Chef of the Year

Each year the Restaurant Association of Metropolitcan Washington (RAMW) announces its nominees for their Chef of the Year award in addition to other categories associated with celebrating the diversity and growing national reputation of the region as a restaurant town that rivals New York.

Cesare Lanfranconi , chef-owner of Ristorante Tosca , was online Wednesday, May 4, at Noon ET to discuss this year's RAMMY award nominations and his own restaurant menu and philosophy and to share some secrets of the culinary trade.

Cesare: Hello everybody, thanks to the Washington Post and to the Restaurant Association and all of you for your support. I am pleased and honored to be in this forum with you today and am looking forward to answering your questions and sharing my passion with you all.

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Washington, D.C.: Hi Chef, congratulations on your RAMW nomination. How would you describe your philosophy on cooking and food in general?

Cesare: Hi there. Thank you. I have to say that I was pleasantly surprised by the 3 nominations that Tosca received this year for the Restaurant Associations "RAMMY" awards (Chef of the Year, Wine Program and Best Fine Dining Restaurant.)

Even if it's hard, I will try in a few words to describe my philosophy: Commitment to the best products available, unconditional dedication, unmeasured patience, passion and love for food and a lot of coffee

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Downtown D.C.: Hello -- what are some of your signature dishes? Is there anything that I "can't miss" if I come in to Tosca for dinner?

Cesare: Some of our can't miss signature dishes are our radicchio salad with gorgonzola terrine and roasted pears, my grandmother's favorite pasta: Scapinasch - a ravioli filled with fresh and dry-aged ricotta cheese and raisins in a butter/sage sauce. Also, our Mediterranean sea bass with a balsamic vinegar sabayon as well as "Cesare's Tiramisu" - my modernized version of the classic.

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Washington, D.C.: Chef Cesare: What restaurants do you eat at when you go out? Thanks.

Cesare: Hello Washington DC, Generally speaking, I am fascinated by the Asian approach and philosophy to cuisine. I like to eat sushi (Makoto, Sushi Ko and Kaz Sushi Bistro.)

Normally, I meet with my fellow chef friends at our respective restaurants: Marcel's, Citronelle, Galileo, Vidalia, Ten Penh, Equinox, Filomena and so on.

Among my actual favorites: Maestro, 1789, Signatures and Caf@tlantico.

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Cleveland Park, Washington, D.C.: Good afternoon and thanks for taking questions! How did you get to where you are now? Culinary school? Apprenticeships?

Cesare: Like I was saying before, it takes a lot of time, energy and dedication to succeed in this business. It is imperative to learn the ropes as an apprentice in the best establishments possible as well as having formal training through culinary school or even more specific college degrees.

Personally, I did three years as an apprentice while going to culinary school. I tried to diversify my training by accepting positions in the best establishments in Italy first, then in Europe until I moved to the states - combining restaurant and hotel experiences.

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Washington, D.C.: What is your favorite ingredient of the moment?

Cesare: Asparagus!

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Woodbridge, Va.: I know the restaurant is named after your daughter and I'm curious as to what the two of you like to make together.

Cesare: Actually, I have three beautiful daughters (Tosca, Tea and Caterina.) The four of us love to eat! Generally speaking, we prepare traditional Italian fare - pastas, pizza, gnocchi, simply grilled fish, seasonal salads, desserts and gelato.

We like to have cooking sessions together like my kids culinary camps, which I will offer again this summer for kids and their parents - we cover the basics on food safety, cooking and manners around food.

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Takoma Park, Md.: Hi Cesare,

I am a novice cook and have a very basic question, if you don't mind.

I am constantly having trouble knowing when I have the right termperature for sauteing vegetables. I know that sauteeing should be done at a high temperature but how do I know how high? And what is the best way to avoid burning vegetables that take a bit to saute? How do you do it?

Thanks so much. My kids (particularly) thank you as well.

Cesare: Thank you very much for your question. Sauteing is a quick cooking technique - so the temp. of your stove should be medium/high and you should concentrate on keeping your vegetables constantly moving so that you have an even caramelization rather than burnt veggies.

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Washington, D.C.: Like many young adults with big appetites and smaller budgets, we went to your restaurant for Restaurant Week last year. While many others see RW as something to live through, your restaurant really embraced it -- the food and service was superb and we especially appreciated the recommendation for the Monsanto Chianti.

My question -- when you talk to other chefs, what do they think about RW? Are more joining or dropping off?

