Students' report

Up-to-date report from one of our students!

Emi Ota
Reporter
Emi Ota

Nationality: Japan
Course: Internship
Program: Internship
Period: Sept 1,2016- Sept 30,2017


アカデミアリアチでカメラマン兼アシスタントをしています。
日本で写真の仕事を辞めて、イタリアのレストランで働いてみたい夫についてきてジェラテリアのインターシップをしていました。
が、その後イタリアで写真の仕事の可能性を感じ、改めて色々と挑戦してみているところです。
カッフェが好きなのでバール巡りをよくしています。
役立つようなイタリア生活情報、学校情報をお伝えしていきます。

I am an intern photographer and assistant at Accademia Riaci.
I quit my job as a photographer in Japan and came here with my husband who wanted to work at a restaurant in Italy. I took a Gelato Internship Course at Accademia Riaci meanwhile.
After my new challenge, however, I began to think that there was more possibility in the photography field in Italy so I decided to go back to my area of expertise and restart.
I love coffee, so I enjoy visiting coffee bars in and around town.
I hope I can let you know useful and helpful Italian daily-life and school information in my reports.

Feb. 17, 2017 | Posted in Blog, Internship , | Tags:, | Language:
Reporter: Emi Ota | Course: Internship

Internship 12-Internship Course 2016

2月第2週目にフィレンツェ料理学園で、名古屋文化短期大学の料理研修が行われました。

1日目
・調理実習 (手打ちパスタ2種)
・試食

2日目
・調理実習(フルコース:前菜、第一皿、メインデッシュ、デザート)
・試食

3日目
– 講義(トスカーナワイン、オリーブオイル、バルサミコ)、テイスティングを含む
– ピザレッスン実演(ピザ生地の製作・熟成・成形、様々なピザについての座学、実演)
– ピザ試食、バルサミコがけジェラート試食

皆さんとても真剣で、そして、楽しそうでした。

(先生のご感想)
今まで使ったことがなく、またイタリアならではの食材を実際に使うことができ、とても為になりました。
本場のピザの味を知ることができ、貴重な体験となりました。
先生はとても親切な方で、言葉が通じないのでもっとぎこちなくなるかと思っていましたが、割り振りもとても手際よく、みんながレッスンにモチベーションを持って参加することができました。

当校でのレッスンが、皆様の良い思い出になりますように。

There was a 3-day group lesson for Nagoya Future Culture College (NFCC) students in the 2nd week of February, held in FCAS kitchen.

Day 1
– Cooking Practice (2 kinds of fresh pasta)
– Tasting

Day 2
– Cooking Practice (Full course: appetizer, first, second, dessert)
– Tasting

Day 3
– Lecture (Tuscan wines, olive oil, balsamic vinegar) including tasting
– Pizza Lesson (Pizza dough making, fermentation, dough shaping, pizza varieties, demonstrations)
– Tasting (Pizza and gelato with balsamic vinegar)

All students seemed very concentrated and excited.

<NFCC instructor’s comment>
Lessons were very valuable for us as we could use Italian ingredients we had never used before.
Knowing the flavor of true Italian pizza was such a priceless experience.
Prof. Angelo was a very kind man. I was impressed by how excellent he was at allocating roles to student groups beyond the language barrier. Students were able to keep their motivations up high with his great instructions.

We hope these lessons at FCAS will remain in everyone’s mind as a one-of-a-kind experience!

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