Tag: Masterchef

What do MasterChef winners do? The stories of the best – Italian cuisine reinvented by Gordon Ramsay

What do MasterChef winners do?  The stories of the best

What the winners of MasterChef? Everyone found their own way and – spoiler! – it’s always about cooking. The Sky television program that has cleared culinary talent, making the passion for cooking and recipes a real obsession, has launched several champions who have never strayed from the world of food and catering.

What the winners of MasterChef

Each in their own way: after the victory of the talent show, which earned him a prize of 100 thousand euros and the publication of a recipe book, he was among the winners of MasterChef there are those who are influencers, those who consult for companies, those who have become television personalities hosting programs dedicated to food and wine. And then, yes, there are also those who have opened their own restaurants. Here are the stories of those who reached first place on the podium, but also of those who, despite not succeeding, made a dream come true.

Who is Andreas Caminada, the 3-star guest chef on MasterChef 13 – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Let’s find out who he is Andreas Caminada, the special guest of the most important evening of the season, that is, the one in which the new Italian MasterChef will be elected. The challenge, tonight, is really down to the last course, between Antonio, Eleonora Michela and Sarathe aspiring chefs remaining in the competition.

Who is Andreas Caminada?

The Swiss chef, king of Swiss cuisinewith 3 Michelin stars (the third obtained at just 34 years old) and 19 Gault Millau points, is the owner of restaurant Schloss Schauensteinin Fürstenau, Switzerland, firmly in the rankings World’s 50 Best Restaurants. In the MasterChef final, the Swiss chef will be the protagonist of an «amarcord Mystery Box and an Invention Test of very high technical difficulty.

Instagram content

This content can also be viewed on the site it originates from.

Andreas Caminada, born on 6 May 1977 in Ilanz, not far from the small town (which permanently has only about ten inhabitants) where he opened his restaurant, has worked in some of the best restaurants in Switzerland, Austria and Canadaperfecting his skills (at the beginning especially in the preparation of desserts) and honing a unique style.

Then, however, he returned to his valleys and, in 2003, at the age of 26, he found an ancient abandoned castle and inaugurated his Schloss Schauenstein and the small hotel attached. And there he made Swiss cuisine shine. «Here there is an incredible variety of ingredients to rediscover, she explained in an interview. «Switzerland is a small country with an enormous wealth of foods as well as languages ​​and cultures. Here is the best dairy production in the world. We have amazing butter, the best cheeses.”

Who is Mauro Uliassi, the starred chef guest at MasterChef 13 – Italian cuisine reinvented by Gordon Ramsay

MasterChef 13 in the home stretch and Mauro Uliassi he is the chosen guest for the external event. Let’s find out more about the starred chef from the Marche region.

In fact, these are decisive moments for the five amateur chefs involved in the penultimate round of the cooking show. This evening Antonio, Eleonora, Michela, Niccolò and Sara will take a further step towards the finish line, which is starting to come into sight. The doors of the kitchen of a three Michelin star restaurant will open for them: the aspiring chefs, in the most demanding outdoor test, will be able to cook at the stove Uliassi restaurantby chef Mauro Uliassi, in Senigallia, in the province of Ancona.

Who is Mauro Uliassi?

Mauro Uliassi is one of the greatest Italian chefs, and his skill has been confirmed by three Michelin stars (the last one in 2019), 5 Espresso hats, 3 Gambero Rosso forks. With his cuisine he expresses his personality, creativity and his great love for the sea. Born in Senigallia in 1958, after hotel school he explored the world of catering by doing various internships in Italy and Europe. An experience that helped him get to know other chefs, their proposals and their secrets, which he was able to treasure. He also taught for 15 years at the hotel school of Senigallia, transmitting his passion to young students.

In 1990, together with his sister Catia, opened the Uliassi restaurant, on the Senigallia seafront, between the canal port and the beach, with a breathtaking view of the sea. Quickly becoming a point of reference for those who love quality cuisine, Uliassi is a place that offers simple and contemporary, but at the same time innovative, dishes. His cuisine is based on traditions of the Adriatic coast, but is enriched by contamination and from the influences that Mauro Uliassi has assimilated in his travels and from his experiences. The sea is his main source of inspirationbut also game and products from the Marche region, such as saturnia peach, have ample space in his cuisine.

Every year, Mauro Uliassi presents ten new dishes, which complement its classic proposals. Among his most famous dishes, the broth slippera piece of bread that you dip in a concentrated fish sauce, the creamy mozzarellawith anchovies, basil, candied tomatoes and fried capers, the cuttlefish tagliatelle and nori seaweed pesto (an idea born after a visit to El Bulli by Ferran Adrià). And again, the smoked spaghetti with clams and datterini tomatoes grilled, a reinterpretation of the classic seafood dish, and the red prawn, with lemon water, basil and melon, in a contrast of flavors. But Uliassi managed to deliver white pasta is also gourmet, prepared with desalted herring and fish stock (recipe here).

The chef is also a author of cookbooks, in which he talks about his philosophy cuisine, its recipes and its stories. She published Sidecar in 2005 and Mauro Uliassi meets Giovanni Gaggia in 2021. He is also an appreciated speaker at the most important international gastronomy congresses, where he brings his testimony and his innovative vision.

blank foods
Mauro Uliassi’s three-Michelin-starred white pasta: the recipe

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page