Morning In the Kitchen at the Academy

Mornings in the Academy kitchen begin at 6:30 with the arrival of the pastry chef.  This morning when my alarm went off at 5:30 I wasn't sure I was ready for it, but I hopped across the street to the Academy, and met with Clementine, one of the interns serving a 4 month term here at the Academy.  At the present time there are 5 interns, all living together in an apartment on the grounds.  They are a diverse and fun group of workers, all with a bit of different experience, and all loving the experience here.  They actually told me that they didn't want word to get out about how great this place is, and I can understand why.

Clementine making the dough for the cornetti

next they go in to proof

Although all the pastries and desserts are made here in the kitchen they go through so much bread that they get it delivered from the best bread makers in Rome, Roscioli.  They get a whole grain bread, and pizza bianca which they make into panini to sell in the bar area.

This is McLane making the panini: slicing the pizza in half horizontally, choices today are mortadella and cheese or soft cheese and chard

It's a bit quiet right now, but by 8 a.m. the chef arrives, and then there is a "huddle" to decide what to prepare for lunch.  There are 2 lunch services, one for the workers at the Academy at 12:30 and one for the Fellows, visitors, and scholars at 1:00.  The workers' lunch must be prepared first, then the fellows lunch is prepared.

Domenico is the Sous Chef here, the heart and soul of the kitchen.  He has worked here for over 8 years, and you can tell that he takes great pride in feeding this community.  Here he is looking at what is available today for lunch, and he will meet with Clementine, McLane and I to discuss how the meal will be prepared.

Chef discusses how the dishes will be prepared, and assigns the dishes to each person.  When I came last week I thought that there was no way that I would be allowed to work in the kitchen but today I got my wish, put on my chef's coat, and away I went.  I got the artichoke dish which was so much fun to prepare.  Domenico is the type chef that wants the true flavors of the vegetables and fruits to shine through, so no fussy sauces, and no strange pairings. 

These were mine this morning! 

In the middle of this, there was a vegetable delivery from a local organic farm.  People ask me why I chose April, and one reason was because of the seasonal vegetables: artichokes, fava beans, asparagus, strawberries, are some of my favorites. 

Chicoria

fava beans

lemon

green beans

strawberries

radish

asparagus

celery

so here are my artichokes, quartered, and cooking with garlic, parsley, mint, olive oil and lemon water

We put them into casserole dishes with boiled potatoes on the bottom, then poured the artichoke pan juices over them

After baking in the oven, they are garnished with a olive oil, parsley, mint and lemon juice drizzle

Tons of greens (here beet greens) are sauteed with garlic and olive oil

Domenico with McLane tasting the pasta--Italians are VERY particular about their al dente

meatballs and sauce for the workers lunch

toss with the pasta, add a little cheese

and serve---Brava McLane!

Tom and Sara watching McLane plate the cacio pepe with asparagus

mixed salad with carrot and fennel and frisee

apple, fennel and mint salad with pickled red onion

The end of the romanesco and cauliflower--tossed with salt, pepper, olive oil and lemon juice

Final check before opening the doors at 1

These people are starving! 

Once the cooking is done, the entire kitchen is cleaned, first with soapy water, then microfiber cloths and finally to disinfect with apple cider vinegar.  

Grazie to the entire staff of the RSFP for their patience with me, it's not easy to have someone photographing your every move, and asking you questions as they put a fork into the dish you are making.  So grateful to be here.  Ciao for now.

Sustainable Rome

Today was my first day to shadow in the Rome Sustainable Food Project.  I was met by Chef Chris Behr and Kitchen Manager Laura Offeddu in the garden behind the kitchens at the American Academy.  There I witnessed the last of the spring plantings, with tomatoes sewn into the beds.  They had an amazing tool that digs the hole and plants the seedling.  Not sure I can get one of those into my suitcase when I go home! 

Caspar (l) and Andrea (r) 

The garden is small, and due to the sheer number of meals served here, the garden provides only some of the variety of fruits and vegetables that are served.  Each week Chef Chris will highlight one crop from the garden in the menu.  Realizing that some plants replenish themselves more rapidly than others, if fennel is harvested it will take 2 to 3 months for fennel to regrow in the garden.  Chard, lettuces, and other greens seem to reproduce in 2 to 3 weeks.  It is an on-going challenge that the Chef and his staff deal with on a daily basis.

Throughout the larger part of the garden are herbs, fruit trees, artichokes, and olive trees. 

Composting done on a hill above the garden, turned and tended each day and when ready turned into the garden.

Worm farm

Olive trees

Green house

compost

When I asked about pests, I was told that the Monk Parakeets are a real problem, especially when the stone fruits and figs are ripe.  The real fight will begin when the apricots, which are green on the trees now become mature.

Fruits and vegetables delivered from growers during the week are organic, sustainable, seasonal and pesticide free.  Some fruits, citrus in particular, are sourced year round, such as lemons and oranges. 

This is an absolutely beautiful kitchen

This little piggy will be dinner tonight:  Porchetta

  

Ready for the oven:  Savoy cabbage and potatoes with thyme and olive oil

After my tour of the gardens, and the grounds outside the kitchen I was able to go into the kitchen to meet the staff.  Since this is a busy place, I will have access when it’s not so busy, and was invited to sit down at the staff lunch to chat with each of the members of the staff.  That’s a post for another day.  This was lunch today for the community. 

Setting up for lunch which is always buffet style

 

When the door is opened, then the members know it's time to eat

Thank you Chef Chris and your staff for my backstage pass, there will be more to come.  Ciao for now.