Umberto menghi biography of nancy

Menghi adds, however, that his father once told him to always give it some thought if somebody wants something you have Serves two as a main course or four as an appetizer. This is one of the most consumed pastas on the Italian coastline. Boil fettuccine in a large pot of salted water until al dente. Drain and rinse under cold running water to stop the cooking.

Drain again and toss with a little oil to prevent sticking. Set aside. Combine butter and oil in a large heavy skillet. Add shallots, carrots, celery, garlic and minced thyme. Add salt and pepper to taste. Add wine and tomatoes and cook for two more minutes or until it begins to bubble. Add all the seafood, discarding any mussels or clams that may have already opened.

Umberto menghi biography of nancy

Add Tabasco and water. Bring to a boil. And thus, the opening of Giardino , half a block away from the original restaurant, fittingly enough, in early summer People have to feel at home here, no matter whether it is romance, business, or just a good evening out that brings them here. Seafood Spaghettini from Giardino. Photo by David Strongman.

For Italian food, perhaps the trickiest of them all, since certain core ingredients, such as tomatoes, rosemary, even handmade pasta, taste notably different in Italy than they do in Vancouver. That all makes sense, of course, and Menghi does not really sweat that at all. Living on a farm—my dad was a farmer—we had a big garden full of fresh vegetables.

We ate very well at home, so I was always interested in food. Eventually, I wanted to see what it was like to work at a local restaurant, and then later, wanted to see what other food was out there in the world. So I convinced myself, my mom, and my dad that I wanted to go to cooking school. They were both happy for me. I wanted to travel—I loved feeling free.

And I wanted to learn, not just in a kitchen, but also in a dining room with guests. I ended up training at a hotel restaurant school for three years, and then was sent to work at different places; I worked in Milan for a little bit, then the coast in Tuscany. After I got my diploma, and specialized in Tuscan food, I went to France. I read books about France, about the great chefs and the food.

I was really excited. Then over to England for a short stint at the Queens hotel in Eastbourne. I applied, got an interview, and they told me I was perfect—and bought me a ticket to go to Canada. I arrived on a cold, cold evening in Montreal. However, my dreams basically stopped on the West Coast. But that job took me to my next job at the Hotel Vancouver.

At the time, it was owned by the same company that owned the Hilton in Montreal, where I had also worked. I started in the kitchen first, then got out into the dining room, and was preparing a lot of dishes, including carving. I was able to apply my hotel school learning. You ended up staying, so what was it about Vancouver that you fell in love with—what made you want to stay and open a restaurant there?

It was spring in Vancouver and beautiful. I liked the waterfront. But I ended up working across the street from the historic, now famous Little Yellow House, and when I saw it, I knew, that was it—I wanted to open a restaurant there. They are quite adventurous, I am sure because they travel globally. I travel extensively myself, and have grown completely passionate about food.

I usually wake up in the morning with thoughts of what we will be eating that day. So, we want clean, fresh flavours, and always West Coast lifestyle in our restaurants. Michel worked with Umberto for three years, having done his extensive apprenticeship mostly in his native Alsace, but opened a tiny, authentic place on Thurlow that was a resounding success.

He eventually moved to more expansive surroundings, and a bigger kitchen, just off Smithe and Burrard. He sits down after cooking a brisk lunch service, his sous chef ill that day. Greatness is measured by longevity and consistency. Do your best, and be consistent, every day. It takes a special person to flourish in a fine restaurant. I am demanding, of course.

The day I am told I am an easy boss to work for, is the day I will know I have lost my edge. You cannot take anything for granted, and of course, the customer is always right, something we teach our staff. Always right. For me it is about how people relate to food. For this kind of restaurant, I would say over 50 per cent of our customers know what they will order before they come through the front door.

That means we must be consistent, able to meet their expectations.