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Enrique Limardo's Guide to Hospitality Innovation

Enrique Limardo's Guide to Hospitality Innovation

In an insightful piece for ChefHire, Stefano Carbone shares his journey from Foggia, Italy, to establishing Les Vernissage in Milan. With experiences across Europe's top kitchens and a following of over 30,000 on Instagram, Carbone's story is a testament to innovation and passion in the food and hospitality sector. Stefano Carbone's journey through the gastronomic realms of Europe has carved a unique niche for him in the hospitality sector. Originating from the province of Foggia, Italy, his career trajectory is adorned with significant experiences across esteemed European establishments, learning under the tutelage of culinary masters like Alain Ducasse and at venues such as Le Meurice and Alkimia in Barcelona. With a robust following of over 30,000 on Instagram, Carbone's venture, "Les Vernissage" in Milan, marks a high point in his career. This establishment is a testament to his vision of merging gastronomy with art, treating each dish as a canvas to narrate stories through flavors and visuals. Drawing inspiration from movies, nature, and art, Carbone has turned his dream of drawing into a reality, using plates instead of canvases. His approach is a refreshing deviation from the traditional, emphasizing natural ingredients and minimal use of artificial colorants, while also paying homage to Italy's rich artistic heritage. In an insightful piece for ChefHire, Carbone shares the essence of his journey, the inspiration behind his artistic approach to food, and practical advice for overcoming the contemporary challenges of the hospitality industry. His narrative is not just a chronicle of personal accomplishments but a source of inspiration for the next generation of chefs. Beyond his personal narrative, Carbone offers advice through ChefHire, addressing the challenges of the hospitality industry with practical insights for those aspiring to make their mark.


Can you tell us about your current role?

I am currently a chef / food artist is not just that I take this role from what I describe famous newspapers or magazines I would be one of the greatest exponents of this type of cuisine combined with art ideas and colors. I think a dish is not only to give good food but to represent an idea. An idea that first hits the eyes and the mind to get to the palate.


What has been some of the highlights of this position?

I sincerely believe that what I do with food is a challenge first and foremost with myself, it is not a type of cuisine that I propose that is interpreted and understood by anyone, for this I speak of challenge, it has been a growing evolution that brought the my job to make him love him more and more. To say I'm happy with what I'm giving to my customers not only good food but emotions and that's what I wanted.


Can you tell us a bit about your career before this current position?

I started my career I could say at 13, I immediately understood that it would be my path of life, I felt that the food sent me an energy that went in symbiosis with my way of not being able to express with words, some things that I can but then easily do with it.But as I have all started my career in my native land in Puglia, then I started to shoot several places in europe in high-level kitchens that allowed me to know several techniques that led me to realize what I do now. As I have covered almost all the roles in the kitchen up to the top, I think the apprenticeship in this sector is important, helps to grow and stimulate more and more to tackle this work.


What do you see as the biggest challenges facing the industry at the moment?

The world of food is an eternal challenge, I suppose that many people do not really approach the food as it should. Going to the restaurant is not filling your stomach but taking a trip, a journey to discover new flavors. So many people do not, but I believe that those who put passion and commitment must not be afraid of what they do, but they must stubbornly go on.


What do you see as a possible solution to the growing shortage of chefs?

Now everyone in the world wants to be a chef. Maybe because we live in a world where TV, social media and other make us believe that everyone can really do this job. I claim that having a passion in cooking is something to use your life is a I hope so many people approach this sector but they do it out of love, not just for fame or otherwise. This profession is an experience that changes you inside, improves you and gives you the strength to improve yourself and make yourself others well.


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