Seminars Kuzhinës Profesional – Shkollë

After two weeks of seminars dedicated to professional and amateur chefs and gourmets, today 1st February 2012, at 9:00 pm, it’s taking place the “Seminars Kuzhinës Profesional – Shkollë” aimed at students of ‘Hospitality Institute of Tirana. The seminar will be held at the headquarters of “Shkolla e Mesme Hoteleri Turizem Tirana-Albania.”

With this seminar concludes the series of theoretical and practical workshops that has been organized by the Federata  Kuzhinierve Shqiperi and the Executive Chef Ignazio Campanale with the collaboration of Dott.sa Donika Naqi. Have contributed to the realization of this project the following institutions and private companies: Italian Cultural Institute – Tirana, Albania Conad Cash and Carry, Electrolux Albania, Koral Fish and Element Event & Wedding Planner.

The “Seminars Kuzhinës Profesional – Shkollë” was created and offered to the best students of the Hotel and Tourism School. It lasts nine hours in which they are going to talk about the differences and similarities between the Mediterranean, Asian and Arabic cuisine; they will give a brief explanation of the processes for the preparation of dried pasta; an introduction to the rice, its evolution and the different ways of cooking . A part of the seminar, also plans to talk about the meat, its preparation and butcher classes. In the practical part of the workshop, the Chefs of the Federata  Kuzhinierve Shqiperi with the students of the school will prepare a menu created for this seminary.

The Shkolla e Mesme Hoteleri Turizem Tirana-Albania has provided the conference room, for the development of the theoretical, as well as a kitchen space. In this last area there will be the practical part of the seminar, which is – as explained above-and in the preparation of recipes made with ingredients supplied by Conad.

The “Seminars Kuzhinës Profesional – Shkollë”, in particular, wants to create an academic precedent in Albania, where – nowadays-  the Chefs “Craft” is submissive to improvisation; and , also, it wants to be a complement to the curriculum, introducing students to work within professional structures. With this workshop devoted entirely to the Hospitality School students, the Federata and the Executive Chef Campanale want to show what it means to be Chef: Research, Study and continued work.

Program of the ” Seminars Kuzhinës Profesional – Shkollë”

The Seminar of good cooking-school wants to be an addition to the program of study by introducing participants to the hotel kitchen made in the professional facilities.

– February 1st, 2012 from 9:00 to 12:00

• The Chefs of Federata with Dr. Naqi Donika will make a brief introduction.
• Differences: Mediterranean-Asian (use of raw materials and tools)
• The similarities: Arab-Mediterranean (ingredients and preparations).
• The pasta drying process

– February 2nd, 2012 from 9:00 to 12:00

• Introduction to the rice: evolution and preparations
• The different types of rice and their origin (colors and shapes)
• How to “prepare” a grain of rice, and his steps to get ready for the supermarkets
• Different cooking preparations for rice according to its origin, analysis of different types of rice.

• The seminar will continue in the kitchen with the creation of recipes

– 3rd February 3, 2012 from 9:00 to 12:00

• Introduction to different types of meat and their differences in the kitchen
• The seminar will continue with the implementation of the recipes.

Menu Shkollë

Timbale e makarona alla Siciliana

Timballo di pasta alla Siciliana

Sicilian pasta timbale

Brumë byrek Shqiptare

Pasticcio di pasta Albanese

Albanian Pasta Pie

Oriz italiane “Mantecato”me bar gëlqere, dhe kopër fished

Risotto mantecato con lime, erba di finocchio e Pescato

Italian rice, “Mantecato” with lime, dill and Fish

Sallatë, basmati oriz

Insalata di riso Basmati

Basmati Rice Salad

Boning nje pule me gatim e tij dhe mbushje e saj

Dissossamento di un pollo , la sua farcitura e la sua cottura

De-Boning a chicken, how to stuff and cook it

1th day- Seminari I Kuzhines Profesionale – per Amatoret – Gourmania

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Seminari Kuzhinës Profesionale – 3rd Day

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Seminars Kuzhinës Profesional-Amateur-Gourmania

On January  23th, 2012,at 17.00, will take place the “Seminars Kuzhinës Profesional-Amateur-Gourmania” aim at  amateur chefs and gourmets, hospitality workers and professionals. The seminar will take place at the Hospitality and Tourism School of Tirana (“Shkolla e Mesme Hoteleri Turizem Tirana-Albania”) and it’s organized by The Federata Kuzhinierve Shqiperi and the Executive Chef Ignazio Campanale with the collaboration of the Dietician Dr. Donika Naqi. The following institutions and private companies have contributed with this project: Istituto di Cultura Italiano – Tirana, Conad Cash and Carry Albania, Electrolux Albania, Koral Fish and Element Event & Wedding Planner.

The “Seminari Kuzhinës Profesionale-Amateur-Gourmania” is the second workshop of the “Seminars Kuzhinës Profesional” (Professional Cooking Seminar), which  opened last week at Tirana.

This second Seminar has been created for all those who has a fair Cuisine knowledge and want to enter inside the kitchens of great restaurants. The participants will understand, with the guide of professional Chefs,  the secrets and methodologies of contemporary cooking: Airs flavors , reverse processes, slow cooking methods.

