{"id":678,"date":"2024-02-02T16:28:33","date_gmt":"2024-02-02T16:28:33","guid":{"rendered":"https:\/\/www.cipassoitalia.it\/?p=678"},"modified":"2025-06-21T12:05:01","modified_gmt":"2025-06-21T12:05:01","slug":"intervista-allo-chef-adriano-de-angelis","status":"publish","type":"post","link":"https:\/\/www.cipassoitalia.it\/en\/intervista-allo-chef-adriano-de-angelis\/","title":{"rendered":"Read the interview with our Chef Adriano De Angelis"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1526.72px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:0%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:0%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:0%;--awb-spacing-left-medium:0%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-three\" style=\"--awb-margin-bottom:30px;\"><h3 class=\"fusion-title-heading title-heading-left\" style=\"margin:0;\">Interview with Chef Adriano De Angelis<\/h3><\/div><div class=\"fusion-text fusion-text-1 fusion-text-no-margin\" style=\"--awb-margin-bottom:50px;\"><p><em>WHAT IS THE PART OF YOUR JOB THAT YOU ARE MOST PASSIONATE ABOUT?<\/em><\/p>\n<p>The part of my job that I am most passionate about is definitely the\u00a0<strong>experimentation<\/strong>\u00a0<strong>and the creation of new dishes<\/strong>. I think it is the most difficult but also the most rewarding.<\/p>\n<p>After experimenting and creating a dish, you have to put it into practice by respecting certain standards and values: it is very demanding but extremely satisfying.<\/p>\n<p><em>WHAT ARE THE MOST COMPLICATED CHALLENGES THAT A CHEF LIKE YOU HAS TO FACE IN THE KITCHEN?<\/em><\/p>\n<p>The chef faces many challenges on a daily basis, including coordinating the team, and being almost a psychologist.<\/p>\n<p>There is already a lot of pressure in the kitchen and if a team member does not follow a straight path, does not have a clear way forward and is not focused on the goals to be achieved, very unpleasant situations may arise.<\/p>\n<p>I think it is very important\u00a0<strong>focus on objectives<\/strong>\u00a0and then try, together with the team, to reach them,\u00a0<strong>all rowing in the same direction<\/strong>.<\/p>\n<p>It is important to always be proactive, positive and try to bring good humour into the kitchen.<\/p>\n<p><em>TELL US ABOUT YOUR CAREER. HOW MANY YEARS HAVE YOU BEEN DOING THIS JOB AND WHERE DID YOUR PASSION FOR COOKING COME FROM?<\/em><\/p>\n<p>My passion for cooking started at a young age because I loved being in the kitchen with my mother: she liked to cook simple things while I loved to mix flavours and ingredients.<\/p>\n<p>After compulsory schooling I chose hotel management, which was not entirely inspiring, at least in my experience.<\/p>\n<p>The real turning point was entering the work world: once I entered the kitchen I immediately realised that this is\u00a0<strong>a job you either hate or love<\/strong>there is no middle ground.<\/p>\n<p>Of this profession I loved the\u00a0<strong>creativity and<\/strong>\u00a0<strong>energy<\/strong>\u00a0that was inside the kitchen, a crazy thing.<\/p>\n<p>I did my first season at the age of fourteen, immediately dealing with big events such as weddings and catering.<\/p>\n<p>A lot of people, a lot of work and also a lot of responsibility.<\/p>\n<p>This first phase of my work opened my eyes and made me love my job.<\/p>\n<p><strong>Every day you learn something new, confront yourself with different cultures, different ways of cooking<\/strong>an all-round dynamic job that excites me and makes me happy every day.<\/p>\n<p><em>WHAT IS THE MAIN FACTOR THAT HAS ALLOWED YOU TO REACH THESE LEVELS?<\/em><\/p>\n<p>La\u00a0<strong>stubbornness<\/strong>. It is essential\u00a0<strong>don't beat yourself up<\/strong>\u00a0when something goes wrong but you always have to believe.<\/p>\n<p>This is a somewhat difficult world. There is always a lot of jealousy and envy, you can meet people who don't want you to grow, who build a wall in front of you.<\/p>\n<p>The important thing is to be self-aware, not to give up,\u00a0<strong>be stubborn and achieve your goals<\/strong>\u00a0with nails and teeth.<\/p>\n<p><em>WHAT ARE THE MAIN SOURCES FROM WHICH YOU GET YOUR IDEAS?<\/em><\/p>\n<p>Certainly from past experience, dialoguing and comparing myself with colleagues from the present but also from the past.<\/p>\n<p>In addition, the internet and books are also very important sources for producing ideas.<\/p>\n<p><strong>Creativity in the kitchen is never the result of just one way but is the sum of all that, it is an all-round job.<\/strong><\/p>\n<p><em>CHEF, HOW WOULD YOU DESCRIBE THE CUISINE OF CiPASSO?<\/em><\/p>\n<p><strong>Emotion, simplicity and attention to detail.<\/strong><\/p>\n<p><strong>At CiPASSO it is the environment that makes the difference<\/strong>. The work is stimulating, the people are energetic, positive and there is always challenge and challenge.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[94],"class_list":["post-678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosita","tag-home"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>CiPASSO - Roma - Ristorante di cucina romana contemporanea<\/title>\n<meta name=\"description\" content=\"Nel cuore pulsante di Roma, in via Metastasio 21, a pochi passi dal magnifico Pantheon, il nostro ristorante \u00e8 situato in uno splendido palazzo storico degli anni \u201930. 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