Riviera24- Villa Nobel generica

The “Yacht, Food & Health” course for young chefs – Riviera24 kicks off in Sanremo

Sanremo. From tomorrow and for two days there will be at Villa Nobel and at the Hotel Institute and event aimed at training young chefs who can work on yachts. The course “Yacht, Food & Health” is designed to provide multidisciplinary skills and integrated operational tools. Its goal is also to create a union between the territory and the sea to promote the sale of local products and excellence in this sector as well.

«To fully savor the experience of beauty on the sea, of health even on the plate». The “Yacht, Food & Health” specialization course is designed to provide multidisciplinary skills and integrated operational tools in relation to:
– a general organizational model for the quality of on-board catering services (personnel, equipment, safety);
– the on-board kitchen in its relations with the principles of a healthy diet and with the search for the well-being of the person;
– the catering and food of the territory.

The training proposal is aimed at graduated students, inserted in high-level training courses, to professionals and operators in the tourism-hotel, catering, nautical, agri-food production and distribution sectors of the Ligurian territory, meeting the requirements set out in the announcement, interested in developing and / or perfecting a concrete professionalism, required by a complex working context, in areas such as the development of the quality of catering services in the nautical sector, nutrition and food, the enhancement of local products.

11 – 12 maggio 2022

Gianfranco Trapani, Sanremo University of Turin
Etta Finocchiaro, Turin University of Turin
Costanza Pira, Turin University of Turin
Valter Gaiaudi, Aicardi Sanremo Hotel Institute
Stefano Bonabello, University of Genoa
• Support from the Technical Assistance staff of the E. Ruffini – D. Aicardi Institute of Higher Education.

First day: morning 8.30 – 12.30

Modulo 1: Get ready to set sail 1 hour Finocchiaro – Trapani

Why boating nutrition is so important and how it can help you.
• The fundamental principles of nutrition: what are macronutrients and micronutrients? Finocchiaro
• Focus on fats and health: the unique taste of Extra Virgin Olive Oil. The Taggiasca cultivar in the kitchen of
board. Pyre

Modulo 2: The water is outside – what’s inside? 1 hour, Finocchiaro

• The importance of hydration.
• How to stay hydrated and balanced?
• The key principles to remember and when to apply them.

Modulo 3: Only pasta and meat? 2 hours Finocchiaro – Pira
• Alternatives to pasta: options based on legumes and other cereals. Finocchiaro
• The best dishes to prepare with legumes and cereals because wheat is the king, but it is not alone. Finocchiaro
• Proteins: where to find them? And plant-based proteins. Finocchiaro
• Proteins in the sea Fish, crustaceans and sea molluscs. Pyre
• Mediterranean food and local excellence with sustainable production and the integrated supply chain Trapani.

First day: afternoon 2.30pm – 6.30pm

Modulo 4: Practical applications for cooking and well-being 1 hour. Finocchiaro

• The digestive system, fibers and fermented foods. Finocchiaro
• Basic recipes and seasonality: make your dishes unique. Finocchiaro

Modulo 5: Making the most of the onboard cuisine 2 hours Pira – Trapani

• Culinary techniques applied to different foods. Pyre
• The cuisine, nutritional aspects and occasions. Pyre
• Procurement of Trapani raw materials

Modulo 6: Food in difficult situations. 1 hour Trapani

• The most common problems you may encounter while browsing for you and your guests in Trapani
• How to prepare and manage for these situations? Trapani
• Balance and well-being on board, not just food. Trapani

Second day: morning 8.30 – 12.30

Modulo 7: There is no more space 1 hour

Techniques for preserving food.
• Cryosurgery and protective atmosphere. Pyre

Modulo 8: Conclusions 3 hours

• A meeting with the chef on board. Cook on board and IST. Hotelier
• Final thoughts on food on board. Cook on board and IST. Hotelier
• Final considerations in the preparation and planning of food plans. Pyre
• Organization and quality of on-board catering services with references on the territory (classification
within the overall framework of tourist services in the area). Stefano Bonabello
• Cook on board: safety and health at work. Stefano Bonabello

Second day: afternoon 2.30pm – 6.30pm

Modulo 9: Practical cooking exercises on board 4 hours Trapani, Pira, IST cook on board. Hotelier
• Proposed menus “on board” by the students.
• Practical implementation of menus.
• Organization of a day “on board” between Food and Health.

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