Milan, October 7-10, 2024
A Food Pairing expert is a person with specialized knowledge and skills in the art and science of pairing different foods and beverages to create harmonious and effective flavor combinations.
This figure encompasses the complex interplay of flavors, textures, aromas and visual elements to create an overall culinary experience.
Food Pairing experts play a crucial role, helping individuals and venues create memorable combinations and high-level dining experiences.
IFA's Advanced Food Pairing course is a full-immersion training experience that will teach you basic and advanced techniques of pairing food with major beverages from Italian and international culture.
The Food Pairing expert can find work in gourmet restaurants, wineries, high-end hotel chains, and as a consultant.
The goal of the course is to provide a comprehensive understanding of coffee, wine, beer and cocktails by combining theoretical knowledge with hands-on tasting experiences.
Textbooks will be provided to participate in the course.
Minimum requirement culinary knowledge and minimal beverage expertise.
Introduction to coffee:
Varieties of coffee beans and their characteristics
Coffee growing regions and their impact on flavor
Different processing methods
Roasting techniques and their influence on taste
Understanding the profiles of coffee beans
Identification of flavor notes and aromas
Developing the palate
Preparation techniques:
Coffee brewing methods
Adjustment of grinding and water temperature
Coffee tasting techniques:
Tasting the differences between preparation methods
Pairing Specialty Coffee with savory - challenges and innovations
Pairing Specialty Coffee with dessert
Wine basics:
Types of wines and varieties of grapes
Wine regions and their impact on flavor
Understanding wine labels
Matching principles:
Matching wine to food based on flavor profiles
Balancing acidity, tannins and sweetness
Common matching mistakes to avoid
Wine tasting techniques:
Evaluate the appearance, aroma and taste of wine
Develop a wine tasting vocabulary
Recognizing different styles of wine
Food and wine pairing:
Tasting various wines with different foods
Exploring complementary and contrasting pairings
Varieties and styles of beer:
Understand the different types of beer (ale, lager, stout, etc.).
Craft beer and mass-produced beer
Beer ingredients and brewing process:
Beer components (malt, hops, yeast, water)
Stages of the brewing process
Impact of brewing techniques on flavor
Beer tasting techniques:
Evaluation of beer appearance, aroma and flavor
Identify off-flavors and their causes
Developing the palate for beer tasting
Beer and food pairing:
Tasting different styles of beer with various dishes
Principles of beer and food pairing
Create balanced and pleasing combinations
Introduction to mixology:
History of cocktails and mixology
Essential tools and techniques for the bar
Recognizing a well-balanced cocktail
Understanding of flavor profiles:
The different types of alcohol and their characteristics
Syrups, bitters and other cocktail ingredients
Creating balanced flavor profiles in cocktails
Cocktail and food pairing:
Pair cocktails with different appetizers and dishes
Exploring complementary and contrasting flavors
Designing a signature cocktail and food pairing
Level 3 HACCP Certificate
Private Certificate of Course Attendance
PROPEDEUTICS: Study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
AUDIENCE PHASE: 32 hours of full immersion in Milan;
PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination in the region of residence.
Born in the foothills of Campania Felix and raised in the heart of the Food Valley, Nello Gatti has always had an intrinsic connection with food and wine. A sommelier with an international profile, he has earned the alias "The Ambassador" over the years thanks to a path that has seen him grow professionally in different Areas and Countries, establishing numerous collaborations and Partnerships in the Wine, Food and Hospitality sector around the world. Returning from London in 2019, he is engaged in activities to develop and promote the wine sector always accompanied by his goblet, camera and pen.
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.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
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.
