Frequently Asked Questions

Our major prerequisite for participation is enthusiasm and open-mindedness to learn about new gastronomy, cooking and culture. Our courses always include cooking enthusiasts as well as professional participants. The fact that you are interested enough to come to Italy and discover the latest culinary techniques is the most important prerequisite.

Much of the information that we cover is also new for our professional clientele so, even though objectives may vary, all participants share in the development of new knowledge about Italian food culture.

All programs at the Institute are based on the latest techniques that we continually update and discover while competing in competitions around the world. Our courses are developed based on the need for strong back of the house operations not only regarding advanced culinary procedures but concentrating on new recipe development, menu planning and the latest European trends in the industry. The gastronomic travel included in the program is second to none in Europe.

Our clientele includes many of the best known culinarians in the world who attend for the reasons stated previously and mostly to gain an edge over peers at home. Send us an e-mail with any questions.

Participants of all ages and from every continent arrive from many different fields including chefs, patisserie, gelato makers, bakers, caterers, restaurateurs, menu planners, food writers, culinary enthusiasts, culinary students, career changers, gourmets, sommeliers, etc.

Everywhere! Our diverse participation is one of the most attractive aspects of our programs. We often have participants from 6 continents attending the same program.

Depending on the program, we limit the number of participants to 6-18 for the courses listed on this website. In this way we can assure that current measures of social distancing due to COVID19 can be respected.

Adhering to European tradition, we engage in hands-on, demonstration, tasting and sensory perception throughout the course as all are integral parts of higher learning.

The approximate percentages of learning takes place as follows:

63% Hands-On
30% Demonstrations of new techniques and tastings of traditional and innovative dishes
7% Science and F&B

Also included is hands-on work to assist the chefs prior to demos, preparing dinners (optional) and the travel which is included. Travel is one of the greatest learning situations of Italian food and culture.

Yes, photography is allowed.

18 years old.

All instructors at the Institute are chefs renown throughout Europe and the world. Certificates, signed by these masters, are awarded to each participant at the end of the program recognizing completion in the one week master’s course. Two certificates are awarded in The Evolution of Italian Cuisine, as it is a two week course which also includes a cooking evaluation under the direction of a Culinary Master. The Master’s Program offers both of these as well as a Sommelier certificate.