We asked X-OVEN corporate chef Mattia Chiesa To tell us about his experience in the charcoal oven world

We asked X-OVEN corporate chef Mattia Chiesa To tell us about his experience in the charcoal oven world

Mattia, tell us something about yourself. I’m 32 years old, and after school (I attended Istituto Alberghiero Carlo Porta), I started my professional training with chef Danilo Angè, with whom I still collaborate. I got to know X-Oven one day, thanks to a demo. At that time, I had been working for some years for one of the largest companies in the sector. I was curious, I wanted to know what the competition was up to: I immediately understood that X-Oven, the only charcoal burning oven in the world with laterally extractable drawers, was moving towards the future.

In 2017, I started working for them, and I’m very happy: I test new recipes,  demonstrate  the  functions  of  the ovens to new clients, I train kitchen staffs and I contribute to new product development. I would say that now I have made my choice: after 10 years of working with charcoal ovens, the grill has become my profession and my method of culinary expression. Do  you  remember  what  you  felt  the  first time that you saw an X-Oven charcoal oven in action? I was excited and amazed at the same time. For the first time in my profession- al life I found myself in front of an easy to use charcoal oven, with such a naturally intuitive use – the possibility of working on different drawers with different temperatures – it sur- passes all other ovens. Please explain further. It’s about tastiness, the foods that come out of an X-Oven are fantastic. In fact, the heat of the coals envelops and “seals” the surface of the food. Juices and minerals remain inside, the natural flavour of the food is heightened, the tenderness and succulence come through better. This is true not only for meats, but also and mainly for fish, shellfish and vegetables. If, rather, we consider the role of the chef, X-Oven is the only charcoal oven that gives the operator complete control over all cooking phases. The chef can open the grill drawers with a finger, check the cooking progress and intervene on the food without interfering with the heat source. In fact, this is an oven that guarantees  the  maximum  security  of  the cook, who never comes into direct contact with the coals or other dangers (smoke, heat, charcoal particles, sparks).

If, finally, we study the kitchen in terms of productivity,  the  performance  of  X-Oven is extraordinary. Today, X-Oven is the only charcoal open that, working with the drawers on different levels, allows management of the temperature in order to extract the maximum from each ingredient, from each raw material. The result is incredible productivity, a well-cooked and flavourful food, and a highly motivated cook. www.x-oven.com

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