The Accademia Cibrèo training programme is a unique and immersive learning experience. Students will have the opportunity to work with Cibrèo restaurant staff and experience real-life cooking inside an ethical, artisanal and authentic restaurant: the Cibrèo world is in fact based on a particularly respectful approach to food production and consumption, enhancing local resources and connecting with local producers and farmers who apply sustainable development models.

Write to us for further details about the course: Karin Pantzer at karinpantzer@gmail.com

Cibrèo Culinary Academy's training program is a unique, intensive, and fully immersive learning experience – centered around the Sant’Ambrogio market and Cibreo’s restaurants located in the neighborhood, students will have the opportunity to work in Cibreo’s restaurants and experience the real life of a kitchen within an ethical, artisanal, and authentic food business and restaurant in Florence: Cibrèo’s world is based on a respectful approach to food production and consumption, giving value to the resources of the territory and connecting with local and sustainable food producers and farmers.

Cibrèo’s values such as seasonal and fresh products, ethical food production, simplicity, authenticity, and tradition will be the key elements of the learning process, as well as a hands-on in-kitchen immersive approach supplemented with educational modules, field trips, and weekly structured cooking classes.

In the restaurant environments, as well as in the immersive weekly classroom, students will learn the fundamental cooking techniques and how to source and select the best quality ingredients. Starting from the very first day, students will be part of a real kitchen brigade and will experience how a professional food business works by being an active part of Cibrèo’s world. Students will learn how to work in a professional kitchen and how to create and manage a network of local suppliers. Seasonal and local products will be the leading and central theme of the program. Students will explore topics such as sustainability, and ethical and health issues related to food production, consumption, and quality.

Cibreo’s culinary program's purpose is to build a network of contemporary culinary artisans who are able to change the world with their hands by developing a conscious relationship with food and spreading awareness of the importance of environmental and social sustainability, food quality, and terroir.

Cost: 7.800 Euro
Duration: 12 Weeks
Language: English
Modules: Monday to Saturday, shifts
Locations: Florence, Italy
Starting in: September / January / April
No previous experience is needed.

Students will learn basic cooking techniques and how to source and select the best quality ingredients. From day one, they will be part of a real brigade and experience how a professional business works by becoming an active part of the Cibrèo world. Students will also explore topics such as sustainability and ethical and health issues related to food production, consumption and quality.

COURSE OBJECTIVES

After completing the programme, students:

• They will learn basic cooking skills using local, seasonal and sustainable ingredients.
• They will be trained to work in a professional kitchen and how to become a qualified leader in the sector.
• They will understand concepts, ideas and applied strategies of a catering enterprise.
• They will develop a deeper understanding of the importance of food by analysing its life cycle and its social, cultural, political, economic and environmental implications.
• They will gain a clearer idea of what their skills, abilities and talents are and how to apply them in their work.
• They will learn how to value local food resources and how to communicate this value through their work.

TEACHING METHOD

The 12-week course comprises 300 academic hours. Students will devote 60% of the planned hours to practical activities in one of the Cibrèo Group's restaurants under the direct guidance of the chefs and 30% of the hours to theoretical lectures and seminars on food and wine products, cooking techniques, food history and culture, industrial food production, management and branding in catering. In addition, 10% will be devoted to educational trips and visits to artisan food and wine producers.

FUTURE CAREER

The skills, vision and professional training acquired during the course will give students the opportunity to start or enrich a career as Entrepreneurs, Managers, Consultants, Chefs, Event Managers in the Food & Beverage industry. The programme will also inspire students who wish to become food artisans: farmers, winegrowers, bakers or cheesemakers.

If your dream is to work in the restaurant industry, this is the right place for you.
Find out how to become a chef and all the interesting facts about what it means to run a restaurant. Discover the beauty of raw materials and all the work you can do with them. Learn the secrets of the dining room and kitchen.
And if you still have doubts, this is the right place to clear them up. Write to us, it will be a pleasure to fill any curiosity and make you an accomplished Chef!