Cook for love: Andy Luotto
Cook for love: Andy Luotto
Andy Luotto, comic actor and historical collaborator of Renzo Arbore in many projects, has been in the limelight for years with another great art, cooking. His is a sincere passion that he puts into practice as a Freelance cook.
Was the cook or the actor born first? He tells us, Andy Luotto , in an interview in which he reveals the details of what for him is not just a passion, but above all an art and a profession: gastronomy. Starting out as a self-taught chef, Luotto has been at the fore for years in the context of the major food and wine festivals held throughout Italy. From his knowledge of the subject, a diploma from a hotel school, a successful TV program, Pasta, Love and Fantasia , a restaurant in Sutri – now closed – and two books. One published in 2011, Chef’s Face , the other coming out these days, Padella Story , published by Reverdito.
Andy, why did you decide to follow the kitchen instead of continuing full time, as in the past, with the entertainment world?
“Actually my job, ever since I was a boy, has been that of a cook. The world of entertainment found me, I was lucky, but who I am is above all in the kitchen. “
<< Cooking for me is life, it’s everything. If one does not eat he cannot live, and if he eats badly he also becomes sad >>
You cooked for 140 people on the occasion of the twinning of the New Universities of Cinema and Television of Cinecittà and Alicante. Tiring?
“Well, for that matter, I also cooked for 500 people, and that is tiring! However, when it comes to large banquets, the advantage is that everything takes place in stages: you choose the menu, the raw material that must be of extreme quality, the collaborators, and then you have to give your best in the best possible way. “
What is cooking for you?
“ Cooking for me is life, it’s everything. If one does not eat, he cannot live, and if he eats badly he also becomes sad. “
What are the dishes you prefer to prepare or eat?
“ Hard to say. Surely my favorite dish is spaghetti with tomato sauce: it is based on a few flavors wisely mixed and immersed in an infinite tradition called Italy. And you can understand it well when you prepare this dish with fresh seasonal tomatoes and basil. “
You have chosen not to be self-taught forever and, indeed, to graduate from a hotel institute, why?
“ I find that at some point one needs rules. As in the kitchen: you need precise rules and measures. Cooking at home is one thing, but cooking for others is a big responsibility. You need to know the tradition and then the technology, concepts such as induction, vacuum, use of cold. Just as an example: you have to know how to distinguish between a cream and a velvety and if you have to prepare a béchamel you have to know the precise quantities of the ingredients. This does not mean clipping the wings of creativity on the contrary. Knowledge is freedom. “
What do you think of classic catering and why did you choose not to have a restaurant anymore?
” I think that today, unless you manage to build a small family-type business, the restaurant costs the cook / owner in a reckless way, especially in the face of the use of large raw materials, of a fair number of collaborators in good standing. , and all the taxes that are incumbent on an honest restaurateur. Some choose to face this difficult situation, I have chosen a freelance career. “
And what does a freelance cook do?
“He checks the proposals and independently chooses where and for whom to cook. For now, that’s fine “
Cooking shows on TV are always very popular, even you in 2007 made one.
“ The program that Marisa Laurito and I did was very funny.<< I am against cooking TV programs because everything is presented as a game >> But I am strongly opposed to TV shows about cooking, because everything is presented as a game. Of course, even in the kitchen the playful aspect is fundamental, but cooking, as I have already said, is a great responsibility. When we read a book, if we don’t like it, we abandon it, as well as when we watch a program we don’t like and change the channel. Once food is within us, it is within us and that’s it. Lately on TV cooking is often associated with a competition, but it is not, it is one of the most beautiful jobs in the world “
What, in the gastronomic field, would you like to do but haven’t had the opportunity yet?
“Eh… (laughs, ed) I’d like to cook on top of the Atlas Mountains for a king. Yes, I would really like to cook on top of a mountain, it’s a pretty clear vision that I have from a very young age. “