Accademia Riaci
Student Reports

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Reporter
K

Nationality: Japan
Course: Gelato Internship
Program: Internship
Period: Jan. 27, 2025 – Jan. 23, 2026

In order to realize the dream that I had always longed for, I decided to take the plunge and retire last year at the age of 44 from the company I had worked for for 22 years, and decided to study abroad in Italy. I was looking for a school where I could make the gelato I wanted to make, and I found Accademia Riaci.

ずっと憧れていた夢を実現する為、思い切って去年22年間勤めた会社を44歳で退職し、イタリア留学を決意。自分の作りたいジェラートを形に出来る学校を探し、アカデミアリアチに出会いました。

Aug. 19, 2025 | Posted in Culinary, Reports , | Tags:, Reporter: K | Course: Internship

Gelato Internship Course (#15) – K

May 5 (Mon) One-hour private Italian lesson from 10:00 a.m. My internship finally starts tomorrow. Today, I had endless conversations with my teacher about gelato. This week’s lessons focused on necessary conversations so that I won’t have any problems starting tomorrow.
May 6 (Tue) My internship started today. I arrived and went to greet everyone, but they said they were very busy today and asked me to come back tomorrow, so I went home. On the way back, I went to ALBA, a store that sells uniforms, to buy a hat to wear in the kitchen. There were two types of hats for women. I bought one for €10.
May 7 (Wed) My internship started today. The kitchen was sparkling clean, with shiny stainless steel and floors. It reminded me of when I trained in Japanese cuisine in my 20s. It was a tiring day because I was so nervous. I will do my best at my own pace!

5月5日(月)10時から1時間イタリア語プライベートレッスン。いよいよ明日からインターンが始まります。先生とは今日もジェラートの話が尽きない。明日から困らぬよう、今週も必要な会話中心の授業です。
5月6日(火)今日からインターン開始。到着し、挨拶に行きましたが、今日はとても忙しいから、明日からにして欲しいとのことで帰りました。帰りに、キッチンで被る帽子を買いに、ユニフォームを扱っているALBAへ行きました。女性用の帽子は2種類ありました。一つ10€で購入。
5月7日(水)今日からインターンスタート。ステンレスも、床もピカピカに磨き上げているキッチン。20代の時に和食の修行した頃を思い出しました。緊張してとても疲れた1日でした。マイペースで頑張ります!
Gelato Internship blog
Gelato Internship blog
May 8 (Thu) After work, I went to Michelangelo Square to relax. There were shops open, and I found jam. When I asked the shop owner, they said it was all handmade grape jam without sugar. It was simmered for six hours. I bought some! It was very rich and delicious.

5月8日(木)仕事が終わってから、ミケランジェロ広場へ気分転換に出かけました。お店が出ていて、ジャムを見つけました。お店の方に聞いたら全て手作りで砂糖を使っていないブドウジャムとのこと。6時間煮詰めたそうです。購入してみました!とっても濃厚で美味しい。
Gelato Internship blog
Gelato Internship blog
Gelato Internship blog

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