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| awat muka dia tak berapa hensem kt pic ni..takper biar aku je yg tau tahap mana kehenseman dia |
notakaki: gigihnya aku..klu wat research phD mesti dh dpt Dr.
Michele Rodelli-ep.3
Michele Rodelli -ep.2
How long he will last in his present position is anybody’s guess, but this medium is covering all bets that it will not be very long – unless he determines to make some changes to his present modus operandi and, perhaps, more importantly, he gets to work in Nicholini’s kitchen, doing his ‘thing’ – where he should be spending most of his time.
Another matter that Mr Michele Rodelli will have to tackle is how to get along with the long-established, serving staff of Nicholini’s, the premier food outlet of Conrad Hongkong.
It is only too obvious to this medium that he has an extraordinarily short fuse when his hackles are caused to rise for the slightest reason.
TARGET (泰達財經) visited Nicholini’s (意寧谷) on Thursday, August 5, 2010, purely by chance on learning that the new chef had come to town.
After discussing the menu of the evening with Mr Eddie Yeung, the Manager of Nicholini’s, this is that which this medium ordered:
*First Courses
Traditional Italian Minestrone,
Scented with Fresh Basil Pesto and Barley
$HK128
Scampi and Sicilian Prawns in Summer Salad
$HK548
Beef Carpaccio on Pesto
$HK218
*Second Courses
Roasted Whole Seabass
Enhanced with Fresh Aromatic Herbs,
Served with an emulsion of Sicilian Lemon
$HK548
Dutch Veal Cutlet in Herbs Crust Porcini,
Flavoured with Rosemary and Grilled Potato
$HK560
*Side Dish
Fusilloni With Tomato Sauce
$HK278
With the above, TARGET ordered a wonderful bottle of Chianti at the price of $HK920.
It was Chianti Classico, Riserva, Vintage 2006, the producer, being Castello di Querceto.
TARGET highly recommends this wine.
The Food
The First Courses were excellent and, aside from the horrific price of the Scampi and Sicilian Prawns, little could be said that was not complimentary.
What appeared somewhat anomalous to TARGET, however, was that the First Courses had not the slightest suggestion of having been the handiwork of an Italian cook/chef/what-have-you.
This observation proved to be correct.
Turning to the Second Courses, beginning with the Seabass, as can be seen from the description of the dish, it was supposed to have been served and enhanced with fresh aromatic herbs, and with an emulsion of Sicilian Lemon.
It was not.
The seabass was merely baked, having lightly been smeared with some salt.
As a result, the fish meat was without any meaningful flavour at all.
The Dutch Veal Cutlet, however, was excellent and little could be said of this dish other than it was a bit oily and, very, very pricey for what one got for one’s money.
As for the lone side dish of Fusilloni, it was overcooked and tastless.
~Enter Mr Michele Rodelli
While TARGET was sampling the above-mentioned dishes, standing in one corner of the restaurant was a young gentleman, dressed in the traditional white garb of a chef.
This medium assumed that he was observing what was taking place in the luxury restaurant because the alternative conclusion was that he was asleep.
He did not appear to be doing anything, throughout the 2 hours or so that this medium was present, so Mr Eddie Yeung, at the end of TARGET’s tasting session, was asked whether or not it would be possible for this medium to meet the new Italian chef.
After all, it did appear that the gentleman, whom TARGET assumed was the new chef, did look rather lonely, standing in a corner of the restaurant as though he were waiting for 22 diners to leave Nicholini’s so that he could, also, go home … or where-ever he goes when he is not standing around, doing nothing.
Mr Michele Rodelli arrived at TARGET’s table, minutes after being told that this medium was surveying the Italian, food outlet of Conrad Hongkong.
After the introductions, TARGET asked: ‘Was the seabass farmed or was it wild?
Mr Michele Rodelli: ‘Farmed. But it did come from Italian waters.’
TARGET: ‘Wild seabass, I take it, has more flavour than farmed seabass because that which was served was, almost, tasteless.’
Mr Michele Rodelli: ‘Yes, er, farmed is not as tasty as wild.’
TARGET: ‘Do you have wild, Italian seabass, too?’
Mr Michele Rodelli: ‘Yes. But it is very big fish. Also, more expensive, you know.’
TARGET: ‘Why was it not offered?’
At this point, Mr Michele Rodelli was, clearly, out of sorts.
He just shrugged his shoulders at the question and, then, said that he did not know that TARGET was doing a review of his restaurant.
He, then, proceeded to state that he had only been at Nicholini’s for 3 months – actually, he started work at Conrad Hongkong in June 2010, but one has to remember that many young European cooks, these days, have trouble with numbers – and that he had not cooked in the kitchen, at all, other than teach some of the pastry cooks how to make bread.
About the seabass, he said that it had been baked without anything, other than a little salt.
TARGET stated, at this point, that it appeared that the entire meal, that had been ordered, was completely prepared with Chinese cooks.
