{"id":7951,"date":"2018-09-04T11:33:57","date_gmt":"2018-09-04T08:33:57","guid":{"rendered":"http:\/\/chefs-summit.com\/?page_id=7951"},"modified":"2018-10-22T14:09:54","modified_gmt":"2018-10-22T11:09:54","slug":"patrizia-di-benedetto","status":"publish","type":"page","link":"https:\/\/chefs-summit.com\/en\/our-speakers\/patrizia-di-benedetto\/","title":{"rendered":"Patrizia di Benedetto"},"content":{"rendered":"
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Patrizia di Benedetto<\/h1>\n\t

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\"Patrizia<\/div>\n
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Patrizia di Benedetto<\/strong><\/p>

Palermo (Italy)<\/strong><\/p>

Bye Bye Blues<\/a><\/strong><\/p>

Awards:<\/strong><\/p>

* Michelin ( since 2010)<\/p> <\/div>\n

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\u00abEvolution of traditions which based on Mediterranean cuisine. New dishes at the junction of different cultures: Ukraine-Italy\u00bb<\/div>\n\t
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Patrizia\u2019s journey started in 1991, when Patrizia di Bendetto and her beloved Antonio Barraco opened their first pub restaurant on the Tyrrhenian coast in a popular district of Mondello, Palermo.<\/p>

Back then, Patrizia and Antonio, who married afterwards, already had experience in La Tavernetta pub, which became one of the most popular establishments in the city very soon.<\/p>

Undoubtedly, among the reasons of their project\u2019s success were Antonio\u2019s experience which he gained on cruise liners and Patrizia\u2019s culinary talent, who learned specifics of Sicilian cuisine from her parents just to hone her skills at numerous courses and internships both in Italy and abroad.<\/p>

That\u2019s how their next joint project was initiated. Regardless of its slight chances of success, they embarked on it without any hesitation and didn\u2019t even change the unpopular signboard left from previous owners.<\/p>

The result wasn\u2019t slow in coming as, tired of ordinary life, Palermo locals met the idea with enormous enthusiasm.<\/p>

Bye Bye Blues very soon collected numerous prestigious culinary awards and earned praise from the media.<\/p>

In 1997, the restaurant won L\u2018Espressso award in the category Best bakery products in Italy and in 2010, was honoured with a Michelin Star that, according to the owners, serves only as a next step to perfection and a guarantee that Bye Bye Blues remains a favourite venue for the most demanding foodies.<\/p>

Managed by Patrizia, Bye Bye Blues becomes the first restaurant in Palermo to be awarded a Michelin Star.<\/p>

Patrizia is the only female Chef in Sicily who got this desirable award.<\/p>

Patrizia is a big admirer of the past and traditional cuisine, however, it never impeded her creative energy and boundless imagination.<\/p>

Also, Patrizia opened a restaurant in Brazil, Bahia region, as a new challenge to herself and the whole world. There she combines Mediterranean cuisine and local products.<\/p> <\/div>\n\n\t

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Interview<\/h3>\n\t\t\t

\u00abMy restless soul always leads me to new horizons\u00bb
Patrizia di Benedetto<\/strong><\/p>

\u00a0<\/strong><\/p>

Patrizia Di Benedetto is the only female Michelin-starred chef in Sicily. Owner of Bye Bye Blues restaurant in Palermo that has won a number of prestigious culinary awards, as well as a Mediterranean restaurant in Brazil. For 27 years, Patrizia has been working in haute cuisine, following two major rules: attention to the diversity of local cuisine and an ability to achieve its reinterpretation. She has respect for traditional cuisine, however this has never hindered her creative impulse, her imagination is boundless. In the interview Patrizia shared how it feels to be the only female Michelin-starred cook, described her main rules in the kitchen, love for Mediterranean culture, the restaurant in Brazil and her new projects.<\/em><\/p>

