July 19, 19:00 (Armenia time)
Speakers:
🇮🇹 Salvatore Procopio - Hospitality Manager, Apicius Florence
🇮🇹 Massimo Bocus - Director of Food and Wine Studies, Apicius Florence
🇦🇲 Katya Bredikhina - Head of Apicius Armenia
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Professional Italian Culinary Masterclass
An intensive hands-on culinary workshop designed for hospitality professionals seeking to deepen their practical skills, refine techniques, and explore authentic Italian gastronomy.
Led by Italian chefs from Apicius Armenia International School of Hospitality, the session combines technical demonstration, applied practice, and professional discussion, tailored for chefs, sous-chefs, culinary instructors, restaurant professionals, and hospitality practitioners.
Focus Areas
Authentic Italian culinary techniques
Ingredient selection and product understanding
Plating and presentation standards
Workflow optimization and kitchen organization
Regional Italian gastronomy and culinary philosophy
Contemporary interpretation of traditional dishes
Wine pairing principles and menu balance
The Format
A working session structured around demonstration, application, and exchange between professionals.
- Live chef demonstration
- Guided practical cooking session
- Technical explanations and Q&A
- Professional exchange and networking opportunity
- Shared tasting and menu analysis
Suitable For
The Program Usually Includes
Recipes and technical notes are provided in Armenian, English, and Russian so every participant can follow, document, and apply the techniques in their own kitchen.
- 1 signature main courseThe centerpiece of the professional menu
- 1 appetizer or side dishA studied opening component
- 1 dessert or pastry componentA finished sweet or technical pastry piece
Menu and Recipe Portfolio
Our Italian chefs have shared several tested menu concepts and detailed recipes that can be adapted depending on the target audience, group size, season, and available ingredients.