Dec. 12, 2012 - Issue #895-Japandroids
A taste of Italy
Lit's head chef shares his inspiration
Lit Italian Wine Bar, located on Edmonton's bustling 4th Street Promenade, has become known around town for its extensive wine selection, but also its upscale Italian fare. Behind the restaurant's sophisticated ambiance and artfully prepared dishes is co-owner and chef Salvatore Mottola, who spoke with Vue about why he chose to become a chef and his inspiration in the kitchen.
Vue Weekly: How many years have you been in the culinary industry?
Salvatore Mottolla: I have been cooking for 18 years. My formal education is actually in constructional design, but I grew up with a love of Italian cuisine and a passion for cooking that couldn't be ignored. Back home in Italy, I could always be found cooking for friends, family and in the kitchen of the restaurant I owned. Here in Canada, it's the same story.
VW: Why did you want to become a chef?
SM: I have always loved the way food brings everyone together. For me, cooking is a passion and a pleasure.
VW: How old were you when you learned how to cook? Who taught you outside of formal education?
SM: I was 25 years old when I first started cooking and am completely self taught.
VW: How would you describe your culinary style?
SM: Italian comfort food.
VW: What makes a great dish?
SM: Fresh ingredients, the perfect combination of flavours and the utmost attention to detail and care from the start of the dish to the very end.
VW: What inspires you in the kitchen?
SM: Fish. Seafood is my specialty and from which I get the majority of my inspiration. In Italy I lived by the ocean. My grandfather was a fisherman so we often had fish at meals. Seafood is something that holds many fond memories for me; memories from which I get my inspiration. There is nothing quite as endearing as recreating a memory through the senses of touch, smell and taste.
VW: What is the most fulfilling aspect about cooking for other people? What is the most challenging?
SM: Like I mentioned above, food brings people together. Being the one who cooks and adds to that is a wonderful feeling.
VW: What advice do you have for novice cooks or people looking to refine their skills in the kitchen?
SM: If you have the passion for what you love, work hard and keep at it. If you truly love what you do, nobody can stop you.
VW: If you hadn't become a chef, what career path would you have chosen?
SM: Something in the area of construction. V
Lit Italian Wine Bar
10132 - 104 St
780.757.6688
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