FRANCESCO MANNINO
EXECUTIVE PASTRY CHEF - FRANCESCO MANNINO
Born in Rome, cooking always played a big role in Francesco’s family which has influenced his work ethos in his pastry kitchens across several London and Asian hotels.
Born in Rome, cooking always played a big role in Francesco’s family which has influenced his work ethos in his pastry kitchens across several London and Asian hotels.
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I love herbs and teas, it adds a refreshment to flavours.
Cocoa powder, which I put in my tomato sauce, it gives it incredible taste and colour.
That would be curry powder, tabasco sauce, citrus like lemon, lime, orange and of course tomato sauce and pasta.
Soy salt is great to add in caramel.
Use the best ingredients, allow for resting time, and chill your dough well.
Use a vacuum seal machine to extend food shelf life.
Make sure your sugar is well stored. Keep the side of the pan clean, and keep cleaning it with a wet brush, stop stirring after 120c or the sugar will recrystallize.