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
federatakuzhinierveshqiperi 