I remember back in the day when chefs had to get nearly the full animal carcass delivered to then break down. The food supply systems were less advanced back then, too; we had to do much more when our orders arrived.
It’s still a physical job nowadays, but I think it’s more of a mental game.
The respect for the craft and the idea of keeping track and keep on improving our methods and techniques – it’s what has taken Italy up a level, from years ago being recognized as simple trattorias, to what it has become today. I would argue as well that a newly found drive to explore other regions has also helped this. Nowadays, our cuisine has evolved and I would go as far as to say it’s become more popular on social networks than even French.”
