Logo IFA

Contemporary Cooking and Food Law Course

LEARN INNOVATIVE TECHNIQUES OF CONTEMPORARY COOKING

The cook is the professional figure in the restaurant industry responsible for cooking, creating the menu, recipes and the entire supervision of their implementation. It is one of the oldest professions, still evolving and transforming.

International statistics tell us that the cook and his associates are in the top ten most in-demand professions.

A profession that knows no crisis. The numerous job advertisements and television programs that increasingly devote space to this professional figure have consecrated the emergence of a "new managerial class."

EMPLOYMENT OUTLETS

The employment outlets for this professional figure are many: gourmet restaurants, catering companies, large hotels, cruise ships, resorts, contemporary taverns, airlines. Food culture also opens up a variety of horizons in the field of streetfood, home cooking, creative and decorative cooking, but also in the field of food and wine tourism; not forgetting that the contemporary Italian chef is also highly sought after abroad, thanks undoubtedly to the "Made in Italy" brand.

Contemporary Cooking and Food Law Course

OBJECTIVES

MATERIALS AND REQUIREMENTS

To be eligible for the Contemporary Cooking Course, it is necessary to have previous experience in the field and to have good manual dexterity and creativity.

CERTIFICATES

Level 3 HACCP Certificate

Private Certificate of Course Attendance

Certificate of Internship

THE STEPS.

Total amount of hours: 400h

PROPEDEUTICAL: Text-based study and online platform; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;

AUDIENCE PHASE: 48 hours of full immersion in Milan + 12 hours in Live Streaming of the Legislation Hints Module

INTERNSHIP (optional): 300 hours of practical experience, guaranteed in the region of residence, at the best restaurants

PROFESSIONAL ORIENTATION: Resume development and dissemination in the region of residence or preference

Contemporary Cooking and Food Law Course

PROGRAM

Choose ingredients:

  • International commodities
  • Indigenous raw materials

Methods of cooking:

  • The vacuum
  • Low-temperature cooking
  • Slow cooking
  • Oil cooking
  • Steaming
  • The barbecuing process
  • Microwave cooking
  • The Vasocottura

Renewing the tradition:

  • Broths
  • The sauces
  • Emulsions
  • Extractions
  • The marinades
  • The airs
  • The foams

Decoration and presentation of dishes

HINTS OF LEGISLATION AND ECONOMIC ASPECTS

  • Workplace safety
  • Hints of health legislation
  • Overview of food labeling regulations
  • Overview of food packaging regulations
  • Overview of food waste disposal regulations
  • Outlines of administrative law

 

Each student will be provided with textbooks, uniform and a set of knives.

TEACHERS.

Erika Gotta

Erika Gotta, class of 1993, originally from Cherasco in the province of Cuneo.
After attending the Velso Mucci hotel school in Bra, he began a very formative experience in the restaurant of the Monastery of Cherasco.
She was then hired at the kitchens of La Ciau del Tornavento, by Maurilio Garola, where she continued her training as a batch manager in pastry.
In 2018 he continued his apprenticeship first at Ristorante Morelli, under the expert guidance of Livio Pedroncelli (Giancarlo Morelli's sous-chef) and later at Pomiroeu.
In 2020 he launched the ambitious Delivery Valley project - Italy's first dark kitchen - with his sister Alida.
But 2021 is the decisive year, marked by her meeting with Barbara Varese, a Milanese entrepreneur and owner of La Bursch Country House, who offers her the opportunity to return "home" and direct the kitchen of her restaurant for the first time.
In fact, in November 2022 comes the first recognition: Erika wins the Best Chef under 35 of the Year Food Community Awards 2022, and a few months later, in March 2023, La Bursch officially enters the Identità Golose Guide 2023. 
Erika joins Taste Ambassadors and in 2024 is mentioned in Gambero Rosso and Espresso.

Simone Rugiati

Special guests in the Contemporary Cuisine, Art of Plating and Food and Beverage Manager tracks.

