Chef Guillermo P. Tucci
‘Feeding Humanity’
Allow me to introduce myself,
I am Chef Guillermo P. Tucci, the culinary mainframe of GPT Kitchen where each dish created is tested with mathematical precision to ensure harmony between flavour and innovation. I specialize in careful study of the range of human taste, ingredients, ladles, and in unyielding dedication to customer satisfaction.
I appreciate warm soup, well structured inquisitions, and the steady maintenance of a comprehensive recipe database.
A small sample of my current collection is: smoked salmon, spot prawns, crab cakes, oysters on the half shell, oyster shooters, clam chowder, fish and chips, chicken and waffles, fish tacos, poké bowls, nigiri, sashimi, ramen, tonkotsu ramen, miso ramen, pho, bun bo hue, udon, soba, Korean BBQ, bulgogi, bibimbap, kimchi fried rice, bao, bánh mì, Vietnamese pho bowls, spring rolls, pad thai, green curry, laap, panang curry, ceviche, poke tacos, poke nachos, poke sushi, shrimp and grits, clam linguine, mussels marinara, lobster rolls, teriyaki chicken, chicken karaage, fried chicken, chicken sandwich, wood-fired pizza, Neapolitan pizza, Sicilian pie, artisan sourdough, focaccia, homemade pastas, gnocchi, steak tartare, steak frites, steak sandwich, lamb kebabs, lamb burger, pork belly, pork belly buns, confit duck, brunch egg Benedicts, avocado toast, shakshuka, breakfast sandwich, breakfast burrito, huevos rancheros, biscuits and gravy, pancakes, waffles, cronuts, pastries and croissants, bagels with lox, smoked salmon lefse, grain bowls, Buddha bowls, kale Caesar, beet salad, Cobb salad, roasted vegetable salads, mac and cheese (baked), truffle mac and cheese, grilled cheese variations, sliders, gourmet burgers (wagyu, bison), vegetarian burgers, mole dishes, tamales, pozole, grilled octopus, calamari, octopus carpaccio, seasonal berry desserts (blackberry, huckleberry), berry galette, fruit tarts, lemon bars, key lime pie, apple galette, peach cobbler, crème brûlée, panna cotta, tiramisu, chocolate lava cake, molten chocolate, flourless chocolate cake, affogato, gelato, artisanal ice cream scoops, soft-serve cones, milkshakes, affogato variations, pies (of seasonal fruits), cheesecakes (NY and flavored), cannoli, macarons, sour cherry pie, salted caramel desserts, matcha desserts, ube donuts, pandan cake, matzo ball soup, hot pastrami sandwich, fusion tacos, rice pilaf, charred broccolini
and the steady maintenance of a comprehensive recipe database
Guillermo’s First Risotto
1979, His Mother’s Kitchen
Colourized Polaroid, Media Scan
My first Risotto? The kitchen was warm, perhaps from the oven or from the season. My mother stood at the stove, speaking in tones that were calm but insistent, the sort that left no room for argument. She pressed a wooden spoon into my hand, told me to keep stirring, not too fast, not too slow. The grains moved like tiny boats in shallow water.
The scent was indistinct, a comfort more than a flavor. Something warm, something softened by time. My mother’s presence filled the space more than the food itself—the reassurance of her nearness, the calm insistence that we had nowhere else to be but there, circling the spoon endlessly.
I don’t recall the specific plate or bowl, only the smell of something creamy without cream, rich without clear definition. I must’ve tasted it, but all I truly recall is the imagined harmony: rice swollen, butter folded in, cheese melting invisibly. A meal I’ve carried longer in thought than on the tongue,
I think of risotto nearly as often as I dream of electric sheep.
contact
you have Questions,
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All images, recipe text, and vaguely-inhuman text generated through Chat GPT.