ALMA trains the Next Generation of catering professionals: cooks, pastry chefs, sommeliers, restaurant staff,bakers and food & beverage managers. Next Generation Chef is ALMA’s daily commitment to creating an education and culture around food and wine based on values of sustainability, food sovereignty and consumption habits.These themes are at the heart of our identity. ALMA has gathered hundreds of sector-specific experts such as cooks, historians, producers, journalists, critics and academics to research and develop more advanced teaching, via round table discussions, conferences and international surveys.The result is a future generation of graduated professionals who are knowledgeable, responsible and able to immediately enter the working world, equipped with both technical skills and a value system that is increasingly in demand in this professional sector.

History of Alma:

“Dear students, dear teachers, dear friends, I can proudly say, without fear of exaggeration, that it is also down to me if Alma is what it is today. I’m not sure if it is more my own offspring, or something I have taken under my wing. Perhaps it is a bit of both. I feel part mother and part father of this wonderful school. People come here to learn the foundations of the profession, and to acquire the techniques needed to honour Italian cuisine and render it great. Great things can only be achieved through hard study and tirelessly practising the craft”.Gualtiero Marchesi, renowed as the father of Modern Italian Cuisine, had a vocation for cooking. His inspiration came from his parents, who owned the hotel restaurant Al Mercato, in Via Bezzecca, Milan. The passion for drawing and music, particularly opera, and the sensitive, professional approach adopted each day, set the restaurant apart from others in Milan.In 1977, Marchesi opened his first restaurant in Via Bonvesin della Riva. Twenty years later, Gualtiero Marchesi moved to Franciacorta, to Albereta di Erbusco.In 2008, he opened ‘IL MARCHESINO’ Restaurant at La Scala Theatre in Milan. He earned countless awards and prizes over the course of a career spanning more than sixty years.In 2003, he became the Dean of ALMA, the International School of Italian Cuisine. Courses at ALMA are inspired by the teachings which the Maestro himself has bequeathed to our School.Indeed it is a legacy left to Italy as a whole, which is indebted to him for bringing its cuisine into the modern age.

ALMA Method

All our courses are based on the “ALMA Method” which features:

  • direct experience of products and raw materials
  • direct experience of products and raw materials
  • a command of techniques and processes, knowledge of recipes and traditions
  • a direct experience guided by the most eminent Guest Chefs representing the best of Italian Cuisine, Pastry and Wines
A real Italian experience, in a multicultural context with students coming from all over the world.

A maximum number of 20 students per class, with one teaching chef and one chef assistant;students will receive full support throughout the whole program.

Why Alma

Being born in Italy means being surrounded by an endless multitude of beautiful things.Italy is the only peninsula in the world to extend, elongated from north to south,at perfect latitude,closed within a good sea.Good because the winds of this closed sea are good.Thanks to these winds,Italy’s agri-food biodiversity holds a series of records second to none on the planet:7000 species of vascular flora 58.000 species of living animals 1.200 autochthonous grape varieties Over 500 olive cultivars140 durum wheat cultivars Then there is Italy’s cuisine:new (300/400 years at most?),fresh, light, tasty but digestible.From the filling used in a tortellino to that used in an agnolotto,from the way of maturing cured meats and cheeses to soups, polenta, cod and anchovies.This is wonderful, this is pure beauty. From “Nel Blu”, Oscar Farinetti, founder of Eataly, 2015.


Short programmes

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