Corporate

ALMA at AIMS ospitality Week to represent Italy as Guest Country of the event.

Corporate

ALMA has been hosted by Ducasse Education Ecole Nationale Supérieure de Pâtisserie in Yssingeaux: special guests Pastry Chef Davide Comaschi and Chef Matteo Berti.

Corporate

The third edition of the “Week of Italian Cuisine in the world” 2018, the event designed and coordinated by the General Direction for the Promotion of the Country System of the Ministry of Foreign Affairs and International Cooperation, with the aim of promoting abroad the Italian agri-food industry and quality cuisine, outstanding examples of the “Made-in-Italy Brand”, has come to a close.
Corporate

Since 1982 he has been chef at the three-starred La Maison Troisgros restaurant in Roanne, France, which has been welcoming customers for three generations. The son of Pierre and Olympe Troisgros, he studied at the Grenoble Hotel School, where he met his wife.

Didactics

October 23rd

At Paganini a large guests' parterre to greet the beginning of the fifteenth year of Alma training. From France, Michel Troisgros, chef at the three-starred La Maison Troisgros restaurant in Roanne, France.

Corporate

Ice-agency organizes cooking workshop, led by alma chefs, to introduce you to the quintessence of italian gastronomy. For the 2018 edition of SIAL, ICE-Agency will be organizing cooking workshops to introduce you to the quintessence of its gastronomy.

Didactics

The first meeting of ALMA alumni with the great protagonists of the world of work. A day dedicated to the meeting between ALMA Diploma Courses with companies.The opportunity for those who are looking for an occupation to have an interview with big names in restaurants and hotels.

Corporate

It is time for the Summer Fancy Food Show, the most important food marketplace of north America. The goal is to support the growth of Italian food export in North America, promoting the excellences of the food valley thanks also to the presence of alma with the chef Antonio Villani and the president Enzo Malanca.

Food

How does it feel to take part to an international culinary contest? How does it feel to work side to side with the greatest chefs in the world? How to manage the pressure to plate up the dish on which depends the success or the failure of a chef?

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