Italian Food Academy deals with, with its training and specialization activities in the different branches of food, to also spread a message of a gastronomic culture well-rounded, which today makes Italy and many other countries, landmarks in the world. Above all, the message carried forward with strength and enthusiasm is that of a training increasingly specific and in-depth, taught by top faculty in the field and with partners of national and international standing.
As in the case of ITEAT, l'training academy in the food industry, based in Mauritius, which every year organizes courses for professionals in collaboration with Italian starred chefs and for students, in collaboration with the Mauritian government.
The academy gives ample space to the tradition of the Belpaese, constant research and meticulous care in the selection of raw materials, following previously defined teaching procedures that can guarantee results of the highest quality.
In recent weeks, a collaboration between Italian Food Academy and the Mauritian entity, which has taken the form of various co-marketing and exchange actions, as well as the possibility, currently being finalized, for Italian students to start an internship on one of the most beautiful islands in the Indian Ocean. A country that registers an annual economic growth rate of around 5%-6%, standing as the second in Africa in terms of GDP per capita after Equatorial Guinea, with an economic sector driven not only by agriculture, but also and above all by tourism, which finds one of its greatest expressions in catering.
The goal is to provide comprehensive training that is not only theoretical but above all practical, following paths that stimulate the senses and tell the true Italian culinary identity.
Courses and internships from both institutions are planned and designed with an emphasis on the most modern and effective learning through methodologies that follow the Anglo-Saxon model.
The Team Iteat and that of Italian Food Academy aim to prepare professionalizing pathways, offering not only the basics but all the tools and skills necessary for students to launch their careers as chefs in the world, with the understanding that the profession of cooking embraces three fundamental concepts: identity, culture, tradition.
