MICHIL'S NEWSLETTER
Lift facilities and future regrets
Sometimes certain coincidences seem too good to be true. Well, this coincidence still keeps on bearing fruit: Martina and Fabio love food – preparing it and eating it. They met a dozen or so years ago in Como and, since then, have become inseparable, despite the constant travelling from one kitchen to the next both in Italy and abroad. Today, Martina is junior sous chef at the Stüa de Michil, while Fabio heads the Stues, Bistrot, and breakfast kitchen. Marina loves everything green while Fabio – if push comes to shove – is all about fish, especially oysters and crustaceans. Martina is from the province of Varese, while Fabio is from Bergamo. Together they celebrate good food in all their shapes and forms.
Sharing the same job can come in handy – all you need is one word, or a quick glance, to know what you’re talking about or what you need to do. If that weren’t the case, conversations at the dinner table or on the couch – what happened in the kitchen that day, issues with suppliers, the scarcity or wealth of certain ingredients, etc. – may have quite the different flavour. Of course, it can’t be all work and no play: you need to know how to switch into a more relaxed gear, as difficult as it may be. But finding time off can be so complicated, and the little time available needs to be quality time. And so what can the cooking duo focus on? Travelling, exploring different cultures, exploring new flavours, and having fun. Their idea is to hire a campervan and head to France, retracing their past and visiting friends, old colleagues, and chefs they worked under. A journey to rediscover life and all it has to offer – a metaphor for work in the kitchen, maybe?