Course in Art of Plating and Food Law

Born in 1989 and of Apulian descent, Michele Cobuzzi came to the world of cooking through
family. Growing up in the countryside in close contact with nature, he has since childhood,
in fact, learned from his parents the love of genuine raw materials and agriculture.
On the family farm, nestled among olive groves, fruit trees, vegetables and livestock,
Michele soon developed a propensity to take care of ingredients, to
to wait and respect the rhythms of nature and to appreciate simple and genuine cuisine,
respectful of the land. From his mother, he learned the first traditional Apulian recipes; the
passion and determination, combined with creativity, led him to enroll in the school's
hotelier in Foggia and working in restaurants, since the age of 14. After graduation, he
his journey into the gastronomic world began: a journey that touched almost all the
Italian regions with a brief experience abroad in Ireland. The path of Michele Cobuzzi
is studded with great masters and important collaborations: from the one, at only 23 years old, with
Gordon Ramsey in Siena (in La Contrada Restaurant), to the kitchen of Bracali Restaurant (** 2
Michelin stars) in Maremma. These were followed by other high-level experiences: at
Milan in Il luogo Aimo e Nadia (** 2 Michelin stars) and at Enoteca Pinchiorri in Florence (***
3 Michelin stars). As of 2021, Michele Cobuzzi is executive chef of Anima (* 1 Michelin star).
and Vertigo (Contemporary Bar and Osteria), inside the Milano Verticale hotel | UNA
Experiences, and interpreter of Enrico Bartolini's gastronomic message, telling with
modern taste the rich heritage of Italian tradition and devoting particular
attention to the flavors and dishes of Milanese "extraction" by declining them with their own personal
imprint in homage to its origins.

Roy Caceres, chef of the Roman restaurant Metamorfosi (1 Michelin star), arrived in Italy in 1993, at age 16, following his mother. He also cultivated a passion for food: "My grandfather, of Syrian origin, taught me from an early age the flavors of Middle Eastern cuisine, making me understand that there were other gastronomic traditions and the importance of being open to discoveries." In Italy, thanks to his self-sacrifice and commitment, he made a career within a few years, moving from prestigious establishments such as Relais & Chateaux Il Pellicano and Locanda Solarola, where Caceres became the chef. Until he felt ready to spread his wings, opening his own restaurant in Rome in 2010, which in a short time has become a reference point for gourmet cuisine in the capital.

A writer and journalist, Roberta Schira is the author of major books, including. Menu for four seasons, The New Bon Ton at the Table, The book of offal and many others. She is the author of a food criticism column in Corriere della Sera and writes in Finedininglovers, La Grande Cucina and The Life Journal. She also collaborates with RSI on the program Cuochi d'artificio. She is founder and co-director of Blogazine Madame&Monsieur.

Born in 1990, grew up just a stone's throw from Bergamo, but a citizen of the world. Communicative, histrionic, sociable, fashion lover, does not go unnoticed thanks to a strong personality that he has highlighted in national TV programs and newspapers, numerous promotional events such as GourmArte in Bergamo, Salone del mobile in Milan and Salone del Gusto, Eataly in Turin.
Tradition, technique, research in raw materials is what characterizes his cuisine. He has lived in and visited several cities around the world, a life full of encounters and experiences that he has shared with very renowned colleagues who have enhanced his professional qualities.
Winner of Hell's kitchen Italia 2015 - the world's most famous and long-running culinary talent show, hosted by Chef Carlo Cracco, and broadcast on Sky Uno. With the win, he earned the position of executive chef at Hell's Kitchen restaurant at Forte Village Resort in Sardinia in 2015.
The victory also earned him the position of Sous Chef within successive editions of Hell's Kitchen. Not only cooking classes and team building, but also synergies with major commercial brands. He now does catering consulting for start-up restaurants and restyling existing formats. He runs a catering business called "Aesthetic Kitchen," gourmet catering that gives free rein to the creative and aesthetic cuisine that sets him apart; Through his social channels he cultivates a community whose common thread is lifestyle and cooking. In 2020, he opens his YouTube channel!

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.

She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.

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 him innovate and experiment, pushing the boundaries of conventional cuisine. As a consultant, he has had the opportunity to pass on his 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 he has put into his work for more than three decades.

She was born in Milan to parents from different and distant countries: a father, from Calabria, who was able to instill in her that healthy innate passion for good food, typical of southern Italy. Her mother, Dutch, passed on to her a sense of order and beauty. These types of upbringing combined with passion and years of assistance on the set led her to become an established food stylist.

Concept & Eating Designer and founding partner of supperclub Italia, a visionary and new-concept place, she has curated events and food experiences, organized pathways and training in international and multifaceted settings. Creative Director and founder of the research project applied to the new and its fruition, consumption and reception DesignFood.house

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.