Stage Experience

Ingredients and the Taste of Tradition

 

We select the best ingredients in our territory, focusing on the choice of local suppliers for fruit and vegetables, breads, meats and cold cuts. In our garden we grow herbs, decorative flowers, berries, and when nature permits some types of vegetables. From the sea we get the best fish and shellfish, always trying to match them with local vegetables to calibrate the environmental impact of each dish. Eating well this one of the pleasures of life, do it with care and responsibility makes it even more enjoyable ..

~ Chef Theo Penati

INTERNSHIP LOCATIONS & SCHEDULE

Cibreo

A contemporary restaurant

8 am -12 noon  Arrive in the morning to help receive deliveries from our fisheries, farmers and meat vendors. Assist the kitchen staff in preparing the raw materials for the recipes on the menu of the day.

 

6 -10 pm  Assist the chefs in carrying out dinner service (plating, garnishing, taking orders, etc.)

Cucina Ciblèo

A restaurant that serves Tuscan-Oriental cuisine

8 am - 12 noon  An in-depth overview of the various ingredients and the development of the recipes. Assist the chefs in the preparation of dishes for the menu of the day.

 

5:30 - 9:30 pm  Assist the chefs in carrying out dinner service (plating, garnishing, taking orders, etc.)

Teatro del Sale

A club that serves a daily buffet of Florentine cuisine

8 am - 12 noon  Assist the chefs in the preparation of the buffet for lunch service for the members of Teatro del Sale.

 

5:30 - 9:30 pm  Return to assist the chefs in the preparation of the dinner buffet for the members of Teatro del Sale.

Cucina della C.BIO

An organic market

8 am - 4 pm  Assist the chefs in the preparation of dishes for C.BIO’s prepared foods.

7 am - 2 pm  An in-depth overview of the raw materials (flours, yeasts, etc.). Assist the bakers in the bakery processes (dough, molding, leavening and baking.)

Macelleria C.BIO

A butchery

7 am - 2 pm   A lesson on the various cuts of meat. Assist the butchers in the cutting, packaging and supplying the butchery counter.

Head Instructor  Chef Theo Penati 

Date  Available all year round. Pick your own date! The Stage Experience is designed for students in culinary schools, young professionals with the desire to learn more about Italian cuisine and food enthusiasts. The Stage Experience can be booked at anytime of the year, always in pairs (2 or 4), but not an odd number.

Cost  USD $1,350 per person, double occupancy. Single occupancy is available upon request subject to a surcharge.

Total Working Hours  48-54 hours 

6 internship days, 8-9 working hours per day

Location  Pierino Penati Restaurant

Via XXIV Maggio 36

Vigano’ Brianza  (LC)

Lombardia  Italy

www.pierinopenati.it

Language of Instruction  English

Schedule

SUNDAY  Arrive in Milano Malpensa Airport. Transfer to Ristorante Pierino Penati in Vigano’ Brianza (30 miles from Milano). Settle down in the hotel or Residence. Take a rest and meet your host for the week. Enjoy a tour of the restaurant and the kitchen. Dinner at the restaurant.

MONDAY - SATURDAY  See schedule of classes above

SATURDAY  Closing dinner at Teatro del Sale

SUNDAY  Land transfer to Milano Malpensa Airport for return trip to USA

Package price includes

• 7 hotel nights at Residenza, double occupancy, breakfast included
• Land transfer from and to Milano Malpensa Airport

• Certificate of Attendance

Package price does not include

• Roundtrip airfare from U.S. to Milano Malpensa Airport

• Medical and travel insurance

Requirements

• Two chef's jackets

• Knife set

COOK LIKE AN ITALIAN

ITALIAN CULINARY FOUNDATION

12 East 49th Street, 11th Floor

New York, NY 10017

212-381-0938

info@italianculinaryfoundation.com

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Thank you to our contributing photographers Marisa May, Nanette Bedway and Jean Bortner.

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Our cooking courses are an Italian Culinary Foundation project.

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