‘That is correct,’ Mr Michele Rodelli confirmed. ‘I have a lot of work to be done, here.’
With that, he rushed away to take up his position of being the sentry at one corner of the restaurant.
About 5 minutes later, Mr Eddie Yeung, half in tears (or so it appeared) – he is a very temperamental person, as this medium recalls of old – and said that TARGET had complained to Mr Michele Rodelli about the Dutch Veal Cutlet.
On another request, TARGET recalled the ‘sentry’ who came over to this medium’s table, rather grudgingly, this time.
(The poor chap was, clearly, having a difficult time of it as far as he was concerned. He must have been thinking to himself: ‘Why don’t these people just let me stand alone in a corner without their bothering my reflections on life?)
‘Chef,’ TARGET started as the Italian stood, slouching at one corner of the table, ‘I have been informed by Mr Eddie Yeung that you said that I had complained about the Dutch Veal. Nobody at this table complained about it. What our complaint was that the seabass was completely insipid, devoid, as it was, of any discernable flavour.’
Mr Michele Rodelli replied: ‘This is internal. Nothing to do with you. I did not know what you were doing. Nobody told me. I don’t like it. ’
And that was, just about, the end of the conversation between TARGET and Mr Michele Rodelli, the make-believe chef of Nicholini’s who, by his own admission, has yet to prepare one dish in the restaurant.
Now, this medium is not a friend of Mr Eddie Yeung, not by a long shot, but one cannot help but feel a little sorry for him because, like it or lump it, he will have to put up with this temperamental Italian man who appears to be better suited as a sentry than a cook.
TARGET will not be re-entering Nicholini’s until an Italian chef is engaged to take charge of the kitchen since, when one determines to eat in a restaurant, where Italian cuisine is advertised, one expects to eat Italian food, not an Italian-type of food, prepared by Chinese cooks.
Having said that, this medium hastens to add that Chinese cooks are among the best in the world.
notakaki:saja copy paste buat kenangan pasal michelle ni...even not a nice review.See??kan aku dah kata,mamat ni lone ranger.Aku dah tilik character dia lama dulu,when we first met.
Walaupun fizikal aku dan dia (hes sooooo gorgeous)berbeza tetapi we have something in common.
Michele Rodelli -ep.1
Okeh,masa aku muda remaja dulu, study lagi aku kena complete practical training. Banyak hotel aku jd apperantice ala siri 'The Apperantice' Donald Trump tu.
So,pada tahun 1997,aku kena training di Penang Mutiara Beach Resort, hotel 5-star kt area Teluk Bahang.
Kemudian ditakdirkan aku kena training under Italian Chef ni, nama dia Chef Michele Rodelli.
Masa tu dia Sous Chef di La Farfalla,Penang Mutiara Beach Resort.
Umur dia aku agak masa tu dalam 26,27 tahun kot.
Pertama kali jumpa Chef ni..adoyai, ketar kepala lutut.Bukan sebab takut dia garang ke hapa tetapi ...sebab masyallah dia ni teramat la macho, handsome, prince charming, lumayan, good looking, drop dead beautiful dan insanely gorgeous man i've ever met. Tambah lagi- he has face that carved by an angel..Memang mamat ni serius hensem tak hengat. (jgn muntah ok!)
~bila berhadapan dengan mamat ni buat aku yakin dan bersetuju dengan kenyataan dari kebanyakan pengembara dunia bahawasanya lelaki paling tampan dan kacak didunia adalah lelaki Itali. Aku sangat menyokong statement ini. No doubt.Looking at his shadow alone can make you insane.
-handsome - pleasing in appearance especially by reason of conformity to ideals of form and proportion; "a fine-looking woman"; "a good-looking man"; "better-looking than her sister"; "very pretty but not so extraordinarily handsome"- Thackeray; "our southern women are well-favored"- Lillian Hellman-
- (of a man) good-looking, esp in having regular, pleasing, and well-defined features
Dia ni pendiam sikit,biarpun dia tau semua pompuan kt Penang masa tu tgh admired tahap bunuh diri kt dia tapi dia cool dan relax je. Takde nak sombong ke hapa. Kadang-kadang tgh kerja,dia yg ala-ala mabuk tu (he sip glass of wine) akan hulurkan bunga ros kat aku. (bkn aku saja,ada gk dia bg kat bdk trainee lain,huh jeles mak).
Sebab Italian lovers kan very the romantic..suka bg bunga kt pompuan tak kiralah makcik ke, granma ke,janji pompuan bukan spesies dua alam
Huh, masa tu bunga ros tu aku letak tepi katil dan cium tiap ari sampai tido mimpi-mimpi.
Kira masa tu deria hidu aku memang seksa dan tahap nazak.
Dia masa tu stay di Bayu Emas Aparment..aku tau sebab dia balik naik transport van dgn aku. Memang Bayu Emas Apartment Batu Feringgi tu tempat tinggal expatriat2 di area tu.
Masa tu aku tak penah ponteng kerja, tiap ari pi kerja awal nak ngadap dia. Kalo suh aku tido kt dapur hotel tu pun I rela you.
