{"id":5801,"date":"2023-05-08T18:09:00","date_gmt":"2023-05-08T16:09:00","guid":{"rendered":"https:\/\/baronprofessional.com\/?p=5801"},"modified":"2023-11-03T11:24:25","modified_gmt":"2023-11-03T10:24:25","slug":"danny-russo-a-quality-guarantee","status":"publish","type":"post","link":"https:\/\/baronprofessional.com\/en\/danny-russo-a-quality-guarantee\/","title":{"rendered":"Danny Russo, a quality guarantee"},"content":{"rendered":"\t\t
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Danny Russo, a multifaceted, dynamic and innovative chef and soul.<\/p>

The Love for cooking was born as he was a child, making growing the passion which has turned into a full time career that has permitted him to travel all around the world and to work for restaurants and hotels in China, India, Middle East, United States and of course in Europe.<\/p>

He has been our testimonial for more than 10 years, since the first time he used a\u00a0Baron Professional\u00a0<\/strong>machine in a kitchen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Danny Russo in his Sala Restaurant\u2019s kitchen<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In his test kitchen, where he trains dozens of chefs from all over the world, who then bring their experience to their future catering realities in the horeca world, he uses only\u00a0Baron Professional<\/strong>\u00a0machines, which, to him, are synonymous with practicality, functionality, pragmatism, methodology and are respectful the characteristics of each dish.<\/p>

Russolini<\/a><\/strong>, his consultancy group that transforms ideas into reality, provides tailor-made catering services that make the difference on customer\u2019s offer and generate lasting and valuable service satisfaction. Like Baron Professional kitchens, that always guarantee\u00a0solidity, reliability and flexibility<\/strong>\u00a0to meet the needs of\u00a0the most demanding chefs.<\/strong>\u00a0The Russolini consulting philosophy, based on the understanding of the needs and aspirations of its customers, is therefore in perfect harmony with the possinility of customization in the realizing of Baron professional kitchens.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sala by night<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sala Restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At his\u00a0Sala<\/a>\u00a0restaurant, located in Sydney\u2019s Bay, Jones Bay Warf, with his group of 12 chefs trained in his school, guest-packed events are held every day and with his Baron kitchen, which Danny himself considers the Ferrari of kitchens, he is able to cook cavatelli with the pasta cooker in seven minutes, serving 110 guests at the same time and leaving them breathless.<\/p>

The great strength of Baron equipments<\/strong>, as Danny testifies, is to prepare each dish in a very short time, respecting its organoleptic characteristics, while always maintaining the same quality in the result.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The\u00a0EVO high-yield fryer has works gently, allowing to create the refined dishes of the Italian cuisine, in a short time with the same crunchiness and delicacy; this makes the difference in a kitchen where\u00a0quality and quantity must go hand in hand.<\/strong><\/p>

Beside the suid ink Tortellini, its specialty of the moment is the doughnut: thanks to its the temperature control combined with the time control<\/strong>, fundamental parameters in the Evo fryer, the result will never be burnt, but will always be crunchy and golden to perfection.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u201cNothing to hide<\/strong>\u201d Our kitchen is open because our guests are aware of what good food, prepared with respect, quality and professionalism, is; for this reason, they must be able to see what and how we cook.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Open kitchen by night<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The tradition of his Italian origins finds expression in his modern Italian cuisine, passing through his natural propensity for innovation. A perfect union with the production philosophy of\u00a0Baron Professional kitchens, reliable by tradition and innovative by choice<\/strong>, by responding daily to new kitchen trends.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Prizes and awards<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Danny has been awarderd both with a\u00a0chefs hat\u00a0<\/strong>so as \u201cBest Formal Italian Restaurant\u201d at the Restaurant and Catering Association Awards for three consecutive years by L\u2019Unico Restaurant (Balmain, Sydney).<\/p>

Then, at Lo Studio a Sydney Surry Hills has been awarderd with a\u00a0chefs hat<\/strong>\u00a0, \u201cBest Italian restaurant\u201d e \u201cBest new national restaurant\u201d, elevating the restaurant to one of Sydney\u2019s leading Italian restaurants.<\/p>

