A 3-day hands-on training for restaurants, hotels and cafés, for up to 5 people: fresh pasta, the classic pasta dishes, risotto, sauces, antipasti and desserts, with food cost basics and templates. From the Italian chef behind Moreno's Italiano.
Real photos from the hands-on classes I teach: the same practical approach I bring to training your kitchen team.
For kitchens that want authentic Italian dishes, made consistently, at the right food cost.
Hands-on in your own kitchen with your equipment, so your team can cook every dish the day after I leave.
Book the TrainingTravel expenses (airfare, accommodation and local transport) are paid by the client, on top of the package fee.
We agree on the dishes and your equipment, and I send the shopping list.
Fresh pasta and sauces: dough, shapes, filled pasta, classic sauces.
Pasta classics and risotto, plating and speed for service.
Antipasti and desserts, food cost and pricing, final run-through.
Not necessarily. Fresh pasta can be made by hand; I'll recommend equipment that fits your volume.
Yes. Before Day 1 we agree on the dishes that fit your menu and customers.
Yes. The recipes, costing spreadsheet and templates are yours to use in your business.
Yes, anywhere in the Philippines. Travel expenses are always paid by the client, on top of the package fee.
Tell me about your kitchen: concept, dishes and team size. I'll reply within 24 hours with available dates.