February 3 and 5, 2025 Live Streaming Online Classes; February 10-12, 2025 In-person classes in Milan. SOLD OUT.
April 1 and 3, 2025 Live Streaming Online Classes;
April 08-10, 2025 In-person classes in Milan.
The IFA Meat Specialist course is designed to provide advanced, up-to-date skills in meat handling, preparation and cooking, using state-of-the-art equipment and innovative methodologies. It is designed for those who aspire to excel in the field of gourmet catering.
This course combines theory and practice, offering an in-depth study of raw material selection, optimal cutting, and advanced processing and cooking techniques. Special attention is also paid to modern cooking techniques, designed to improve operational efficiency while keeping the flavors and characteristics of raw materials intact, as well as the presentation of the dish, recognized as a crucial element on par with the very selection and preparation of ingredients.
The Meat Chef or Meat Specialist is a professional figure that is often missing in Italian restaurant kitchens. Every restaurant that wants to call itself a meat specialist requires the presence of its own Meat Chef, or Butcher specialist, or Roast chef.
Introduce participants to an in-depth knowledge of different meat categories, establishing a trusting relationship with producers to select the best animals. Make them understand the art of meat preparation, using specific cooking and marinating techniques for each cut, enhancing both traditional preparations and creative and innovative approaches. Also, explain the nuances of taste related to animal nutrition and prepare customers for the taste experience by experimenting with new methods and flavor pairings.
Participants in the Meat Specialist Course will be provided with textbooks with in-depth coverage of the main topics covered.
You must have the Diploma of Higher School (Hotel Institute) or have gained previous experience in the sector.
HACCP Level III Certificates;
Private certificate of attendance at the Course;
Certificate of Internship (Optional).
PROPEDEUTICAL: Study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
CLASSROOM PHASE: 8 hours of live streaming online classes + 24-hour full immersion workshop in Milan.
INTERNSHIP: 150 hours of nationwide internship (*phase reserved for those under 40)
PROFESSIONAL ORIENTATION: Resume development and dissemination in the region of residence or preference.
He has gained experience in the meat business from an early age, starting with the most basic activities, cleaning in a small town store and then moving on to buying live animals directly from farms. His experience ranges from over-the-counter retail to purchasing for large entities. He has managed individual butcher shops of small individuals and also counters for multinational corporations operating worldwide. He has developed his purchasing experience through large companies that have allowed him to interface with a variety of different sized entities. Thanks to his experience working for different companies in different places around the world, he was able to develop not only raw material procurement but also personnel management skills, sharing with his interlocutors a variety of working methods best suited to the different realities with which he interfaced.
Today, after his most recent stint at Eataly as General Retail Manager EMEA, he manages the purchasing, processing and production of product for a group that has 25 restaurants to its credit.
A consultant, trainer and entrepreneur in the Food & Beverage industry, after combining a degree in economics from Bocconi University with a Master of Gastronomy degree from the University of Gastronomic Sciences in Pollenzo, Piedmont, Italy, he soon began to relate to ingredients, people and gastronomic cultures of the world, traveling to the United States, Australia, Southeast Asia and finally landing in Japan.
Multiculturalism and multidisciplinarity are key traits of his career path, which sees him serving as founding partner and CEO of Meat Japan, the first Italian and European branch of Kyoto's Ginkakuji Onishi butcher shop.
He is also founder and CEO of Tucci Atelier Gastronomico, a company that provides training, distribution and consulting in the Food & Beverage field, as well as founder of Acetyca, a biotech startup focused on culinary R&D and popularization in the world of vinegars.
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.
