The culinary team with Frank Del Rio, founder and chairman of Oceania Cruises.
Any fan of Oceania Cruises knows that our chefs are serious about cuisine. But did you know they can be funny about it too? Culinary demonstrations are offered onboard all of Oceania Cruises’ ships, and as Blogger-at-Large, I had the chance to attend one recently. It would be difficult to say which I enjoyed more – the cooking or the comedy.
France v. Italy: Chef Garanger on the left and Chef Gjoka on the right.
Fleet Corporate Chef Franck Garanger is one of the “head honchos” of Oceania Cruises’ culinary team and has created many of the recipes served onboard. And he’s French. Executive Chef Alban Gjoka, one of the culinary experts onboard Riviera, is Italian. The two of them decided it might be fun to engage in their ongoing friendly rivalry during a culinary demonstration that they called “France versus Italy.”
Chef Garanger became known for his mashed potatoes at age 17 when he was charged with making lunch for Sébastien Bonsignore, the last working disciple of the legendary chef Escoffier. Bonsignore described Garanger’s mashed potatoes as the best he’d ever eaten. Not surprisingly, Chef Gjoka’s specialty is fresh pasta dishes.
But first thing’s first. They begin by pouring the champagne.
Once properly hydrated, Gjoka starts the demonstration by recommending Tipo 00 flour for the pasta. The flour is Italian, but Gjoka tells us we can buy it in the U.S. because the Italians actually produce and export things – unlike the French. The game is on.
Gjoka uses precisely measured flour and semolina but quickly adds that, “In Italy the recipes are good, but it’s just a guideline. Everybody cooks with the heart.”
“You cook with the heart?” Garanger asks.
“I try to cook with my brain.”
Undaunted, Gjoka continues, adding eggs to the flour. But he checks the eggs before cracking them, informing us that when he and Garanger cook together, Garanger sometimes replaces them with hard-boiled eggs.
“Sabotage,” Garanger whispers, a mischievous twinkle in his eye. He then artfully changes the subject by announcing, “So, potatoes!”
Garanger started cooking the potatoes before the demonstration, and they are ready for the next step. “Very important…how do I strain my potatoes? I can use this one, the one from Italy?” he asks, requesting to borrow Gjoka’s ricer.
“No problem. We are good neighbors,” Gjoka says, but we all know he has another comment up his sleeve. “We are so good that we even gave you the wife of the former president.”
“You can have her back now. We don’t need her anymore,” Garanger responds, referring to Sarkozy’s election defeat.
“No, no you always need Italian women. It was another one that taught the French, Catherine
de Medici,” Gjoka fires back.
“Yes, because the Italians, they believe that Catherine de Medici, when she came to France, we were eating with the Huns, and she taught us how to use a fork and knife.” Garanger clearly disagrees with this Italian perspective, so he tosses out another zinger. “What can I say? The Italian girls fall in love with the French. Instead of cooking with your heart, you should use your heart for something else.”
Amazingly, these gifted chefs are capable of cracking jokes and working their magic at the same time. Because pasta dough needs to rest, Gjoka has prepared some in advance, which he now feeds through a pasta machine. He confides that his grandmother considers this cheating, but he finds the machine useful. You must pass the pasta through at least 10 times, folding and turning it each time and working from level 10 down to level 2. I have the utmost respect for Gjoka’s grandmother, because I certainly wouldn’t want to do this process by hand!
Garanger has strained the potatoes and is letting them sit so the steam can evaporate. Meanwhile, he turns to his entrée, a zucchini-wrapped chicken breast. For the stuffing, he sweats some onions and then adds garlic, diced tomatoes and green olives.
While the stuffing simmers, Garanger begins to work the potatoes, putting them on the stove so the heat can release any remaining steam. When the potatoes are dry, he gradually adds some cream and milk and a touch of nutmeg while he continues to stir.
Meanwhile, Gjoka is now cutting cappellini and preparing to make pappardelle and fettuccine. As he works, Gjoka eyes Garanger, who has moved on to his chicken and is pounding it flat. “The chicken is French, and look how he’s beating it,” Gjoka says. “Imagine if the chicken was Italian what he would do.”
Rather than retort, Garanger lowers his voice. As if there were a chance Gjoka might not hear, he very quietly shares that he is layering the chicken with sliced zucchini and (blasphemy!) Parmesan cheese.
He quickly justifies his usage of Italian cheese by saying that it’s fine to cook with. But in France, the cheese is so good it is served as its own course.
Gjoka just smiles and moves on to his ravioli and tortelloni.
Garanger puts the chicken in the oven to roast. He is now ready for the final touches on the potatoes, but he looks concerned. He asks Gjoka if they have enough butter.
