The culinary art of Masanori Kono

Ho frequentato il corso di food styling con Flavia morlachetti. Per me è stato oro colato, scoprire tante cose che, nelle mia professione, vanno ad arricchire il mio lavoro. Bravissimi anche Mattia e Riccardo mordenti. Tutti pronti a rispondere alle nostre domande. Unica nota negativa, avrei voluto che il corso durasse molto di più.

Occupandomi di gestione del personale, ho avuto occasione di collaborare con Italian Food Academy per i tirocini che seguono le formazioni da loro erogate durante i vari master che organizzano. Siamo rimasti soddisfatti dal livello di competenza dei tirocinanti, uno di loro attualmente lavora presso la nostra struttura, con ottimi risultati.
Continueremo senz'altro questa collaborazione.

Esperienza molto formativa , con docenti super qualificati

Formazione molto interessante;
La possibilità di confrontarsi con grandi professionisti del settore, materiale condiviso utile per l’ampio lavoro aziendale che ricopre il ruolo tema di studio.

Soddisfatta nel complesso dell' esperienza vissuta positiva. Docenti estremamente preparati in materia. Tutor molto disponibili per tutto il percorso.
Contentissima di essermi rivolta a questa scuola.
Italian Food Academy 🩷

Manuel Spina mio nipote di soli 20 anni ha entusiaticamente partecipato al master in evo field management che lo ha catapultato in una realta' fatta di professori altamente qualificati e aziende cha hanno condiviso e partecipato attivamente alla sua formazione. Un grazie infinito ai docenti e ad ogni singolo componente della Food Academy. Lo consiglio vivamente!

Ho seguito il corso di pasticceria. Ottimi docenti, organizzazione seria e professionale, tutor sempre disponibile.
Consiglio a tutti coloro che vogliono scoprire questo mondo!!

ho iniziato il corso di pasticceria del 10 Marzo 2025, premetto che sono nel settore della ristorazione da 15 anni e ho un diploma alberghiero, in cucina specificamente.
Avendo qualche infarinatura generale in pasticceria ma non avendo le conoscenze merceologiche che ti permettono di uscire dalla ricetta trovata sui libri e magari anticipare o risolvere alcuni errori determinati da fattori terzi, quindi ho deciso di iniziare questo corso.
Inizia tutto al telefono con Giulia: lei è stata super attenta e disponibile ad ogni piccola curiosità che avevo.
Per il pagamento c’ erano diverse opzioni che sono più o meno alla portata di tutti.
Ed infine voglio raccontarvi del corso, eravamo 9 studenti seguiti dal Chef Pasticcere Fabio Orlando (campione mondiale di cake design nel 2017) che ci ha seguiti nel corso di pasticceria moderna e francese.
Fabio ci ha accompagnato nel percorso per 5 giorni, disponibilissimo e super preparato. La sua metodologia non era quella comune di dettare ricette prese da dei libri , ma quella di farci capire cosa stessimo mettendo nella bastardella potendo cosi partire da una ricetta base modificarla per potersi sbizzarrire. I primi due giorni sono stati molto teorici, mentre i restanti li abbiamo passati pressoché tutto il tempo con le mani in pasta.
Ultimo giorno infine lo abbiamo dedicato alla pasticceria vegana con lo Chef Davide Larise; il corso è durato un giorno, eppure i concetti merceologici e le tecniche della pasticceria senza derivati animali sono stati spiegati molto bene, anche grazie a un ottimo metodo di spiegazione .
Cito infine Claudia la tutor che è rimasta a disposizione dei corsisti e dei professori sempre sorridente e cordiale.
Quindi se sei già un professionista della ristorazione e hai voglia di un aggiornamento oppure anche un challenge per la tua carriera, IFA potrebbe essere la scuola giusta per te!

I had the pleasure of participating in the Modern and Contemporary Pastry course and I must say it was an amazing experience! Each class was a journey through innovative techniques and insights into the basics, allowing me to improve my skills and discover new methods of working.

The teachers were highly qualified and helpful, guiding me professionally and passionately every step of the way. I was able to experiment with modern recipes, perfect decorations, and learn tricks of the trade that really make a difference.

I recommend this course to anyone who wants to elevate their level in pastry, whether they are a professional or an enthusiast eager to learn. A challenging and inspiring educational experience!

Everything beautiful, I am so happy to be here. Impeccable organization, super prof and fantastic fellow students!

Educational experience that gave me inspiration for so much

An extremely interesting and constructive course, a set of topics that assist in enriching the cultural background of those who choose to embark on this path, also made possible by the high preparation of the professors and tutors.

Excellent training course , with experienced professionals in the field.

I enjoyed attending the Evo Field Management course, it was a wonderful experience that enriched and spurred us to see our company from different perspectives!

Pleasantly impressed and largely satisfied with the preparation and competence of the lecturers and for the content covered in the course

Great experience, really interesting course on marketing extra virgin olive oil. Especially interesting was the opportunity to build contacts and inquire about future oil prospects!

Very professional and excellent organization

I attended an evo oil master class here, friendly staff and very helpful

I took the advanced molecular cooking course with the Academy, and it was a really educational, wonderful experience. I had a great time because organization was the watchword, and it was not a given at all. In addition, the lecturers were super qualified and empathetic, I cannot thank them enough!

Crazy experience! It is not easy to find a master's program as serious and well-structured as the master's program in F&B Manager, with a reliable staff and faculty, who followed me throughout with attention and patience (so much patience). This master's degree has strengthened my management and leadership skills, allowing me to be able to advance my candidacy, immediately after the internship, in high-level work contexts with qualifying and, above all, recognized skills (and those in the industry know how important this is), until recently inaccessible to me.

