having spicy flavours, a characteristic of fresh ripe or green olives. Then more bitter, creating a pleasant acidic taste and lastly there are quite pungent varieties, which can create a peppery taste in the mouth and throat. The taste will differ depending on the number of presses the olives receive and their ripeness. A light extra virgin olive oil is used for salads, while a completely different, heavier and richer olive oil is used for cooking things like meat and fish. Olive oil is produced by grinding olives and extracting the oil. Green olives usually produce more bitter oil. The fresh olives in Italy were fantastic!

C: Is there a difference between the fresh olives in Italy and the olives we get here in Belfast?

M: They were extremely fresh - as if they’d just been picked from the tree. People think generally think there are two types of olive – green and black but there is only one type of olive. All olives begin green. Black olives are a dark colour because they have been left in the sun 7 days longer where they change colour from green to black.

C: So overall, what did you take away from the trip?

M: I learnt lots of new techniques, and perfected old ones. I got some great new focaccia recipes, and learned how to elevate even the most simple dishes.

C: Great! We look forward to tasting to some of the new dishes!

International Filini chefs at Radisson Blu Milan, Italy for the Filini Cook-Off 2013

Since returning to Filini Marcin's Milan experience has already sparked some new experimental recipes, including ricotta, spinach and red onion focaccia and cherry tomato, mushroom and thyme focaccia.