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UID:MEC-43b52842663fa6e4100c72751d08de6f@iccbc.com
DTSTART:20210927T170000Z
DTEND:20210927T200000Z
DTSTAMP:20210918T100300Z
CREATED:20210918
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SUMMARY:PROSCIUTTO DI PARMA Masterclass: Authenticity & Tradition
DESCRIPTION: \nPROSCIUTTO DI PARMA MASTERCLASS \nMonday, September 27th\n10.30 am-1.30pm PST\n \nThe Italian Chamber of Commerce is pleased to invite British Columbia’s chefs, restaurateurs, food & wine buyers, sommeliers, food & wine media and influencers as well as senior students of culinary schools to attend an educational seminar about the authentic Italian Food & Wine followed by a light lunch featuring Prosciutto di Parma wine pairing dishes.\n \n\nThe Event Features\n\n\nThe special participation of Chef Roberto Fracchioni – Culinary Professor in Toronto and Prosciutto di Parma’s Canadian Ambassador\nProsciutto di Parma \nWine pairings\nLight lunch | tasting\n\n\n[button size=” style=” text=’Book Your Spot Now!’ icon=” icon_color=” link=’https://bit.ly/3ExiobS’ target=’_blank’ color=” hover_color=” border_color=’#dd2813′ hover_border_color=’#319400′ background_color=” hover_background_color=” font_style=” font_weight=” text_align=” margin=”] \n\n \nRegistration\n \nFee: Complimentary\nOpen to: British Columbia’s chefs, restaurateurs, food & wine buyers, sommeliers, food & wine media and influencers as well as senior students of culinary schools.\n \nSpace is very limited and assigned on a first-come-first-serve basis.\n \n[button size=” style=” text=’Reserve Your Spot Here’ icon=” icon_color=” link=’https://bit.ly/3ExiobS’ target=’_blank’ color=” hover_color=” border_color=” hover_border_color=” background_color=” hover_background_color=” font_style=” font_weight=” text_align=” margin=”] \n \n\nChef Roberto Fracchioni\n \n[vc_row][vc_column width=’1/3′]\n\n[/vc_column][vc_column width=’2/3′]\nRoberto Fracchioni hails from two of the finest food-producing regions in the world: the Emilia-Romagna district of Italy and the Niagara region of Canada.\n \nWith a talent for cooking, coaching and teaching, Chef Fracchioni currently serves as the Canadian Chef Ambassador for Prosciutto Di Parma and the International Liaison for the Italian Chamber of Commerce of Ontario (ICCO), providing cross-border training, cooking demonstrations and event organization designed to educate Canadians on authentic D.O.P. and I.G.P. food products.\n \n[vc_accordion active_tab=”0″ collapsible=”yes” style=”boxed_toggle”][vc_accordion_tab title=”Read More …”][vc_column_text]Chef Fracchioni is known for his engaging and friendly style, making him a favourite with media and students of his frequent cooking demonstrations. Throughout the pandemic, Chef Fracchioni has led online demonstrations and cooking tutorials to several hundreds of home cooks and professional chefs across Canada. From 2016 to 2020, he worked as a Chef Professor at Centennial College School of Hospitality, Tourism & Culinary Arts in Toronto, teaching culinary students and providing faculty coordination as well as organizing and hosting many Italian themed events involving Michelin-starred chefs from Italy. In the past, he has co-hosted a tour of 17 people for a two week culinary experience in Tuscany and was the host of a popular television show called Country Cooking, airing on a local cable network in Ontario.\n \nChef Fracchioni’s culinary training began at George Brown College Centre for Hospitality and Culinary Arts in Toronto, followed by the kitchens of some of Toronto’s most prestigious restaurants including Scaramouche, Canoe and Auberge de Pommier. He joined Niagara’s Inn on the Twenty, a country inn located in the heart of Ontario’s wine country, and in 2000 he was appointed Executive Chef. In 2005, he became Executive Chef at the AAA/CAA Four Diamond Millcroft Inn & Spa, championing a movement to encourage neighbouring chefs and restaurants to use the organic and natural foods grown in the area.\n \nChef Fracchioni moved to Toronto in 2010 to open Monk Kitchen at Templar Hotel, a downtown, luxuriously designed boutique hotel. As Executive Chef, Chef Fracchioni designed nightly, multi-course, blind tasting menus for guests who were entertained alongside him at the chef’s table or encouraged to wander in from the dining room to see their food being prepared. Under Chef Fracchioni’s leadership, Monk Kitchen consistently won the OpenTable.com Diner’s Choice #1 spot in Toronto in the categories of Best Food, Best Service, Best Ambience and Best Overall restaurant.\n \nIn 2014, Chef Fracchioni opened Flor De Sal, a Toronto fine dining restaurant where he served as Executive Chef and in 2016, he moved on to the country luxe destination of Hockley Valley Resort, where he improved the food quality, guest ratings and profitability of the flagship restaurant, Cabin, while consulting on the launch of the property’s new winery restaurant.[/vc_column_text][/vc_accordion_tab][/vc_accordion]\n[/vc_column][/vc_row]\n\n[vc_video link=’https://youtu.be/Hn6eVm0dxgg’]\n\n \nThe steps we are taking to keep our participants, staff and the public safe are described below:\n\nProof of vaccination will be required prior to attending the event;\nReservations in advance are required;\nLimited capacity:\nMasks/face shields are recommended at the entrance but not during the wine seminar;\nSanitation will be guaranteed during the check-in and the whole duration of the event. Individual spittoons will be provided.\n\n \n\nThis Masterclass is organized within the True Italian Taste Project, a project aimed at promoting authentic Italian food and wine products worldwide.\nTo learn more click HERE!\n \nFor info write us at francesca@iccbc.com or call us at 604 682 1410 (M-F, 9 am – 5 pm).\n \n[button size=” style=” text=’Reserve Your Spot Here’ icon=” icon_color=” link=’https://bit.ly/3ExiobS’ target=’_blank’ color=” hover_color=” border_color=” hover_border_color=” background_color=” hover_background_color=” font_style=” font_weight=” text_align=” margin=”] \n \n \n
URL:https://iccbc.com/events/prosciutto-di-parma-masterclass-authenticity-tradition/
CATEGORIES:Extraordinary Italian Taste,ICCC Events,Public
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