Chef of Chef Works – Chef Paolo Vasapolli

by Chef Works Canada,

Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email marketing@chefworks.ca. Pictured above is our Chef of Chef Works®, Chef Paolo Vasapolli, Executive Chef at University of Windsor, in his Hartford Chef Coat. 

 

Chef Works: Tell us about your greatest culinary influencer…

Paolo Vasapolli: My grandmother and mother, I believe that they are the reason why I am cooking today. Growing up in Sicily when I was little, I would sit in the kitchen and watch them cook all day long 3 meals a day. Our meals growing up always consisted of 2-3 courses for lunch and dinner, typically lunch was a pasta every day (not the same sauce), a salad and a protein.

Chef Works: What’s the most rewarding part about your job?

PV: Of course, the praises of when someone enjoys the dishes I make and/or presentation, but also the interaction with guests and meeting new people that share the same interests (Cooking from the heart).

Chef Works: How would you describe your cooking style?

PV: I like to take classical dishes and put my own modern and add a trendier twist without complicating it. I like to use as much local ingredients as possible from around our area.

Chef Works: Your all-time favourite culinary tip…

PV: Invest in a good knife they say you are only as good has your tools and always keep them sharp just in case you cut yourself, it will be worse if the knife is dull – Also don’t buy or cut on a glass cutting board.

 

 

Chef Works: You can only have breakfast, lunch or dinner food for the rest of your life. Which do you choose and why?

PV: I would say breakfast, because everyone says as long as you have breakfast you are set for the rest of the day. Breakfast can be so versatile and simple by using some local farm eggs, with local micro greens and some freshly baked bread

Chef Works: If you could cook for one person – alive, dead, historical or fictional – who would it be and what would you make for them?

PV: Unfortunately, my grandmother passed away and she was a big influence for me, the passion she had for fresh local ingredients and cooking everything from scratch and from the heart. I wish now at this stage in my culinary career I could have the opportunity to cook for her. I would make her something very simple and fresh; something she enjoyed the most was a nice plate of Pasta Pomodoro with fresh basil from the garden.

Chef Works: How does your culinary uniform make you feel?

PV: It makes me feel like a superhero, the brand in my opinion represents true hard culinary professionals ready for battle.

 

To learn more about Chef Paolo Vasapolli, visit his profile online:

LinkedIn: Chef Paolo

Facebook: Vasapolli Paolo

Instagram: @chefpaolov

 

Meet other Chefs of Chef Works:

Year 2021

Year 2020

Year 2019

Year 2018

Leave a Reply

Your email address will not be published. Required fields are marked *