Paolo Fresilli, President Italian Chefs Federation in Ireland, Announces Professional Italian Cooking Courses
Thursday 21 January 2010
Dear Associates And Supporters,
The Italian Chefs Federation – FIC – Irish Branch, is proud to announce that, is going to organize a Quarterly Professional Course Schedule on Italian Cuisine in 2010 in Dublin at the Italian School of Cooking.
The courses will be held by the President Mr Paolo Fresilli and by two Masters in Italian Cuisine and Executive Chefs, teachers at the “Ateneo della Cucina Italiana” of FIC. The workshops will last three days and all the participants will receive an Attendance Certificate.
Subject of the workshops:
- Techniques and technologies in catering
- Themed cuisine
- New trends in cooking
- Breeds and meat cutting in catering
- Classic recipes and new proposals for catering
- New proposals for plated desserts and modern cakes
- New technologies in the kitchen
Subscription fee will be variable depending on the number of suscribers, a discount fee will be available for FIC associates.
An exclusive sponsorship program will be available for a few selected suppliers whose products will be used during the workshops.
The FIC – Irish Branch will also start, in collaboration with Divine Spirits Ltd, a company based in Dublin and specialized in italian food import, an import activity of such products that will be sold at cost price plus a small contribution for the expenses.
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Gentilissimi associati e sostenitori,
la FIC - Federazione Italiana Cuochi - Delegazione Irlandese, annuncia che durante l’anno 2010 organizzera’, con cadenza quadrimestrale, in Dublino presso la Italian School of Cooking, corsi di aggiornamento per Chef sulla cucina Italiana con tecniche, tecnologie e approfondimenti sulla materia. Tali corsi verranno condotti dal Presidente della FIC Delegazione Irlandese, Chef Paolo Fresilli, e da due Maestri di Cucina Italiani ed Executive Chef, docenti presso l'Ateneo della Cucina Italiana della FIC.
Tali corsi si prevedono della durata di tre giorni e alla fine si rilascera’ ai partecipanti un attestato di frequenza.
Temi trattati durante i corsi saranno:
- Tecniche e tecnologie nella ristorazione;
- La cucina a tema;
- Le nuove tendenze in cucina;
- Razze e sezionamento della carne bovina per la ristorazione;
- Ricette classiche, e le nuove proposte per la ristorazione;
- Nuove proposte di dessert al piatto e torte moderne;
- Le nuove tecnologie in cucina.
La quota di iscrizione sara’ variabile a seconda del numero degli iscritti, uno sconto sarà previsto per gli associati.
Ad alcuni produttori selezionati sara’ data la possibilita’ di sponsorizzare il corso utilizzando in esclusiva il suo prodotto durante le lezioni.
Si comunica che in collaborazione con la Divine Spirits LTD, azienda specializzata nell’importazione di prodotti alimentari italiani, con sede a Dublino, l’associazione iniziera’ un’ importazione di tali prodotti che potranno essere distribuiti solo al costo iniziale piu’ un piccolo contributo per le spese di trasporto dall’Italia.
Executive Chef Paolo Fresilli
President of Italian Chef's Federation
Irish Delegation
www.viaveneto.ie <http://www.viaveneto.ie/>
The F.I.C. Italian Cooks Federation presents its training school “ University of Italian cooking in the world” as a cultural expression with gastronomic aims to encourage the development of professionals in line with the current needs of and world catering, able to develop balanced analysis to design and to listen to.
The primary need is of to allow the participants of our courses to have a reference point clear and precise on
Italian culinary trends related to the territories, know products but also those so-called “niche” products also mission gastronomies in order to become more wide spread.
The university in the world inserts in the international for scene like other private schools offering an authoritative updated product for multiethnic cooks for product promotion for Italians abroad formation young talent, with master and make know the unmistakable style of Italian regional cuisine.
The university school of cooking in the world is organised directly by FIC and not different locations for courses throughout Italy and world that will be constantly posted on the web site www.fic.it.
The university in the world will present the overall calendar of courses with information on the teacher once themes of courses however the scientific committee open modules customized for companies restaurants and hotel on request which may be organised in their respective organisations, also organises courses for FIC. Associates and was abroad or for other cultural organisations and schools overseas by creating doc refresher courses in line with specific request.
All participants on courses of the university school an Italian cooking in the world issued with certificate on participation.
For information will be apply directly to
ITALIAN CHEFS FEDERATION TEL. 0039 02.66983141
FAX 0039 02 .66984690, E-MAIL: fic@fic.it – info@fic.it - ateneo@fic.it
For having others kind of information, please contact directly Mr. Cangi Gian Paolo, FIC General Secretary.
OBIECTIVES:
Promotes a high level of cooking (haut cuisine) for professionals and student of hotelier institutes in all parts of the world who wish to update Italian.
Impart scientific information related to the world of regional gastronomy.
Suggest guidelines for those wishing to update on rules and systems of international culinary competitions in accordance with the WACS rules Italian style.
Acquire technical operational managerial and relational capacity enhancing professional experience already gained in one field.
Develop of cooking training practice at different levels using products made in Italy.
Educating on gastronomic sense in search in the scientific heritage of Italian cooking.
Demonstrate with specific and appropriate techniques the origins of the Cooking great Mediterranean cuisine, according to emerging needs determine the time, place and appropriate expert in the field will be request, for the complete success of the project.
Courses will be conducted by experts on the national and international culinary scene (f.i.c. associates), educational coordinater of Ateneo. Chef Michele D‘Agostino and Fernando Bassi (representing Italian chef for foreign countries).
> > > > > > > > >IL COORDINATORE DELL’ATENEO DELLA CUCINA ITALIANA
MAESTRO DI CUCINA ED EXECUTIVE CHEF
MICHELE D’AGOSTINO