Quizine


	INTERVIEW with Chef ROBERTO DEL PAPA of San Remo Ristorante
	interview LORI McLORN photo STEVE UHRANEY

	Where were you born Sandro? I was born in a small village in Italy called Molise a region in the south. How long have you been Canada? On and off since 1975. When did you first recognize the signs that you wanted to become a chef? I was around 13 years old. A lot of my older friends in the village were going to a renowned cooking school that was twenty minutes outside the village. They were graduating and getting jobs at restaurants and on the cruise lines. Later I trained at that school. It was very exciting and was an important industry where many of today’s famous chefs have gone. Was there someone or something in your life that inspired you to cook for others? When you grow up in Italy you grow up in the kitchen. What restaurants have you worked at in the past? I was the chef and owner of a restaurant in Yorkville and for 7 years I catered to the film industry at a restaurant in the King & Dufferin area called Caffino. Do you have a memorable rewarding cooking experience? Have you ever cooked for anyone rich and famous? Working in Yorkville and in the film district I had many stars and film festival clients come in such as Michael Douglas and Penelope Cruz, but my most rewarding was a benefit dinner Gilda Radner put on with a room full of children to teach to cook. What is one of your favourite signature dishes that you love to prepare? My Risotto al Salmone seems to be the most intriguing dish that I have come up with. How did you think to incorporate all of those unique ingredients? Well, I like to use salmon when I can because it is very inexpensive here in Canada compared to Italy. I also love to experiment with different spices and try to do radical things with smells and taste. This turned out to be a great combination including the colour where the orange of the curry, the pink of the salmon and the red of the strawberry adds to the dish. What are some of the most popular dishes San Remo offers on their menu? Surprisingly both are Provimi veal dishes. One is with a Barolo wine and thyme sauce sautéed with mushrooms and brandy. The other is a scallopini sautéed with pecans, dried apricots, Pernod and a touch of cream. How do you like working in an open concept kitchen where the clientele can watch you in an intimate dining room setting while they eat? I love it. I wouldn’t have it any other way. You have to always keep the line tidy, you have to keep quiet and you can’t kill anyone while you cook (laughter). I had a look at one of your older menus and you offered a Whole Wheat Gnocchi. That is a rare and impressive alternative. Do you still make it? We make it on request now and we also have a gluten-free and a corn-based pasta. That’s different – a corn pasta? Yes. It’s great. We offer it in a spaghetti form and cooked al dente. It even has a rich yellow colour to it. When you are under intense pressure at the peak of the dinner rush how do you react? Are you calm and in control or a little emotional and vocal? I am always in control. I have to be when I am in full view in the dining room, although, when I do feel out of control I ask for a cold beer to get me back to normal. I’ve never lost control yet (laughter). If I went to your house at any given time what would I find in your fridge? Not much. Some yogurt, fruit, beer, orange juice and pure cranberry juice. That’s it. You are in the profession of spoiling others, but if you had the chance to go for a nice meal where would you go? I like to support people that I know in the profession and often eat at their restaurants. I like a thin crust pizza and if I want to eat at an upscale place I would order fish. Although you are only open for dinner what time do you usually start to prep for a night and how late do you stay? I start around 2pm and leave around 10 pm when the rush is over. What advice would you offer someone who wanted to enter the cooking profession? It is not an easy industry. Think twice. It is a lifetime commitment and a totally different lifestyle with late night hours. GL		The Italian city of San Remo is famous for its perpetual spring weather and is one of the most attractive tourist destinations on the Italian Riviera. It is known for its flowers and music with culinary specialties such as extra virgin olive oil, focaccia, and Talessca olives. San Remo Ristorante is located in the heart of Clarkson Village and has captured the vibrancy, ambiance and exceptional cuisine of the picturesque city. The popular restaurant has just celebrated their one year anniversary and are looking forward to the upcoming year. A large patio awaits the warm weather. Growing up in the southern part of Italy, Chef Roberto Del Papa feels quite at home in his open concept kitchen that is the dramatic focal point of the dining room at San Remo. I had a chance to speak with this creative and innovative chef whose impressive menu reflects his culinary talents.