Cooking Schools/Classes in Italy?
Hi there,
I am wondering if any of you have recommendations for a cooking school--offering either long-term or short-term classes in Italy. I have a culinary degree from a school in NY, so not looking to repeat that, but really looking for a more authentic experience teaching traditional Italian cuisine. If I get my act together, I will actually have a wee bit of Italian under my belt so could feasibly attempt a course taught in Italian.
Any thoughts/leads will be most appreciated. Thanks! Oh, and this could be anywhere in Italy. Not looking for a specific region, though Sicily is a definite must-see.
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DIVINACUCINA ON Aug 23, 2012, AT 03:36PM |
perhaps i can help. I was a pastry chef in a 5 star hotel in SF and moved here in 1984. Now i teach cooking-- but know a lot of schools, chefs etc. let me know what you are looking for,
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RMILLS21 ON Nov 5, 2012, AT 04:50PM |
Hi!
If you're interested in the slow food movement and gaining some wonderful experience as a chef you should check out the American Academy in Rome. They have a Slow Food Cooking Program and every 3-4 months they have a new internship session. Here is the link to their sustainable food project, http://www.aarome.org/about/rome-sustainable-food-project/internships
I know someone who was in this program and they absolutely loved it--you get to live in the area of Trastevere for 4 months (which is a medevial neighborhood of Rome) and the campus of the American Academy overlooks the Gianciolo hill for an amazing view of the city, but besides all that the program itself is amazing and you would gain a lot of experience if you were to be accepted!
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CAJCOOKS97 ON Apr 6, 2013, AT 08:07AM |
DIVINACUCINA said:perhaps i can help. I was a pastry chef in a 5 star hotel in SF and moved here in 1984. Now i teach cooking-- but know a lot of schools, chefs etc. let me know what you are looking for,
I am traveling to Italy in Sept '13. I am a former chef and serious about learning traditional technique. I would like to take a two day course in fresh pasta & the sauces of Emilia-Romagna. Do you have any suggestions for individuals or schools that would fit this description?
