In which section does the author mention

[43]______] an example of co-operation and togetherness which inspired Bottura?

[44]______] the speed with which one restaurant came into existence? 

[45]______] residents who objected to Bottura's plans changing their minds?

[46]______] Bottura being invited to act as chef for a particular occasion?

[47]______] a comment on the food at The Refettorio from people who ate there?

[48]______] the difference between two of Bottura's regular workplaces?

[49]______] initial suspicion from the people Bottura was trying to help?

[50]______] cooks needing to have a clear idea of what they are going to create?

[51]______] the idea of using unwanted food to send out a message to people?

[52]______] Bottura being motivated by a desire to prove others wrong?

The chef on a mission to help others

Tim Adams meets Massimo Bottura 

A I am in Milan, Italy, to meet the world-famous Massimo Bottura, at the site of one of his many culinary projects: Refettorio Ambrosiano. Refettorio began as a temporary idea for the Milan World Expo show in 2015: Bottura, 54, had been commissioned to cook for various official functions, including the grand opening. The plan had been to create a kitchen at Milan's central station, in which some of the world's greatest chefs would be invited to cook alongside him for the city's homeless, with food deemed unsuitable for sale in supermarkets, making a statement about waste, and about taste. Instead, Bottura got thinking, and came up with a rather different plan. His thoughts focused on a derelict theatre in the city centre and a full-time commitment to serve Milan's homeless and refugee population every day. Bottura has subsequently set up a foundation - Food for Soul - to operate in other cities worldwide.

B Bottura leads me into Refettorio Ambrosiano, originally a very grand building from around 1930. It is far removed from his top restaurant in nearby Modena, which has 52 staff producing food for 28 guests at lunch and dinner. Here in Milan, two chefs, borrowed from one of the best new restaurants in town, have given up their day to cook at his direction for about a hundred homeless people, assisted by local volunteers. Food is donated by a supermarket - whatever is close to its sell-by date, or misshapen or damaged. The fridges and pantry are stocked with fish and vegetables and fruit, all waiting to be transformed by what Bottura calls 'every chef's key ingredient': his mental vision.

C At school, Bottura had dreams of becoming a professional footballer, but his father insisted he studied law. However, before Bottura finished his studies, he heard that a roadside café was for sale on the outskirts of Modena. He bought the building for next to nothing, renovated it, and opened Trattoria del Campazzo, his first restaurant, a week later. Having been denied the chance to follow his first passion, he was determined it would not happen again. 'Every single person in Modena said I would stay six months at this and then maybe become a mediocre lawyer,' he recalls. But I knew I had not to disappoint my mum. She was fighting for me with my father... I couldn't let her down...'

D The concept of Food for Soul reflects the values given to Bottura as a child. 'I come from a place, Emilia Romagna, that is extremely social, and that expresses itself in food. That spirit is in the Parmigiano Reggiano Consortium, hundreds of small-scale cheesemakers who see the power of working together with a single voice Bottura sees food for Soul as part of the same spirit. To begin with, the locals were not convinced. When Bottura announced plans to open his kitchen there were some protests from those who believed the initiative would only encourage homeless people to gather in the square. But when protesters saw the commitment of architects, artists and chefs to transforming the area, many changed their minds.

E With Food for Life, Bottura wanted to create a place where disadvantaged people could have at least one hour in a day when they could enjoy the pleasure of a beautiful meal in a beautiful place'. To begin with, Bottura says, Refettorio's 'customers' — who are invited as part of a social programme for three months at a time — were unsure. 'People didn't even look in your eyes. They came in, ate in 20 minutes and left immediately.' However, after a month they understood that Bottura and his team were not going away. 'We knew we were being accepted when they started complaining,' he says, with a smile. 'No more soup! We want pasta!'