OTT. NOV. 2013
V
to those who want grow professionally
(for example to switch from chef to
cook) or reinvent a new life project.
“In all courses - explains Salina – we
insist on the recovery of the artisan
tradition of food preparation: we do
not start from seeds never worked, but
always from the fresh product.”
Unique course.
For three years now,
the International School of Italian
Cuisine Alma Colorno (Pr) organizes
a course of Catering Manager, with
duration of 9 months, alongside more
traditional ones dedicated to kitchens
and bakeries, and that aimed at pro-
fessionals who already have a solid
know-how food and wine. The course
aims to train high-level professionals
such as the Food & Beverage Manager,
consultants, engineers and general
managers of catering enterprises with
the necessary skills in an efficient and
strategic, appropriate to an increasin-
gly competitive market. “Our course
- said the head Emanuele Gnemmi - is
unique in the industry. The proposal
involves teaching a course designed
to enable professionals to continue
with their work even during the trai-
ning period, incorporates 300 hours
of lectures with 200 hours of distance
learning, educational tours in the most
important business realities and two
months final stage. The curriculum is
divided into six thematic areas - or-
ganization and technical legislation
catering, product culture and the
environment, human resource mana-
gement, business management dining,
marketing and customer orientation
- divided into fourteen disciplines, ad-
dressed according to the dual method
that combines faculty and catering
professionals. A method of rewarding
and demonstrates the fact that our
students are immediately absorbed
by the labor market. The course has
great success, considering that the first
edition had 18 members and the latter,
which started in late September, stu-
dents have doubled going from one to
two sections. “
Taste and learn.
But the situation for
those who has to deal with restaurants
and caterers is not as critical. “ Based
on my experience - says Roberto Cap-
puccio, president of Unigroup , a com-
pany based in the province of Siracusa
- I can say that our restaurant has the
good fortune to work in an area that
offers so much in the nature of good.
Fish first , that get served without
revisiting or various experiments, has
success by itself. Definitely a valuable
raw material is a point in favor of re-
staurateurs starting point, which is of-
ten likely to be affected by poor mana-
gement. However I must say that most
of our customers is careful to treat all
aspects that affect their business, and
I never caught levels of improvisation.
There is a lot of attention in the pre-
sentation of the dish, the courtesy of
the staff in the dining room and in his
professionalism. Managers allow and
demand for their Chef updates and
training, and in fact is for them, and
thanks to them , we have initiated the
project in progress “ taste and learn”
, which involves the construction of a
training room and tasting where there
will be workshops of haute cuisine,
pastry and ice cream . “ And it is not
to make differences between the great
restaurants very structured and local
family run. “The knowledge that in
all that must be care or attention for
the management of - concludes Cap-
puccio - is the same. Small companies
maintain a high profile in relation to a
selective clientele and routine, because
large structures selected for important
events or high-sounding words for
different reasons have in common the
fact that they should never let their
guard down if they want to maintain
their high profile’.
“ Over the years - confirms Aldo Milfa
, owner of the Milfa company , which
is active in Liguria, and since 35 years
in the field of food distribution - the
experience , the good will and entre-
preneurial spirit have made possible
an improvement of all the assets and
all the staff , so even the small family-
run restaurant or bar has become a
small company full of competence .
Today the activities that arise are alre-
ady structured and are able to provide
to its customers and its suppliers expe-
rience and professionalism. Of course
this does not exclude totally the birth
of small companies without experien-
ce, but the weather turns improvising
in professionalism, leading to the clo-
sure or financial damage , in particular
to the supplier »
THE DINING ROOM, WHAT A PRO-
BLEM!
èWhen a young man wants to start in
the industry, the easiest thing is trying
to be a waiter. While many aspire to
become chefs, the figures of the hall
are certainly much less desirable.
“This profession - explains Stefano
Salina, director of CAPAC of Milan - is
very underrated, it lacks the vocation.
Instead the qualification of the staff of
the dining room is crucial, because the
waiter is the first person the customer
sees when entering a room, and the
last before going out. The task of the
dining room staff is not only serving
the dishes, but also taking care of
hospitality, making you feel at ease
all the customers. Sometimes you just
need simplicity to accommodate the
customer as bringing to the table a
cake to make the wait more pleasant,
if the room is full. A good school must
also teach that. “
AT SCHOOL, IN THE RESTAURANT
That restaurants organize cooking
classes for enthusiasts is widespread
thing, a little ‘less than training future
professionals in the restaurant. We
thought the restaurant Il Pagliaccio
in Rome, from October organizes two
training courses, one for the kitchen,
the other room and cellar. “We have
launched - says Gennaro Buono,
restaurant manager of Il Pagliaccio -
because we realized that the training
offer traditional was rather lacking,
not so much in quantity, but in qua-
lity. There is lack of professionalism,
especially for the dining room. But a
restaurant of a certain level certainly
cannot afford it. For this reason, in-
stead of struggling to find adequate
figures on the market, we decided to
train them, starting with practicing the
profession with externships and, why
not, with real collaborations in the
restaurant’
TRAINING: HERE IS WHERE IT IS
WORTH INSISTING
The reception cannot be improvised:
the dining room is the area where
there is more need of professional
training.
An activity cannot be successful if the
caterer does not know the basic rules
of management and fills the gaps in
the field of health and hygiene stan-
dards
AT PAGE 18
6MGI VMWSXXS 'S
E VIWSYVGI JSV XLI
GLIJ
8LI VIWMWXERGI MR GSSOMRK LEW
EP[E]W FIIR E GVMXMGEP MWWYI MR
XLI OMXGLIR 2S[ XLI GYPXYVI
SJ VMGI LEW WTVIEH MR JSSH
ERH XLEROW XS XLI ZEVMIX] XS
EVVERKIQIRXW XLMW GIVIEP MW ER
IWWIRXMEP MRKVIHMIRX MR QER]
TVITEVEXMSRW
by Mariella Boni
In the agro-industrial area, in terms of
rice Italians are at the top. It is in fact
all the Italian record of most important
European producer of rice, with
an annual per capita consumption
constant over time, ranging from 5
pounds in the South, to get to 10 kg in
Northern Italy.
That’s an important variation, of
course, because the tradition of pasta
