Testimonials

From ALMA to the kitchen of the most famous Chef in the world, Massimo Bottura: Allen Huynh, sous chef of Osteria Francescana.

His favourite dish to serve is gourmet pizza: he is maybe the first person in South Korea to have offered gourmet pizza, learned it during his second internship at the restaurant “I Tigli”.

Now he is the owner of "CENTRO” . Before, he worked with his friend Mapo for a year in his restaurant "L'ANGOLO". "I am the “L’ANGOLO” (the angle), you do “CENTRO” (the center).

His restaurant called "L’ANGOLO, it’s an Italian Cuisine Restaurant, specialized in fresh pasta.

The interview to Kevin Keating, an alumnus of the Italian Culinary Program and currently Bakery General Manager at Eataly NYC.

Alumna of the Italian Culinary Program 2018/19, 1st edition, Linda is a chef of Embers Restaurant in Taipei, Taiwan.

Alumno of the Italian Culinary Program 2017, 1st edition, Marat is an Executive Chef at the Rixos Hotel, Kazakhstan.

The story of "Peter", who attended ALMA IMPP in its first edition, on May 2018 and now opens his own business.

He attended ALMA Joint Program and the New York International Culinary Center. Today he is "Head of Operations" of "Wildwood" and "Longtail" Restaurants, 1 Michelin Star in Taipei.

He attended ALMA in 2009 through the International Culinary Center in New York and he is currently the owner of Tenuta Marino, an Azienda Agricola in Le Marche producing wine and olive oil.

Now she is sous chef in ALMA

The interview to Josh Cohen, alumnus of the ICC-ALMA joint program, now Test Kitchen Director at Food52.

 Chef de partie in ALMA and alumna of the School’s Advanced Italian Culinary Program 2018.

Alumna of the 42nd Advanced Course of Italian Cuisine and now Chef de partie ALMA focusing on the demo lessons with guest chefs.

From ICC-ALMA joint program to a brilliant career: owner of Baz Bagel & Restaurant, Director of Operations Rubirosa Pizza & Ristorante and Restaurant Consultant.

Alumna of the Italian Modern Pastry program 2nd edition and currently pastry cook at Le CouCou, one Michelin star restaurant in New York City.

Interview to Renzky Kurniawan Saputra, Chef and ALMA graduate from the Italian Culinary Program 2016 Edition.

Good things come to those who wait, plus a lot of practice, experimentation, and research to perfect the art.

"My experience in Osteria Francescana with the Chef Massimo Bottura".