The imagination, innovation, research and not least the professionalism
the qualities that contradistinguono internationally Chef Mario Vacca
Ortuerese DOC, here is a little autobiography
dell'estroverso "Master of the Kitchen"
I, Mario, was born to Ortueri, a small town in the heart of Sardinia, in 1952La my passion for cooking is so strong that at thirteen he left for Milan and attend the hotel school, "The Three Pillars" which pursue the diploma of master of the kitchen with the 'enable all' At that time early education to work in the best hotels in Alassio where I learned the secrets of the trade. After school work steadily for several years at the Grand Hotel Mediterranee in Alassio, in the meantime I teach at a hotel school locale.In this hotel captivates the post of Chef de Couisine Executive.Volendo increase my experience I choose Berlin as an ideal, open-minded city where the nouvelle cuisine is my nascendo.Grazie experience will be chosen for a television series in the first local station RIAS, SAT1 today. Back to work at the local hotel school and work in the most famous hotels and restaurants Berlino.Il president of the Italian Republic Oscar Luigi Scalfaro know me best Italian cook Germania.Durante in a pastoral visit of the Pope in Berlin, is chosen as Executive Chef for the evening of GREAT GALAPartecipo the Olympics and World Kitchen vinco il terzo posto con medaglia di bronzo tra 32.000 cuochi del mondoun premio forse,da questo momento molte altre televisioni si interessano alla preparazione e alla presentazione delle portate e spesso il mio nome compare in trasmisioni in prima serata.collaboro con diversi giornali locali e i quotidiani, collaboro con il Corriere della Sera ed il Tempo.Ho scritto i due libri uno in tedesco uno in Italiano"Etwasanderes" e "Qualcosa di diverso".Nessuna presunzione ma continuo con metodi miei con la mia cucina creativa innovativa a caloria calibrata
testo estratto dal sito di Mario Vacca http://www.qualcosadidiverso.com/000001985b0d93482/index.html
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