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Search forMeet the chef: Franco Caruso at Washbourne Court
Friday, September 12, 2008, 08:00
Age: 28
Lives: Bourton on the Water
Where do you work? Washbourne Court Hotel
How long have you been in the job? Five months
What's the best thing about it?
The local suppliers, and the beautiful surroundings of the hotel. I moved here to get away from the hustle and bustle of city life so it's perfect for me.
What's the worst thing about it?
There's nowhere open to buy food after 11pm so you have to make sure your fridge is stocked up.
What was your first job?
At aged 15 I was a pizza chef in my father's restaurant is Calabria in southern Italy. We had a large wood burning pizza oven. I used to love lighting it every day and getting it to the perfect temperature.
What's the best dish you've ever cooked, where was it and who was it for?
It was on a fantastic day out on Loch Eck in Scotland, we caught a wild Arctic char and barbecued it. We served it with some freshly picked chanterelle that we just cooked in a bit of butter and salt and pepper. Beautiful!
What's the biggest disaster you've had in the kitchen?
When I worked at the Glasgow Hilton I worked in the banqueting kitchen over Christmas, one of the busiest banqueting operations in Scotland. I emptied the stock boiler into a large plastic bucket enough to hold about 80/100l but the stock was too hot and as I wheeled it away the side of the bucket just folded. I was standing there in a large pool of veal stock, it went everywhere in the walk-in fridge, down the stairs and even down the lift shaft.
What did you eat last night, who did you eat with and where were you?
China Town in Bourton on the Water. It's my local, they always cook me something special and really authentic.
Eating out or eating in?
Eating out. I love eating out, it's nice to see things from the customer's point of view. It gets you thinking.
Who cooks in your house, and what's their signature dish?
Well it's not my cat, so my signature dish at home is braised beef in a simple tomato sauce with chilli or pasta al dente and a load of parmesan cheese served with some nice crusty bread.
Ever cooked for anyone famous?
I've cooked for a number of famous people from Mike Tyson to Princess Anne, Jamie Oliver to Bill Clinton
Gordon or Jamie?
They are both chefs who have worked hard to make a name for themselves, good luck to them both. However for me, it is actually Marco Pierre White.
If you had to choose your last ever meal, what would it be and who would cook it?
I'd get my mother to do me a big plate of pasta which I would enjoy with a big glass of red wine (Italian of course).
I would sit down and eat it with her and tell her what a wonderful mum she has been.
Franco puts the finishing touches to a dish
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