After completing the Italian cuisine chef training and restaurant internship program for 6 months, Ms. Mai who had just returned to Japan had visited our Tokyo office. As the one in charge of her procedure for studying abroad, it really made us feel happy as she said “I feel like returning to Italy, so when I decide to study abroad again, I will definitely come to you again!”. We can see her fulfilling days of studying Italian cooking in Italy from her many photographs. We have enriching graduates’ re-study abroad system so please contact us if you are interested at https://www.florenceculinaryschool.com/intern/chef_intern/

Awarded a certificate of attendance! We have received a happy message from Mio, who had recently returned to Japan after attending 2 months of Gelato course. “Hello. I have safely come back to Japan from Italy. Thank you so much for having supported me in various ways until this day. I had a really great experience going to Italy! It was so much fun. The gelato teacher and his family was really nice and was able to learn how to make gelato happily. Thank you.” Thank you very much Mio for allowing us to post your photos & comments. We will continue to support you and wish you much success […]

In the lesson of table setting, the instructor Mr. Federico explained how to set the table in the restaurant, how to serve wine and spirits (whiskey / brandy / scotch, grappa etc.), how to serve wine and brandy. In table setting, the instructor showed how to set up the table with explaining the difference of a classic style such as at the ceremony and a style of contemporary restaurant. The instructor introduced the latest situation and regional characteristics of wine and spirits, how to distinguish qualities and wine types. It’s impossible to become a sommelier in short period, but the instructor gave some tips of check wines with 5 senses. […]

There are many cheese factories in Italy each producing unique cheese of its region. Our Chef Training class visited a cheese factory that has been producing the best quality cheese following the same production method from over 700 years ago. Students will be learning how to cook with various cheeses in their “Cheese Cuisine” cooking practice at a later date. Thanks for the pictures, Tanya! https://www.florenceculinaryschool.com/jp/chef/