Cooking Managment

The courses are designed for chef and aspiring chef who wish to widen and improve their knowledge of Italian cuisine. In particular we are addressing cooks who have completed their training and have worked alongside established chefs for some time. To achieve a direct relationship between the chefs and the Students, only a limited number of participants (at maximum 14 people for each Master) will be enrolled in the course so that people taking part in it can easily work and compare experience and skill. Our aim is to provide a wide-ranging frame of reference with plenty of in-depth detail that will enable cooks to interpret Italian cuisine to the highest standards throughout the world. Those wishing to take this Master's should thus be familiar with basic culinary techniques.

Each Master lasts for ten weeks, with a working time form 9:00 a.m. to 17:00 p.m. The total amount includes board and lodging for the whole period. Those taking part will all be able to further their experience by carrying out formative internships for a maximum of 2. The School provides for the “educational project” (Master+ internship) to ask for the Visa to the Italian Embassy or Consul in each Student’s country.The Restaurants for the internships will be decided by the School during the drawing up of the educational project considering what the Students had wrote on the on-line form as “interest”.Each internship lasts for 4 months.After a brief historical and geographical introduction to the Region, its environmental features and its food and wine heritage, students will move on to the preparation of typical regional dishes.

The teaching will be practical and in group; teachers and the typical and specific raw materials came from the regions in object.During the Master’s course some days are dedicated to particular subjects such as: pastry making, bread and pizza, greens and spontaneous herbs, truffle, cuts of meats.One day a week is devoted to short single-topic courses with tastings of wine, extra virgin olive oil, cheese and cured meats selected from the national's foremost producers. During the Master guided visits will be arrange to different firms in national territory (cheese factories, wineries, oil mills, artisanal laboratories..) to deepen the different phases of processing, preservation and marketing of the best representative products of Italian typicality.

To make the communication among chefs and Students easier the School suggests to whom has not a basic knowledge of Italian language to enrol on our language course (before the Master’s course) expressly studied for knowing the culinary termsSaturdays and Sundays are freeAt the

end of the Master all participants will receive a Diploma “Slow Food – Master Italian Cooking “

under the aegis of Marche Region and Ancona Province.

The Slow Food Manifesto Our century, which began and has developed under the insignia of industrial civilization, first invented the machine and then took it as its life model.We are enslaved by speed and have all succumbed to the same insidious virus: fast life, which disrupts our habits, pervades the privacy of our homes and forces us to eat fast foods.To be worthy of the name, Homo sapiens should rid himself of speed before it reduces him to a species in danger of extinctionIn the name of productivity fast life has changed our way of being and threatens our environment and our landscapes. So Slow Food is now the only truly progressive answer.

The Association’s members Slow Food is a grassroots association open to all and the diversity of its members is one of its greatest strengths. Anyone can become a member of Slow Food; membership lasts one year and is renewable.The Convivium is a local expression of the Slow Food philosophy which builds relationships with producers, organizes tastings and seminars, encourages chefs to use local foods.The Slow Food members cultivate the appreciation of pleasure and quality in daily life.

The Ark of TasteThe Ark of Taste aims to rediscover and catalog the forgotten flavors, documenting excellent gastronomic products that are in danger of disappearing.More than 750 products from dozens of countries wordwide have been added to the Ark. These foods are documented and acknowledged. Every country’s Ark Commission is responsible for selecting products to join the Ark.
The PresidiaThe Presidia are small projects devoted to assisting groups of artisan producers. Slow Food’s Presidia are working around the globe to promote foods, develop markets, safeguard heritages and educate consumers.

Terra MadreTerra Madre is Slow Food’s international conference of food communities, joining together thousands of farmers and food producers from more than 120 nations

sourcehttp://www.italcook.it/eng/general_program.htm
http://www.italcook.it/eng/slow_food.htm