What are your earliest memories of being interested in food?
Myself and my sister weplayed a gameof hosting guestsin our house…it all went pretty wildwithsuch a moments as a cake that should have been baked but hadn’t been and the whole neighbourhood had to taste it.
What, or who, would you say has inspired your cooking the most?
I always said it was my mother or even my grand mother. But more i think about it I guess it was Valter, my partner in life and business…he always excused himself by buying me superb lunch or dinner…and there have been many excuses.
Describe your culinary style…
Territory, season and myself.
What would you say is the main focus/concept for your menu at Obsession 17?
Go for the game!
What do you think makes a restaurant or menu sosuccessful?
Only the personality and presence of the people in charge.
What are your most indispensable ingredients?
what is really growing in that particular moment.
What kind of experience do you aim to give guests when you cook for them at Obsession 17?
My troubles with wild birds.
What would you say has been the most memorable moment in your culinary career so far?
There have been a lot of memorable moments. Ask me again in a few years.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
Take it easier.
What’s next for you/What’s projects do you have lined up?
Find a little space in my scadual to rest.
What is your guilty pleasure?
What restaurant is currently at the top of your list to dine at?
Always Septime in Paris.Becuase Bertrand does not give a lot of attention on trends. He cooks as he feels and it is so so so so good.
Ana will be appearing at Northcote’s Obession 17 event during 20th January- 5th February.Find out more about Anaand Obsession 17 atNorthcote here |www.northcote.com