The Food Organizer course was a real discovery. Initially I enrolled for passion, then I realized that it can really be my job. Lecturer Serena Ioppolo super top, very knowledgeable and obviously organized! My tutor was also impeccable, helpful and always on the ball, I stressed her with many questions and she was always so kind to support and put up with me!
Thank you Italian Food Academy, see you next time!

Unique experience! Top-notch lecturers, motivators able to give new points of view.
Educational outings to the local area in order to experience firsthand the reality that one is choosing to undertake.
Everything is organized down to the smallest detail, and the attention to the trainees is meticulous.
I am really happy.
I recommend it to everyone who wants to enter the world of Food.

I had the pleasure of attending a course at Italian Food Academy and the experience was extremely educational and enriching. The program is excellently structured, with in-depth content and top-notch lecturers capable of conveying not only technical knowledge but also a passion for the industry.

Special thanks to Professor Ursula Chioma, whose great expertise and enthusiasm made the lectures engaging and practical, providing very useful tools for dealing with the world of catering and banqueting. Her ability to explain in a clear and detailed manner was an invaluable added value.

Another key figure in the course was Roberta Schira, whose vast experience and refined approach offered a broader and more innovative view of gastronomy and food and wine criticism. Her talks were enlightening and added an important level of awareness and insight.

Finally, a big thank you to tutor Maria Lauriola , always helpful and attentive to the students' every need. Her professionalism and constant support made the course even smoother and more motivating.

I highly recommend Italian Food Academy to anyone who wants to pursue a career in the restaurant and events industry. It is a school that offers not only training, but also a network of contacts and concrete opportunities for the future.

The training course with instructor Serena was extremely useful and well structured. Serena was able to clearly convey practical skills and effective strategies for food organization, time management and waste reduction. An inspiring training experience full of practical insights, which I would recommend to anyone who wants to enter this profession or simply improve their organization skills in the kitchen

I had the pleasure of attending the Food Organizing course organized by the Italian Food Academy, and it was a truly enlightening experience!

The course was well structured and full of practical and applicable content. I found both the food organizing part, which offers a new approach to kitchen management, and the professional organizing part, which provides concrete tools for streamlining processes and improving efficiency, extremely useful.

Through this training, I have acquired new skills that I will be able to integrate into my professional services, offering my clients not only space organization but also more effective management of the kitchen and meal preparation.

A huge thank you to lecturers Serena Ioppolo and Valentina Zaniboni for their professionalism, passion and for all the valuable insights they shared! And thanks also to the other participants for the stimulating discussion and positive energy.

I recommend this course to all professionals who want to expand their skills in organization and food management!

Great experience, great teachers @sonoserena and @the_adhd_organizer and also great organization of Italian Food Academy. I think my path now is definitely more complete. Thank you!

Serena Ioppolo's food organizer course at IFA is an inspiring and out-of-the-box course with a truly innovative approach. One certainly acquires all the notions necessary to enter this profession, but Serena Ioppolo goes far beyond that. Her method stimulates and pushes one to go beyond the acquired notions to proceed independently on this path, stimulating and innovating in turn. One comes out of the course with a different awareness. A big thank you

The course I've been waiting for. Interesting and enlightening. Serena and Valentina very knowledgeable and very clear. Now you have to launch yourself.🤩 Thank you very much 💚

IFA's Master's in Wine Marketing is a truly comprehensive and inspiring educational experience. I appreciated the practical and innovative approach, combining theory and real-world case studies, allowing for immediate application of the knowledge gained. The program covers a wide range of topics, from digital marketing to branding, from strategic communication to international distribution, always with a focus on the wine industry.
The lecturers are experts in the field and provide their direct experiences, offering valuable insights. One aspect I have found particularly useful is the opportunity to connect with professionals in the field, facilitating networking opportunities that further enrich the course.
In addition, the structure of the master's program is very flexible, allowing study to be reconciled with any work commitments.

I found myself very well I practiced the food photography course I must say that it helped a lot I must give kudos to the teachers very knowledgeable and helpful

The advanced molecular cooking course was a truly unique experience! I thoroughly enjoyed the course content, which was always interesting and challenging. The classmates were wonderful, creating a collaborative and enjoyable learning environment. Special thanks go to the instructor, Davide Damiano, and his assistant, Lilli D'Urso: both extremely professional, knowledgeable and able to convey their passion with clarity and enthusiasm. A course that I highly recommend to anyone who wants to learn more about this extraordinary culinary discipline!

Enigma:

Why does the molecular cook never argue with ingredients?

Because he always knows how to take them apart!
🤣🤣🤣

Advanced molecular cooking course very interesting and comprehensive the chef answered every question in a professional manner.... Also the school staff very kind thank you for the experience

The lecturers are all wonderful and present a program in line with expectations, offering remarkable insights that are not trivial. The missing star is due to some organizational flaws that we have already made known to those in charge. I would like to emphasize the exquisiteness of Claudia. Efficient and present. Thank you!

Knowledgeable professors, comprehensive and well covered program. Too bad a very important disorganization. Both for online and in-person phase. Claudia very kind, tried to make up for inconveniences.

Course we organize well , teachers very knowledgeable and in the field. Good communication.

What to say is the third course I do with ifa,super professional,see you next course 😋

fantastic unique experience of a marvelous journey across Japan's traditional Kaiseki cooking style. More than food.

Very interesting course. I recommend it to those beginning a path in F& B, and to professionals in the field for a refresher. The teachers, in addition to offering their professionalism, respond very competently to any question you ask. A great staff !!!