{"id":10336,"date":"2024-12-25T20:17:12","date_gmt":"2024-12-25T19:17:12","guid":{"rendered":"https:\/\/moked.it\/international\/?p=10336"},"modified":"2025-02-12T13:08:45","modified_gmt":"2025-02-12T12:08:45","slug":"cooking-from-the-balcony-to-the-boat-chef-bondis-new-format","status":"publish","type":"post","link":"https:\/\/moked.it\/international\/2024\/12\/25\/cooking-from-the-balcony-to-the-boat-chef-bondis-new-format\/","title":{"rendered":"COOKING – From the balcony to the boat, Chef Bond\u00ec\u2019s new format"},"content":{"rendered":"

He is young yet well established, already known to the public yet ready to embark on new journeys that will bring him back on air and out on the waves. Pagine Ebraiche<\/em> has interviewed Ruben Bond\u00ec, born in Rome in 1994, better known to the public as Chef Bond\u00ec. Some people have seen him on television, others heard him scream from his balcony, some used a recipe they took from his book Cucina con Ruben<\/em> (Cooking with Ruben), published by Cairo Editore. But why were you cooking on your balcony? \u201cBecause I got Covid while renovating my house and was basically confined in my old childhood bedroom. Since I cannot stay without cooking, I bought a camping stove, placed it on top of the outer part of the air conditioner, and from there I started making recipes.\u201d
\nRuben Bond\u00ec didn\u2019t actually start on his balcony: \u201cI\u2019ve been working in kitchens since I was 15: I went to the hospitality training institute and in the meantime was always working, starting from the restaurant by my house.\u201d The Roman accent that Ruben stresses on his balcony, and the restaurant by his house should not mislead you: \u201cI lived and worked also in London. Then as at 21 I came back to Rome, I started working as a private chef.\u201d This is something Bond\u00ec never stopped doing, except for the time spent on his balcony during the pandemic.
\nThat unusual choice turned out to be a winning one: \u201cI\u2019ve made myself stand out and the publisher Cairo asked me to publish a book: it came out a year and a half ago and went really well.\u201d Between a cacio e pepe pasta recipe, carciofi alla giudia (Jewish-style fried artichokes), and ricotta and sour cherries soup, the Roman spirit of the author stands out. Ruben is really proud of that. \u201cMy family has been Roman for seven generations,\u201d he says. Words that, book in hand, sound more like a birth certificate than a simple statement of claim. And do you eat red mullets? \u201cIn my house we eat them fried; it is a recipe that I will most definitely prepare on the tv show we are working on these days about cooking on a boat.\u201d This is the third tv show Ruben has taken part in. He made his debut on \u201cDetto Fatto\u201d (Said and Done), the TV program on the public channel Rai Due that launched him, and later appeared as a guest on other networks. Then came the transition to the Food Network: first with \u201cCooking on the balcony with Ruben\u201d, followed by \u201cCooking at the market with Ruben\u201d, all while preparing for his next chapter\u2014cooking on a boat.
\nHow important is Jewish tradition to you? \u201cIt means a lot, because it represents me, and I want it to come out. My followers on social media know it: for example, you cannot benefit from cooking meat and milk, not even on behalf of third parties.\u201d And where do you see yourself when \u201cyou grow up\u201d? \u201cI still have no idea: I really enjoy working on television, but I am not ruling out opening my own restaurant.\u201d Would you always stick to Roman cuisine? \u201cNo at all. In fact, my favourite cuisine is Lebanese. I\u2019ve happily embraced that tradition by hanging out with Jews from Milan”.<\/p>\n

Translated by Chiara Tona, student at the Advanced School for Interpreters and Translators of the University of Trieste, trainee in the newsroom of the Union of the Italian Jewish Communities \u2013 Pagine Ebraiche.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

He is young yet well established, already known to the public yet ready to embark on new journeys that will bring him back on air and out on the waves. Pagine Ebraiche has interviewed Ruben Bond\u00ec, born in Rome in 1994, better known to the public as Chef Bond\u00ec. Some people have seen him on… leggi <\/i><\/a><\/p>\n","protected":false},"author":1871,"featured_media":10341,"menu_order":512,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[],"position":[],"class_list":["post-10336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nCOOKING - From the balcony to the boat, Chef Bond\u00ec\u2019s new format - Pagine Ebraiche International<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/moked.it\/international\/2024\/12\/25\/cooking-from-the-balcony-to-the-boat-chef-bondis-new-format\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COOKING - From the balcony to the boat, Chef Bond\u00ec\u2019s new format - Pagine Ebraiche International\" \/>\n<meta property=\"og:description\" content=\"He is young yet well established, already known to the public yet ready to embark on new journeys that will bring him back on air and out on the waves. 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