Era almost a year and a half without being on screen. In the midst of the pandemic, Carina Zampini was one of the television faces who accompanied the isolation with Eltrece’s El gran Premio de la cocina. At the end of 2021, the cycle ended and the presenter decided to take some time to return, which will be this Monday April 17 at 2.30 pm, on the same channel and with new program, service hatch.
The new cycle is also dedicated to gastronomy and with a competition format, like the previous one. In this case there are 32 participants together with three established chefs such as Pablo Massey, Juan Gaffuri and Roberto Ottiniplaying different roles.
-You took your time to come back and do it again with a schedule where cooking is paramount. Was it a coincidence or did you choose it on purpose?
-During this time I was seeing many projects, together with Kuarzo, the production company I have a contract with and when it appeared service hatch It seemed to us the best option. I love this kind of competition with good vibes, where a talent is shown. Also, I love to cook and I take the opportunity to learn. I always carry a recipe with me and then I prepare it at home.
The kitchen phenomenon
-Cooking shows and cooking competitions seem to be the trending format on television today, why do you think this phenomenon occurs?
-It’s true, there are so many programs, cooks, channels dedicated to the subject and I think it has to do with the fact that food is something that affects us all in the same way. We all eat and some of us even like to cook. I think that’s why it comes to us and they work so well.
-Besides riding this type of motorcycle, do you like riding them as a spectator?
-Very. I remember that, since the days of the Utilísima channel, I have seen everything. I find it hypnotic to follow a recipe step by step. I think it happens to many, you get fixated even if you never make that dish afterwards.
-In fact, “MasterChef” is the most watched program on open TV. You see it?
Yes, I have seen it in many editions. I’m not one to sit and follow it, but I like it. It happened to me too with Bake it out, with the El Gourmet channel. I see everything that is cooking.
-With the pandemic and the need to stay inside to cook, I think this boom has been boosted.
-Completely. The good thing is that with so many different programs on offer, you can find it all. Many have recipes you can make with what you have at home and others are just to behold. Even those who don’t cook like to watch these shows.
-And that a device capable of transmitting aromas has not yet been invented…
-True, but from a visual point of view it is very attractive and when the moment of tasting arrives it is like a fiction, whoever tastes it tells you something and this is transmitted.
-When you cook at home, do you have a specialty?
-Not so much as a speciality, but I love pastry, I make all kinds of cakes.
-Pastry is more difficult, it has its own complexity.
-Yes, but I only like what requires finer craftsmanship, details, and with savory dishes I also like what requires more details. I mix pasta, pizza, I can spend hours kneading the dough. I also do roasts, I love the fire preparation ceremony. The best thing is having time to devote yourself to cooking. When you have to solve the day to day, it’s more boring and overwhelming.
Taste without knowing who cooked
The dynamics of service hatch it will be different from other cooking competitions that aim to consecrate the best amateur chef. The program will have two phases. In the first, with 32 candidates, the goal of chefs Pablo Massey and Juan Gaffuri will be to form their team with 16 participants each. But they will have to choose their members, on the other side of the service hatch, without being able to see them.
Their only references will be the preparations they try and the chef Roberto Ottini, who holds the role of chef and will be in direct contact with the candidates.
Therefore, in this stage they will be competing by cooking two batches of four chefs. Everyone will have to make the same dish in just 20 minutes and try to move chefs to add them to their teams.
After tasting the dishes, the jurors can make three decisions: if at least one of them likes the dish, they lift the acceptance lever, the hatch opens and they see, for the first time, the person responsible for the dish face-to-face. preparation.
In case both chefs approve, i.e. both want the participant in their team, choose which of the two to join.
If none of the chefs like the preparation, they return the license plate and the applicant is out of the game. The third option is for at least one of the cooks to activate the black lever, and in this case, the dish is returned, but the hatch opens and they see the applicant being given a new opportunity.
When both chefs have managed to select the 16 participants from their teams, the second stage of the competition begins, with both teams battling it out until only one winner remains. Only then will the prize be announced which, they announce, will be very important.
-What interested you most about this new program?
-To begin with I loved the dynamics, it’s not just about testing. It seems to me that having the chefs not see who is cooking is extremely appealing because you make sure they don’t choose a dish because they like the attendee. Moreover, in this case, the chefs also compete with each other, with their teams.
-There are two instances or levels of proficiency in this case.
-Yes, it’s like another twist, because accomplished chefs also cook and you learn from them. Moreover, the one who was the discoverer of the winning participant will win.
-After three years with “The Grand Prix of the Kitchen” and now with “Pasaplatos”, you have seen hundreds and hundreds of recipes prepared. Not tempted to try everything?
-The truth is that yes, everything tempts me. But sometimes, with the recording pace so fast, there were days where I didn’t even try anything. I know it’s not fair, but it happens every once in a while. Of course, if there are milanesas, for example, I can’t stand it, I have to try.
The latent actress
True to his low profile, Zampini prefers don’t be pressured by the madness that generates the rating. “It’s something we have no control over. We always do our best, with professionalism, respect and love. Obviously the idea is that it is as fun for the audience as it is for us. We have high expectations and hope it goes very well, but what comes after is not controllable,” he says.
Perhaps its warm and quiet mode has to do with the call to keep driving. “For many years I have prioritized teamwork and good energy. The work environment must be a place where you enjoy yourself, because you spend many hours, as in my case, recording.”
– You have been installed as a conductor for many years now. Where was the actress? No projects have appeared or do you not really want to act?
-The actress is always there, I feel I was born to act. I’m 47 years old and I’ve been doing theater since I was 9. There’s something in the guide that connects me to the actress, it’s not that far away, I didn’t go to work in an office, for example. That’s why I don’t miss the style of ‘I can’t live if I don’t act. The actress is always latent and If the opportunity arises to participate in some fiction, I would be happy to do so..
-They are moments and phases of life that offer different possibilities, right?
-I drive by personal choice. The first time was 8 years ago because they gave me the chance and then everything went like this, that’s why I don’t live with sadness. On the contrary, I keep learning and that’s why it’s still a challenge for me. And if something fictitious appears, I will run away, of course.
-It will be a question of the project or the character that mobilizes you to return.
-I move by intuitions, sensations, I’m not a strategist in anything in my life. I am doing according to what I feel and I like whatever work it is. I try to be comfortable with my present and tomorrow I will see what life finds for me.
-In this period of so much exposure, you have chosen to stay away from the exhibition for more than a year. How was that stage?
-I like doing things at home, staying at home and doing nothing. I connect with the here and now. Which gives me harmony and serenity.
– Are you someone who rolls up their sleeves and does all the housework?
-I do everything, I clean, I order, I cook, If there’s a pipe to fix, I rummage in it too and I’m good at it, I cut the grass. I take care of everything and I like it. It makes me get in touch with my privacy, I also like to receive family, friends, share quiet moments, I enjoy it a lot.
Zampini lives with his 24-year-old son, Manuel, and proudly recounts the good relationship that unites them. “He’s already an adult, so everyone does his own thing, but we accompany each other. It’s a beautiful stage, every stage is,” he says. “The important thing is that he is a person free to think, do, feel and I am accompanying him on that path”.
And she adds: “He also likes to cook and does it well, but he cooks little, so he rather enjoys what I prepare.”
Source: Clarin
