with Enrico Caldesi

IN ENGLISH

An all-round introduction to the world of fine dining for corporate and private events. The meeting will focus on the key elements of success in the organization of a banquet, from the technical site inspection to the creation of the dishes and menus according to the service conditions; from the logistic organization to the management of a catering service within the constraints created by the event.

The analysis will be based on case histories of events organized by “La Fenice Catering,” with a specific focus on the differences and gaps between the worlds of banqueting and restaurant and the peculiarities, both cultural and religious, of an international public.