Belgrade, May 12, 2017 - The celebrated Italian chef Gianluca Tomasi (Gianluca Tomasi), master of finger food, long-time member of the national team and captain of the Italian culinary team, held an all-day free training today eminent Serbian chefs in the METRO HoReCa Center.
The most recognized experts of the Serbian gastronomic scene, members of the elite culinary associations - the World Association of Master Chefs, Serbian restaurants, as well as members of the international association of chefs and representatives of the Serbian culinary representation, today had the opportunity to learn about the latest world trends in this field during a free all-day seminar. and especially when it comes to the secrets of preparing and serving popular finger food.
"It is a great honor and recognition for us, Serbian professionals, that Gianluka Tomazi, a chef who is well known for his specialties made from fresh ingredients of superior taste and innovative cooking style, accepted the invitation and participated in the seminar and served us such valuable advice and small secrets of this craft . Although our Serbian culinary team, and the chefs individually, have notable results at prestigious international competitions, I am even more convinced that we will continue to deservedly hold high positions in that segment" said the manager of METRO HoReCa Center Uroš Urošević.
Gianluca Tomasi started cooking at a young age, watching his father cook. Today, Gianluka has his own restaurant (Cucina Tomasi) whose cuisine is characterized by authentic Italian flavors, and offers true gourmets a real gastronomic experience. In addition, Gianluca Tomasi is a professor at the Hotel Management Institute of San Gaetano di Vicenza and is the author of several books on cooking such as Everything in its Time and The Chef at Your Fingertips. His achievements in his long-term career place him at the very top of the culinary world.
"Visual effect and practicality in serving food, with constant improvement and improvement, is the main advantage of finger food." The attitude towards ingredients is somewhat different, food is not wasted, all nutrients are used to the maximum and everything must be fresh, varied and tasty. So that finger food also meets all standards, there are minimal leftovers, and you get the opportunity to try several small, fresh and varied meals in one meal," said the celebrated chef Gianluca Tomasi and added, "What I tried to achieve today, and I believe that I succeeded in that, is to show the present experts with concrete examples what it means to have an ideal meal balance, how important it is that the spices do not overpower the basic taste of the dish, how to extract the maximum and all the beauty from the vegetables we prepare. For example, if I'm making a "regular" pumpkin pie, I first balance out the sweetness of the vegetables with the salty cheese. If I want to emphasize its juiciness and softness, I use crispy celery, there is some trick and innovation in everything, and even when it comes to cooking pasta, it is really a real art.
METRO HoReCa Center was founded with the aim of contributing to the development of the catering sector through free education, seminars and trainings and is the only center of this purpose in this part of Europe.
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