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is such a word, has been done while I createdmenus, recipes and other such responsibilitiesthat only had me cooking occasionally and not over any long-term committed period.Despite her protestations, I still say I knowthat of which I speak. In my mind, the desire to be a chef must emanate from the heart, with an overwhelming love of food itself. I'm sure there are some thin chefs, but I will admit, I have not known many.

I've interviewed some of our most talentedlocal chefs to give you an insight into thesepeople who I idolize.

TheGreat Chefsof Tampa Bay

By Aaron R. FodimanA chef, by definition, is a head cook.But, a chef, to me, is an artist. He or she is a person with a vision, creativity and artisticsentimentality and, most of all, an ability to prepare and present food to guests thatwill satisfy their gastronomic craving andnutritional needs. Well, all right, it doesn'treally have to be nutritious, but it soundedgood when I wrote it. I have been a chef. I know the profession from the inside out; although my wife disallows my experience,saying that I never really worked day afterday as a chef. Most of my "cheffing," if there

52 TAMPA BAY MAGAZINE JULY/AUGUST 2007

assimo Patano opened his Massimo's Eclectic Fine Diningrestaurant in Palm Harbor three and one-half years ago. He wastrained as a chef at the Instituto Culinario di Bari in his native countryof Italy and worked as a chef in Italy, France and Spain until he wentto California, where he became personal chef to actress Sophia Loren'sfamily. From there, he went to Chicago and then on to Tampa, wherehe worked before opening his own restaurant. He uses an eclectic mix of what he has learned over all the years, as he traveled aroundthe world, but he always adds his own twist that makes his dishesunique. His Veal Chop Massimo combines the flavor of balsamic vinegar, mascarpone cheese, black beans, chipolte and smoked baconto make it his signature dish. At his restaurant, everything is made toorder, and he often customizes his food to meet the needs or likes and dislikes of his guests. His Espresso Granita that is layered withvanilla whipping cream and brandied cherries and chocolate risottois his favorite dessert at his restaurant.

Massimo believes that the availability of unique quality productsfrom around the world is changing professional food preparation,

because it gives chefs access to items that theycould not get before. When eating at his restaurant,he would start with the duck mousse and brie, with its pistachio coating, that is finished withchampagne sauce. Then he would indulge in theVeal Scaloppini with sautéed asparagus, artichokes,garlic and roasted pine nuts in a white wine,butter and parsley sauce. However, he wishes that more of his guests would order "sweetbreads."He appreciates getting immediate feedback fromhis guests, whether it is positive or negative, as it helps him to grow and improve,

Golf is Massimo's relaxation, and when he'sat home, he barbecues or makes whatever his sons want to eat. He says, "Chi cucina con amore,cucina con píu sapore." ("He who cooks with love,cooks with more flavor.")

Massimo Patano

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