\u2014 What inspires you for cooking?<\/strong><\/p>

For 27 years I\u2019ve been\u00a0trying to stay in the world of haute cuisine following two major rules: an attention to what my local cuisine has to offer and to its reinterpretation. At first glance, it may seem something easy to do, but it is not.<\/p>

It was very important to be born in a family where \u201ccookery is everything\u201d, that instilled in me --veneration for the past and for traditions.<\/p>

My cuisine renews itself constantly, so the kitchen of \u201cBye Bye Blues\u201d is like a culinary theatre where the dishes are a representative of the lives changing. I\u00a0use only zero-mile ingredients, local products and only according to what the season has to offer, guaranteeing the freshness and the quality of what is brought to the table.<\/p>

\u2014 What rules do you follow in the kitchen<\/strong>?<\/p>

My basic rules are: do everything in agreement with my soul and my heart, always be very\u00a0careful about customer needs and keep the human factor in mind both\u00a0interrelations with my staff and my suppliers.<\/p>

\u2014 What cuisine are you an adherent of<\/strong>?<\/p>

Certainly, in my dishes there is an Asian influence because my sous-chef is Japanese.\u00a0He has arrived to Sicily in 2003 for a stage in order to improve his culinary skills and never left us. My traditional heartening\u00a0\u201ccomfort food\u201d encounters a little bit of Japanese style, but my food is not a fusion food. You can find its touch in the care and attention to the plate.<\/p>

\u2014 What is your favourite dish?<\/strong><\/p>

I love desserts as every Sicilian does.<\/p>

\u2014 How can you describe the meaning of a phrase \u201cWho is the chef\u201d? <\/strong><\/p>

In my opinion, the chef is someone who\u00a0maintains his identity. He has to know how important traditions and the territory where he was born are.<\/p>

\u2014 What is it like to be the only female chef with a Michelin star in Sicily? \u00a0<\/strong>It\u2019s a beautiful thing and it was such an honour but at the same time it was hard because especially in Sicily this is a men\u2019s world, it took a great determination and a lot of effort.<\/p>

\u2014 Tell us about your restaurant in Brazil. What is the concept? What cuisine is in the restaurant? Why Brazil? <\/strong><\/p>

My husband and I decided to open a\u00a0restaurant in Brazil because we have always loved spreading our traditions and our Mediterranean culture.\u00a0Certainly, it is a food where a taste of the south is always perceptible and I use ingredients similar to our home ingredients. Also we bring\u00a0some raw materials from Sicily.<\/p>

We have been to Brazil many times and immediately fell in love with this country, with all its contrasts and its wonderful nature. We also have friends there who helped us.<\/p>

\u2014 Tell us about your plans for the future. Are you going to open new restaurants in Italy or other countries?<\/strong><\/p>

I love to have new\u00a0projects and it is something that keeps me alive and full of energy. I\u2019m planning a collaboration in Taiwan but I don\u2019t want to talk about it yet.<\/p>

\u2014 What features of your cuisine helped you to receive a Michelin star?<\/strong><\/p>

I think it was the feeling on my kitchen of an idea of constant renews without forgetting the starting point and my background. Moreover, it is about having a\u00a0restless soul\u00a0that always leads me to new horizons.<\/p>

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 <\/p> <\/div>\n\t \n Back to overview<\/a>\n <\/div>\n <\/div>\n<\/div><\/div>\n<\/div>\n\n\t<\/div>\n<\/section>\n\n\n","protected":false},"excerpt":{"rendered":"

Patrizia di Benedetto Patrizia di BenedettoPalermo (Italy)Bye Bye BluesAwards:* Michelin ( since 2010) \u00abEvolution of traditions which based on Mediterranean cuisine. New dishes at the junction of different cultures: Ukraine-Italy\u00bb …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8033,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-7951","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/7951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/comments?post=7951"}],"version-history":[{"count":0,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/7951\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/8033"}],"wp:attachment":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/media?parent=7951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}