大厨Michael Ponzio在绍姆堡（Schaumburg）Rosebud OldWorld Italian餐厅厨房里准备美洲南瓜馅饼。
Rosebud大厨 Michael Ponzio鼓励厨师研究家庭食谱，为烹饪传统带来生机活力。
大厨Michael Ponzio从小就在祖母身边长大，学习烹饪意大利美食，如家制意大利面、颈骨肉和干鱼或盐鳕鱼。
12岁时，他就接触到餐厅生活，那时他开始在他叔叔的餐厅工作。仅仅一晚过后，他就知道餐厅才是自己想要工作的地方，之后他进入芝加哥肯代尔大学学习。
在烹饪学校学习期间，Ponzio在面包房、餐厅和餐饮公司做过多份工作，向顶级大厨学习，研究他们的菜单、烹饪书籍和采访。
2002年，他被获奖大厨 Tony Mantuano雇佣，在Spiaggia餐厅担任厨师长，并在这个职位上工作了2年。
24岁时，他在奥克布鲁克（Oak Brook）Volare餐厅担任行政总厨。通过Volare餐厅老板Benny Siddu的帮助，Michael才有机会和来自意大利的厨师一起工作。一位那不勒斯（Naples）厨师训练他做披萨，西西里岛（Sicilian）厨师训练他做鱼，罗马厨师训练他做蔬菜，博洛尼亚（Bologna）厨师训练他做酱汁。
2010年4月，Michael成为芝加哥Rosebud on Rush餐厅行政主厨。同年，他设立了他的意大利美食和食谱网站chefponzio.com，并开始创作他的烹饪书籍《Cibo：任何人的意大利烹饪指南》（“Cibo: Anybody's Guide toItalian Cooking.”）。目前，他担任烹饪运营总监监管所有Rosebud餐厅。
Ponzio目前居住在他出生和长大的地方榆木公园（Elmwood Park）。
你最早关于美食的记忆是什么？我其中一段难以忘怀的关于美食的记忆是，每一个复活节（Easter）我这个小男孩和我的父亲就会一大早去迎接家人、朋友和邻居，我们会为所有人做父亲最拿手的菜肉馅煎蛋饼，享受大家聚在一起的时光。我和我的兄弟一直延续着这个传统，以此来纪念父亲。每个复活节我们都要做上百个菜肉馅煎蛋饼，而且这一数量每年都在持续增加。
你在职业生涯早期向其他厨师学到了什么？我很幸运能和来自意大利和美国的许多优秀厨师一起工作。我从中学到的最有意义的一课是，你可以怀有世界上最伟大的梦想，但是没有自律和奉献精神，你永远也不可能实现它们。
你在工作中最难忘的经历是什么？当我21岁在Spiaggia餐厅工作时，我无比荣幸能和天才厨师Lidia Bastianich（传奇厨师和烹饪书籍作家）肩并肩一起准备晚宴。
对于家庭大厨你有什么建议？深入挖掘那些已经失传的家庭食谱，让它们起死回生。
你厨房里的必备原料是什么？我的厨房里从未断过的原料有橄榄油、新鲜的大蒜、粗糙的玉米粉、西西里岛海盐、精细面粉、新鲜鸡蛋以及适用于烹饪和品尝的好酒。
你为什么决定建立自己的美食网站和撰写烹饪书籍？原因是我想要分享自己的烹饪热情，并向烹饪追随者展示无论你是为自己烹饪还是为他人烹饪，烹饪都能变得非常有趣和简单。
你在家创作的上一道菜是什么？我在家烹饪的上一道菜实际上并不出自我的烹饪书籍。那时我正在教人制作意大利南瓜汤团和美洲南瓜馅饼。
和我们谈谈美洲南瓜馅饼吧。我想要和读者分享美洲南瓜馅饼配杂菜酱仅仅是因为，它是一道能立即简单烹饪出来的好吃的菜肴。它也是非常受大众欢迎的一道菜，非常适合即将来临的假日。
查看他的烹饪书籍（30美元）尝试做一下这道菜，或者去内珀维尔（Naperville）、绍姆堡（Schaumburg）、迪尔菲尔德（Deerfield）和芝加哥的任意Rosebud家族餐厅品尝他的意大利美食。
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Chef keeps family traditions alive
Chef Michael Ponzio prepares zucchini fritters inthe kitchen at Rosebud Old World Italian in Schaumburg.
Rosebud chef Michael Ponzio encourages cooks todig up family recipes and keep culinary traditions alive.
Chef Michael Ponzio grew up standing besidehis nonna as he learned to cook Italian delicacies such as homemade pasta, neckbone gravy and baccala, or salt cod.
He was introduced to restaurant life at age12 when he started working at his uncle's restaurant. After just one night, heknew that was where he wanted to be and enrolled at KendallCollege in Chicago.
While in culinary school, Ponzio held jobs atbakeries, restaurants and catering companies and studied top chefs, readingtheir menus, cookbooks and interviews.
In 2002, he was hired by award-winning chefTony Mantuano as a sous chef for Spiaggia, a post he held for two years.
At age 24, he went to work at Volare in OakBrook as executive chef. It was through Volare owner Benny Siddu that Michaelwould get the opportunity to work with chefs from all over Italy. He wastrained in pizza by a chef from Naples, in fishfrom a Sicilian chef, in vegetables from a Roman chef, and sauces from a cheffrom Bologna.
In April 2010, Michael became the executivechef at Rosebud on Rush in Chicago.That same year he launched his Italian food and recipe website, chefponzio.com,and started working on his cookbook “Cibo: Anybody's Guide to Italian Cooking.”He now overseas all Rosebud restaurants as the director of culinary operations.
Ponzio lives in Elmwood Park where he was born and raised.
What is your earliest food memory? One of myfavorite food memories is as a young boy every Easter my father would open upour home to family, friends and neighbors in the early morning and we wouldmake his famous frittata for all to enjoy as a way to bring everyone together.My brothers and I have continued this tradition in his honor. We make hundredsevery Easter and it continues to grow each year.
What did you learn studying other chefs earlyin your career? I have been fortunate in my life to have worked with many greatchefs from both Italy and inthe United States.One of the greatest lessons I have taken with me through out my career is youcan have the greatest dreams in the world, but without discipline anddedication you will never make them a reality.
What is your most memorable experience atwork? When I was working for Spiaggia Restaurant at the age of 21, I had thegreat pleasure to prepare a banquet dinner side-by-side with the gifted LidiaBastianich (legendary chef and cookbook author).
What tips would you offer to home cooks? Digdeep for those lost family recipes and bring them back to life.
What are some must-have ingredients in yourkitchen? The items that are never missing in my kitchen are a great olive oil,fresh garlic, coarse ground corn meal, Sicilian sea salt, 00 (superfine) flour,fresh eggs and a great wine for cooking and sampling.
Why did you decide to create your own foodwebsite and to write a cookbook? The reason was to share my passion for cookingas well as show followers that cooking can be fun and easy whether you aredoing it for yourself or doing it to share with others.
What was the last meal you created at home?The last meal I cooked at my home was actually out of my cookbook. I wasteaching somebody how to make the pumpkin ricotta gnocchi and the zucchinifritters.
Tell us about those Zucchini Fritters. Iwanted to share the zucchini fritters with marinara sauce with readers for thesimple reason that this is a great dish that can be easily prepared in no time.It also is a crowd pleaser and appropriate for the upcoming holiday festivities.
Try this recipe from his cookbook ($30) orstop into any of the Rosebud family of restaurants in Naperville,Schaumburg, Deerfield and Chicagoto sample his Italian fare.
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