Lo Studio has been also nominated in the list \u201cHot Tables\u201d of Conde Nast Traveler among an elite group of 82 new restaurants worldwild, idendified as having a unique confluence of best food, excellent service and sophisticated style.<\/p>

The magazine has described Danny as\u00a0\u201cone of the most inventive chefs of Sydney \u201c<\/strong>\u00a0wha has developped a style better descibed as New Italian-Australian fusion.<\/p>

Danny has been moreover published twice on the\u00a0New York Times<\/strong>, beside having received enthusiastic reviews on\u00a0Vogue Entertaining and Travel<\/strong>, Sydney Morning Herald, Time Out,\u00a0The Daily Telegraph\u00a0<\/strong>and The (Sydney) Magazine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pat Nourse di\u00a0Gourmet Traveller<\/strong>\u00a0has recently described Danny\u2019s food as \u201d one of the most charming food in Sydney\u201d, with The Beresford which has \u201cthe advantage in terms of pure cooking experience\u201d. The aubergines chocolate Danny\u2019s dessert, \u201cchocolate aubergines\u201d,has won the award\u00a0Callebaut<\/strong>\u00a0chocolate dessert of the year<\/strong>\u00a0di Open House. His consulting table by The Old Library, in the suburb of the Cronulla beach, Sydney, has gained the recognition at the new Terry Durack beach resort in The Sydney Morning Herald, Simon Thomsen on The Daily Telegraph and Elizabeth Meryment onThe Sunday Telegraph in a week.\u00a0Misto<\/strong>\u00a0Restaurant \u2013 2001\/2005<\/strong>\u00a0\u2013 One of the 10 best Sydney restaurants 1996L\u2019Unico Restaurant<\/strong>\u00a0\u2013 2001\/2005 award as 1 Chefs Hat SMH \u2013 Award Young Chef to Watch 2002 SMHBest Formal Italian 2002\/2003\/2004 Restaurant & Catering AwardsLo Studio \u2013 2006<\/strong>\u00a0Award 1 Chefs Hat SMH \u2013 Best Formal Italian Restaurant \u2013 Restaurant & Catering Awards \u2013 New national restaurant of the year \u2013 Restaurant & Catering Awards \u2013 Cond\u00e9 Nast Top 80 new reastaurants worldwideThe Beresford Hotel \u2013 2008\/2009<\/strong>\u00a0Award 1 Chefs Hat SMH \u2013 New restaurant SMH most hot<\/p>

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Hottest New Restaurant Gourmet traveller 2009\u00a0<\/strong>\u2013 New York Times 2009The Old Library \u2013 2012<\/strong>\u00a0Best Italian seafood restaurant Miglior \u2013 Restaurants and catering association. The most trendy summer restaurant \u2013 Daily TelegraphThe Laneway Lounge \u2013 2014<\/strong>\u00a0Best new bar \u2013 Bar Magazine _ The best smallest dishes \u2013 WA Herald<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The crew<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Danny\u2019s advice for a new chef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At first, it is necessesary to know the story, not only regarding the plate or the technic, but to have a certain basic knowledge of the kitchen, of the ingredients and of the taste.<\/p>

Sensitivity<\/strong>\u00a0and\u00a0creativity are fundamental<\/strong>\u00a0to the cause, but all this should be directed by the\u00a0knowhow and the balance sense<\/strong>. The chefs, who excels are those with the knowhow and the sensitivity.<\/p>

\u201d\u00a0Stay focused on what is important, cooking and taking care of your customers<\/strong>. Don\u2019t think you\u2019re a rock star chef \u2013 but you should take care and think about your customers, staff, take care of the dishes, have a full restaurant and be a hard working chef. The rest will come. Look at what is happening in the trend of this field, but do not run after each new trend,since some of them have no commercial sense. Focus on your food style and philosophy and definitely push the boundaries \u2013 now is not the time to play . Put everything out and try. You never know what can happen.\u201d<\/p>

Cit. Danny Russo<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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