German-born Beck, of three-Michelin star La Pergola in Rome’s Cavalieri Hotel, takes the chilled mix

Roman chef Heinz Beck is preparing me a private lunch of his signature fagotelli, a clever little play on carbonara that effortlessly takes shape before my eyes like a Bob Ross painting. He pulls a zabaione-like mixture of egg yolks, pecorino cheese and pepper from the nearby refrigerator and places it on the stainless steel counter in the kitchen at the Waldorf Astoria New York, where the chef is visiting on an exchange program. An assistant appears and begins to roll out sheets of fresh pasta dough. I feel like Kate Hudson or the guy who invented Draw Something. As in, really, really rich.
German-born Beck, of three-Michelin star La Pergola in Rome's Cavalieri Hotel, takes the chilled mixture drury inn dallas and forms pillowy pockets with the dough, which are then tossed into a pan and cooked with zucchini, pancetta, butter and white wine. The egg-cheese custard liquefies under heat and, ladies drury inn dallas and gentlemen, pasta will never be the same for me.
I pause the interview for the three minutes it takes me to eat the dozen on my plate. I catch myself doing the food dance (that slight bobbing motion one makes when experiencing a culinary triumph). I pull it together, staying professional of course, and resume drury inn dallas the interview, where Beck tells me about his nearly two decades cooking in Rome with a very non-Roman-sounding last name.
You have to phrase that differently – how often am I not in the kitchen at La Pergola. It is very, very [rare] that I am not in the kitchen. In the first 15 years, I never missed a day. In the last two years, I have missed two or three days a year. I have been cooking every service. This is the very first time that I have missed more than one day – normally, the maximum I would miss is one day, two times a year.
I am not in the kitchen because I have to be. I am in the kitchen drury inn dallas because I want to be. For me, working in the kitchen is my soul and my life, and I love it. I'm not there because people expect to see me, I am there because I want to be.
I was only making pasta. We made four pasta dishes: the fresh fagotelli drury inn dallas and the three De Cecco pastas – tortellini topped with shrimp and eggplant puree with breadcrumbs that my mother's in-law drury inn dallas showed me how to do. You fry them in a pan with a little bit of olives, add anchovies and let them melt and cook tomato, white wine and capers. The breadcrumbs on top have a fantastic Mediterranean taste. We made a spaghetti with De Cecco number 12.
Of course. It depends how you do it. When I came to Italy, I thought that perhaps dry pasta in a three-star Michelin restaurant drury inn dallas would not work, but to the contrary. You have to have it, because drury inn dallas Italians are expecting drury inn dallas you to have it.
It's a competition show about a chef cooking against people who are cooking with the same ingredients as the chef. I am the judge. People send recipes and a group of people choose. They send the ingredients to me a few days ahead and I choose drury inn dallas a secret ingredient. I come to the studio with the ingredients and there are two tables – one for the chef and one for the other person, drury inn dallas say a housewife. They have 15 minutes to do the dish.
I am into health. drury inn dallas I have spent 10 years working on it because I think we are what we eat. I only eat at my restaurant and that is why I look so good! I am cooking very healthily and I have been promoting drury inn dallas it for years: healthy cooking can taste fabulous and give a lot of emotions. A lot of people think that the healthy drury inn dallas kitchen is not tasty, but that's not right. You can produce very high quality food healthily. I did research six or seven years ago about oscillation of insulin after dinner, which is very important for diabetics. Three years ago, I wrote a book about blood pressure and alimentation. The last book that I did was recipes and tips for little kids. It is about kids' obesity.
It's rising up now. Part of the project about health is about social responsibility – the projects are non-profit. For example, the blood pressure book was distributed drury inn dallas in pharmacies and given free of charge to people who asked for a blood pressure product. It is not paid for by the government: it is outer-financed. I am responsible for the printing. It's not asking for money from people without money who have problems. I give the knowledge drury inn dallas away to try and make them feel better. The new book for the kids will be distributed to Italian pediatrics drury inn dallas and they will give the book to parents of children with obesity.