Imagine a three story kitchen, each floor large enough to easily accommodate one hundred people working at dozens and dozens of stations. That's what it takes to prepare 2,000 high quality meals three times a day. As we toured during a relative break in the action we came upon people shucking the just harvested clams and mussels, another group getting the freshly grown vegetables ready, and then we came to a large group gathered around seemingly just engaged in peeling garlic and onions. But these were not just garlic peelers.
These were the guest chefs, staff and program participants from Jamie Oliver (the Naked Chef) restaurant Fifteen in London
A bit of background on Fifteen (from their website): In 2002, Jamie Oliver combined two ambitions: to open a top class restaurant and to give disadvantaged youngsters the chance to gain professional training that would set them up for an independent, inspired and productive life. Five years on, Fifteen is still achieving both, improving and expanding all the time.
This social enterprise has entertained hundreds of thousands of people who have loved our fantastic food; their custom and support has directly helped transform the lives of our apprentices.
The interaction amongst the folks from San Patrignano and the guests from Fifteen was great; in broken Italian and English sharing cooking tidbits, everyone watching the Fifteen head chef in action as he taught as he cooked. All in the relative quiet before the storm in the kitchen around 3pm.
When Andrea Muccioli and I started talking about Squisito last January I was eager to connect Rubicon with San Patrignano, but I had no idea how great and sweeping an event Squisito could be. This is one invitation that was well worth accepting
Thursday, September 27, 2007
The Rubicon team arrives at San Patrignano
Fred, Cassandra and Rick (your narrator today) have arrived in San Patrignano, just outside of Rimini.
All of us are in awe of the community that has been created at this amazing social enterprise. Fred and Cassandra arrived just in time for lunch...
Lunch means 2,000 people sharing a meal at the same time in what may be the world's most amazing dining room. A massive wooden roof, built like an ark turned upside down, spans a room without any posts. Situated on the top of a hill in farm country and surrounded on 360 degrees by a ribbon of windows that looks out on the countryside, the room is an amazing center of this community.
As Fred commented; "I don't know what is more inspiring; how well coordinated the process is of everyone coming in, food being served and cleared, or how with just three hand claps by anyone in the joyous, boisterous hall there is almost immediate silence in respect to the person who has clapped who wants to offer their personal thanks for the support of the community."
During our brief pre-event orientation Fred, Cassandra and I toured a part of this community. We saw the on-campus hospital, gym, theater, winery, and horse farm. We heard about the nearby olive oil growing and pressing facilities. We got a whiff of the hog farm. We walked around the most beautifully constructed campus we could have imagined, and we have just scratched the surface.
At our Rubicon booth we will share the stories of our work with the thousands who come to the festival. Our booth neighbors include an organization from Afghanistan who is growing saffron as an alternative to opium, organizations from Myanmar and Thailand with food programs as economic development innovations, and more which we will learn about over the next three days.
In the main kitchen (more later to describe a kitchen that serves 2,000 people three times a day) one of the guests, England's "Naked Chef," has brought a team from his London restaurant to participate in the event.
There is so much more to report and we will over the next three days. Pictures to come as well.
All of us are in awe of the community that has been created at this amazing social enterprise. Fred and Cassandra arrived just in time for lunch...
Lunch means 2,000 people sharing a meal at the same time in what may be the world's most amazing dining room. A massive wooden roof, built like an ark turned upside down, spans a room without any posts. Situated on the top of a hill in farm country and surrounded on 360 degrees by a ribbon of windows that looks out on the countryside, the room is an amazing center of this community.
As Fred commented; "I don't know what is more inspiring; how well coordinated the process is of everyone coming in, food being served and cleared, or how with just three hand claps by anyone in the joyous, boisterous hall there is almost immediate silence in respect to the person who has clapped who wants to offer their personal thanks for the support of the community."
During our brief pre-event orientation Fred, Cassandra and I toured a part of this community. We saw the on-campus hospital, gym, theater, winery, and horse farm. We heard about the nearby olive oil growing and pressing facilities. We got a whiff of the hog farm. We walked around the most beautifully constructed campus we could have imagined, and we have just scratched the surface.
At our Rubicon booth we will share the stories of our work with the thousands who come to the festival. Our booth neighbors include an organization from Afghanistan who is growing saffron as an alternative to opium, organizations from Myanmar and Thailand with food programs as economic development innovations, and more which we will learn about over the next three days.
In the main kitchen (more later to describe a kitchen that serves 2,000 people three times a day) one of the guests, England's "Naked Chef," has brought a team from his London restaurant to participate in the event.
There is so much more to report and we will over the next three days. Pictures to come as well.
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