Cooking at home made easy with daniel's kitchen

Welcome to the website of Daniel Airoldi. One of Melbournes young and up & coming French chefs. Cooking at home made easy with daniel airoldi. My name is Daniel Airoldi, and welcome to Daniels Kitchen. I am a French man coming from Ireland and residing in Melbourne, Australia. How does that sound? To me it sounds like a great mix of cultures. Think about it in a cooking way and you end up with and pretty good fusion of flavours and aromas, coming from the simple salad nicoise, going to the baby snapper wrapped in banana leaf, passing by soup and cheese on toast. Just as a background, I grew up in a little village called Le Buisson de Cadouin in the department of Dordogne PŽrigord situated in the South West of France, not far from Bordeaux and certainly very close to Bergerac. I started to get interested in cooking from a very early age, as my wonderful mother is a very good cook as well as my dad who use to be a chef in the French navy for a long while before becoming a Gendarme. As far as I can remember, in my early years, I use to enjoy mixing ingredients together, though the result wasn't too good, I never gave up. I always use to help my parents to cook the meals for our family. As I have got three brothers, there was always a lot of hungry boys to feed. Our family is a mix of cultures on its own. On my mother's side, most of her family is coming from Spain, so every time there is a family reunion, you can be sure that Paella, apache and heaps of Salads were on the menu. On my father's side, it's Italy. My Grand father migrated to France before the World War 2 and got married with my grand mother who, by the way is French. So on this side of the family, it's more Pastas, osso bucco, more pastas and heaps of cold meats like curd ham, salami, saucisson sec, pastrami and others. At the rare event of a big family feast, there would be about 100 hundred people eating and drinking and talking very loud!!! As long as I can remember, I loved watching people eat and enjoy the food that my mother, my grand mother's and I used to prepare on those big family days. So you can imagine that in my early age, I was destined to dedicate my life to cooking. I just love pleasing people through my cuisine. When I was 12 years old, my dad got me a job in a very old bakery that use to, and still is baking the bread in a 300 years old wood fired oven. I used to go there during school holidays and learn how to make bread and pastries. I worked there until I finished school at the age of 15. At 15, I got into an apprenticeship of pastry cooking at a place called Aux Gourmandises de Paunat and learned the love of the job. Making pastries, tarts, chocolates, ice cream, lollies and lot more, after nearly three years, I got my first 3 diplomas. At the age of 18 I moved on to an apprenticeship of bakery, and really leaned the art of bread making from A to Z. After a year of really hard work, I got my fourth diploma. At the age of nineteen, I left my village and moved to a small town called Sainte Foy La Grande close to Bordeaux. There I worked as a Pastry chef into a very big shop and perfectioned my skills. At the age of 20, I decided that it was time for me to move on to something very different, going overseas. I had a job opportunity in County Cork in Ireland and worked in a high-class hotel, called Longueville House Hotel, as the head pastry chef. There I learned a lot about the other side of the kitchen, the real deal, all the entrŽes and main courses, finger food as well as doing pastry. After 2 years there, I decided to come to Australia. At the age of 22, I had the future on front of me and I decided that nothing could stop me. At my arrival, I got myself a job at one of Australia's best restaurant, Jacques Reymond Restaurant. During my time there, I learned so much, I don't know where to start from!!! I learned a lot about using fresh produce in my cooking and especially about all those beautiful products that grow in this country. I also learned a lot about using Asian products, which are very difficult to get in Europe and make them into fabulous dishes. The standard there is so high that I made the decision that I would never go down in standard but rather to try and stay up there. Now, after my time there, I decided to start planning to fly on my own, meaning that soon I will open a restaurant of my own. My dream has finely come true. In the mean time, there is a lot going on, this web site, and a book hopefully in the next year, and the planning of my restaurant. Life is great. I hope that you will enjoy cooking some of the recipes that you will find on this site. This site will be upgraded regularly following the events coming up and the seasons. daniel Airoldi, french chef, melbourne, Australia, food, recipes, Airoldie, cooking, cooking at home, easy recipes, step by step, Danial, DanielAiroldi.com, daniel, airoldi, aeroldy, airoldie, recipes, chef, melbourne, downloadable recipes, pdf recipes, easy recipes, cooking tips, up and coming french chef Don't forget that if you want to receive more recipes or ask me for tips, just fill in your details and send them to us.