Liliana D'Urso, who was born in Venaria Reale and has lived in Turin, embarked on her culinary journey at the Istituto Alberghiero di Torino, where she graduated. Her initial passion for cooking took a turn when she discovered new interests in the world of fashion and art, which further sharpened her creativity. This evolution led to a temporary career change, but it did not dampen her love for gastronomy.
The turning point came when she met a chef who brought her back to the restaurant world, renewing her dedication to the culinary arts. That meeting, which occurred nearly two decades ago, marked the beginning of a new phase in her life. Today, Lilli has not only married that man, but together they have built a family with three children and developed significant skills in event and catering management.
With a unique combination of artistic sensibility and culinary expertise, together with the Dali training team, Lilli is able to create dishes that are not only visually appealing but also gastronomically innovative.
Her ability to fuse aesthetics and flavor has given rise to a new path, that of leavened goods, drawing from Mom Giovanna's back ground she began to interpret classic Sunday pizza pans into culinary offerings that capture the essence of her experience and passion.
This holistic approach to cooking has not only enriched his professional life, but has also given him the opportunity to begin delivering amateur training for novices and enthusiasts in the world of leavening.
His commitment to his craft is an example of how passion, when fueled by meaningful experiences and encounters, can flourish into a successful career. Her story is a reminder that a person's career path can take many directions, but with dedication, desired goals can be achieved.
Graduate course in Molecular Cuisine and Food Law
Molecular cooking, starting from the observation of the molecular behavior of foods during preparation, allows the molecular structure of foods to be transformed during their preparation, without additive chemicals. The secret of molecular cooking is to revisit classic cooking methods to create new flavors and improve dishes gastronomically and aesthetically.
The IFA Molecular Cooking Specialization Course is a full-immersion training experience that will teach you basic and advanced cooking techniques.
EMPLOYMENT OUTLETS
Employment outlets are mainly in haute cuisine, making gourmet dishes, with foams and emulsions.
Graduate course in Molecular Cuisine and Food Law
OBJECTIVES
Introduce participants to the fundamentals of molecular cooking, familiarize participants with the specialized tools and equipment used in molecular cooking, such as centrifuges, siphons, immersion baths, and gelling agents, and with the main raw material processing techniques. The main topics of food legislation such as labeling, haccp, and health legislation will also be covered.
MATERIALS AND REQUIREMENTS
You must have the Diploma of Higher School (Hotel Institute) or have gained previous experience in the sector.
CERTIFICATES
Level 3 HACCP Certificate
Private Certificate of Course Attendance
THE STEPS.
PROPEDEUTICS: text-based study and online platform; 20-hour online course aimed at issuing Level 3 HACCP Certificate;
CLASSROOM PHASE.: 24 hours of full immersion in laboratory in Milan or Rome; 12 hours live streaming on food legislation.
CAREER GUIDANCE: Curriculum reworking and dissemination in the region of residence.
Graduate course in Molecular Cuisine and Food Law
PROGRAM
- Molecular sciences and sensory analysis
- Use of N2O syphon2O
- Jellies
- Creation of the foam
- Spherification
- Emulsions
- Vacuum
- Sponges
- Drying
- Heat-resistant toppings for pizza and baking
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
- Workplace safety
- Hints of health legislation
- Haccp regulations
- Overview of product labeling regulations
food - Overview of food packaging regulations
- Overview of waste disposal regulations
food - Outlines of administrative law
Textbooks and a cookbook will be provided to each student.
TEACHERS.
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
I was born and raised in Apulia, Italy, where in 2019 I earned a Bachelor's Degree in Law. I then attended a University Master's Degree specializing in teaching legal-economic subjects. Since 2020 I have been working in a Social Promotion Association specializing in family protection.
His career as a chef has been an incredible journey, a path studded with experiences that have enriched his professional and personal background. From traditional kitchens, where he honed classic techniques and learned the importance of quality ingredients, he has moved on to roles that have seen me innovate and experiment, pushing him beyond the boundaries of conventional cuisine. As a consultant, he has had the opportunity to pass on my passion and knowledge, helping restaurants start and grow, and developing products that reflect his culinary philosophy. Each recipe is a story, each dish a work of art that encapsulates the dedication and creativity I have put into his work for more than three decades.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
