Conversation, rare: Carla Pellegrino
Chef Carla Pellegrino comes form humble beginnings and has retained her sense of modesty even with all of her accomplishments. Born in Rio de Janeiro to a Portuguese father and a second-generation Italian mother, Carla was cooking daily for her family and helping run her mother’s catering business as early as the age of 10. Since then, she has attended the French Culinary Institute in NYC, opened and successfully established Baldoria Restaurant in New York with Frank Pellegrino, is co-owner of Rao’s restaurant in NYC, and executive chef of Rao’s Las Vegas. Pellegrino has been featured on the Today Show, CBS Morning Show, Fox News National, Throwdown with Bobby Flay, Food & Wine magazine, Bon Appetit and countless national and local publications.
When did you get your start in cooking?
I started to cook at age ten, at that time my family in Brazil was very poor and my mother conducted a catering business from home and she didn’t have a staff, so whenever she had a big party to cook for, I skipped school so I could help her cook throughout the night, and take care of my family’s nourishment the day after, so mom could rest during the day.
Who would be your dream to cook for?
My professor, mentor and idol; the best Master Chef in the world: Jacques Pepin.
Where have you traveled that you learned something new about spices, types of food and preparation?
I have been traveling a lot throughout my life, and I truly believe, especially being a Chef, that we can read a country and its culture’s by tasting their food, and by keeping its smells in a corner of you conscious or subconscious memory. The experience becomes a sort of treasure, a source that you can fully rely upon when stepping in the kitchen or creating a dish. Places that I carry with me to my kitchen are Venice, Rome, Paris, Lisbon, Turin, Sicily, Naples, Morocco, Rio de Janeiro, Bahia, Nice, Montecarlo, Cannes, Mikonos, Athenas, Buenos Aires, Madri, Barcelona, Maiorca, Parati.
Favorite meal to prepare?
Everything that involves slow cooking techniques, braising, roasting and elaborated sauces. One of my favorites it’s Osso Bucco alla Milanese.
Best meal you’ve ever eaten?
I think that the very first time someone experiences a great meal, it’s like the first kiss, and it’s just unforgettable! And that happened for me in Rome 25 years ago, in this beautiful seafood restaurant located in a noble area of the town called Parioli. I was seventeen, so I’m not sure if it’s still there, the name of the restaurant was Al Piano, and I will never forget the explosion of flavors of that meal.
If you weren’t a chef what would you be?
I think something in the Public Relations & Marketing field; it always fascinated me, since I was a child. I’m a very social person, and I love people.
Hidden passions? Hidden talents?
The word “Hidden” it is a mystery to me, and I don’t think this it’s exactly a quality; I am an open book. My passions are evident; cooking, dancing, music, running, throwing parties, traveling, drinking good wine and eating good food.
Tell us about Rao’s
Rao’s was one of the best things that ever happened to me in my life, it was my family, my love and my food reference for quite some time; I am and always will be proud and grateful for the time I spend as a member of such a great family. The last thirteen years of my life with them, was a great exchange of love and kitchen experience.
Any future plans? Shows? books?
Absolutely, I have a great project coming up soon, it involves cooking but it’s confidential for now. We’re finishing the concepts details before making it public around the beginning of February. Also, I have just finished a cook book proposal that will be released to a few publishers, hopefully, if all goes as planned, I will have the cookbook on the shelves the by the end of 2011.
