Week 1 |
| Chef Orientation – Lessons – Kitchen Demonstrations |
| week | Day | Event | Content | Discussion |
| 1 |
Monday |
Arrival |
Chef arrives at school, meeting with director and teaching staff, tour of working and teaching spaces, verification of tools and products. Guest chef gets to know the area |
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Tuesday |
Preparation |
Kitchen prep for the events in the upcoming days |
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Wednesday |
Lessons |
Lessons and demonstrations of a few cardinal dishes in Italian cuisine.
Dish A, B, C |
Lecture on the characteristics of the ingredients used and the techniques and/or cooking method |
| |
Thursday |
Lessons |
Lessons and demonstrations of a few cardinal dishes in Italian cuisine.
Dish A, B, C |
Lecture on the characteristics of the ingredients used and the techniques and/or cooking method |
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Friday |
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Antipasti (Appetizers)
Dish A, B, C |
Lecture on the characteristics of the ingredients used and the techniques and/or cooking method |
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Saturday |
Lessons |
Possible seminar for students and instructors |
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Sunday |
Preparation |
Chef available to take care of last-minute lesson details |
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Week 2 |
| Week Dedicated to V.I.P. Lunch, Lessons About Italian Cuisine and Product Discussions |
| week | Day | Event | Content | Discussion |
| 2 |
Monday |
VIP Lunch |
Four course lunch prepared in collaboration with members of the staff:
Antipasto
Primo piatto (First Course)
Secondo piatto (Second Course)
Dessert
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Tuesday |
Lessons |
Primi piatti (First Courses)
Dish A,B, C
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Origins, traditions and recipe preparations |
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Wednesday |
Lessons |
Typical Cooking Methods
Dish A, B, C |
Origins, traditions and recipe preparations |
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Thursday |
Lessons |
A traditional one-dish meal
Dish A |
Origins, traditions and recipe preparations |
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Friday |
Lessons |
Desserts
Dish A, B, C |
Origins, traditions and recipe preparations |
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Saturday |
Preparation |
Day dedicated to the preparation of teaching materials and kitchen production necessary for next week’s classes |
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Sunday |
Preparation |
Chef available to take care of last-minute lesson details |
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Week 3 |
| Week Dedicated to an In-depth Understanding of the Products and techniques used in Italian Cuisine |
| week | Day | Event | Content | Discussion |
| 3 |
Monday |
Lessons |
Pasta In Italian Cuisine
Egg Pasta
Pasta with Semola
Filled Pastas
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Lecture on the various types of flours and their uses |
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Tuesday |
Lessons |
Other Staples of Italian Cuisine
Rice
Gnocchi
Polenta
|
Lecture on the varieties of Italian rice and their uses. Discussion about potatoes and corn: 2 products of American origin, and how they’ve become integrated in Italian culture and cuisine |
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Wednesday |
Lessons |
Legumes in Italian Cuisine
Chickpeas
Beans
Lentils
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Lecture on the characteristics of legumes, cooking methods, preserving, and methods of use in Italian cuisine |
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Thursday |
Lessons |
Olive Oils and Vinegars
Recipes based on oil and vinegar
Marinades / carpione in the Italian kitchen
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Lecture on the characteristics of olive oil and how they differ according to the region in which the olives were grown, various types of vinegar and their uses |
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Friday |
Lessons |
Cheese and Cured Meats (Salumi)
Cheese Tastings
Recipes based on cheese in Italian cuisine, Prosciutto and Speck Tasting
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Characteristics and overview of Italian cheese and cured meats |
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Saturday |
Visits |
Possible seminar for students and instructors. |
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Sunday |
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