OTT. NOV. 2013
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by Rachel Agostoni
Working in the restaurant’s world is
not a breeze. It’s not enough to get by
in the kitchen to be a good cook or
being able to bring the dishes to offer
a good service in the dining room or
wanting to reinvent themselves profes-
sionally to manage well a restaurant.
The competition is strong and there is
no room for improvisation, or better,
it shouldn’t be. Anyway, it is wrong
to generalize. In fact, there are some
shortcomings and that is why many
caterers’ schools in our territory are
trying to fill them.
“There are two issues on which there
is still much to do - explains Vitto-
rio Santoro, director of the cooking
school Cast Alimenti in Brescia - food
security, (sometimes not even well
managed by big names), and sales. In
Italy we do have big chains, but their
presence is minimal. The gastronomic
offer is made mostly of small compa-
nies, which are owned by a chef. It’s
not enough to be experienced in the
kitchen: the operators in this industry
must be real professionals, some real
“entrepreneurs restaurateurs,” ready to
deal with the bureaucracy that accom-
panies the opening of an operation or
management of social networks to pro-
mote. In addiction, we have the dining
room: certainly, in terms of training,
we have a lack of articulated programs
for the figure of technical waiter.
In Cast Alimenti they pay a great at-
tention to the business aspects related
to the trades of taste. Knowing how to
better manage their staff is an impor-
tant chapter for those who choose this
profession. “
On these issues, the school will orga-
nize specific courses in the coming
months, which enrich an education
that includes about 300, with a term
from six months to a day. Great space
is reserved for continuing education.
There are also many courses on mana-
gement, ranging from the organization
of catering services to the promotion
on the web. “The aim of Cast Alimenti
- he concludes - is to train people who
are truly ready for the business world,
accompanying them in their career
growth with a continuous update.”
Running a restaurant
means more
than knowing how to cook. “Today
- explains Stefano Salina, director of
Capac of Milan - is essential to know
the rules, the principles of HACCP,
know how inspections are carried out
by the supervisory bodies. And then
it’s essential to know the products, the
production and distribution chains.
Of course knowing how to buy well,
making supplies consistent with the
level and the target of your restaurant,
is a must. We seek to transfer this
knowledge in all our courses. Much
depends on the owner of the restau-
rant: if it is trained and aware of all
these aspects, its staff will follow him
“. The offer of Capac is aimed at dif-
ferent target groups: to young people
are offered three-year courses, post-
compulsory education. There are those
dedicated to business start-up and
continuous training with 300 hours of
seminars on specific topics dedicated
4(.(A05,