“I make sure we have enough,” Gjoka assures him. “One kilo of potato, five kilo of butter.”
The audience laughs, but Garanger seems to consider this a reasonable amount. “That’s good,” he says, taking another sip of champagne.
As far as Garanger is concerned, this is the moment of truth. “Now that I have the potatoes almost the consistency I want, I have to start to put in a little butter. You start to add the butter little by little and whisk it in. It requires a lot of work with your arms, the mashed potatoes.”
At this point, he adds so much butter that the audience literally gasps.
Garanger looks at all of us as if to say, “What? You expect me to make mashed potatoes without butter?”
It is now obvious to him that none of us know a thing about mashed potatoes. “Listen!” he exclaims. “Very important. Minimum, minimum, minimum, minimum is three part of potatoes, one part of butter. Me, I put two for one.”
To which Gjoka responds, “And afterwards you go straight for a heart check-up.”
Garanger dismisses Gjoka. “No, because you do not need to eat a lot.”
Aaaaahh, there’s the rub. He plans to present us with all this buttery goodness and then insist on portion control. Clearly, Garanger is not aware that we’re all on vacation.
Gjoka somehow manages to distract us from the butter extravaganza and turn our attention back to the pasta. His selling point is that, unlike the French, the Italians cook very fast. Garanger started cooking at 11am and two hours later hasn’t even finished the potatoes. “Imagine if you had 50 people at home,” says Gjoka. “You need to start a week in advance.”
“It all depends who you invite,” Garanger argues.
“Yes,” Gjoka agrees. “If it is my mother I have at home, I make the risotto in 5 to 10 minutes. But if it is my mother-in-law, I need 45 minutes to 1 hour. You know why? Because I don’t need to talk to her.”
The audience roars at this joke, but Garanger looks indignant. "This is supposed to be my joke. He stole my joke.”
Gjoka tries to distract him, “I think you need some more butter.”
“Okay, one more little piece,” Garanger is easily drawn back to his masterpiece.
The potatoes are now ready to be tasted. Garanger scoops up a spoonful and turns to Gjoka, “Find me an Italian chef that makes mashed potatoes like this.”
“Actually, I can’t, because you know why? Because they are not mashed potatoes. This is butter mousseline with potato,” Gjoka shoots back.
But ultimately Gjoka has to concede, “It’s true. It’s very, very good.”
Finally, it is our turn to try the potatoes, and we quickly realize Gjoka was right. These are not mashed potatoes, at least not the chunky, bland mashed potatoes that certain family members, who shall remain unnamed, served me in my youth. If ever there were a vegetable meant for butter, it is clearly the potato, because this is how potatoes were born to be served. Each bite melts in my mouth and fills it with warm, rich potato deliciousness. The amazing thing is that it doesn’t even taste like butter; it just tastes like the best darn potato you’ve ever had in your life.
But remember, we “do not need to eat a lot.”
Gjoka realizes he is losing us as we all swoon under the influence of Garanger’s potato glory. He tries to break the spell with a word of warning, “All these people who tried the mashed potatoes should go to the gym at least 15 minutes today.”
But his efforts are futile because he knows we would all happily climb on a stairmaster. These potatoes are worth every calorie we have to work off.
Garanger has no time for compliments because he is making the Kalamata olive sauce for the chicken, which we’ve all momentarily forgotten about. He announces he’ll be ready in 10 minutes, and Gjoka rallies, saying he can make 10 more dishes in that amount of time. He starts a fresh tomato pasta.
Garanger raises his eyebrows as Gjoka adds garlic. “That much garlic for one portion? Whew!”
“Yes, it’s healthy.”
“It smells bad, but it’s healthy… Don’t put garlic in my mashed potatoes,” Garanger warns anyone within ear shot.
“Don’t worry. I will not put healthy stuff in your mashed potatoes,” Gjoka promises.
The chicken is ready, and Garanger presents it with the sauce and a side of mashed potatoes, “Eh, voila!”
Gjoka is proudly making his third dish – fettuccine with scampi. “And this is called productivity,” he says.
Gjoka brings his point home by counting his dishes: “One, two, three.” He counts Garanger’s: “One.”
Garanger smiles. “But, is it better to do one perfect or three average?”
Garanger gets the last word, but as we all gather around to try the dishes, Gjoka’s pastas are getting just as many oohs and ahs as Garanger’s potatoes. And I have to admit, there is an advantage to delicious dishes that one could prepare in a few minutes on any given evening, versus Garanger’s more labor-intensive recipes.
So who won, France or Italy? Call me spineless, but I’m calling it a draw.