Chefs Michele Martinelli and Piero Alciati give lectures at UNISG

Two leading figures in the world of gastronomy met with students during the last of 2009’s integrated learning workshops, giving them a taste of two evolutions in the role of the modern chef: private and entrepreneurial restaurateurs.

On December 1, 2009, Michele Martinelli presented the talk, “Being a Private Cook (and Perhaps a Private Gastronome?)” A renowned European private chef, Martinelli discussed the principal characteristics of the profession and gave students insights into the experience of working in various private homes.

On December 3, 2009, “Restaurateur, Manager, Entrepreneur: Guido’s Alciatis and Eataly” explored Piedmontese restaurant culture with the Alciati family, in particular Piero, one of the sons of Pollenzo’s renowned restaurant Guido. Today, he is also responsible for food services at the food retailer, Eataly. The discussion focused not on the role of the cook, but of restaurant manager, who maneuvers between dining room and the complex machinery of an institution such as Torino’s Eataly.

Both events took place at 4:30 pm in UNISG’s Aula Magna in the Cascina Albertina building in Pollenzo.