The workshop is divided in an academic and a practical part. The theoretical part is prepared by the dietician Dr. Donika Naqi, who will analyze the daily recipe and explain it to the assistants. During  the second part, the participants will have the opportunity to watch a professional Chef to create  four courses menu: on each day, they will learn how to prepare a plate of the menu – for example, the first day of seminar the Chef will prepare the starter;  the second day the first course dish; etc., etc.

The menu of the “Seminars Kuzhinës Profesional-Amateur-Gourmania” will be:

Antipasto (Starter)

Miks peshku me aroma te ndryshme mbi supe barbuni dhe shkume borziloku

Misto di pesce ai diversi profumi su zuppa di triglia e aria al basilico

Mixed seafood with different scents, soup of red mullet with basil and air

Primo piatto (First course)

Oriz carnaroli me karkaleca vjollce dhe shampanje

Risotto carnaroli con gamberi viola e champagne Italian

Carnaroli rice with purple shrimp and champagne

Secondo piatto (Main course)

Fileto peshku I tymosur me shparguj te mbeshtjelle me “Mortadella “dhe shkume shafran

Trancio di pesce affumicatto con involtino di asparaggi e Mortadella, su spuma allo zafferano

Slices of smoked fish with asparagus and “Mortadella” roll on saffron mousse

Dolce (Dessert)

Crème brulee me frute pasioni luleshtrydhe biskote kanelle dh emus cokollate te bardhe

Crème brulee al frutto della passion glele’ di fragola ,biscotto alla canella e mouse di cioccolato biancho

Crème brulee with passion fruit, strawberry jelly ,cinnamon biscuit and white chocolate mouse.

2° Day “Seminari Kuzhinës Profesionale”

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“Seminars Kuzhinës Profesional” – First Day

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“Seminars Kuzhinës Profesional”

The  Federata Kuzhinierve Shqiperi and  Chef Ignazio Campanale in partnership with Hospitality and Tourism School of Tirana-Albania organize, from 16 January 2012, the first “Seminars Kuzhinës Profesional”  (Professional Cooking Seminar) aim at hospitality workers and professionals,  Hospitality students and amateur chefs and gourmets. The Seminar will have a curriculum divided into three workshops:
-Seminari Kuzhinës Profesionale-Professionisti ( The Professional Seminar), dedicated to the Kitchen Chefs who want to study not only recipes but want to deepen the knowledge about Food: Nutrition, diets, Food Product Categories.
– Seminari Kuzhinës Profesionale-Amateur-Gourmand (The Seminar of The Amateur Chef and Gourmand),  created for the professionals and the amateurs that want to enter inside the kitchens of great restaurants. This seminar aspire to understand the secrets and methodologies of contemporary cooking: Airs flavors and reverse processes.
– Seminari Kuzhinës Profesionale-Scuola (The Seminar- Professional School) has been designed and offered to the best students of the Hospitality Institute of Tirana, the place where the future Albanian Chefs will be born.
The seminars will run for three weeks and will last 21 hours.  All the seminars will take place at the headquarters of Hospitality and Tourism School of Tirana-Albania.  The organization of these tutorial lessons involve institutions and private companies as Conad Cash and Carry Albania, Electrolux Albania, Istituto Italiano di Cultura Tirana, Koral Fish, Element Event & Wedding Planner; the seminars  also count with the collaboration of the Dietician Dr. Donika Naqi.
The Hospitality and Tourism School will provide the conference room, for the development of the theoretical part, as well as a kitchen space. In this last area there will be the practical part of the seminar, which will consist in the preparation of recipes made with ingredients supplied by Conad Cash and Carry and Koral Fish; the chefs of the Federata Kuzhinierve Shqiperi will be demonstrate the recipes, and they will give  the opportunity for participants of the seminar to try the recipes through a tasting experience.
The objective of the seminar of the Good Cooking is to expose those important aspects of cooking that are, sometimes, underestimated by the professional Chefs:  Knowing that the principles of a good diet  are linked to the quality of the ingredient is essential and it’s of equal importance as to know how to cook those ingredients. This project, also, intent to highlight the significance of instruction in the hospitality sector, which means the tourism development of a country.
This  seminar wants to set a precedent in Albania, where nowadays being a “Chef” means being submissive to improvisations. With this initiative,  we want to prove that a Chef needs research, study and continuously work, especially in Europe, where last year  has just opened the first gastronomic university: the place where now are being prepared the future professionals of the gastronomy and the culinary arts.
The classrooms of the seminar will be held on the following dates:
– January 16^th /18^th /20^th /21^st, 2012 –  Seminari Kuzhinës Profesionale-Professionisti
– January 23^rd/25^th /27^th /28^th , 2012 – Seminari Kuzhinës Profesionale-Amateur-Gourmand
– 1^st /2^nd/3^rd, 2012 – Seminari Kuzhinës Profesionale-Scuola
The seminars are free, with the exception of the Seminary of the Good Amateur Gourmet kitchen, which will have a small fee of Leke 3000.
For registration or information please send an email to  Ignazio Campanale, Chef Consultant: @ ignazio.campanale ignaziocampanale.com.