WHY SHOULD YOU HIRE ME?
Passion for Cooking
Chef Giovanni John Rizzo has been on the path of molecular gastronomy since 2016. From a very young age, I knew I was destined for a career in cooking and exploring different flavours. My work is the result of a lifetime of passion for cooking and exploring different flavours. I have built a solid foundation in world cuisine and molecular gastronomy. I am now taking a bold step forward by fusing Italian, French, Creole, Japanese and Chinese cuisines. I have been pursuing this broad experimental approach since I identified it in 2016, and it has been a driving force in my career. Eight years later, I'm still searching for perfection because there is no end to it. I knew from a very young age that pursuing a career in the culinary arts was the perfect way to pursue my true passion for cooking. .
Culinary Training
I am a chef trained at the most prestigious culinary schools in Canada and the United States. I have also had the privilege of working with some of the most renowned chefs in the industry. Furthermore, I have travelled extensively, which has given me unparalleled experience of different cuisines and techniques from around the world. France and Italy were my foundation. I developed my own style there. Everything changed over time. The most impressive chef is undoubtedly Ferran Adrià, who pioneered molecular cuisine. Today I am working on my personal project, which I have been developing since 2018 under the guidance of the most influential chef in my career.
My Approach to Cooking
In recent years, I have focused my research on the application of molecular gastronomy techniques. I believe that cooking should be fun, creative, and approachable. I strive to make delicious and healthy meals that are accessible to everyone, regardless of their skill level in the kitchen. Molecular gastronomy is a branch of food science that focuses on the physical and chemical processes that arise in cooking. These processes and interactions are explored and manipulated with the objective of producing tasty, functional and artistic results.
YOUR OBJECTIVES AND MY GOALS ARE ALIGNED.
Chef and Mentor: Two roles that are inextricably linked.
Enjoy the convenience of having me as your mentor. I will create a menu tailored to your tastes and preferences, using only the freshest ingredients from local farmers and markets, for any special occasion, such as romantic dinners, family gatherings to weddings and other events.
In conclusion
I assert that:
Molecular gastronomy is an unmissable opportunity to explore the intersection of science and cooking. If you're a professional chef or a home cook looking to impress, there's a world of creativity waiting for you in this culinary realm. Grab your lab coat (or apron) and get ready to experiment! Molecular gastronomy is a thrilling intersection of science and culinary art, inviting chefs and home cooks alike to innovate in the kitchen. Create a foam or spherify a sauce—the possibilities are endless, and delicious!
