Damiano Carrara’s agenda is a jumble of commitments, meetings and registrations so dense that it makes an accountant’s head spin. We talk on the phone in a break from the filming of two of the productions that see him as protagonist, Out of Menu e Cake Star, which returns with a new cycle of episodes starting January 29 in prime time on Real Time: «I record for television eight months a year, but my return to the set after the emergency was no different than usual» points out Damiano, a man who loves to go straight to the heart of things without too many words.
“Of course, there was a little more precaution: between masks, pads and temperature control, we got used to it pretty quickly “ Carrara insists that, together with the return of Cake Star, who sees him alongside Katia Follesa in the evaluation of the most promising desserts of three challenging pastry chefs, dedicates body and soul to the opening of his first store in Italy: after the Californian success and a clientele that smells of star-system, the chain Carrara’s in fact, to open also in Lucca, the city of Damiano. A new beginning that comes at a time when the grip of the epidemic begins to loosen extremely slowly, but with the hope that “normality” is not as far away as we believe.
Let’s start from Cake Star: this year there will be some new features, such as the pastry customer bonus.
«We wanted to change, so we added this bonus: a regular customer of the restaurant chooses a particular dessert that could bring five points more to the pastry chef. The rest, including the challenge that decrees the winner, remains the same as always ».
A dessert among those you have tasted that has affected you for better or for worse?
“There isn’t one that has disappointed me or that has particularly thrilled me, I’m honest.”
Mistake or in Cake Star is more severe than in Bake Off Italia?
«I am myself, I say what I think: severe is another thing. It is also right that, if you are a judge, you have to tell things as they are, especially to your colleagues: if there is a technical problem in a dessert, why not say it? ».
Does sincerity pay?
“In my opinion, yes. If someone has to judge me and tells me they are wrong, I want to know why. “
Are you good at cashing out?
«Of course, if the criticism is real we would miss it. However, we must always see where it comes from: I listen to everyone, but criticism must also be justified ”.
For work and passion, he prepares and tastes sweets: are you still greedy as before or are you more cautious today?
«I’m quite greedy even if, considering that I register and eat sweets 8 months a year, I try not to overdo those 2 or 3 stops. Working in a pastry shop, however, he understands that it’s a bit difficult: I’m never 100% without sweets ».
He is certainly very busy between TV and entrepreneurship: where do you find the energies?
«I get up early in the morning, I train and I don’t stop: if I do, I’m lost. Keeping myself active by creating a habit helps me to adapt to the rhythms of the life I lead ».
Do you have free time?
«Every now and then, especially between one job and another. It’s not easy, but I try to frame it because without free time a person goes crazy ».
I imagine, however, that he is delighted to open his first shop in Italy in Lucca, his city.
«I am very happy, it is one of the things that impresses me most: I thought that Italy after so many years was a parenthesis and, instead, I found myself with one foot in two shoes, one in America and the other here. Opening a restaurant in Italy excites me a lot, not to mention that there is no better place to start than at home ».
Is your brother Massimiliano, who runs the company in the US, as thrilled as you are?
“Very much, he can’t wait for it to become reality. He will also come at the opening. In America at the moment the situation is as it is, so you can take some time to have fun here with me. “
The period, in fact, is particular: is the pastry shop suffering like the restaurant business or is it “holding its own”?
«Holding on is another thing: we are all suffering. The pandemic has brought down the restaurant sector: even if they allow you to take away people do not, there is no idea or here in the US. I opened a new shop in Pasadena at a time when it was not to open, but we are trying to move forward, to reduce expenses: the truth is that keeping it open costs more than keeping it closed, but what do you have to do? Keep repeating “let’s hope it ends” I don’t even do it anymore: the crisis is there, it will be there and we don’t know for how long, and that’s why we need to find other ways, cut costs, make fewer products but facts well and try to work on those ».
Creativity is not lacking in this sense.
«I think that the solutions are always found: if you stay still nothing comes, if you go looking for it, you will find work. It is easy to lose heart, but it takes a steady head, taking a road and following it. In a few weeks I will return to America for this too, because there must be a turning point ».
Changing the subject, I saw that for months her Instagram profile was invaded by fans who accused her of having “betrayed” them after sharing a photo with her girlfriend: is everything quiet now?
“The situation has calmed down. I’ve never had any kind of problem saying I was engaged, maybe people didn’t know or didn’t expect to see her. “
Did you think it was the right time to show up?
“Yes, in the end it is right that the people who follow me know a little more about my personal life. When you have the light pointed at you it is very easy to lose your privacy but, to lose it in order to lose it, at this point I prefer that people welcome you as they welcomed me rather than catch someone photographing us on the street ».
(Opening photo by Francesco Margutti)
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
