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👨🏻🍳 Dedicated to chefs and restaurateurs eager to perfect their knowledge of molecular cooking.
The course is designed for a full 360-degree immersion, from an introduction to key specialized tools and equipment to cutting-edge techniques and technologies.
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 key specialized tools and equipment to cutting-edge techniques and technologies.
The course consists of the Specialization Course in Molecular Cooking and the Advanced Course in Molecular Cooking.
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.
A hotel/restaurant degree or previous experience in the field is required to enter the courses.
MOLECULAR COOKING COURSE:
ADVANCED MOLECULAR COOKING COURSE:
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
Textbooks will be provided to each student.
Level 3 HACCP Certificate
Private Certificate of Course Attendance
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.
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 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.
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.
