Accademia Riaci
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Reporter
Mari M.

Nationality: Japan
Course: Gelato
Program: Summer Course
Period: Jun. 17, 2024 – Jun. 28, 2024

We operate a gelato and coffee shop in Norikura Kogen, located at the foot of Mt. Norikura in Matsumoto City, Nagano Prefecture. In the absence of gelato professionals, we are making gelato by hand, using local ingredients and learning by ourselves. I joined the 2-week gelato course because I wanted to experience the real Italian gelato and store operation, as well as a little bit of the real thing..

長野県松本市乗鞍岳の麓にある乗鞍高原でジェラートとコーヒーのお店を運営しています。ジェラートのプロフェッショナルがいない中、地元の食材を使って自分たちで勉強をしながら手探りでジェラートづくりを行っています。本場のイタリアのジェラートや店舗運営の様子、少しでも本物に触れてみたと思いで2週間のジェラートコースに参加しました。

Jun. 26, 2024 | Posted in Reports, Summer Course , | Tags:, Reporter: Mari M. | Course: Summer Intensive Course

Gelato Summer Course (#1) –Mari M.

The first week of class
The first week of class was a classroom lecture with an interpreter present. While looking at the equipment actually used in the restaurant, he enthusiastically explained various topics such as equipment maintenance, hygiene, food ingredients, and management. In addition, he gave us advice tailored to our store, which was very helpful. The interpreter was very reassuring because the content was very dense and difficult.

1週目の授業の様子
1週目の授業は通訳さんがいてくださる中での座学です。店舗内で実際に使用している機材をみながら、機材のメンテナンス、衛生面、食材、経営面など様々な内容をとても熱心に伝えてくださいました。さらに私たちが運営している店舗に合わせたアドバイスをしていただきとても助かりました。濃くて難しい内容でもあるので通訳の方がいてくださって本当に心強かったです。
Gelato blog
What I learned
When thinking about it from both the customer’s perspective and the manager’s perspective as a gelateria, which priorities are important: 1) deliciousness and aroma, 2) work efficiency, and 3) pricing. How to choose raw materials according to their season, and which form of the same material is best suited for making gelato and makes it tasty (fruit itself, paste, powder, frozen, canned).
How the 30 different types of gelato are produced each day.
The different effects of aerating and kneading the gelato on a regular basis.
He shared with us knowledge that cannot be written down here. He interviewed us thoroughly about our store, and we really appreciated his advice tailored to our store, operational policies, and philosophy.

学んだこと
ジェラテリアとして顧客目線と経営者目線の両面で考えた時、どの優先順位で何を大切にしていくのか。1美味しさ香りの良さ、2作業効率、3価格設定。
原材料の時期に合わせた選び方、また同じ材料でもどの形態のものがジェラート作りに適していて美味しいジェラートになるか(果実そのもの、ペースト、粉末、冷凍、缶詰)
30種類ものジェラートを毎日どのように製造しているのか。
定期的にジェラートに空気を含ませて練ることの効果の違い。
ここには書ききれない知識を分けてくださいました。しっかり店舗についてヒアリングしてくださり、私たちの店舗や運営方針、理念に合わせたアドバイスがとてもありがたかったです。
What we practiced]
In addition to classroom lectures, he explained the action of stabilizers through experiments and visualization of cream cheese made from yogurt. Explanation of the ingredients in the milk base. How to mix them together, etc.

実践したこと
 座学だけでなく、ヨーグルトから作るクリームチーズの実験や目に見える形で安定剤の作用を説明してくださいました。ミルクベースの中に含まれている成分の説明。混ぜ合わせ方など。
Activity
On my day off, I participated in an activity. I went out to Pisa. We were impressed to see the Leaning Tower of Pisa and Keith Haring’s murals. With the support of the school staff and explanations along the way, I was able to look at things that I would not have been able to discover if I had just walked around the city by myself, and it was a very fulfilling experience. I was very satisfied to have made Japanese friends from other majors.

アクティビティ
休みの日はアクティビティに参加。ピサに出かけました。ピサの斜塔やキースヘリングの壁画を見られて感動。学校スタッフにサポートいただきながらの道中解説ありで、一人で街を歩くだけでは発見できない事柄にも目を向けることができとても充実していました。他専攻の日本人の友人もできて大満足でした。
Gelato blog
Gelato blog
Gelato blog
Other ways to spend time
After class, I spent time walking around Florence and finding my favorite stores. I never got tired of walking around every day because of the alleyways and the cute little stores in every corner of the city. When I got tired of the crowds, I walked to a small hill for about 30 minutes and enjoyed walking around.

その他の過ごし方
授業後はフィレンツェの街を歩いてお気に入りのお店を見つけて過ごしました。路地や、ふとした場所素敵な可愛いお店があるので毎日散歩しても飽きなかったです。人混みに疲れたら小高い丘まで30分ほど歩いて散策を楽しみました。
Gelato blog
Gelato blog
Gelato blog

Comment

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