[Interview] Explore the Culinary Adventures of Chef Fabrizio Ferrari from Italian Michelin Star Chef to Korean TV Shows
2024-01-04Culinary exploration knows no boundaries, and Chef Fabri exemplifies this spirit with his unique fusion of Italian and Korean cuisines. From being an esteemed Michelin 1-star chef to captivating audiences through his appearances on popular Korean TV shows, Chef Fabri has gained a position for himself in the culinary world. In an audio interview held during Dec. 2023, Chef Fabri spoke about culinary journey, from his Italian roots to his deep appreciation and integration of Korean flavors. He opened up about the secrets behind his delectable creations, his experiences on renowned Korean TV programs from Baek Jong-won's Class to the ongoing broadcast The Genius Paik Season 2, and his mission to bridge cultures through food. The following are excerpts from the interview.
Thank you for doing the interview. Please tell us more about yourself.
I am Fabrizio Ferrari, an Italian chef with long experience in the culinary industry. Currently residing in Korea for over four and a half years, I moved there in 2019 after running my family restaurant in Italy for 18 years. My culinary journey began at a young age, as I grew up in a restaurant environment established by my parents when I was just four years old. Although initially pursuing a scientific education, graduated from economic law university. I discovered my passion for food during my mother in the kitchen. This newfound passion led me to introduce innovative techniques and a scientific approach to our family restaurant, resulting in the Michelin 1-star recognition for 15 years. Subsequently, I seized an opportunity to join Woosong University in Daejeon as a professor and later moved to Seoul to work at Sejong University, combining my academic expertise with practical experience in the culinary field.
As an Italian Michelin 1-star Italian chef, what sparked your interest in Korean cuisine?
When I received a Michelin star, it became necessary to develop and structure my kitchen. In 2010, I worked with Korean sous-chefs who were interning at famous culinary school in Italy. They introduced me to Korean ingredients such as Gochujang (Red chili paste), Doenjang (Soybean paste), and Ganjang (Soy sauce), which we incorporated into our dishes and recipes. This was my first exposure to Korean flavors, and I found it to be an amazing experience. They also taught me about making Kimchi and the fermentation process, which fascinated me. Additionally, they prepared Galbi-jjim (Braised beef short ribs) for my family, and through this experience, I discovered Korean food culture and became deeply interested in it.
How did you develop your Korean food knowledge? Who inspired you?
In 2016, I was invited to participate in a Korean food competition organized by the Korean Consulate in Milan. I won the first prize, which led to an opportunity to shoot the KBS contest 'Global Taste of Korea' with winners from other countries. In 2018, I joined the famous cooking program 'Hansik Battle' for three months, where I worked alongside researcher Lee Young-sook, who became like a second mother to me. It was during this time that I first met Chef Baek Jong-won, the co-host of the show. The knowledge and insights I gained from these individuals greatly contributed to my understanding of Korean food culture and helped me in creating delicious Korean dishes.
You are a regular member on 'The Genius Paik Season 2 ' program. Can you tell us about the concept of the show and how you became involved? What were your main responsibilities? How has this experience influenced your culinary skills?
'The Genius Paik Season 2 ' focuses on creating a restaurant business in a foreign country from scratch, offering Hansik (Korean food), and adapting it to the local environment by finding similar ingredients. The aim is to promote Hansik and spread awareness of it worldwide. I was invited by the TvN production team to join this season as the only professional chef among the members, mainly responsible for the cooking aspect of the program trying to sustain the workload of running two restaurants simultaneously. This experience has significantly influenced my culinary skills as it provided me with another opportunity to work alongside Chef Baek and learn from him. I gained valuable insights on creating easy and accessible Hansik that can be enjoyed by foreigners.
Being a professor at Woosong University and Sejong University, how do you combine your academic expertise with your practical experience in the kitchen?
Both Woosong University and Sejong University have excellent culinary programs with a global focus. As a foreign professor, I have the opportunity to teach students about Western cuisine, modern fine dining, and the practical aspects of running a restaurant. Despite my limited teaching experience, I strive to impart my knowledge of the restaurant industry to the students. I emphasize the importance of maintaining creativity and passion for food while managing various aspects of a restaurant. Ultimately, the core of any restaurant is the food itself, as people visit restaurants primarily for the dining experience. With the rapidly developing fine dining scene in Korea, I bring this perspective to the students.
In 2021-2022, you have been a regular member on Baek Jong-won's Class program ii its two seasons program as a student. Could you share your experience of being part of the show? What were some of the most memorable moments from your time on the show?
Participating in in the show was an incredible journey. The long shooting hours, early mornings, and late nights were all part of this amazing experience. I had the opportunity to explore new foods, discover different regions of Korea, and immerse myself in its culture. Besides being the only professional chef alongside Chef Baek, I made new friendships with co-host singer Sung Shi-kyung. Thanks to this experience, my family and I were invited to his concert, allowing us to attend our first concert in Korea. One particularly memorable moment was when we had to cook outdoors, preparing a large quantity of food near a Hanok (traditional Korean house). Being part of this program with Chef Baek provided me with another opportunity to learn from him and understand his culinary style. We shared a great rapport and had enjoyable exchanges, which made the experience even more delightful.
Can you share some insights into the rewards of introducing authentic Korean flavors and techniques to a global audience?
