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He may have been summoned to cook for Pope Jean-Paul II, but Mino Maggi didn't turn down an opportunity to enjoy a lunch cooked by first year catering students at Pembrokeshire College recently. Mino and his wife Carole took time out of their busy schedule to talk to catering students and staff about building an exchange programme, his connections with Pembrokeshire and of course food!

Mino is a well known face on Italian TV and was recently filmed at his Trulli residence in Puglia for Rick Stein's Mediterranean Escapes programme. Mino and his wife run and own self catering tulli apartments where he runs his Truddhi 'hands-on' cookery course.

"The course is not just about Italian cookery, it's a journey that brings you to the heart of food," said Mino. "You are invited to learn about the art of cold pressing olives for olive oil, wine making techniques and local cheese making," added Mino.

A local celebrity he may be but Mino's commitment to his craft also takes him to his local catering college called Instituto Alberghiero to teach and mentor young catering students.

"Working in education is a rewarding part of my life and I can see that Pembrokeshire College's catering students are of a high calibre. The students are fortunate to have a 'working' restaurant which gives the students a real taste of the business from front-ofhouse to cooking," commented Mino.

What's your connection with Pembrokeshire? I met my wonderful Pembrokeshire born wife Carole in Switzerland back in 1972.

Where did you train? In Zurich, Switzerland. The training was invaluable as it helped improve my second language French and I learnt to speak English and German, all of which has helped my career.

Where have you worked in the world that has left a lasting impression? Most definitely China. I spent time in Shanghai and Beijing promoting Puglia through the Italian Tourist Board. Authentic Chinese food is very different than what we eat here in Europe. The Chinese cooking heritage is fascinating and it opened up another world to me.

Do you have a signature dish? Food represents different things to me at different times and places.

The dishes that I enjoy to cook are usually the ones that I was brought up on and a little ashamed of as a young boy. The dish Orchitette Cime Oli Rape, known as a 'poormans' dish uses cheap, simple ingredients producing a hearty dish with a delicate flavour! Recreating Mama's dishes are definitely the best!

What does it take for a young chef to build an international career? A passion for food and total commitment to the job. Cooking is not just about creating dishes anymore, instead it's a science.

You have to have an understanding of the ingredients, nutrition, culture, trends, hygiene even fashion. In my opinion, having full-rounded knowledge only makes the job more interesting.

Which British Chef do you rate? Having worked a little with Rick Stein on his British series I would like to say that he truly believes in what he does along with Jamie Oliver; I respect his ethos on educating kids about healthy eating and introducing them to the source of food.

Have you cooked for any high profile personalities? Yes, many. I have flown all over the world cooking for politicians and many Italian celebrities which I'm sure you have never heard of!

Has your Pembrokeshire born wife influenced your style of cooking - Cymru v Italia? Oh yes. But not my wife, my mother-in-law! I have created a version of Bread and Butter pudding using Italian bread made from semolina called Tortino oli Pane oli Altamura.

If you are interested in a career in hospitality and catering go to pembrokeshire.ac.uk/tourism or call admissions on 0800716236.

For more information on Mino's cookery course and holiday apartments visit www.trulliresidence.it

3:38pm Monday 3rd December 2007

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