Hoʻololi ka mākeke hale ʻaina ʻIkonia i kēlā me kēia mahina. ʻO ka ʻaina o nā ʻāina ʻike ʻole ʻia, ka wehewehe ʻana o ka mea kākau i nā kīʻaha kamaʻāina, nā inoa hou ma ka Olumepika o nā kuke, nā mea kuke i aloha ʻia a kaulana hoʻi - ʻaʻole kēia mau mea a pau i ka moemoeā ʻuhane o nā mea aloha, akā he kiʻi maoli nō. Ma hope a ma hope paha, ma mua o ka moeʻuhane ʻana o nā chef āpau i ka ʻike e pahū i ka ʻike, e ala ana ka nīnau: "ʻO ke kula hea wau e hele ai e aʻo?" Ma lalo nā kula ʻelima. ʻO nā mea i ʻōlelo ʻia a me nā mea maikaʻi ʻole i manaʻo ʻia e ka mea kākau.
Kahi ʻelima, ke poʻo inoa o ka hoʻonele kālā a me nā manaʻo maikaʻi ʻole e hele i ke kula Le Cordon Bleu. ʻO ka mea ʻike haʻahaʻa a me ka hana. I ka pau ʻana o ka hoʻomaʻamaʻa, e hiki i ka haumāna ke ʻoki pono i nā kāloti.
Mai ka 1-300 euro i kēlā me kēia pule, kaukaʻi ʻia i ka papa a me ka lōʻihi.
Kahi ʻehā noho i ka outpost hope loa o ka haute meaʻai Farani - Ecole Ritz Escoffier. Ma aneʻi ua kū ka manawa, ʻaʻole nā mea hou i maʻalahi i ke ola a mālama i ka manawa ma aneʻi. ʻO nā loina kuʻuna wale nō, nā ʻenehana Escoffier wale nō. Ka nele loa o ka maʻalahi a me ka hoʻokō. Ke kula culinary pipiʻi ʻoi loa ma ka honua, e hāʻawi ana i ka ʻike ma ka kuke Farani wale nō.
ʻO ka uku hoʻolimalima he 3 euro no nā lā 000.
Kahiʻekolu kaʻana like ʻia e ka ʻItalia Style Style Education (IFSE) a me ka International Culinary School ma Tuscany.
He kula chateau i hoʻohuli ʻia ʻo IFSE e ʻimi nei i nā mea ʻai Italia o kēia wā a me kona wā e hiki mai ana. Maʻaneʻi e māʻona nui lākou i ka ʻike - e pili ana i 8 mau kīʻaha e hana ʻia i kēlā me kēia lā. Hoʻolako ʻia nā mea āpau me ka ʻenehana hou, e like me ke kūpono a me ka hana i hiki. Nui nā wahi kaʻawale o nā haumāna i ka lumi kuke no laila ʻaʻole e hoʻopilikia i ka hana a kekahi.
ʻEkolu mau pule - 4 euro. Loaʻa ke kumukūʻai i ka hoʻomaʻamaʻa wale.
ʻO kahi kula culinary ma Tuscany kahi mālama o nā meaʻai Italia kuʻuna a i ʻole ka pololei, ka mōʻaukala o ka meaʻai Italia. Hoʻomaʻa nā haumāna e like me nā kuhikuhi kahiko, e aʻo i nā kaʻao i pili me kēlā me kēia o lākou. ʻO ka villa XNUMXth kenekulia kahi o ke kula kahi lumi kuke a ʻekolu mau keʻena kahi e noho ai nā haumāna. He kūpono no ka poʻe makemake e aʻo i ke kumu o ka meaʻai Italia.
ʻO ke kumukūʻai o ke aʻo ʻana he 1 euro. Ma waho aʻe o nā papa i hala i hoʻokahi pule, ua loaʻa ka nui i kahi noho a ʻekolu mau meaʻai i ka lā.
Pono ia e wehewehe ma aneʻi. ʻOiaʻiʻo, ʻai nā haumāna i ka mea a lākou e kuke ai. Akā hiki ke hana he hoʻokahi wale nō poloka kūpono a hana ʻia i ke ahiahi. A i ʻole i ke kakahiaka. ʻO ia ke kumu he mea nui e hoʻomaopopo pehea e ʻai ai ka haumāna i kona manawa kaʻawale.
ʻO ka lua na Basque Culinary Center. ʻAʻole kēia he kula wale nō a ʻaʻole nui ke kula, he keʻena hoʻokolohua ia o ka gastronomy honua. ʻO kēia kahi e hānau ai nā ʻano meaʻai a me nā ʻenehana ʻenehana. Hana nā haumāna i nā lumi lumi fantastically mākaukau. Aia i loko o kāna ʻaha kūkā International nā chef ʻoi loa o kā mākou manawa: Heston Blumenthal, Massimo Bottura, Rene Redzepi, Ferran Adria a me nā mea ʻē aʻe. ʻO lākou nā ʻenekini hou o ke kikowaena, a ʻike ʻoe iā ia i kēlā me kēia kikoʻī.
ʻO nā uku pili haumana ma kahi o 1 euro i kēlā me kēia pule, kaukaʻi ʻia i ka papa.
ʻO ka mea lanakila - Ferrandi. Maʻaneʻi lākou e hoʻomākaukau i nā mea he nui nā wāwae i hiki ke hoʻomaka koke i ka hana ʻana i nā hale ʻaina i ka honua. Hoʻomākaukau ke kula i nā limahana hana hiki ke hana i nā mea āpau. Hāʻawi ʻo Ferrandi i nā mea kuke no ka hapa nui o nā hale ʻaina ma Palisa a komo i loko o nā hanana kukeʻai āpau. ʻO nā kula āpau i helu ʻia ma luna, ʻo kēia wale nō ka lehulehu akā ʻaʻole pilikino. Pili pili loa ke kula me Kōlea Hema a me kahi ʻaelike a ke aupuni: hoʻouna pinepine ʻia nā kumu e aʻo i nā kula ʻai. ʻO Ferrandi kekahi kumu no ka nui o nā hoʻokūkū kai a me nā hoʻokūkū kuke.
Uku haumana - 2 euro i kēlā me kēia pule.