This masterclass served as the concluding phase of the training program for future chefs, combining complex techniques, practical tests, and refined recipes.
During the session, students thoroughly mastered the subtleties of working with fish: from professional cleaning to precise filleting so that the fish remains completely free of bones.
A special part of the program featured a complex and exquisite signature recipe from Chef Paolo Brescia — fish baked in a foil pouch (cartoccio). The main secret of this technique is that, thanks to the cooking method, the fish fully retains its rich natural flavor and delicate aroma. Special attention was paid to the service element: this dish is served directly in the dining room in front of the guests, where the waiter expertly fillets the fish table-side. This requires seamless coordination between the kitchen and the front-of-house team.
Naturally, the session traditionally concluded with a tasting of the prepared dish, and all technological nuances were carefully documented by the students.
In addition, as part of the final stage, the chefs underwent a practical test on preparing classic tomato pasta. The participants successfully demonstrated their acquired skills, results have been summarized, and a great professional journey lies ahead!
