Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Enzo Oliveri – my worst job

08 March 2010 by
Enzo Oliveri – my worst job

Enzo Oliveri, restaurateur and chef

What was your worst job?

My worst job was as a baker in Palermo, Sicily.

What was so bad about it?

Starting work when it was still dark and working in front of a hot oven when it was 40ºC outside with the beach only minutes away! I also had to deliver the bread to a chain of supermarkets. The demand was so great it was often difficult to make enough to supply them.

When I left I passed this job on to my brother, who is to this day running the bakery.

What did you learn from the job?

Working in the bakery was where I learned the basis of my skills needed for achieving all I can in the kitchen today.

What is the best bit of your current role?

The differing facets of my work. I run three restaurants, have a cookery school and run classes teaching adults and children all about a good diet and the varieties of foods that are available to eat. It is very rewarding to see adults learn new techniques and the children's faces as they get hands-on experience of how to make and taste (in their words) "delicious food".

I am lucky enough to be in demand for the odd radio interview and had a brilliant time filming with Gordon Ramsay in Sicily for The F Word last year. I am also enjoying organising and cooking regional food for events at the Italian Institute of Culture in London.

What's Next?

I will be hosting the children's cookery theatre, Teatro Del Gusto, at the Dolce Vita Exhibition [11-14 March, Business Design Centre, London] and I will continue to do more of these exhibitions throughout the year.

The Sicilian Chef Cookery School is branching out and will open in April at the Italian Institute of Culture.

In May, I start filming with Aldo Zilli in Sicily. We will be doing a 10-stop culinary tour of the island, with the resulting series being aired on the Good Food Channel.

I will also be publishing my first recipe book, which will accompany the programme when it is released.

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