Introducing Korean ingredients and Hansik to the global audience has been a rewarding experience. As an Italian chef, I primarily focus on sharing Korean flavors and techniques in Italy, my home country. During my visits to Italy, I prepare Hansik dishes for my family, friends, and even strangers, often at the beach during summer. I showcase popular dishes such as Tteokbokki (Spicy rice cakes), Eomuk (Fish cakes), Kimbap (Seaweed rice rolls), and this year I introduced Guksu (Korean noodle soup). Additionally, I am launching a new series on my YouTube channel with Italian and English subtitles. In this series, I explore traditional Hansik by visiting old restaurants, such as the 70-year-old Jeju Nopo restaurant, engaging in Mukbang (Eating together) sessions, and teaching foreigners how to appreciate this cuisine. I also demonstrate simple and classic Hansik recipes that can be easily followed at home. My main goal is to promote the appeal and uniqueness of Hansik worldwide, as now is its time to shine.
What are your favorite Korean dishes to prepare and to eat?
I enjoy preparing kimchi, along with other fermented foods. The process of fermentation and the transformation of flavors over time fascinate me. It's incredibly satisfying to create a complex and flavorful food that undergoes a natural transformation through the work of bacteria. When I make kimchi, I feel a deep connection to the ancient history of Korea. I particularly appreciate the Kimjang culture, which involves making and sharing kimchi, and is recognized as UNESCO Intangible Cultural Heritage. The sense of community that comes with making kimchi together, each family with its own secret recipe, is heartwarming.
I enjoy eating Bossam Kimchi (Wrapped Kimchi) with oysters. The combination of fresh kimchi, shell oysters, and boiled pork belly creates an amazing blend of flavors. It's a unique experience to eat it as Ssam, where you wrap the ingredients in lettuce or other greens and consume it with your hands. This method of eating, known as Ssam culture, enhances the flavors in a way that is different from using utensils. It taps into the ancient practice of eating with hands, which brings a deep satisfaction. I also find Naengmyeon (Cold noodles) with pieces of iced broth inside to be a mind-blowing invention. It's fascinating how it adds a refreshing twist to the concept of long pasta, which is commonly enjoyed in hot soups in Italian cuisine.
How do you balance preserving the traditional aspects of Korean cuisine while incorporating your own creative influences as an Italian chef?
Balancing the preservation of traditional Korean cuisine with my own creative influences as an Italian chef requires a thoughtful approach. Although Italian and Korean cuisines differ in terms of ingredients and seasoning methods, they share a similar cultural emphasis on the importance of food and its role in social settings. Thus, it becomes a matter of finding harmony between the two. For instance, I often incorporate the concept of pasta, which can be prepared in countless ways, into Korean dishes. By substituting traditional Italian ingredients with Korean flavors, the fusion of cuisines can be achieved beautifully. Similarly, I experiment with using Italian flavors in certain Korean chicken dishes or soups, drawing inspiration from the rich stew traditions in Italian cuisine.
An example of this fusion approach was when I was asked by the Korean embassy in Rome to create a dish for an event attended by Italian and Korean personalities, journalists, and the Korean ambassador. I took the concept of the most ancient pasta dish in Rome, which consists of cheese and ketchup with black pepper, and substituted the cheese with Doenjang (Korean fermented soybean paste) and cream. The result was a pasta dish that visually resembled the original ketchup pasta but had the unique flavor of Doenjang. Both Italian and Korean guests appreciated this fusion creation, as it captured familiar elements from both cuisines. This approach of thoughtful fusion is the path I believe in.
What advice would you give to aspiring chefs who are interested in exploring different culinary cultures and embracing fusion cooking?
Fusion cooking is a fascinating endeavor that requires a delicate approach to ensure the integrity of both cuisines involved. My advice to aspiring chefs interested in exploring different culinary cultures and embracing fusion cooking is to immerse themselves in the study of each cuisine. Thoroughly research and understand the traditions, ingredients, and flavor profiles of both cuisines. If one is already familiar with their own country's cuisine, it serves as a solid foundation. However, to successfully fuse cuisines, one must dedicate extensive time to experiencing and understanding the cuisine they wish to incorporate. This includes tasting and familiarizing oneself with the unique flavor palette of the cuisine.
In my personal journey, I only ventured into fusion cooking after immersing myself in Hansik. By experiencing various dishes and learning the techniques and processes for creating condiments, I gained the confidence to experiment with fusion. It is vital to strike a balance and preserve the authenticity of the original traditional cuisine you are fusing. Fusion cooking requires a harmonious blending of flavors, respecting and protecting each country's culinary heritage. Korean cuisine, in particular, offers a significant advantage for fusion due to the versatility of condiments such as Jang, Doenjang, and Gochujang. These ingredients have a distinctive presence in Korean cuisine and can be used to season a wide range of dishes. The versatility of Jang allows for creative exploration and experimentation in fusion cooking, adding depth and complexity to recipes.
Looking ahead, what are your aspirations in the culinary world, both in Korea and internationally?
As a passionate advocate of Hansik (Korean cuisine) and continuous learner, my aspiration is to open a Korean restaurant in Italy, offering authentic Korean flavors to Italian diners. Additionally, I aim to utilize platforms such as YouTube and other media to promote Hansik internationally, raising awareness of the richness of Korean cuisine. As an ambassador of kimchi, I will make significant efforts to increase awareness and understanding of this iconic Korean dish. Moreover, while in Korea, I will continue studying Hansik and engage in activities that introduce traditional Italian cuisine to the local community, showcasing the breadth and depth of Italian gastronomy.
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