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htram516

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  1. Hi, Does anyone know of a good cookbook for Italian Cuisine, such as Escoffier's cookbook is to french cuisine? Thanks!
  2. Hi everyone, I am looking to open a neopolitan style pizzeria in california. I've been a chef for about 8 years now but have zero to none experience in making pizza. I'm currently working at a pizzeria to learn the techniques but was wondering if anyone knew of any stages in italy where I can learn more about pizza making. Or any other leads or references that may help me achieve my goal. Thanks
  3. hey divinia, the friend you're speaking of, did he go to icif or ital.cook?
  4. Thanks hathor! i looked into ital.cook but it just seems a bit over my budget.. i found icif interesting because the program is only 4000$ euros. just not sure how great of a program it is..
  5. Hey everyone, This is my first post here but I've been a member for a while. I'm a culinary grad with 4 years experience in the field, mainly working in french / californian restaurants in both hotel and small restaurant settings. I recently decided to focus more on italian cooking and maybe go abroad to study and intern. I looked into ICIF (Italian Culinary Institute for Foreigners) and found it to be relatively affordable and reputable. Do any of you know anything about this school located in nothern italy? I have to say that I don't know that much about italian food except for places I've eaten here in the states (Mario Batali's restaurants, a16 and delfina in san francisco, etc), so any guidance or help any of you can offer would be of great help. Ideally I'd like to focus on a region of italy and perhaps work in a trattoria that makes all it's own pastas, doughs, sausages etc and just focus on the local food.. oh and pick up some butchery and pizza making! thanks!
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