MARCIO SHIHOMATSU - Professional Pasta Maker
Yolanda's Spuntino Casa, Toronto, Canada
Marcio, living in Canada, of Japanese extraction but born and brought up in Brazil refuses to be called a chef. “I am not a master yet”. Marcio gave up his job as a financial analyst in Sao Paolo, Brazil to pursue his passion and his dream – to become a professional chef, with a view to opening his own restaurant a few years down the road. He carried out his professional training at the renowned George Brown College in Canada and spent two years working for a well-known Italian/Tuscan restaurant in Toronto.
Marcio came to us looking for a full-immersion into the world of pasta-making and the products of Emilia Romagna. We put together a week long programme for him, concentrating on 3 full days of making pasta by hand, each day with a different tutor, in order for him to acquire all the skills needed and then develop the method that suited him best. We organised workshops with a professional pasta-making laboratory, a professional chef and our ‘sfogline’ or ‘nonna pasta makers’, so that he could completely refine his skills when he went back home.