ANTONIO CUOMO FOR DEBIC IN IFSE
Synergies with partner companies also often result in valuable training moments for our students. On 4 July, IFSE was delighted to host chef Antonio Cuomo in its workshops. Representing DEBIC, a long-standing partner of IFSE, he told the students about the characteristics of such important raw materials as butter cream with technical applications and preparations.
STUDENTS OF THE ADVANCED ITALIAN COOKERY COURSE ON AN EDUCATIONAL VISIT
A much-awaited stop for IFSE groups is the educational visit to one of the Parmigiano Reggiano production dairies. On 5 July, the students of the Advanced Course in Italian Cuisine visited the 4 Madonne cheese factory to discover the production techniques of this excellence appreciated by Italian and international students.
The day continued with a visit to the Antica Corte Pallavicina to discover another excellence: Culatello di Zibello.
AUTHOR’S MENU LESSONS WITH GUEST CHEFS
In the second part of the course, students on the Advanced Course in Italian Cuisine have the opportunity to meet external chefs who offer additional insights, techniques and preparations as well as a different point of view on cooking.
In July, IFSE hosted five guest chefs, namely Davide Palluda of the restaurant All’Enoteca in Canale (one Michelin star), Marco Massaia of the restaurant Radici Mura in Costigliole d’Asti, Alfredo Russo of the restaurant Dolce Stilnovo located inside the Reggia di Venaria (one Michelin star), Enrico Pivieri of the restaurant Al Cavallo Scosso in Asti and Ivan Onorato of the restaurant La Credenza in San Maurizio Canavese (one Michelin star).
All the chefs were able to enthuse the students with their signature menus, and in the coming period their restaurants will be the site of post-course internships to continue the training directly in the field.
37TH HIGHER COURSE OF ITALIAN CUISINE ENDS
The 37th edition of the Advanced Course in Italian Cuisine came to an end on 3 August.
For the group, as usual, final examination in the presence of the jury and graduation ceremony.
Jury members included Mediaset journalist Beppe Gandolfo, Sergio Arnoldi from the Turin Chamber of Commerce’s Supply Chain Development and Enhancement Sector, Giancarlo Banchieri President of Confesercenti Torino e Provincia and Confesercenti Piemonte, Giovanni Grasso Chef and Patron of La Credenza * Restaurant in San Maurizio Canavese, Sergio Boero Teacher at IIS Colombatto and councillor of the Provincial Association of Chefs of the Mole.
The end of the course is also an occasion for the presentation of prizes and awards: the Lavazza Gold Cup was awarded to Carlo Josuè Romero Fenandez from Lima – Peru with the dish ‘Tiradito di ombrina con croccante di patate dolci ai crostacei e quinoa al caffè’.
The Parmigiano Reggiano Prize for the best student goes to Elena Tanini from Sardinia and the +Social prize goes to Carlos Fernando Barela Castro from Mexico.
AT IFSE THE 1ST COURSE FOR JAPANESE STUDENTS
In August, IFSE was delighted to host a group of Japanese students from the Murakawa Gakuen School Corporation, for a full immersion in Italian cuisine and to learn about our country’s culinary excellence.
A rich and stimulating course that alternated between laboratory lessons and educational visits to prestigious companies. These include a visit to the Ceretto winery, followed by lunch at La Piola di Alba and ending with a stop at the WiMu – Barolo Wine Museum.
For them, there was also a visit to the La Baou alpine pasture in the Aosta Valley and the inevitable stop at a Parmigiano Reggiano cheese factory and Acetaia Malpighi.
The training course impressed and enthused and IFSE is already working on the arrival of new groups from Japan in 2024.
NEW INTERNATIONAL GROUP AT IFSE: STUDENTS FROM DE LA SALLE COLLEGE OF SAINT BENILDE
IFSE reopens the doors of its post-fire facility with a group of students from the Philippines, specifically from its partner school in Manila, the De La Salle College of Saint Benilde.
For them, this is a structured and time-tested course, given the many groups IFSE has welcomed over the years.
For them, too, numerous educational visits aimed at getting to know Made in Italy products: Lavazza, Parmigiano Reggiano, Acetaia Malpighi, Riseria Acquerello, Cantine Bosca and Agricooltur were the prestigious companies they were able to visit, in addition to the workshop lessons they were able to carry out at the academy thanks to the post-fire restoration work that made it possible to avoid disrupting the course in any way.
