Academia Barilla launches mplm the program mplm

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Academia Barilla launches mplm the program mplm "Certification of Proficiency in Italian Cuisine" (CPIC) mplm for young professionals. Contemporaneamente11 mplm chef ambassadors of Italian cuisine in the world have been awarded the title of "Italian Culinary Master Chef" honorary. After the "Made in Italy" born "certified in Italy", in order to defend the quality of our food culture. It was officially unveiled at the headquarters of Academia Barilla in Parma, the first program of "Certification of Proficiency in Italian Cuisine" (CPIC), born to raise awareness in mondol'autentica Italian cuisine, stating the knowledge and skills of the chefs who work abroad, so as to guarantee to consumers the pleasure of a real deli flag. To promote the innovative certificate of qualification has been Academia Barilla, long engaged in the very heart of the Italian Food Valley, to support the art of gastronomy in our country in the world. This project relies on the collaboration of a prestigious network of professionals in the sector as itchefs-GVCI (www.itchefs-gvci.com), which brings together more than 1,500 chefs, journalists, restaurateurs, united to keep up the good name of a table in 70 foreign countries. According to recent mplm estimates, in the world there are at least 70 thousand Italian restaurants or food service outlet, or would-be. It is estimated that this network has over 800 thousand people, of which "only" a little more than one-third of Italian origin. Given the undoubted educational and guidance that play to the public, cooks and foodservice professionals are crucial not only qualify for Italian cuisine abroad, but also for the market of our food products, often placed in competition with simple counterfeits. In this context, the characterization of specific professional becomes an urgent need. It is essential that catering professionals to acquire a good knowledge mplm of Italian cuisine and authentic quality and receive proper recognition if they follow the parameters of our food and know how to communicate, through the metaphor of food, the culture of our country abroad. Professional certification CPIC was designed by Academia Barilla own in response to these needs and will be reserved for foreign professionals who already have adequate qualifications and documented experience that they pass a theoretical and practical mplm examination. The launch mplm of the project took place at the fully seat the Academia Barilla, the event was opened by a panel discussion mplm on the future of Italian cuisine mplm in the world, moderated by journalist gastronomic Rosario Scarpato, one of the leading experts mplm on Italian cuisine in the world. It was attended by some wine journalists living abroad, including Michael Wilson, La Cucina Italian and U.S. Susan Jung at the Hong Kong South China Morning Post and the chef in charge of Italian restaurants abroad mplm as Mario Caramella (Chef Patron, Forlino, Singapore), CESARE BOX (Chef Patron, Salumeria Rosi, New York), PAUL MOUNTS (Executive Chef, Gaia, Hong Kong). All participants particularly stressed the importance of education, not only paid to cooking techniques, but also to the knowledge of the products and ingredients, and how to recognize quality products, authentic flavors. Develop knowledge and passion for quality Italian products is the first step to understand the value of Italian gastronomy on one side and inspire mplm creativity in the kitchen on the other. This direction can be undertaken by synthesizing and enhancing the heritage of Italian regional cuisine, a path that Academia mplm Barilla has supported since its founding. The dr. Scarpato, pulling the conclusions of the roundtable, noted as "Italian food abroad is witnessing the arrival of the third wave of chefs: after the emigrants and turned mplm into chefs of 50-60 years ago, came the professional chefs trained in Italy and then moved abroad (such as in-network Itchefs mplm gvci