E.A.R.T.H. - chef of the third millennium

Tue, 12/04/2018


Allergies, intolerances, traditions, religions, attentions ... everyone has a good reason to choose their favorite foods and discard the others with the peace of the poor cooks to whom, on the threshold of the third millennium, it is no longer enough to know the kitchen history like Artusi, modern as the modern gastronomy of Ferran Adrià, but also a series of food needs and limitations, less common until a few years ago, deriving from religious precepts, ethical questions and choices related to wellness or health; now common and global needs, thanks to the greater mobility of people and the circulation of ideas and cultures.

And so the reflections of Chef Gianluca Pardini have become a European project with meetings, seminars and tests in the kitchen for young cooks. The earth. a project of which theInternational Academy of Italian Cousine di Lucca. is a partner, deals with this. To satisfy everyone without giving up the joys of the palate.


The chef of the third millennium will be able to satisfy, with originality, the food needs of everyone. The goal is a replicable and exportable training model addressed not so much to the "starred" chef but to the chefs who work daily in the sector and who want to take up the challenge of presenting an inclusive menu, able to take into account the particularity of different diets - for ethical choices, religious confessions, intolerances.

In addition to the compulsory choice of the caprese, in short, if you are a vegetarian, over the salad if you are celiac, over the pasta with tomato if you are intolerant to dairy products and you are eating a quick meal.


Soul of the prestigious school of Vicopelago is Gianluca Pardini, one of the four Tuscan chefs who received the highest award that the Italian Federation of Cuisine assigns. "It is important to work on the professional update - says Pardini - because the culture of eating and drinking rapidly evolves along with social changes: people today are moving much more, there is a continuous contamination of different palates and needs, which often require control of the food management chain Consider, for example, the Orthodox Jewish cuisine that requires a rabbi to observe the preparation of the dishes.The purpose of this European project is to create skills able to face the many realities that the present at its best - concludes Pardini - we considered it essential to collect the opinions of several subjects and understand the difficulties they encounter when ordering a meal away from home ".

The course began in February, at the school's headquarters in Vicopelago, with a round table attended by representatives of different religions and geographical origins, as well as associations such as Slow Food, members of the Gas (joint purchasing group) and people who, with choice or for health reasons, they follow a particular diet, each with their own needs. Then, in June, a 15-day seminar was held in Vicopelago for operators in the sector of the European countries involved.


The project, led by the Kaunas Lithuanian Food and Industry Training Center, will end in September 2019. In addition to the Lucca school, the Superior Hosteleria Center in Valencia, Spain, and the training and consulting company Idec of Athens. The recipients of the exits that the project will elaborate will also be the hotel schools of our territory, especially the institute of Barga.

Gianluca Pardini will illustrate the project to "il Desco" on Friday 7 December. It will be an opportunity to learn about a project of European culinary education through concrete examples and delicious tastings!