品味传统：与自然主厨南希-西尔弗顿一起向夏威夷文化致敬

我们非常高兴地欢迎南希-西威尔顿（Nancy Silverton）成为我们 "大自然的厨师 "系列活动的首任主持人，这是一次对考爱岛丰富的自然资源以及每天辛勤劳作的当地农民、渔民、牧场主和种植者的烹饪赞美。在整个系列活动中，您将有难得的机会与西威尔顿大厨一起参加互动烹饪课程、大师班和三道菜慈善晚宴，为考艾岛社区学院烹饪艺术课程的未来厨师们谋福利。

南希-西威尔顿（Nancy Silverton）--詹姆斯-比尔德杰出厨师奖（James Beard Outstanding Chef Award）获得者、洛杉矶备受喜爱的 La Brea Bakery 和 La Campanile Restaurant 的创始人，以及 Pizzeria Mozza、Osteria Mozza 和 chi SPACCA 的共同所有人--曾与世界上最著名的厨师共事，写过 10 本烹饪书，参加过 Netflix 的 "Chef's Table "节目，并获得《美食与美酒》杂志"最佳新厨师 "和《财富》与《美食与美酒》杂志"餐饮业最具创新力女性 "等令人垂涎的称号。" 

西威尔顿主厨以其传达意大利传统风味的能力而闻名于世，她的作品是一个很好的例子，说明无论您当时身在何处，用心烹饪的美食都能让您完全沉浸在特定的地方。

我们采访了西威尔顿主厨，深入了解了她的烹饪背景、季节性和可持续性在她工作中的作用、对首次 "大自然的主厨 "体验的期待，以及每次活动将如何在通过烹饪艺术支持当地社区的同时弘扬传统夏威夷风味。
 

采访南希-西尔瓦顿

您能告诉我们您的烹饪背景以及是什么激励您成为一名厨师的吗？

Well, the short version of how I got started is that there was a very cute guy who worked in the vegetarian kitchen in the dorms in college, so I started working in his kitchen to get to know him! I ended up falling in love with cooking (instead of the guy) and headed to Le Cordon Bleu in London for culinary school. When I came back to California in 1979, I spent some time in Marin County, California before coming back to Los Angeles to work at Michael's in Santa Monica with Jonathan Waxman who mentored me and is still an incredibly close friend to this day. I was then the opening pastry chef for Wolfgang Puck's Spago and eventually opened Campanile with Mark Peel. We were fortunate to find a space that also could accommodate a bakery next door, which was then the birth of La Brea Bakery. I then went on to open all of the incredible restaurants in the Mozza Restaurant Group - Michelin-starred Osteria Mozza, Pizzeria Mozza, Chi Spacca, and The Barish at the Hollywood Roosevelt Hotel. We have locations also in Los Cabos, London, Singapore, Riyadh, and a few more to come! I've had an amazing journey so far in my career, and I'm so grateful for every step along the way. 

 
您以将意大利的风味与加州的季节性相结合而闻名。季节性和可持续性在您的烹饪和餐厅运营中扮演着怎样的角色？不同的地方是如何影响这些做法的？

Seasonality and sustainability are at the heart of all of my restaurants and my approach to cooking. Osteria Mozza, one of my restaurants in Los Angeles, was awarded a Green Michelin Star for our dedication to sustainability! Especially since many of my restaurants are based in California, I have access to so many fantastic local, organic, and seasonal ingredients. We change our menus daily to highlight as many seasonal ingredients as we can - I just love working with ingredients when they are at their freshest and in season, it's the best way to showcase it! I get a lot of my inspiration during my time in Italy, particularly in Panicale, and it's really just spectacular. My close friend Dario Cecchini, who is the best butcher in the world and is located in Italy, is an advocate for respecting all parts of the animal, and I certainly have the same mentality and try to avoid as much waste as possible. 

 
您是Hanalei Bay 1 Hotel "自然主厨 "项目的首任主持人，该项目将为客人提供互动烹饪课程和特别的三道菜晚餐。您能告诉我们更多关于这次体验的信息吗？

We've got a really spectacular program lined up! I'll be leading an interactive cooking class that will guide guests through two of my favorite recipes: the Mozza Caprese and the Rosemary Olive Oil Cakes. (The Rosemary Olive Oil cake is a Mozza classic, but I've just updated and perfected it in my new cookbook!) These dishes really showcase my approach to cooking - straightforward and familiar, yet well thought out to achieve an element of perfection. I'm very much looking forward to sharing my flavors with the guests at 1 Hotel Hanalei Bay as well as all of the tips and tricks I've learned over the years to take that same approach to cooking at home. We are also hosting a charity dinner where the menu will feature some wonderful dishes inspired by Italian cuisine using local ingredients - it'll be a really delicious evening. 

 
自然之厨 "晚宴的部分门票收入将用于资助考艾岛社区学院的烹饪艺术课程。如果您能与有抱负的厨师分享一条建议，您会是什么？在您早期的职业生涯中，是否有您仰慕的导师或厨师？

在我职业生涯的早期，我非常幸运地与许多出色的厨师共事并得到他们的指导。之后，我又指导了许多其他出色的厨师。这就是我要分享的建议--找到一位你尊敬的、能给你灵感的大厨，为他们工作，并尽可能多地学习。  

您打算如何将夏威夷风味和当地食材融入您将为客人和学员准备的菜肴中？

这次烹饪活动将使用当地的时令食材，真正突出我的意大利菜谱的特色。
 

为您的逗留增添色彩

2023 年 5 月 28 日至 31 日期间，欢迎莅临Hanalei Bay 1 Hotel ，品尝我们首次推出的 "自然大厨 "系列，从互动烹饪课程到慈善三道菜晚宴！这次烹饪庆祝活动不仅是一次美味的体验，还将拉近您与考艾岛丰富自然的距离，同时提升当地社区的活力。