 Ne zelo, da sem se poznačila, da sem ne bojila, da sem za 5 minuc in ne bojila. Moj inglječ je tako vzgleda. Tukaj sem razgledaš vzgleda na televizij, sem zelo v inglju, in kako sem zelo vzgleda, sem zelo v englju. In na našem tem, sem ne bojila v englju na moj živ. Paula, da sem... Ja je tukaj. Nekaj, tukaj. Ja jim vzelo v držu. Zato jim vzelo v držu. Ja je tukaj. Andreja. Več več od rene. Rešte od rene. In vzelo. To je nekaj rene. Dje rene, grazie. Mi emociju, da je vzelo na držu, mozione sere qui ne la terra degli idoli delle mie letture jovanili. It's a big emotion to be here in the land of my youthful readings. Kirkegaard, Poe-Nord, Srinberg, Hamsun. Sae, ki no mi pihaše parlare di me stesso. You know, I don't like to talk about myself. The risk of self-celebration is always hiding. Autorionia rara, avolte impjetosa. No way to be self-ironic, and if it happens, it's really, really meaningful. E temuto, ki no narivasi in tempo, ki no preparasi il mio discorsetto. You were afraid I didn't get here in time and I would not be prepared. I'm here. I'm here. La vecchia rock star invitata ad un concerto di musica davanguardia. And the old rock star that's been invited to a concert of avant-garde music. Tu mi je skrit una letera molto bella piena di quesiti esistenciali. You wrote me a great letter filled with existential questions. Forse kredi ki possa detenere il verbo, la soluzione, la sfrontatezza di rifare il mondo. Perhaps you think I have the word, the solution, or just the gumption to remake the world. I hope I won't disappoint you. But I'm just a cook. Da troppo tempo un cuoco in esilio. And for too long a cook in exile. Saj rene, parlare jovani e una responsabilità. You know rene, talking to young people is a responsibility. It's complicated. Se non dicono, se non dicono quello che vogljono ascoltare, li deludo. If you don't tell them what they want to hear, they're gonna be disappointed. Daltrondi, io non mai preteso si insegnare nella mia vita precedente di cuoco. On the other hand, I never felt that I had to teach in my first life as a cook. Mi piace una frase leta mille anni fa che ho preso impresito. I love a phrase read thousands of year ago that I borrowed. That more or less is il piu grande dei maestri, non adi scepoli, sugeri sce ipotesi. And that goes, the greatest teacher does not have pupils. He just suggests hypothesis. In questo senso si io ho indicato la strada molte persone, una via possibile. In this way, yeah, I did suggest a possible direction, a way to go. Una strada in salita. Up hill, however. And not a beaten path. All disconcerted, tiring. Dura da seguire e senza un arrivo preciso e confortevole. Hard to follow and without a precise or comfortable arrival. Ai giovani, vorrei parlare di talento. Più se ne ricevi in dono e maggiore deve sere la cura per coltivarlo. Vorrei dire loro che cucinare un impegno sociale. Avere sempre una specie di paura. Più che paura una tensione coltivare il dubbio. I should always feel a little fearful or maybe not fearful but intention. And they should cultivate doubt. E poi superrarlo con una delle doti più belle del cuo ko il coraggio. And then they should overcome doubt with one of a cook's most valuable qualities, which is courage. Non abbiate mai la superbia di pensare di aver capito tutto. Don't ever be arrogant enough to think that you have understood it all. Sjete orgogliosi di essere cuo ki. Be proud to be cook. Avete, alla libertà avete, avete preferito il dovere, questo è molto bello. Give yourselves in since you're the ones that chose duty over freedom. Fermatevi solo quando un piatto, in un piatto credete che non ci si ha più nulla da togliere. And only stop when you think that you've taken away from a dish everything that there was to be taken away. E quando preparate un piatto, non ritoccatelo. And when you prepare a dish, don't retouch it. Non cercate di meterlo appunto. Don't try to find the point, the perfect point. Un po di croccante, una texture. Just a little bit of crunchy, a little bit of color. Un grande piatto esce di getto. A great dish gushes out. Ogni mojina li fa perdere energia. Any kind of nicety takes energy away from it. Abbiate il coraggio dell'imprecisione. Have the courage to be imperfect. Non dimenticate mai che la semplicita e un punto di arrivo. And don't ever forget that simplicity is the goal. Ricordate sempre che un cuoqo e principalmente un esecutore. Always remember that a cuq is first and foremost an executor. Nowadays too many people find themselves, think themselves composers. The world needs a perfect schnitzel more than it needs a so-so chocolate dove or soul. E anche quando un idea fosse interessante, sarà solo la precisiona dell'esecuzione che la rende rebuane. And even when a new idea might seem interesting, it is only the precision of the execution that will make it really good. Gioveni cuochi sappiate che la cucina una storia di donne. Young cooks please be aware that cooking is a history of women. No ci siamo appropriati di questo luogo intimo. We