Quizine


	INTERVIEW with Chef MASSIMO CAPRA
	by Lori McLorn photos by Steve Uhraney

	Since we last spoke have you done any more Food Network shows besides Restaurant Makeover? Yes, I will be on with Bob Blumer in Glutton for Punishment for a pizza making episode. He has to beat the Guinness World Record by making more than 140 (edible and uniform) pizzas in one hour to beat the existing record. That sounds entirely stressful. What else have you been showcased on since then? I was also on the 2nd season of Chef Worthy with Chef Michael Potters. One Pot Italian Cooking was your successful cookbook that had just been released. Are there more cook books we can expect from you in the future? Actually, you can expect two. I am working on my second book due later this year called Everything Pasta. I truly believe there is still a lot of room left for pasta in the world. The second book is really exciting. It is produced by CityLine with three chefs. Michael Bonacini, Jason Parsons and I have submitted over 100 recipes that are compiled and are a little longer and more complicated. It’s something we couldn’t possibly do on a television segment. It should be out at the end of August. I’m a little afraid to ask—Is there anything else you've up to? Why, yes—my new travel TV show. It is not confirmed, but the title is possibly Spoons and Suitcases, since I always travel with a spoon. I don’t go anywhere without it. The show is to inform about good food, interesting places and having fun—a kind of gourmet vacation in not-so-recognizable spots. For instance, one of the episodes was done in Lunenburg, Nova Scotia. The area is teeming with scallops, lobster, mussel farms and oysters. They are really forward thinking there. They are ready and deserve tourism. Iceland was incredible too. I would never have known they have green pastures, very few trees, glaciers and hot springs. The waters there are unpolluted and abundant with langoustines, cod and squid. I was there during a food festival and was a guest judge. High profile chefs from Moscow to Washington were on hand to cook everything from rustic to molecular. It was an amazing experience. The show should be ready later this year. I understand you recently helped to open a new restaurant called Fraticelli’s Authentic Italian Grill - a ‘high-end’ extension of Turtle Jack’s in Richmond Hill? How were you involved? I am the Corporate Chef Consultant there. What inspired you to go the multi-unit restaurant route? When I was asked, I didn’t think twice about it. I have always wanted to work with chain restaurants. High-end food can be unapproachable for many people for many reasons. If you go to the U.S., they have a different relationship between people and restaurants. We tracked it and modeled ours after it. You have to make it interesting and appetizing. For Fraticelli’s, we know pizza and pasta will never go out of style. Do you consult for anyone else? I just hooked up with the Crowne Plaza Hotel in Niagara. It was one of the first commercially built hotels in Niagara. Many stars, even Marilyn Monroe, stayed there. I am consulting with them for their menu for their Fallsview Rainbow Room. Is there anything else you want to tell me? Well, I just saw my commercial for Samsung this morning before I came to see you. I am their spokesperson for their new “home appliance” line. I do some of their home shows and demonstrate how to use their new “induction range." All of this sounds impossible. There are only 24 hours in a day. You also have a family that needs your attention. Can you break it all down for me? (Laughter) I work six nights a week at my restaurant Mistura, which by the way, is really picking up again. I do a dozen appearances for Samsung. For City TV, it is two early morning shows a month. My own television show is six days a month. I write for the Globe and Mail twice a month. I write my books when I can. I see my kids every Sunday for dinner and I make sure I see my wife every day. Massimo, in our last interview I asked you the question ‘where do you see yourself in five years?’ You told me you would be happy still in the restaurant business and doing a bit more traveling. It looks like you are four years ahead of the game? (Laughter) I guess you are right. That’s good.		Multi-tasking at its finest A year ago I asked Chef Massimo about his past to learn how he has made it to this incredible stage in his life. I was under the impression he was content and had reached the pinnacle of his career. After all, who wouldn’t be satisfied co-owning a successful restaurant, publishing a cookbook, making frequent television appearances and starring on the illustrious Food Network. In just a few short months this chef extra-ordinaire has pushed his talents far across the globe with an unstoppable force. Behind the recognizable mustache is a man with a charismatic, outgoing personality and a strong determination not only to succeed, but to teach and inspire others along the way. Stopping for a relaxing cappuccino means something entirely different to a man like Massimo. With blackberry in hand, eyes on his devoted fans who approached our table and listening intently to my questions all at the same time, Chef Massimo Capra was in his element enjoying a rare break.