AT LEISURE
YVONNE BOHWONGPRASERT
Chef Andreas Bonifacio, of Smart Catering, with some of his signature dishes. |
Launched a year ago by three seasoned chefs, Smart Catering has been putting a great deal of effort into coming up with interesting alternatives to the standard buffet fare one gets at social dos and formal functions around the metropolis.
With a combined 60 years of experience in preparing Italian cuisine and running fine-dining establishments, Gianmaria Zanotti, Gianni Favro and Andreas Bonifacio are also a well-travelled trio. They have drawn extensively on fond memories of past repasts in different corners of the globe to compile a wide-ranging menu of classic and more contemporary dishes. The food comes not only from their native Italy but also from Japan, India, China and, of course, Thailand itself.
Earlier this month we had a chat with Bonifacio, starting out by asking him what had sparked the idea for this business venture in the first place.
"We collectively felt that catering services in Bangkok needed [to adopt] innovative ways to serve customers at all levels, and also improve the quality of their food. Zanotti and Favro are owners of Bangkok-based Italian restaurants so they're well versed in arranging food for such events as weddings, cocktail receptions and exclusive, gala dinners. Their vision was that innovation is the secret to success."
What sets Smart apart from other caterers in Bangkok?
I believe that we've done so in more than one way. Our innovative cocktail tray, for instance; it's designed to accommodate both food and a glass of wine and is becoming increasingly popular. We also offer High Tea and Coffee Break boxes in the customer's office or home or for other events. We also provide portable pizza ovens, a gelato [Italian ice-cream] counter and a chocolate fountain, complete with assorted dips, that can be set up anywhere the client desires.
How important is it for you to understand the culture and traditions behind the cuisines that you're offering?
It's very important, as I believe a country's cuisine reflects its culture and traditions. By understanding the culture of a country, one is able to comprehend why food is cooked in a certain way and why certain ingredients and spices are used. Sometimes both geography and culture play a role in why certain meats or vegetables or spices are used in certain cuisine. As chefs we must have a knowledge of the ingredients [and must] equip and educate ourselves in the various techniques used in the preparation of food that we cook. I, personally, do a lot of research and buy books on various types of international cuisine [in order] to keep up with changing trends.
How observant are you in terms of the food in places where you holiday?
Very! I enjoy eating with the locals during my travels and experimenting with new cuisines all the time. I believe this is the best way to appreciate the local food, so I usually avoid dining in five-star hotels. It's also an interesting way to get close to the locals and understand their culture and traditions. I make it a point to visit the local market and usually bring back some local ingredients and spices and cookery books to remind me of my experiences.
Why, do you think, Italian food is so popular?
Due to its simplicity. It's healthy, since olive oil is used in cooking, guaranteeing that there's much less animal fat. A lot of vegetables, especially tomatoes, are used which, again, is healthy for everyone. Italian food also tends to complement many people's palates and it's easy to find and to consume.
It's either very expensive or very reasonable [in price]; it all depends on the quality of the ingredients used.
You've travelled the world; what made you decide to reside here?
When I arrived here in 2005 Thailand stole my heart and has held onto it ever since! It's a great country and I always believe that it's the people who make a country what it is.
Thailand is a fast-growing country in terms of tourism and it has a lot to offer tourists, such as mountains, beaches and forests. But the tourists should learn from the locals to smile and be polite, something that is sometimes overlooked and forgotten in other parts of the world, unfortunately.
Which is your favourite province?
It's difficult to choose, because so many of them offer beautiful nature, breathtaking waterfalls and amazing flora and fauna. Each one is also so different from the next. But if I was made to choose, I'd go for Krabi, in particular, because of its pristine beaches. There are also many islands in the South that I haven't yet explored and which I must find the time to visit.
Could you share with us one of your most memorable travel experiences?
I visited Cuba 12 years ago with my friend, Paolo. We were in Trinidad, a small village, and around lunchtime we asked a vendor on the street where we could eat. He took us along many small streets until we arrived in front of a house. It wasn't a restaurant but a private home. A lady let us in and then told us that all she could give us to eat was some roast chicken and black beans. But that was the best meal I've ever had in my life!
To contact the writer, email yvonneb@bangkokpost.co.th
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