Bored thought operation with Santini, Monco, Alajmo, Uliassi and Bartolini who share their feelings as cooks and men
Alberto Santini
“We have a great responsibility towards the public: not only a service but we contribute to spreading the image of our country in the world. At this time when international tourism has stopped, we have tried to keep in touch with all our customers, even those on the other side of the world “
Riccardo Monco
“Identity is fundamental. One cannot cry out for change just for one stop. There have always been changes in contemporary catering and in that of those who do research; even a dish from the same menu changes from season to season. For example, the type of customer who attends a 3-star hotel has changed: today there is not only the one who travels in first class and sleeps in a luxury hotel. The high gastronomy has expanded to those who travel in economy “
Massimiliano Alajmo
“Haute cuisine will have the role of welcoming and pampering the guest, of transferring serenity, smile and deep emotions to be able to recover the lost journey, to be able to savor the precious sense of the table”
Mauro Uliassi
“The sailors in Senigallia say that no more night than midnight can ever be. Each of us in his dimension will have the opportunity to understand what will have to be done at the very moment he finds himself acting. The hypotheses on future scenarios that will open are really many but all without a reference story, therefore without any experience. I believe that we will certainly try to do what we have always done: cooking “
Enrico Bartolini
“Catering is a sector that almost died out during the lockdown, but has not stopped being desired and cultivated. Restaurants were and remain a place where services and emotions are produced. With the reopening and optimism we will start doing the things we knew how to do with even more love and discipline than before. Finally the supply chains that take care of the restaurants will resume their projects and it will be the volume of enthusiasm of the operators and customers to determine the progress