Cesare: Thank you for visiting Tosca. Restaurant Week is a great promotion - to my knowledge, all of the local restaurant operators and my Chef colleagues are enthusiastic about it.

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Washington, D.C.: Hello Chef. I was wondering what you like to do on your off time? I know chefs don't usually get too much time away from the kitchen, so when you do, what is your activity of choice?

Cesare: You are right, I don't get much time off! I like to spend time with my daughters and among my favorite activities: skiing, traveling, visiting food-related areas all around the world and spending time in contact with mother nature.

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Washington D.C: Hi there, just wondering in what way the "Cesare's Tiramisu" is modernized because it's my mother's favorite desert and I was going to bring her there for Mother's Day.

Cesare: We will surprise you when you get here - we use the exact same ingredients as the classic but in a unique way.

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Arlington, Va.: How often does a professional chef wash his hands in the course of the day? How do you prevent dry skin?

Cesare: Approx. 27 times a day - really though, countless times. Olive oil... it's a great moisturizer.

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Dupont Circle, Washington, D.C.: Hello Cesare. When I get home from work, I never have enough time to prepare a nice dinner. What's your favorite, quick and easy Italian dinner to throw together? Thanks!

Cesare: A nice and simple lettuce salad, maybe with shaved Parmigiano. Then a spicy seafood pasta (spaghetti and tomato sauce,) simply prepared fish or meat. I prefer fruit desserts (fruit salad or a nice fruit tart.) Espresso.

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Bethesda, Md.: Hi there Chef,

As a chef I'm sure it must be a challenge (albeit a fun one) to decide on new creations for your menu. Where do you typically draw inspiration for ingredients and combinations?

Cesare: Most of the time, it comes casually, by combining several ideas. A very helpful way to get new ideas and inspirations is by reading books and speaking with colleagues, or visiting different restaurants.

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Alexandria, Va.: Dear Chef:

I've seen savory sabayon sauces on several menus recently. Any tips on how to prepare after you whip the basic egg yolks and wine?

Thanks for any help!

Cesare: Fist thing, cut the amount of sugar in half, then season accordingly. Ultimately, do not exaggerate on the amount of the savory sabayon in your overall preparation.

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Arlington, Va.: Chef Cesare. I have have two questions for you. First, when did you decide you wanted to become a chef? Have you always enjoyed cooking?

Second, I don't really like to follow recipes, I like to try and be creative when it comes to cooking. However, I haven't found a seasoning that goes great with everything" meat, fish, Shrimp, vegetables, etc. Would you recommend one?

Cesare: First, as a young teenager. Second, I have always loved cooking.

Finally: salt

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Arlington, Va.: What part of your job do you just abhor? Or, alternatively, when you reached the level you are now, what jobs were you more than happy to delegate?

Cesare: I hate mornings.

Paperwork.

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Alexandria, Va.: Buon giorno, Chef!

What part of Italy are you from? What are some of the dishes from that region that we might see on your menu?

Grazie!

Cesare: I am from the Lago di Como area - in the Lombardy region.

Several dishes on my menu are from that region: Milanese-style asparagus, risottos, stuffed pastas, radicchio salad, beef-tongue carpaccio. Come visit us at Tosca to try some other dishes.

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Arlington, Va.: What cooking or baking technique took you the longest (or was the most stressful) to master. How did you finally master it?

Cesare: I have been frustrated many, many times with a lot of different preparations, but I persisted and have succeeded in making them part of my skills and my knowledge.

I am still working daily on some other customized or new techniques to fulfill my style.

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Washington, D.C.:

Hello Chef. I participated in one of your cooking demonstrations a few years ago. You made and later distributed your recipe for simple red sauce. I asked if it could be frozen and you responded, "It's so easy, why would you want to?" Ever since, my husband has made your sauce every time we have pasta and he also uses it (or a variation of it) for pizza. It is insanely good, and yes, very simple. Yours is one of my favorite restaurants. Please keep up the great work!

Cesare: Thank you for the praise!

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Washington, D.C.: So what are the chances, if the Food Network producers of Iron Chef America ask you to take on Mario Batali, that you would go on the show?

Cesare: Depends on if they will pay me the same that they pay Mario to do the show would they?

In that case I would have to consider it

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Bethesda, Md.: Cesare, What inspired you to become a chef? When did you first know that you were destined to be in this vocation?

Cesare: My grandmother and mother were the major inspirations for me as well as my homeland where I grew up.

I would like to thank everybody for your wonderful questions and support - have a fantastic day and come visit us at Tosca!

Ciao-

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Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.