guys just invaded this really intimate place. Le donne detengono naturalmente il gesto. It comes natural to women, this kind of action. La bellezza del gesto. The beauty of this action and of this gesture. Le cucine sono piene di ragazzi, curvi su banchi di lavoro, ma che non sanno riconosce ricibi. Kitchen are filled with guys and boys that are like laboring over the tables, but they cannot recognize the foods. Non seguono del loro formi naturali che sono già decise. They are not following the foods natural shapes and forms that are already decided. Non si accorgono delle richeste, non le trattano con dolcezza, con eleganza. They don't acknowledge the foods requirements and questions. They don't treat these foods with sweetness and elegance. Troppo spesto usatele pinzette di metallo, quasi per prendere le distanze, quasi ne provaste ripulzione. Too often they use tweezers so as almost to take a distance almost as if they rejected and repelled them. Wait a moment, wait a moment. What's wrong with pinzette? What's wrong with fetishism? Yes, it's like that. Like what? Cercate il contatto. As if they didn't want any contact with the foods. As if they didn't want to communicate with the foods. Ci bi hanno una semantica, hanno dei sensi. Sensorial semantics excluded. Cucinare racontar una storia. To kuk is to tell a story. Per farlo bene bisogna conoscere fatti. But to do it well and to tell the story well, you need to know the facts. I fatti sono le materie prime. The facts are the primal matters. Dobbiamo entrare nella loro profonde intimità. We have to get deep into the facts intimacy. Instaurare un rapporto di affetto. Have a relationship of affection. Of confidence. Of familiarity of the ability to caress them. Trattare tutti con allo sessomodul. Ogni ingrediente ha paridignita. To be able to acknowledge the ingredients dignity. Una patata, una patata. A potato is a potato. Un tartufo bianco, non lo potete mangiare amorzi. You cannot bite into a white truffle. Together they make magic. I'll tell you more, young cooks. Go crazy and drive yourself nuts with the most humble ingredient. Be aware of the fact that price is just a commercial artifice. Even in this case, you have the cook's responsibility. Techniques, your ability, your manual ability has to be absolute. Only when you master that kind of technical ability can you afford to forget it. And take it sideways because you know the main road. Then you got it. Respect and acknowledgement. Humility. Humility in front of the kitchen with the guests. That's another matter. When all this will be assimilated, we can say that we are cooking. With emotion and anxiety, that in any gesture, apparently repetitive, it can escalate. With the emotion and the restlessness that no gesture, no matter how often repeated, can ever erase. Aware of how instantaneous cooking is. Nothing will ever be the same as the time before. Sensitivity and emotion will guide you. Vom djerno češel. Sono partito. E njom so njom tornat. Prima, te ogljavo, pravno. Tantissimi anni fa. Ben, first, perché adoravo kucinare. E guardare il tramonto sul mare tuto le sere. I had no money. I had $2,000 of today. I got into debt. I didn't do any market research, otherwise I would have never picked San Vincenso far away from everything with no roads. I didn't know the guides' existence. Internet, thank God, did not even exist. I had frequented kucine with solid cooks in albergos. I had met hotels that would make bananas, crepes, suset. I had frequented kucine with solid cooks in albergos. I had frequented kucine with solid cooks in albergos. I had frequented kucine with very solid cooks. I had met all these hotel cooks that would make bananas and crepes, suset, fly from the pan. And I worked for my studies and to go to the university. Yes, because remember, a cultural foundation is necessary. And now more than ever. Then success came, naturally. And until the very last day I cooked more than anything to please and satisfy myself. The global success and the waiting list was still unmuted. But the emotion was a little distracted. My true great love and my only great love was being used. And the only one true love was fading. New logics were insinuating themselves. Restaurants more and more boring or goliardici. Or crass. I began to be the only one picking up the phone. If a person was not kind on the phone, they wouldn't get a table. Can you tell a little story about that day in 2005 when you refused a table to build Buford? He's a fuck. He wrote about I don't know, it's finished. But he didn't come. Anyway. But my independence didn't have at the she-depress, no PR, no website. It was my own choice not to have any PR, not to have an internet site, not to have any kind of public relations. No email, no website. No email, no website. But I had to say no too many times I took radical oppositions I had to take radical stance against the fake democracy of the worldwide web. Oh, even though I was universally loved. One day I said that food blogs were for