Tapi rupanya mamat ni baran nak mampus.
Penah aku tengok dia baling kuali leper tu kt lantai sebab bengang rasa steak tu tak kena dgn lidah dia.
Kesian aku tengok abg Sous Chef tu..budak melayu kena taram dgn dia. Tapi abg ni rilek jer,cool sb dia kata biasalah Chef Mat Saleh ni.suka main baling2.. (dulu tak puas main baling bola gamaknya).
Ada jgk yg terkebil2 kena hamun dgn dia,expectation dia tinggi nak mampus.jgn la ko buat terlebih taruk garam sebutir dua,jam tu jgk kuali melayang. Atau lagi sadis dia baling pinggan mangkuk sume. Sayugia diingatkan ini dinnerware, cutleries, tableware tah apa lagi yg harga sebijik pinggan sama dgn gaji aku sebulan skrg.
Penah jgk curi-curi nk ambil pic dia masa ice carving competition..tapi dpt kaki dia jek. Orang kata tgk kaki pun dah tau hensem ke idak, mmg aku akui kaki dia pun buat ko tido tak lena.
Okeh, dari pemerhatian aku,Michele Rodelli ni seorang lone ranger. Lonesome person and he don't bother bout anyone.He lived in his isolated area..kadang2 aku tgk dia termenung tepi pintu restaurant yg mengadap pantai tu. Tatau apa apa dia fikir,entah ada kenangan tragis ke yg buat dia merantau kat Asia ni. Aku suspek dia ni memang jenis manusia kesepian. Rugi aku tak ambil picture dia..yg ada pic dia kt hotel brochure yg aku tampal tepi katil n renung tiap malam. Nasib baik aku mengidap penyakit gila bayang tu tak lama..
Masa tu aku terfikir bestnya kalau aku jadi invisible man..boleh ikut dia kemana saja..hoho.
Aku byk kali jgk google nama dia..teringat kt dia even dah 15 tahun. Manalah tau kot dia jadi popular mcm Jamie Oliver ke, Gordon Ramsay ke..atau dia masih kt Malaysia. Tapi rasa dia kt Hong Kong skrg.
Tetiba arini google nama dia ada keluar pic..heh happy gilo mcm org gila talak.
Bajet mcm dia ingat kat aku lagikk..oh my Michele.
News bout him:
''Michele Rodelli
Executive Sous Chef/Specialty Restaurant Chef at Conrad Hong Kong
Michele Rodelli's Summary
He has developed a reputation for his compelling cuisine that has attracted the attention of food lovers and international gourmands alike.
After graduating from Institute for Technical Catering Caterina De’ Medici, Gardone, Italy, Michele studied pastry under Master Chef Iginio Massari, ice cream under Mauro Petrini and chocolate under Frederic Bourse. Michele began his career at the Hyde Park Hotel in London and has since traveled the world with appointments in Europe, the Caribbean, and Asia.
As one of Asia’s most experienced chefs, Michele is an all rounded chef, an artist as well as an expert in business, Michele has achieved a level of success that can only be found by balancing creativity and possibility with experience and logic. In every aspect of his life he goes beyond expectation, creating extreme beauty while delivering in a simplistic way.
In addition to his talents in the kitchen, his artistry in pastry and sugar sculpture is world-renowned as is his skill for chocolate creations. He has been honored with several awards and his presence has been requested for multiple cooking demonstrations and interviews on TVB, ATV and others alike.
As one who understands that tastes change, and who is never content with yesterday’s triumphs, Michele is driven to experiment with new dishes and a combination of ingredients.
His food is a product of non-conformism, and the desire for innovation is a work of art in which Michele suggests breaking away from conventionalism, working in a way that fuses cuisine and pastry cooking together. This method allows him to share an infinite number of ideas, applying Picasso’s maxim on creativity:
”…let inspiration come as I work”.
Michele Rodelli's Experience :
Executive Sous Chef/Specialty Restaurant Chef Conrad Hong Kong
July 2010 – Present (1 year 9 months)
Michele Rodelli's Education:
Istituto Alberghiero Caterina De’ Medici,Gardone Riviera
notakaki: aku memang suka buat koreje sia-sia
Wordless Wednesday
 |
| Aduyai..punyalah handsome chef ni..aku penah jd apperantice dia ms tgh study dulu kt penang...serius. |
Heaven is where the police are British,
the chefs Italian,
the mechanics German,
the lovers French,
and it's all organized by the Swiss.
Hell is where the police are German,
the chefs are British,
the mechanics French,
the lovers Swiss,
and it is all organized by the Italians.
sooner or later
A man sooner or later discovers that he is the master-gardener of his soul, the director of his life.
~James Allen
There is only one difference between a long life and a good dinner: that, in the dinner, the sweets come last.
~Robert Louis Stevenson
It requires wisdom to understand wisdom: the music is nothing if the audience is deaf.
~Walter Lippmann
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