It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
Creative cuisine between tradition and innovation
Target audience:
The course is aimed at employed workers in companies from the tourism and catering sectors adhering to EBURT, interested in strengthening their professional and creative skills in the kitchen.
Educational objectives:
Acquire techniques and methods of contemporary cuisine, with particular attention to the balance between innovation and enhancement of local gastronomic tradition.
Develop creative and experimental skills in dish preparation, focusing on presentation, sustainability, and conscious use of raw materials.
Introduce innovative cooking and preservation techniques (low temperature, vacuum, regeneration, etc.).
Content:
Reinterpretation of traditional dishes with creative and innovative approaches
Unusual pairings and modern plating techniques
Use of advanced technologies in the kitchen
Focus on seasonality, sustainability, and waste reduction
Introduction to elements of molecular and experimental cuisine
Teaching methodology:
The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.
The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.
