Target audience:
The course is aimed at employed workers in companies from the tourism and catering sectors adhering to EBURT, interested in strengthening their professional and creative skills in the kitchen.
Educational objectives:
Acquire techniques and methods of contemporary cuisine, with particular attention to the balance between innovation and enhancement of local gastronomic tradition.
Develop creative and experimental skills in dish preparation, focusing on presentation, sustainability, and conscious use of raw materials.
Introduce innovative cooking and preservation techniques (low temperature, vacuum, regeneration, etc.).
Content:
Reinterpretation of traditional dishes with creative and innovative approaches
Unusual pairings and modern plating techniques
Use of advanced technologies in the kitchen
Focus on seasonality, sustainability, and waste reduction
Introduction to elements of molecular and experimental cuisine
The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.