The academy phase will continue until the first week of October and will be followed by the internship phase in renowned restaurants located throughout Italy.
THE 21ST PASTRY SCIENCE AND TECHNOLOGY COURSE BEGINS
September also marks the start of the 21st Pastry Science and Technology course. Under the guidance of chef Gabriele Trovato, the group will undertake a four-month course that will touch on topics such as laboratory pastry, restaurant pastry, as well as white art and other pastry-related topics.
At the end of October there will be the start of another pastry course edition.
IFSE AT THE EGYPTIAN MUSEUM AND THE RISORGIMENTO MUSEUM ON BEHALF OF THE TURIN CHAMBER OF COMMERCE
September was also an eventful month for IFSE. These included two on the ground: those held on 20 and 21 September respectively in the Academy of Sciences gallery of the Egyptian Museum and at the Museum of the Risorgimento in Turin.
At the Egyptian Museum, IFSE, commissioned by the Turin Chamber of Commerce, organised a tasting of some local products and Turin’s Masters of Taste for a selected international audience.
The following day a new event took place, this time at the Risorgimento Museum. On this occasion, IFSE organised the food moment of the first day of the WTE World Tourism Event – International Tourism Exhibition, held in Turin in 2023, offering international buyers Food Boxes also containing products from the Turin Maestri del Gusto.
At the end of October there will be the start of another pastry course edition.
IFSE IN BRUSSELS FOR CHAMBER OF COMMERCE OF TURIN
September also saw IFSE’s presence at events in the international arena. These include a new event in Brussels commissioned by the Turin Chamber of Commerce and in collaboration with Associazione Piemontesi in Belgio.
IFSE was involved in the valorisation of Piedmontese companies selected for the Savor Piemonte project, aimed at the international promotion of companies operating in the food and beverage sectors that wish to develop or consolidate their presence abroad.
Under the guidance of Chef Stefania Bergantin and Federico Wolf IFSE conducted exciting cooking lessons and tastings with potential consumers and trade operators.
IFSE AT THE CHICAGO GOURMET FESTIVAL
From 21 to 24 September, Chicago hosted an important festival dedicated to international gastronomy: the Chicago Goumet Festival.
The city of Turin and the city of Chicago are part of the Dèlice Network, the international network joined by 26 metropolises around the world with the common goal of elevating local gastronomy to an economic and cultural driver of a tourist destination on the one hand, and creating unusual collaborations between ‘chef ambassadors’ from different territories on the other.
Among the guest chefs at the event was Niccolò Giugni, former IFSE student, now chef at the Razzo restaurant in Turin, selected thanks to the collaboration between Turismo Torino e provincia, IFSE, the City of Turin and the Illinois Restaurant Association.
Chef Giugni was given the task of promoting Turin cuisine during the festival, which culminated with the Grand Cru event: a four-handed dinner created by Chef Giugni together with Chef Fabio Viviani, an institution in the world of star cuisine.
Their proposal for the event was ‘Beef fillet, black truffle cream, pepper hazelnut crumble and rocket’, a dish that exalts two ingredients that are symbols of our territory.
“We are delighted that one of our former students has represented our region at an international event of this calibre,” commented IFSE General Manager Raffaele Trovato, “Niccolò has always been able to distinguish himself and just a few years after completing his time at the Academy he is an accomplished chef with a mastery of authentic, modern cuisine. I think he was the right ambassador of our cuisine at the Chicago Gourmet Festival, I am proud of him and his journey’.
Chef Giugni said he was honoured to have represented Turin cuisine on this important occasion and to have been able to share his passion for authentic flavours with the American public. An exciting opportunity to collaborate with Chef Viviani in order to combine different culinary traditions into a single gastronomic experience.
IFSE EXPANDS ITS INTERNATIONAL NETWORK: ARGENTINA
IFSE announces the start of a new partnership with the Universidad Provincial de Oficios ‘EVA Peròn’ in Villa Mercedes, San Luis, Argentina.
The agreement concerns the interchange of students between the entities: a milestone for the Argentinean institute as it is the first agreement of an international nature signed.
IFSE’s extensive international network is thus being further expanded with the creation of new opportunities for academic collaboration.
