Quickfire with Chef Michele Forgione
Get to know this jack-of-all-trades chef, who's passion for cooking and telling other's food stories motivates him to lead a life of giving back.
1. What was your first job in the culinary industry?
It was when I was 18 years old. I started working at my uncle’s pizzeria / bagel shop.
2. What is your flavour philosophy?
Keep it simple and good. The best quality you can get your hands on and let those ingredients shine.
3. One ingredient you can’t live without?
A really high-end extra virgin olive oil.
4. A cooking utensil that’s always in your kitchen?
A chef’s knife.
5. What’s your signature dish?
Orecchiette pasta.
6. If you had to choose just one, would you choose pasta or pizza?
Pasta. It has so many shapes. One of my favourite shapes is penne.
7. Go-to cooking technique and why?
Being an Italian chef, I love braising, low and slow. It warms the house and the aroma when you are braising just hits different.
8. Best memory as a chef thus far?
Cooking for children who are in need is one of the most gratifying and important things I have ever done and giving back to charity. If I can help someone, that is a memory that stays in my heart and is so impactful.
9. Worst memory as a chef thus far?
When you rely on a prep chef to do your mise-en-place, starting your night and realizing you don’t have enough back up.
10. Go-to place for sourcing ingredients?
Jean Talon Market in Montreal.
11. Where do you go to eat on your day off?
I go to my mom's for her homemade cooking or my chef friends' new restaurants. Fresh quality cooking with simplicity is always best.
12. What are the challenges that come with owning multiple restaurants?
Shortage of staff. It’s hard but the show must go on!
13. What was it like to film a documentary all around multiculturalism and culinary traditions in Quebec?
That was great! It was very much a passion project. I was the host and we got to go coast to coast, listening to the stories of families. It was also the stories of my grandfather and parents too. Listening to them was an honour and a very humbling experience for me.
14. What’s next for you as a chef?
Mentorship. I want to empower and mentor the future generation. I want to start letting go of my tips and secrets to teach the next generation of chefs and cooks that are willing to listen and do things right. The flavours of my generation are getting erased. I want to be impactful by bringing simplicity back to cooking and making dishes from scratch.
Head to Michele’s Instagram to see his latest venture and check out his culinary line Stefano Faita for delicious food products.