By Honorary Reporter Ghada Mohamed Ali from Egypt
This collage of photos shows chef Fabrizio Ferrari and his culinary adventures in Korea. (Ghada Mohamed Ali)
Culinary exploration has no boundaries and Fabrizio Ferrari, better known as chef Fabri in Korea, exemplifies this spirit with his unique fusion of Italian and Korean cuisines. From earning a Michelin star in Italy to captivating audiences on popular Korean TV shows, Ferrari has made a name for himself in the culinary world.
The following are excerpts from an audio interview with him in December 2023.
Briefly introduce yourself.
I moved to Korea in 2019 after running my family restaurant in Italy for 18 years. My culinary journey began at a young age as I grew up in a restaurant environment established by my parents when I was just 4. In the beginning, I discovered my passion for food from my mother in the kitchen; it led me to introduce innovative techniques and a scientific approach to our restaurant, resulting in a Michelin star for 15 years.
Subsequently, I seized the opportunity to join Woosong University in Daejeon as a lecturer and later moved to Seoul to work at Sejong University, combining my academic expertise with practical experience in the culinary field.
As an Italian chef with a Michelin star, what sparked your interest in Hansik?
When I received a Michelin star, I had to develop my kitchen. In 2010, I worked with Korean sous-chefs who had to do internships while attending a famous culinary school in Italy. They introduced to me Korean ingredients such as gochujang (red pepper paste), doenjang (soybean paste) and ganjang (soy sauce) that we incorporated into our dishes and recipes. This was my first exposure to Korean flavors, and I found it an amazing experience.
I also learned about making kimchi and the fermentation process, which fascinated me. Additionally, they prepared galbi-jjim (braised beef ribs) for my family. Through this experience, I grew deeply interested in Korean food culture.
How did you develop your knowledge of Korean food and who inspired you?
In 2016, I was invited to compete in a Korean food competition by the Korean Consulate General in Milan, Italy. I won first prize, which led to an appearance on the KBS contest “Global Taste of Korea” with winners from other countries.
In 2018, I joined the famous cooking program “Hansik Battle” for three months, where I worked alongside Hansik researcher Lee Young-sook, who became like a second mother to me in learning about Korean cuisine. I also met the show’s co-host, celebrity chef Paik Jong-won. The knowledge and insights I gained from them greatly contributed to my understanding of Korean food culture and helped me create delicious Hansik.
Chef Fabrizio Ferrari in 2018 appears with food researcher Lee Young-sook in “Hansik Battle.” (Fabrizio Ferrari)
How did you get involved with Season 2 of the TV program “The Genius Paik?”
The show focuses on creating a restaurant overseas offering Hansik and adapting it to the host country’s environment by finding similar ingredients from scratch. The aim is to promote Hansik and spread its awareness worldwide.
I was invited by the tvN production team to join this season as the only professional chef among the members, mainly responsible for the cooking aspect and trying to run two restaurants simultaneously. This experience has significantly influenced my culinary skills as it provided another opportunity to work alongside and learn from chef Paik. I gained valuable insights on creating easy and accessible Hansik enjoyed by foreigners.
Chef Fabrizio Ferrari poses in a group photo with the crew of the show “The Genius Paik.” (Fabrizio Ferrari)
As a lecturer, how do you mix an academic approach with practical experience?
As a foreign professor, I teach students about Western cuisine, modern fine dining and the practical aspects of running a restaurant. Despite my limited teaching experience, I strive to impart my knowledge of the industry to students.
I emphasize the importance of maintaining creativity and passion for food while managing a restaurant. Ultimately, the core of any restaurant is the food, as people visit primarily for the dining experience. With Korea’s rapidly developing fine dining scene, I bring this perspective to students.
What moments stand out while you appeared on “Paik Jong-won’s Class?”
The long shooting hours, early mornings and late nights were all part of this amazing experience. I got to explore new foods, discover regions of Korea and immerse myself in its culture. One memorable moment was when we had to cook outdoors, preparing a large quantity of food near a Hanok (traditional house). Being part of this program with chef Paik gave me another opportunity to learn from him and understand his culinary style.
What are your favorite Korean dishes to prepare and eat?
I enjoy preparing kimchi along with other fermented foods. The process of fermentation and the transformation of flavors over time fascinates me. When I make kimchi, I feel a deep connection to the ancient history of Korea. I particularly appreciate kimjang, the culture of making and sharing kimchi that is designated UNESCO Intangible Cultural Heritage. I enjoy eating bossam (wrap) kimchi with oysters. The combination of fresh kimchi, shell oysters and boiled pork belly creates an amazing blend of flavors.
What are your plans and aspirations in this field?
As a passionate advocate of Hansik and continuous learner, my aspiration is to open a Korean restaurant in Italy, offering authentic Korean flavors to Italian diners. Additionally, I aim to utilize platforms such as YouTube and other media to promote Hansik abroad, raising awareness of the richness of Korean cuisine. As an ambassador of kimchi, I will strive to increase awareness and understanding of this iconic dish. And while in Korea, I will continue studying Hansik and introduce traditional Italian cuisine to the Korean community to showcase the breadth and depth of Italian gastronomy.
*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.
link
