^
Keep Houston Press Free
4

Chef Chat, Part 1: Giancarlo Ferrara of Arcodoro

We recently caught up with Chef Giancarlo Ferrara of Arcodoro. We visited with this native of Salerno, Italy to discuss his origins and theories for success as a chef and how he ended up in Houston.

Eating Our Words: How did you get into cooking?

Ferrara: Growing up, everybody in my family had to help in the kitchen. I was one of seven children, so it took a lot of work to prepare meals for the whole family. Actually, to this day, my brothers and I are all in the food industry.

EOW: That's great. How are your brothers involved in the food industry?

Ferrara: One of them is in agriculture and the other two are continuing our family's cheese-making business. We are the third-generation of cheese makers.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

EOW: What's the name of the company and what cheese do they specialize in?

Ferrara: The company's name is Fratelli Ferrara Caseificio, and they make mozzarella di bufala [buffalo mozzarella] and pecorino [a hard Italian cheese made of sheep's milk]. As you see, we all made our careers in food because of our passion for food.

EOW: How has passion for food helped further your career as a chef?

Ferrara: Passion is very important for success but it's not everything. You also need talent to succeed. Someone can love watching and playing soccer but if he doesn't have the talent, he will never be great. Growing up, I knew I had the passion and some talent, so I went to culinary school when I was 15 years old to improve my skills. After school, I moved to Bassano del Grappa for 10 years to build my reputation. Then I worked at restaurants in Germany, France, and Ireland before coming to the United States. Tomorrow we ask Chef Ferrara more about his career as a chef, and what his favorite dishes at Arcodoro are.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.