Taste to Taste

Aspiring Italian chefs

What is Taste to Taste?

A clear nod to the world of food and wine, the Taste to Taste project aims to encourage exchanges between aspiring Sardinian and American chefs. The profession of chef, which is currently enjoying renewed interest and visibility, offers young people great job prospects, as well as the chance to follow this passion in their region and abroad.

How to take part in Taste to Taste

Twelve future chefs will be selected from the candidates who apply to the public call “Taste to Taste: young Italian chefs”. The aspiring chefs, 6 Sardinians and 6 Americans aged between 18 and 35, will undergo a public selection process with a jury of experts from the sector and will follow a comprehensive training programme including technical, practical and intercultural aspects.

Total budget

Phase 2016 - 2017
€ 90.345,45

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  • Rediscover and enhance personal passions and talents as opportunities to grow and find a job;

  • Provide inspiration for independent career paths;

  • Help the young chefs rediscover the wealth and assets of their land;

  • Guide the local area, producers, public and private partners towards a common goal: promoting Made in Italy products on foreign markets;

  • Offer a comprehensive training programme, with technical, motivational, intercultural, marketing and communication aspects;

  • Test different forms of partnership between the public and private sectors;

  • Help the chefs find jobs and foster an entrepreneurial outlook.

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  • Three individual and group orientation meetings to define the participants’ objectives as regards the project and their professional development.

  • 40-hour training course with Roberto Petza - 1 Michelin star.

  • A week in New York to take part in cooking sessions at prestigious venues:

    • ICE in Liberty Street;

    • International gala on Fifth Avenue to promote Italian products;

    • Fancy Food 2017;

    • Visits to ICE and ENIT;

    • Cultural visits to the 9/11 Memorial, Freedom Tower and Mo.Ma;

    • Experience for the young chefs at the Maiella restaurant, a member of AICNY.

  • A week in Sardinia with visits to local producers and markets in Cagliari; participants will take part in a cooking contest, a master’s course in ice cream offered by the prestigious Carpigiani University, a gala dinner at the “S’apposentu” restaurant at Casa Puddu and visits to the most important archaeological sites in southern Sardinia.

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ASPAL

Co-funding: call for youth exchanges 2016 – MAECI – General Division for the Promotion of the Country – Office VII.

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  • Two scholarships to attend Roberto Petza’s cooking academy, one offered by the Fondazione Accademia di Casa Puddu;
  • One young chef - who had abandoned his studies - decided to return to catering college.
  • One young chef was offered the opportunity of a placement for the 2018 summer season with all costs covered by ASPAL.

Project in collaboration with

Project Leader
Tipology

ASPAL - Agenzia Sarda per le Politiche Attive del Lavoro

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Project Leader
Tipology

Fondazione Accademia di Casa Puddu

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Project Leader
Tipology

AICNY – Associazione italiana chef di New York

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project status
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Closed

Active since
Expiration
Beneficiaries
Location

Siddi SU
Italy

|

Baradilli OR
Italy

|

New York, NY
United States

useful if icon
You may be interested in this project if
  • You want to become a chef;
  • You want to learn from one of the top Italian chefs;
  • You want to do work experience in New York.
people icon People
Luca Spissu
Emanuela Atzori

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