HOW WE TEACH
The Master is not simply a cookery course.
Here, highly-trained professionals who have been working in some of the best Italian kitchens, teach kitchen/cooking techniques and the way to choose and use primary products.
It is first and foremost, a discipline which stimulates the thought process which in turn also stimulates and improves ability
To be able to express one’s own creativity one needs to start by opening one’s mind to both light-hearted and serious debate and art. Only in this way one can become aware of one’s ‘self’ and find the stimulus to follow one’s own creativity, even if others disagree. Although theory lessons are important to understand what happens in the kitchen, having hands-on experience is the main goal, where students can make use of avant-garde kitchen workshops and the most modern equipment, similar to those used in the most successful contemporary kitchens.
That which causes you to proceed lightly and freely could also, at times, cause you to swim upstream.
Thanks to the teaching staff, composed of many highly-qualified professionals, who for many years have introduced both a personal and original idea of cuisine, students will find it easy to communicate, compare different experiences and form their own ideas. One of the most fundamental objectives in teaching is to succeed in opening students’ minds to understand themselves and their own creative capacity and ability, without any preconceived ideas.
Starting from Italy, let us extend our horizons, for a freer and more creative world
Another objective of the Master, is to considerably expand the number of Italian and foreign chefs, who offer the world Italian cuisine of the highest quality.
In conclusion, the main objective of the Master is to train men and women to be technically prepared and especially ready to forge a professional career based on culture, openness of mind and a strong sense of who they are.
WHAT DO WE TEACH?
WHO TEACHES?
year 2020
MASTER LECTURERS
- Nutrition and Food Hygiene
Mauro Defedente Febbrari / - Food Chemistry and Physics
Davide Cassi / - Fine Confectionery
Corrado Assenza / Ascanio Brozzetti / Gianluca Fusto / Loretta Fanella / Emmanuele Forcone / Ezio Marinato / Lucca Cantarin / Antonio Mezzalira / - Haute Cuisine
Massimiliano Alajmo / Mauro Uliassi / Davide Di Fabio / Giancarlo Perbellini / Valeria Piccini / Fabio Pisani / Nicola Portinari / Paolo Lopriore / Enrico Crippa / Enrico Cerea / Philippe Léveillé / Pino Cuttaia / Emanuele Scarello / Roberto Cerea / Anthony Genovese / Norbert Niederkofler / Fulvio Pierangelini / Ciccio Sultano / - Sensory Analysis
Lorenzo Dante Ferro / - Wine studies
Alessandro Tomberli / Mauro Meneghetti / Enrico Maglio / - Food Cost and Catering Management
Raffaele Alajmo / Fabrizio Masiero / - Communication and social media
Claudia Zarabara / Marco Bolasco / - Kitchen/cooking techniques:
Alfredo Chiocchetti / Stefano Arrigoni / Riccardo Camanini / Alessandro Dal Degan / Silvio Giavedoni / Alessandro Gilmozzi / Diego Magro / Pier Giorgio Parini / Simone Salvini / Giancarlo Morelli / Giuliano Baldessari / - Art and Aesthetics
Tiziana Maglione / Giovanni Turria / Fernando Rigon / - History and Culture of Italian Cuisine
Massimo Montanari / Danilo Gasparini / - Zootechnics, Agricultural and Fishing (Meat and Seafood Identification and Utilization)
Filippo Scortegagna / - Team Building
Giordano Frealdo / - Cultural cross-fertilisation
Testimonials from different companies representing the very best of Italian production
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Application form for
2020
2020
Fill in the following Online Inscription Form and a reply will be sent to you by email. It will include all documentation on the Masters program and the terms of registration.