dal 03 marzo al 02 aprile 2026 Online e dal 24 al 26 marzo 2026 in presenza a Milano.
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.
Seminari introduttivi:
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TEORIA:
PRATICA:
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Seminario conclusivo:
HACCP Level III Certificates;
Private certificate of attendance at the Course;
Certificate of Internship (Optional).
50 ore minimo di studio autonomo in autoapprendimento per il materiale didattico fornito e per le dispense fornite durante le lezioni, inclusa la possibilità di rivedere le lezioni registrate su piattaforma e le eventuali esercitazioni previste.
PROPEDEUTICAL: Study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
FASE D’AULA: 12 hours of live streaming online classes + 24 ore di full immersion in laboratorio a Milano + 2 ore di seminario .
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.
Roberto Costa è un imprenditore genovese nato e cresciuto in una famiglia umile, dove fin da bambino ha respirato l’atmosfera della ristorazione lavorando nella trattoria di famiglia in Via Francesco Rolla, a Genova. Da quel momento, la sua vita è stata costantemente intrecciata con la passione per il cibo e per l’arte dell’ospitalità.
La sua carriera imprenditoriale è iniziata con la fondazione, insieme ad Alessandro Garrone, della catena Maxela, che ha riscosso un grande successo in Italia, partendo da Genova e arrivando a contare dodici ristoranti in varie città del Paese.
Spinto dalla voglia di portare la cucina italiana all’estero, Roberto ha deciso di aprire un nuovo ristorante a Londra, nel quartiere di South Kensington. Questa svolta ha segnato la separazione professionale dal suo socio Garrone e l’inizio di un nuovo capitolo: la nascita della catena Macellaio RC, oggi apprezzata a livello internazionale per la qualità e l’autenticità della proposta gastronomica italiana, in particolare della carne.
Nel 2018, con l’ingresso della manager Mariella Radici, è nato il RC Group, una holding che comprende sei ristoranti Macellaio RC e una gastronomia con ristorante speakeasy chiamata Casacosta. Attualmente, Roberto gestisce direttamente tre ristoranti Macellaio RC a Londra.
Oltre alla sua attività imprenditoriale, Roberto Costa ricopre anche ruoli istituzionali di rilievo: è Presidente della Camera di Commercio e Industria Italiana nel Regno Unito (dal giugno 2024) e Presidente di RIAE (Ristoranti Italiani Autentici all’Estero), confermando il suo impegno nella promozione della cultura e della cucina italiana nel mondo.
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.
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.
Valorizza il tuo team e il tuo brand, compila il form e scopri visibilità, corsi e opportunità dedicate.
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.