A chef by extraction, Simone Rugiati is a constantly evolving artist and professional: a TV host, author and producer who is much loved by Italian audiences, he collaborates with TV, radio and editorial networks on leading national circuits.

Always considered the pioneer of show cooking in Italy, today he is involved with his association "Simone Rugiati S-Chef for future" which works in Kenya for charitable missions.

He announces the hosting of "Tu si que vales" and "Street Food Battle" broadcast by Mediaset, "Cuochi e Fiamme," "Food Advisor" and "Italy Bites at the Restaurant" aired on Food Network.

Volcanic and creative by character, to this day he is also an entrepreneur and consultant for many Italian companies and Brands, devising menus and projects that are always on the cutting edge.

His first home is the Food Loft Milan, a Milanese location where he produces web and TV content, conceives new formats and hosts events with his catering of excellence

Maria Clara Tiberi

Professional oil taster and Sommelier, agricultural entrepreneur and olive producer.
He is the owner of the organic farm Podere Tiberi, a project created on his own initiative untied from
a family tradition, for which it has immediately gained important recognition in the industry.
Business Administration student, always passionate about the world of communication
online and food and wine, is also involved in content creation in the industry and is
consultant to restaurant businesses for which he curates oil charter and staff training.

ALEXANDER ROSSI

Alessandro Rossi was born on April 20, 1991. After hotel studies at the famous Pellegrino Artusi Institute, comes his first experience with Filippo Germasi at the Zafferano restaurant in Città della Pieve.
A training that began with Stefano Ciavatti, genius and unruliness of seafood cuisine, then Fino in Rimini and the Jasper in Perugia in which Rossi worked for four years. After a brief experience at Alessandro Dal Degan's Hotel Europa in Asiago, he returned to Tuscany to land as chef and partner at Filippo Saporito's Leggenda dei Frati. In those two years also came his first Michelin star as well as two hats from the L'Espresso Guide. It was in 2020 that the collaboration between the chef and Ristorante Gabbiano 3.0 in Marina di Grosseto was forged.

FRANCESCA GAMBACORTA

Passionate about cooking and the culinary arts since she was a child, Francesca began to actively explore this world only after years in the theater.
After the spark was ignited that set her on the road to cooking.
Her passion was so strong that from the very beginning she achieved great results, managing to reconcile the desire to convey emotions and the desire to cook.
He thus began working as a Personal Chef and invested in his training with a master's degree with Chef Gianfranco Pascucci.
Today her work is made up of many things: she is a Chef influencer, teaches creative cooking classes in Rome and also online.

MIRKO RONZONI

Raised in Bergamo, Mirko Ronzoni is the winner of the second Italian edition of "Hell's Kitchen." The win earned him the position of executive chef at Hell's Kitchen's restaurant at the Forte Village Resort in Sardinia. Following graduation from hotel school, he has worked in Italy and abroad; he has lived in London, New York and Bucharest.

MONICA PICA

An expert in marketing and communication with a strong propensity for business and public relations, she has been consulting for manufacturing and marketing companies in various sectors since 2005: food, agribusiness, food and wine, tourism, manufacturing, wood, construction, design, fashion, industrial, road, automotive, and sports.
A lecturer, speaker and entrepreneur, she founded the Pujje oil company in 2016.

MICHELE STOCOLA

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.

Document generated on 04/07/2024 the latest information on the training course are available online at this link: https://italianfoodacademy.com/en/corsi/corso-di-cucina-contemporanea/
Download PDF
DO NOT CRUSH
en_US
it_IT en_US

Excellence is now more affordable

Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.  

Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.

WHAT IS IT?

Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.

TO GET THE BONUS:

- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit

- one must be a resident or established of the state territory;

- Applicants must be in the full enjoyment of civil rights.

ELIGIBLE EXPENSES:

- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)

- Participation in professional development courses.

HOW THE 2023 CHEF BONUS WORKS

The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP. 

It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries. 

Go to the Ministry page with all the instructions
💬 Need help?