Intervista con lo chef Luis Angel Vicente Zaldivar
Un'altra breve intervista con lo chef Luis Angel Vicente Zaldivar è stata condotta da GastroAlianza. Con oltre 30 anni di lavoro nel settore dell'arte culinaria, proprietario di un ristorante e docente di master in cucina, ha condiviso alcuni spunti rispetto a quali sono le competenze e le caratteristiche di cui…
Read more...
Chef del "Ristorante 505", José Faria
Chef ospite del progetto CULINART è questa volta lo chef del "Ristorante 505", José Faria. Il ristorante si trova nella città di Póvoa de Varzim, Portogallo e il menu è la firma dello Chef Vítor Matos, che ha già una stella Michelin.Proandi ha intervistato lo chef condividendo i dettagli della…
Read more...
Italy passes law to send unsold food to charities instead of dumpsters
Italy is introducing a series of incentives to end food waste. Instead of throwing away leftover food, Italy wants businesses that sell food to donate unsold to charities rather than throw it away. The environmental, economic and moral benefits are so clear that the bill received broad support across all…
Read more...
Interviews with International Chefs
Roberto Baquero is a Spanish International chef who stresses the importance of a good training but also the influence of the work based learning. He emphasizes that the most important thing a chef should do, in addition to knowing how to cook, is to know how to communicate with his…
Read more...
Should You Work in a Restaurant Before Attending Culinary School?
Many of those interested in becoming a chef, or pursuing some type of culinary career, become interested in food, and perhaps develop a passion for cooking, at home. Then, they decide to enroll in cooking school, and pursue their dream job: Becoming the head chef at a big-time restaurant!
Read more...
Advantages and Disadvanages of Being a Culinary Artist
A culinary artist is someone educated in the preparation of food for restaurants. As a professional, he is more commonly referred to as a chef or head cook. Some achieve this level with a diploma and hands-on training, but many chefs complete two- or four-year culinary programs.
Read more...
Empirical Research in Vocational Education and Training
In Springer you can read Empirical Research in Vocational Education and Training witch is with open access. The title of that specific material is "Supporting change in VET: teachers’ professional development and ECVET learner mobility".
Read more...
© Copyright 2018
Project Ref. No. 597848-EPP-1-2018-1-BG-EPPKA3-VET-JQ
CULINART: Progettare una qualifica professionale nelle arti culinarie e percorsi pilota per la formazione continua è un progetto co-finanziato dal programma Erasmus+ dell’Unione Europea.
Il sostegno della Commissione europea alla produzione di questo sito web non costituisce un'approvazione del contenuto, che riflette esclusivamente il punto di vista degli autori, e la Commissione non può essere ritenuta responsabile per l'uso che può essere fatto delle informazioni ivi contenute.