gandola 3

ADVANCED There is no love more sincere than the love of food. PROFESSIONAL George Bernard ShawCREATIVE COOKING COURSE BELLAGIO (Lake Como) Italy 15-24 January 2015 Master Chef

This course is meant for students who want to become professional chefs, specializing in Italian cuisine. The aim of the course is to prepare students through practice in the kitchen; lessons are hands-on so that they can learn or improve their knowledge and skills in every aspect, from cleaning and cutting to most laborious techniques. Thanks the Master Chef Luigi Gandola that teaches the secrets of his special dishes and his style, the course offers a wide overview on Italian cooking, from traditional and regional recipes to modern and creative cuisine. During each lesson students prepare a menu that is served for lunch or dinner.Luigi Gandola born in Lecco with the great joy of his parents, but, above all, Program:of his sister who detested to be only child.Since he was a child, he was an artist and his teacher always praised him 1st day: Arrival at Malpensa airport and transfer to Bellagiorecognizing in him the qualities of a “little architect”: as a matter of fact, he 2nd day:becomes an able architect of notched vegetables! 11 - 19 Visit of local markets for food supply.After obtaining the Junior High School degree, he enrolled the Hotel School 3rd day:in Casargo in June 30th 1999, then finished his studies in Ponte di Legno 4th day: Workshop: knowledge and tasting of food products,Tonale in June 30th 2000. 5th day:To enrich, improve and stimulate his knowledge and his culinary skills, he 6th day: meatstarted to work as a trainee and then as tournante Chef at the Grand HotelVilla D'Este in Cernobbio. Chef Parolari and Chef Bosetti, together with his 7th day: fish, fruits, vegetables, cheese, pasta, dairy and pastry.father are the masters of his beginning. In the meanwhile, he provided 8th day:valuable help to his parents, owners of the Salice Blu restaurant in Bellagio, 9 - 12 Cuisine bases: sauces, fonds, stocks, pastry bases. LunchLake Como. 9th day:His passion for creative cuisine and his growing desire to learn and improve 14 - 21 Workshop: soups. Dinnerhis skills, were the stimulus that led him to face national and international 10th day:competitions and winning important titles: 9 - 12 Free, no lesson. LunchBest Chef of Lombardy in 2005 14 - 21 Workshop: cooking with herbs. DinnerChampion of Mediterranean Cuisine in 2004-2008Prix Culinaire Taittinger Italian finalist in 2006-2009 9 - 12 Rice: different kinds and risotti. LunchCarving Cup Erfurt Germany Olympic Gold in 2004 14 - 23 Workshop: risotti. During the lesson temporary evaluation of technical competence and assignments of grades. Dinner 9 - 16 Workshop: pasta dough, mixes, ravioli, tagliatelle, lasagne, gnocchi. Lunch. 17 - ... Free, no lesson. Dinner 9 - 16 Workshop: meat and fish. Lunch 17 - … Free, no lesson. Dinner 9 - 12 Workshop: kneading and resting of bread dough. Lunch. 14 - 21 Pastry and baking: pies, wedding cakes, cookies. Dinner 9 - 12 Free, no lesson. Lunch 14 - 21 Final exams, theoric and practical testing Graduation Cerimony and special Awards. Dinner Early wake-up and departure at 9:40 The enrolling in the Advanced professional creative Cooking Course includes: 8 days attendance of the Course with Certificate of Completion Flights Cairo/Milano Malpensa, transfer to/from Bellagio Full board with meals during the course and in a nearby restaurant and accomodation at Locanda della Maria or similar - Bellagio, in rooms with more beds. Payment: 30% at the enrolling, balance 2 weeks before the beginning of the Course.