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.
Molecular Experience
The IFA Molecular Experience is a combination of two of the courses and dedicated to chefs and restaurateurs eager to perfect their knowledge of molecular cuisine. The course is designed for a full 360-degree immersion, from an introduction to the main tools and specialized equipment to the latest techniques and technologies.
The course consists of the Specialization Course in Molecular Cooking and the Advanced Course in Molecular Cooking.
EMPLOYMENT OUTLETS
The molecular cooking expert finds employment in high-end restaurants and hospitality establishments, where innovative and experimental cuisine is offered, combining the importance of flavor and taste with a strong visual impact.
Molecular Experience
OBJECTIVES
MATERIALS AND REQUIREMENTS
A hotel/restaurant degree or previous experience in the field is required to enter the courses.
CERTIFICATES
Level 3 HACCP Certificate
Private Certificate of Course Attendance
THE STEPS.
PROPEDEUTICAL: Text-based study and online platform; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
AULA PHASE: 24 hours of full immersion on molecular cooking in laboratory in Milan or Rome + 12 hours live streaming of the module of Hints of Legislation and Economic Aspects+ 24 hours of full immersion on advanced molecular cooking techniques in laboratory in Milan;
PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination in the region of residence.
Molecular Experience
PROGRAM
MOLECULAR COOKING COURSE:
- 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
ADVANCED MOLECULAR COOKING COURSE:
- Molecular gastronomy in catering
- Recipes for individual preparations that can be stored, and regenerated upon use
- Decorative elements and storage pods
- Potting for caterers
- Liquid smoke in the dishes
- Using the nitrogen siphon "NITRO"
- The low temperature
- Potting for staple foods and pastries
- Cocktails and molecular drinks
- Molecular pastry
- Molecular tapas and fingerfood
- Regeneration of previous preparations
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
- Workplace safety
- Hints of health legislation
- Haccp regulations
- Overview of food labeling regulations
- Overview of food packaging regulations
- Overview of food waste disposal regulations
- Outlines of administrative law
Textbooks 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.
