Training that happens off-site, on someone else's equipment, teaching dishes the team will never cook again, does very little. It feels productive for a day and changes nothing on the section.
This is the opposite: Chef Gabriele trains your team on your equipment, on the dishes you actually send, at the pace your service runs. What gets taught is chosen from your menu and your weak points, not from a syllabus.
Who it's for:
Executive chefs, kitchen managers, hospitality training programs.
What's Included
- ✦Fresh, filled and extruded pasta
- ✦Italian pastry and dessert technique
- ✦Sauce, stock and base fundamentals
- ✦Section setup, mise en place and prep discipline
- ✦Consistency and plating standards
- ✦Masterclasses for professional chefs
What gets taught
Usually pasta — fresh, filled and extruded — because it is where the gap between a competent kitchen and a good one is widest and most visible to a customer. Dough hydration, resting, lamination, the feel of a sheet at the right thickness: these are hand skills that do not transfer from a video.
Beyond that: Italian pastry and dessert technique, the sauce and stock fundamentals that quietly determine whether everything else tastes right, and section discipline — mise en place, prep sequencing, and the plating consistency that separates a dish from the photo of it.
How it is structured
Typically a short intensive of one to three days, followed by a return visit around a month later. The second visit matters more than owners expect: by then the team has cooked the dishes a hundred times and formed their own shortcuts, and that is the moment the standard either sets or slips.
Masterclasses for professional chefs — a single technique, taught in depth to a small group — are also available, either at La Botte D'Oro or hosted at your venue.
Common questions
Is this the same as your cooking classes?
No. The public cooking classes are consumer experiences for home cooks. This is professional training for working kitchen staff, taught on your equipment and built around your menu.
How many people can you train at once?
Small groups work best — around four to eight on a section. Hand skills need individual correction, and beyond that number people end up watching rather than doing.