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Follow your passion for food and cooking with this intensive 160-hour learn-by-doing practical, hands-on cooking program. Join your host chef Stefano Corvucci and work in a real Bologna restaurant kitchen with no lectures, no texts, just total immersion into the world of real restaurant cooking. Learn about the restaurant business, discover how the king of cheeses is made, be immersed in the chef lifestyle, get to the kitchen directly, and become an expert of cooking authentic Italian food!
This holiday is a residential program and accommodation is included.
This is a highly specialized professional course where, for part of your time, you will be working in a live, actual restaurant kitchen. The methodology of this course is practical, hands-on, learn-by-doing and you will master the timeless technique of healthy, authentic Italian cooking.
The culinary school, restaurants, and professional kitchens will be your classrooms. You will eat, breath, and live the restaurant business! Your class will be limited to three people, often depending on season, you may be the only student and will get a one-to-one training.
During this course, you will be working side by side with chef Stefano Corvucci, who will guide your learning in the kitchen and during the many field visits you will make.
You will learn how the cheese is made during a local visit to Parmigiano Reggiano factory and see the process from milk to aged cheese. You will explore those attics of a century old balsamic vinegar, the Balsamico Tradizionale factory, as well as live oil groves and wine vineyards.
You will go to a local countryside butcher and see how to make sausages and learn the proper way to debone a chicken or rabbit. This course is flexible, and you can custom-tailor this experience according to your needs.
Before your arrival, you will fill out an extensive questionnaire defining what your current skills are and what do you hope to learn by attending the course. Then you will have a Skype session with your hosts so you can meet and formulate a curriculum that will assure you total success in your future career!
This course includes field visits through factories and local vineyards. You will learn how the king of cheeses is made during a visit to a local Parmigiano Reggiano factory and see the process from milk to aged cheese.
You will explore those attics of a century old balsamic vinegar, the Balsamico Tradizionale factory, and you will visit olive oil groves and wine vineyards. Students will go to a local countryside butcher and see how to make sausages and learn the proper way to debone a chicken or rabbit.
This holiday will take place at Bologna, Italy. You will take your classes at the Culinary Institute of Bologna (CIBO) in Bologna. Nearby, there are multiple religious sites such as Basilica di San Petronio, the San Domenico basilica, and Santo Stefano.
The Museo d’Arte Moderna di Bologna, the music museum in the spectacular Palazzo Aldini Sanguinetti, and the Palazzo Comunale, a mélange of building styles and constant modifications are a few kilometers away from the institute.
During this course, you will enjoy three daily delicious meals. CIBO is able to accommodate any guest who would like to come to class but needs the menu adjusted to fit their dietary needs. If you are interested in signing up for one of the classes but would like to have substitutions made to follow your specific diet, please contact CIBO.
During your free time, you can explore the surroundings and visit the multiple religious sites such as Basilica di San Petronio, the San Domenico basilica, and Santo Stefano.
You can also visit the murals, sculptures, and statues such as the Fontana del Nettuno elaborated by sculptor Giambologna, or explore the museums, galleries, castles, and palaces nearby such as the Museo d’Arte Moderna di Bologna, the music museum in the spectacular Palazzo Aldini Sanguinetti, and the Palazzo Comunale, a mélange of building styles and constant modifications.
Please book your flight to arrive at Bologna Guglielmo Marconi Airport (BLQ).
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