IFOA, in collaboration with the FICO Foundation and the Chef to Chef Association Emilia Romagna Cuochi, has implemented 3 focus groups aimed at conducting an analysis of the training needs of the catering sector and bring out the skills gaps between education and training and the labor market.
 
During the speeches organised at FICO EATALY WORLD and the Antica Corte Pallavicina within the Hundred Hands of this Land Event, which was attended by numerous catering stakeholders, starred chefs, cooks, restaurateurs, students from the course run by IFOA - IFTS, technicians for Made in Italy food products, university lecturers and trainers, the main issue addressed was the adequacy of the training offer aimed at increasing the skills required by the catering sector. A first analysis of the results shows that the skills to be strengthened through training are the Soft Skills: managerial competences (control-management), team-working, stress and time management, cultural skills, and Open-Mindedness which are considered key skills both for inclusion in the sector and to support technical skills.
It is considered very important to have a good practical experience during the training course as well as to visit different structures in different countries for the contamination of skills that introduces innovation in the kitchen, place of experience and culture.
 
Passion, Attitude, Motivation are however essential elements to undertake the profession of Chef and should already be verified in the orientation phase before the education / training phase.