Mariano PisaniDec 8, 20233 min read"The lack of a union, low salaries and lack of resources is something difficult in the kitchen"
Mariano PisaniFeb 7, 20233 min read"I believe that molecular cuisine is essential for today's gastronomy"
Mariano PisaniFeb 2, 20234 min read"The pandemic is reflected as the reality where many people learned to eat."
Mariano PisaniJan 31, 20235 min read"I believe that there is not a single formula or a number of steps to follow when planning a dish."
Mariano PisaniJan 22, 20233 min read"A chef, in addition to cooking, has a social responsibility with the environment in which he lives"
Mariano PisaniJan 20, 20233 min read"I am absolutely sure that the new generations can achieve another new style of cooking."
Mariano PisaniJun 29, 20224 min read"In part, gastronomy is slave but, also, the good work environment helps it not be so heavy"
Mariano PisaniJun 22, 20222 min readMotokichi Yukimura, the Japanese chef who became famous for his peculiar omurice
