{"id":3351,"date":"2024-04-07T23:16:24","date_gmt":"2024-04-07T21:16:24","guid":{"rendered":"https:\/\/staging.fondazionebarilla.com\/the-school\/"},"modified":"2026-01-08T15:48:05","modified_gmt":"2026-01-08T14:48:05","slug":"the-school","status":"publish","type":"page","link":"https:\/\/staging.fondazionebarilla.com\/en\/the-school\/","title":{"rendered":"The School"},"content":{"rendered":"\n
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A unique, cutting-edge and completely free school to train the chefs of tomorrow<\/strong>, celebrating the joy of food while keeping an eye on the relationship between food, health and the environment.<\/p>\n\n\n\n \n \n <\/div>\n\n <\/div>\n\n\n\n

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The Fondazione Barilla School, now in its fourth edition, engages young people from economically disadvantaged backgrounds who share a strong passion for cooking.<\/p>\n\n\n\n

The participants, selected in collaboration with the Italian Red Cross and the Community of Sant\u2019Egidio, spend two months in Parma attending a free course\u2014meals and accommodation included\u2014that combines theoretical lessons with hands-on kitchen activities.<\/p>\n\n\n\n

This is followed by two months of internships<\/strong>, during which students put into practice what they learned during the course. In this phase, Esselunga and Megamark support Fondazione Barilla by welcoming some of the students and employing them within their facilities.<\/p>\n<\/div>\n\n\n\n

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The Learning Program<\/h2>\n\n\n\n

Through theoretical lessons, the students explore the principles of the Mediterranean diet and the functioning of the main food supply chains, with particular attention to food waste and its impact on the environment.\nDuring the practical training, they are taught the basic techniques for the most commonly used preparations in the food service industry, providing them with the essential skills needed to work in a professional kitchen.<\/p>\n<\/div>\n\n\n\n

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The Teachers<\/h2>\n\n\n\n

A team of scientists, educators, and culinary professionals guides the students along a path that brings together gastronomy, health, and environmental stewardship.<\/p>\n\n\n\n \n \n \n\n

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Alberto Gipponi<\/figcaption><\/figure>
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Andrea Grignafini<\/figcaption><\/figure>
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Riccardo Valentini<\/figcaption><\/figure>
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Marta Antonelli<\/figcaption><\/figure>
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Silene Casari<\/figcaption><\/figure>
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Elena Cadel<\/figcaption><\/figure>
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Sonia Massari<\/figcaption><\/figure>
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Andrea Magnani<\/figcaption><\/figure>
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Gianluca Gorini<\/figcaption><\/figure>
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Edoardo Tilli<\/figcaption><\/figure>
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Davide Longoni<\/figcaption><\/figure>
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Alfio Ghezzi<\/figcaption><\/figure>
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Davide Di Fabio<\/figcaption><\/figure>
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Michele Valotti<\/figcaption><\/figure>
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Stefano Guizzetti<\/figcaption><\/figure>
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Nicolo Scaglione<\/figcaption><\/figure>
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Matteo Gaffo<\/figcaption><\/figure>
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Annalisa Borella<\/figcaption><\/figure>
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Jonathan Baccon<\/figcaption><\/figure>\n <\/div>\n <\/div> \n
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