Course Topics
Cook The Mountain philosophy; partnership and network management; contracts; protection of ideas and trademarks; the different projects in which NN and his team has been involved: ethics and sustainability concepts in enogastronomy; communication strategies and press office; graphic sector and importance of social media; agenda and commitments of a star chef; visit to local mountain farms; foraging according to the season, collection of natural products according to their seasonal availability. Routine activity of a star restaurant (Atelier Moessmer Norbert Niederkofler): dining room and kitchen. Choice of raw materials, gastronomic preparations, mise en place, customer reception and service, relationships with suppliers, customers and private and public stakeholders. Supply chain of apple production and processing and apple-based gastronomy: visit to an apple growing farm; tasting of several apple varieties and discussion on how to pair apples with gastronomic specialties. Aspects of hunting and the use of game in gastronomy; regulation, hygienic aspects; slaughtering, meat cutting, and cooking. Guided tours to a top winery, a pasta factory (Felicetti), and a guided tour of the woods in collaboration with the regional mycological association.
Final challenge on the preparation of a menu using local products at Gustelier (Bolzano).
Propaedeutic courses
NO
Teaching format
Classroom learning, exercises, study visits, projects; laboratories.