gastronomy the equivalent of pedophiles for love. A few days ago I read something that if you had won the kitchen of Fulvio, a kitchen of jazz, today it would be a different situation of the gastronomy in Italy. Instead they won the Ron. Wait a second, I cannot find the papers anymore so I have to translate instantaneously now. So a few days ago I read something that said if Fulvio's cooking in the kitchen and cuisine had won, we would be in a different place in Italian cuisine, we would be in a place in a kitchen, in a kitchen, in a kitchen, in a kitchen, in a kitchen, in a kitchen, in a kitchen, but he didn't want to win anyway. My only opponent was myself. My only rival was myself. Our work is delirious and very hard to classify. But we are the athletes and we are training every day. And we have left the ones that should only be the referees, we have allowed them to be critical and to take a stance. But I had fire, I had courage and I had a past. I had baggage, more baggage than so many newcomers, but that's all okay. A technological challenge to perfectly caramelize a eggplant is only a technological challenge. I also think that a good cook or a good waiter should earn double a bank employee because a bank employee doesn't handle only paper and instead we handle live things. Also in the media chefs are often over exposed. And that led chefs to lose a lot of dignity. So they've been transformed more in media stars and in actors and jokers that are in the hands of merciless people that only want our blood. We have been transformed, we have been the somber. And instead with our gigantic ego that already cursed some of our dishes we have fallen into the trap. And instead it was gratifying before just to be winked at by a housewife that we would cross in the street with a shopping bag. But our job is something different and it cannot really be quantified. What's the financial worth of passion, sacrifice and independence? Suffering, emotion, loneliness, respect, freedom. I took a flight, I took a plane after 30 years. Remember the last time I was in Copenhagen? I looked somewhere else. I chose a physical exile and the interior was always there. I behaved more like a Tuareg than a refugee. Exile on the main street like playing Rolling Stones. Like playing Rolling Stones. Yeah, you don't have to translate, they got it. Like Rolling Stones play. Ok. I was looking for a new experience in and of the world. But it was still filled with nostalgia and with frustration. I taught cooks in all different latitudes in the world. But oddly enough, they were all making the same mistakes. So I ended up thinking I was making a mistake. In the hotels where I worked, of course I cooked for very, very rich people. And they let me to think of the uselessness of the futility of trying to tell gastronomic stories that are really beautiful. Donald ducks that have a fight over the truth of a Caesar salad. Baj, la mia di sea comunque non aveva una meta. Mi so nsofermato trakalips e maga circe, ma non volevo, non sapevo, non če era unita kanela mia vica. I would like to find land. Troppo tempo il coreografo di ballerini svogliati. Per una platea vanitosa e incompetente. Per ose ricomincio soro contento perché diranno le sesse cose che dicevano quando ho lasciato. Če mi lofa fare? Ma jo voglio usjire da questo abracio ovattato. In reltā mi sta strangolando lentamente. Voglio tornare cantare le mia canzoni per la strada. Voglio ritrovare il mio coraggio. Come sarā il mio ristorante? Sicuramente non tradirā la mia storia. Non sarā noyoso con cerimoni di altri tempi. Mi ne bi so bila na teraprih roli cerimoni. Piatr nisi priježivati za ljubila. In ne bi si prijetil vstuviti vso vrst, da je vrst. Piatr nisi prijetil novema nešto, dobrani. Se delam, da sem quii nekajj, ko je tjenik za küsini. Zelo sem potreba zpravitel, ki je po militancju. Rene, mi zovešte pri z Delete? Se mi jeva nekaj na plateja? Se mi manji la platea? Se mi manji la visibilita? Se mi manji il potere? No, rene, karo. Toto kaj so nam inteleza? Mi manja di aspetare sulmolo, una barca di peskatori che porta il pesce. Mi manja l'emozione di un mercato con gli ingredienti che mi faranno sognare. Mi manja kaminare la campagna, a cercare erbe con le signore che trovano le. Mi manja andara salutare majalini, wild, nel bosko. Mi manjano lebracja brušate, le dita tagliate. Mi manja il kalora di una pentola, che ricama la mia pelle, ricama il mio viso. Mi manja l'adrenalina di un servizio affannato. Mi manja adrenalina di un servizio affannato. Mi manja profumo del rosmarino, che avolge un picione, poi avolge me, poi avolge la cucina. Mi manja arrivare a casa pezzi, per la fatica. Mi manja avolge doma, mi manja avolge doma, per la strankeza. Fjere orgogljoso della mia giornata, o forse sono pazzo. O forse sono pazzo. O forse sono pazzo. O forse sono pazzo. O forse sono pazzo. O forse sono pazzo. O forse sono pazzo. If you like Jack Bralle that he says He said he wanted talent. It took talent to get old and not become an adult. I love you.