I have always considered training as a very important matter for a Chef. Firm “foundation” of the cooking techniques, hard work and experience are the way a Chef can get the best out of his talent.

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I strongly believe, and always try and impart to the companies I work with, that training their own staff is most important, satisfying and productive than constantly search for new team members to integrate.

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The training classes I organize adapt to different kind of companies in the catering industry, whether big or small ones. For every one I propose a project according to its specific needs and style of cooking.