Alma-International School of Italian Cuisine: the secret to its success (part I)
Dress your kitchen
The school is Italy’s first and foremost professional training centre for the international hospitality and restaurant industries and trains chefs, pastry chefs, sommeliers, waiters, bartenders and managers to work in the restaurant industry all over the world.
The school is equipped with the most advanced teaching equipment for learning about the latest new techniques as well as the wisdom of tradition and the practice and culture of food, product of the knowledge of raw materials and territories in the world of Italian food and wines.
“I believe ALMA’s consolidated success,” says president Enzo Malanca, is primarily due to the quality of its Advanced Course in Italian Cuisine, which is unlike any other in the world in terms of the breadth and importance of its teachings.”
Since it was founded in 2004, “ALMA has expanded the programmes it offers and developed additional courses offering the same level of quality and depth of study, such as the Advanced Pastry Course, the Advanced Course of Restaurant, Bar & Sommellerie Management, the Sommelier Master Programme and the Restaurant Managers’ Programme”.
Another important element that has contributed to ALMA’s success is its international vocation: “It has created courses for international students, which have attracted a lot of interest, thanks in part to the truly innovative creation of an international network of twenty advanced cooking schools, essential for promoting dialogue, also on a cultural level.”
The school also collaborates with more than seven hundreds of Italy’s best restaurants and pastry shops and all the greatest enterprises serving the restaurant industry in Italy to organise apprenticeships for students. ALMA’s instructors include top Italian chefs and pastry chefs whose achievements have been acknowledged by the world’s greatest restaurant guides and experienced academic consultants who hold residential seminars. The rector of the school is the great chef Gualtiero Marchesi.
If ALMA has been, and continues to be, so successful, and the best ambassadors of the school are its own pupils, Italian and international, who recommend the school’s programmes to their friends, there is a secret behind it. Actually, two secrets. “The professionalism of the instructors and the dedication of the entire teaching staff,” concludes Malanca.
Photos: Foto Carra