Gastronomy has evolved in recent years into a massive movement of universal concern. Its exponents are everywhere: famous chefs, new restaurants springing up like mushrooms, thousands of magazines, luxurious publications and television shows, competitions, international awards and festivals, sites and blogs of passionate lovers of good food. Moreover, cooking as a pleasant, relaxing hobby or as a great opportunity for socialization and communication attracts more and more people. From the simplest meals to the most sophisticated recipes, refined cooking is creation, a source of joy, an indispensable quality of life component and an exciting field that can be taught.
With this in mind, the School’s aim is to develop a detailed, theoretical but essentially practical, approach to the phenomenon of gastronomy through its most characteristic features, principles and requirements, so that it becomes property of every man who loves food and experiences it as a high expression of culture. Topics such as raw materials and their selection, preparation techniques and their variants, ideal temperatures and optimal preparation times come to the table and get fully analyzed, even for those who have no prior knowledge. Practice is developed apace with theory and thus participants are at once after leaving School capable of applying what they have learned. Of course, a prominent place in the program is reserved for desserts, while the courses could not exclude food styling & design, since a dish should not only taste good, but also look good.