IN PROFILE: EXECUTIVE CHEF GIANCARLO MORELLI Ever since he was a child Giancarlo Morelli dreamed of being a chef. Although trained in Italy he has spent periods abroad in France and the US before heading home to Lombardy to open his own restaurant, Pomiroeu.
limited. It has been challenging to include all the equipment needed to allow chefs to work efficiently and serve all the employees quickly. “Also, the kitchen of the
corporate restaurant had to live up to the needs and expectations of the famous and award- winning chef Giancarlo Morelli,” he adds. (See sidebar, right.) During the planning and
construction of this site, when the world was hit by the unprecedented obstacle that was the global Covid-19 pandemic, CIRFOOD’s Catanoso considered how this would affect the service provided at Generali in the future. “Te first aspect to think about was food and health safety. Te hot topic, relating to food safety, is sustainability, which has many facets – from the use of organic and local products to the implementation of good circular economy practices,” he says. Another aspect to consider,
says Catanoso, is how the pandemic has reduced social contact to a minimum. "Terefore, not only will the relationship between waiters and diners in the dining room need to be re-established, but also paper menus and cash will be eliminated. Technology and digitization will play a fundamental role in this. To date, the shock wave of the pandemic
has accelerated decision-making processes to bring about strong changes for a hopefully better future,” he says. In a complex sector such as
catering where income and expenses, costs and revenues are among the primary considerations, and there is much talk about food, format and location, Catanoso emphasizes how success can only be achieved thanks to a qualified team. “It is necessary for all companies to invest in training for their employees and collaborators,” he says. “Knowledge and skills are not only able to increase the competitiveness of one's company, but they can also prove to be essential tools to face a rapidly changing reality, such as that of catering over the past 18 months." Adding such a visually impactful building to the architecture and working life of Milan is a matter of pride for everyone involved. “Te CityLife project can be described as an urban redevelopment that has changed the face of Milan, projecting the city into a future of innovation and increasing Milan's international visibility, says D’Andrade in conclusion. “And being part of a unique project of this kind, and of such an important size, has made us very proud.”
What is your philosophy for managing the kitchen for Generali’s senior executives? We try to make lunch for those who work all day at a frenetic pace at Generali and provide a moment during which they can disconnect from work – bringing their mind to places, people and flavors that characterize their personal life.
What are your top requirements in a kitchen design? My kitchens are always designed to better manage both storage and preparation spaces. It is important that they are designed to clearly separate cold dishes from hot ones; each one must have its own work plan to perform at its best.
How many people work in your kitchen? I always work with at least two chefs and a person who takes care of the dishwashing area. The number of covers depends on the occasion and type of event taking place in the Tower.
What are the biggest challenges you face in the kitchens of Generali currently? The main challenge is to manage all the events – from formal lunches, to small and large banquets, to aperitifs – while always guaranteeing high quality. Every moment in front of a dish or cocktail is a celebratory moment for the diners who experience it. Another big challenge is getting the best performance from your kitchen and your brigade.
How does Grandimpianti help answer those challenges? Grandimpianti has helped me and my team by proposing solutions aligned to the concept I want to express: flexibility, enhancement of large spaces that allow accuracy and precision in treating the raw ingredients, which is fundamental for me.
BRAND WATCH 500+
grandimpiantiali.it
Grandimpianti works on more than 500 turnkey client projects each year, across a range of sectors
Aliworld 49
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
