Tuesday, December 5, 2023

Filipino Culinary Aspirants Immerse In Italian Institutions, Restaurants

bellthecat.net

Filipino Culinary Aspirants Immerse In Italian Institutions, Restaurants

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Twenty-six young Filipino culinary students recently concluded their extensive practicum training at the prestigious Italian Food Style Education (IFSE) Culinary Institute in the city of Turin in Northeastern Italy. They are presently deployed in top-tier restaurants around Italian cities.

The privilege was facilitated by the partnership between IFSE, recognized with the title Eccelenza Italiana by the General Secretariat of the Italian Republic, and the School of Hotel, Restaurant, and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde.

The four-week fully-immersive study program has exposed participants to a series of comprehensive lectures and hands-on cooking culinary and pastry classes under the mentorship of seasoned instructors, to include IFSE General Director Raffaele Trovato, Culinary Director Riccardo Marello, Chef Ugo Mura, and Pastry Chef Gabriele Trovato.

The workshops introduced the learners to the fundamentals of ancient gastronomic techniques, and menu courses from antipasti (appetizers), pesce (fish), pane il Italiano (Italian breads), primi piatti (first course of pasta or grains), secondi piatti (second course of meat dishes), to pasticceria (pastries and cakes). They were likewise enlightened on premium Italian service.

Experiential courses on the rich culture of heritage wines from exclusive vineyards were headlined by Mura, the institution’s in-house expert, at the IFSE Sensory Room.

To supplement the study tour, the learners likewise visited some of the leading names within the industry. Tenuta Colombara, the home of Riseria Acquerello located at the heart of the Vercelli province, walked the guests into the history and nature of rice, while 4 Madonne Caseificio dell’Emilia in Lesignana treated them to VIP seats in the live production of Parmigiano Reggiano.

The manufacturing plant of coffeehouse chain Lavazza Coffee in Turin provided an overview of the art of the renowned Italian espresso.

The batch officially concluded their educational training with an intimate completion ceremony at the Piobesi Torinese Library.

It was officiated by Raffaele Trovato in the presence of Piobesi Torinese Mayor Fiorenzo De Michelis, City of Turin Councilor for Commerce Paolo Chiavarino, and Umberto Rondolino of Riseria Acquerello.

After the intensive workshops, the students were then assigned to IFSE-approved food destinations around Italy.

These include Antica Corte Pallavicina, La Credenza, Locanda del Sant’Uffizio, Dolce Stil Novo, Il Cavallo Scosso, Argiturisimo Pometti, Radici Mura Mura, Casa Formata, Cucina Rambaldi and Florian Maison.

The list is completed by leading properties such as Relais Villa San Martino, San Quintino Resort, Hotel Engel Gourmet and Spa and Grand Hotel Alassio Beach and Spa Resort.

The aspiring chefs will showcase their skills in the professional setting under the tutelage of culinary experts for eight weeks.

Upon completion of all the trainings in Italy, they will be back in Manila in August in time for their much-awaited commencement exercises in Benilde.

The group is comprised of Jerome Atabug, Nica Mary Joy Awayan, William Michealo Besa, Jhon Kenny Camarao, Renz Jan Itto Carreon, Jude Jonathan Co, Zephaniah Nathaniel Datinguinoo, Philip Joseph David, Aldrich Louie Daya, and Joseph John Elomina.

Also included are Bianca Elise Esteban, Juan Miguel Angelo Ilagan, John James Lee, Kaye Anne Lim, Brian Albert Macale, Andrea Natividad, Evana Ellaine Oabel, Margaux Nicole Oblea, Gabriel Louis Pasao, and John Jeron Kelly Pastrana.

Completing the roster are Krystianna Piczon, Francesca Kate Ramirez, Ma. Sofia Ysabel Tai, Faye Jillian Tan, Erlinda Yang, and Elaine Yu.

They were accompanied by Benilde Culinary Arts Chairperson Chef Margarita Marty and Faculty Chef Leslie Bitoy.

SHRIM ensures that its culinary students have access to quality education in and outside the four walls of its lecture halls, hatcheries, and culinary laboratories through immersions in key cities around the world.

This coming September, a new contingent of student chefs will be deployed to the equally prestigious Italian Culinary Institute for Foreigners (ICIF) in Asti, Italy.

For more information about the diverse opportunities available in Benilde, visit https://www.benilde.edu.ph/undergraduate-culinary-arts.