Hospitality Academy

Celery and Mushroom Lasagna

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Celery and Mushroom Lasagna

 

Total: 3 hrs mins Ι Active: 1 hr 30 mins

Fabio Trabocchi is an Italian chef who owns various restaurants around the world, the majority of them in the United States. Already as a young boy, Trabocchi preferred to stay in the kitchen and cook instead of going out to play soccer with his friends. He learned cooking from his father, who was a passionate cook in his free time himself. Trabocchi worked as a pastry chef during summers and when he was old enough to start his apprenticeship he got the big opportunity to go and do it with Gualtiero Marchesi at his famous restaurant in Milan city. After that, he worked in Moscow, the USA and later moved to Spain and then to London to help with one of the openings of a restaurant he worked for in the USA. He won a Carlton London Restaurant Award as Best Young Chef of 1999 while working in the UK. More than a decade later, in 2011, when Trabocchi had been working in the USA for some time again he opened his first restaurant (Fiola) in Washington D.C. In the years to come, Trabocchi opened 6 more restaurants, all of which to date are highly popular. In 2014 his first restaurant (Fiola) received one Michelin Star.

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Fabio Trabocchi

Nationalité: Italian
Profession Chef and Restauranteur
Favorite Dish in His Recipe Book: Risotto Marchigiana
Prix: James Beard Foundation Award 2006

Temps total

3 hrs

Temps actif

1 hr 30 minutes

Quantité

10 pax

Calories / Portion

-

Ingrédients
Préparation

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