Conventional baking in the kitchen – Gianluca Fusto

Heat allows you to create an emotion in the dish 

For our in-depth column on baking, this time we host one of the most famous pastry chefs in Italy and the world. Gianluca Fusto, part of our #RoadToSmartBaking community like Franco Aliberti, Igor Macchia, Aurora Mazzucchelli, Renato Bosco and Remo and Mario Capitaneo, gave us this interview after trying X series, the latest model launched by Moretti Forni, for the first time. Let’s see his hot comments:

Why did you choose a deck oven for your vanilla cheesecake with truffle and codfish?
The idea is to make the most of the ‘induction’ propagation in a no-fan oven. When we choose a certain cooking method, in fact, we must not only consider the time and temperature factors, but above all evaluate how the heat is generated and how it is spread inside the baking chamber.
Considering that I wanted to achieve cooking through evaporation and caramelisation inside the onion in this preparation, I preferred a deck oven, not fan-assisted.

Many times you have confirmed that one of the benefits of the deck oven is an increased shelf-life. Does the same apply to this preparation?
What is important to understand is that baking, when used well, helps and develops all the benefits of a product from the flavour complexity to the texture and the shelf-life.
In this case, X series, thanks to its artificial intelligence, encodes each baking step for each recipe in a precise and timely manner, improving not only the product’s characteristics but also making the professional’s work much easier.

In today’s preparation there were many different textures….
… Given by the type of cooking I wanted to create. What I mean is that cooking and baking help us to generate textures which then create the dish. The idea is to show that heat, depending on how it is generated and used, can create an emotion in the dish.

By now many professionals think that having a deck oven in an haute cuisine kitchen is an added value: do you agree?
I think that today a professional must use completely different methods, techniques, types of baking and research. Rightly so, the deck oven allows you to create something new or something that is new if generated by an oven with new technology, and in this way you create totally different products.

X series model X50E, the most compact size, will be released soon: what do you think?
To say it is a marvel is an understatement! I think it speaks for itself…