Weekend talks to Marek Fundak of Piccolino . . . 

Your restaurant/title

I am the Head Chef at Piccolino in Clitheroe, a classic, contemporary Italian restaurant.

The essential ingredients in any kitchen

They are seasonal, locally-sourced produce. The pasta and produce comes locally. It is important to use local produce.

The first kitchen I worked in

I was still a student when I started to work in a restaurant in Slovakia. It was a long time ago and as I was learning at college. I was learning in a kitchen, that gave me a chance to feel the atmosphere of a real kitchen – prepping, practising, watching and listening. I was 17 at the time and it was a good way of learning.

My first professional job

I was Head Chef in the restaurant called Sodexho Siemens in Slovakia. My sister’s husband got me the job there and he still works there. I was in charge of the deliveries, cooking, paperwork and looking after my staff, as well as the customers.

The first dish I prepared for service

I prepared chicken breast with truffle sauce and saffron potatoes. You never forget your first dish – a chef will always remember. At the time I remember it was great, but I am always getting better and, as a chef, you are always learning.

The signature dish associated with me

Confit duck legs served with caramelized green apple and Barolo sauce. Simple, but tasty to die for, it’s a dish that we cook at Piccolino and it’s delicious.

My food philosophy

Cooking for my customers as I would cook for my family and friends. If I can do this then I am just following what I love. When you know how to cook, it’s always good to have your family and friends around and, from then, you know that you are doing a good job. it’s good to get feedback from them as it is your customers.

My biggest kitchen disaster

It was Christmas 2006. The gas system and the security valve went down and I had to bring the robata grill in, fire it up and cook every dish on it. it took a bit longer but, at the end of the night, we were all pleased – the customers and the staff too. The kitchen can be a hectic place and something always happens.

My favourite chef/biggest influence

Gordon Ramsay – I like his style. in the kitchen there is a lot of stress and pressure. I like the fact that he is not afraid to show you what it’s really like in a kitchen. Customers at Piccolino can see and hear the reality of a busy kitchen. I also like Jamie Oliver. he is a chef who isn’t afraid to show people who he really is and has proved that with his programmes.

Away from the restaurant my favourite meal is

My mum’s food – it’s the excellence. She makes a tasty, slow- cooked beef in red wine, potato, shallots, peas thyme and tarragon. Just thinking of it makes my mouth water. Nobody can cook like my mum. She taught me when I was young. When I told her I was going to chef school, she said to me, ‘come here, let’s go to the kitchen I will show you how to cook!’