15/07/2020
Alberto Andolfo: from Skipper, Accountant and Sales Expert to Chef in Australia
The search for the purpose of his life arrived on a journey and he started a new adventure with Academy’s Cooking Course
Alberto Andolfo: from Skipper, Accountant and Sales Expert to Chef in Australia
The search for the purpose of his life arrived on a journey and he started a new adventure with Academy’s Cooking Course
The decision
A life full of interests that of Alberto Andolfo with the aspiration of traveling the world, surfing and also cooking, until reaching a specific direction: Culinary.
After the Diploma in Accounting he has worked some years in Sales and Marketing field but he felt not to be his right way.
So he has taken a period to travel around the world looking for something to make him happy and he has decided to enroll in our Academy.
The decision
A life full of interests that of Alberto Andolfo with the aspiration of traveling the world, surfing and also cooking, until reaching a specific direction: Culinary.
After the Diploma in Accounting he has worked some years in Sales and Marketing field but he felt not to be his right way.
So he has taken a period to travel around the world looking for something to make him happy and he has decided to enroll in our Academy.
The experience of the Internship
The Professional Cooking Course has allowed him to meet two different realities in Padua.
First he has done some weeks of internship in a refined restaurant in Monselice (Tavern) in the picturesque setting of the 16th century Villa Corner, then the has completed the experience in a rustic Venetian cuisine with a cuisine embellished with touches of elegance, Corte Sconta in Este.
The experience of the Internship
The Professional Cooking Course has allowed him to meet two different realities in Padua.
First he has done some weeks of internship in a refined restaurant in Monselice (Tavern) in the picturesque setting of the 16th century Villa Corner, then the has completed the experience in a rustic Venetian cuisine with a cuisine embellished with touches of elegance, Corte Sconta in Este.
Life after the Course
Alberto continue to cultivate his passions travelling and enjoying life with his interests but has found his way in Australia in the small Coffee Restaurant where he works as Head Chef (Botanical on Ryrie).
In Australia the openness to food is total because traditions do not exist, so he is able to experiment his new ideas.
Life after the Course
Alberto continue to cultivate his passions travelling and enjoying life with his interests but has found his way in Australia in the small Coffee Restaurant where he works as Head Chef (Botanical on Ryrie).
In Australia the openness to food is total because traditions do not exist, so he is able to experiment his new ideas.
What about your experience with Accademia?
“The proposed programme is executed perfectly, certainly the means are given to be able to grow according to their own ambitions.
The possibilities are unlimited, personally I chose to dedicate myself to a modern cuisine but not too refined as my life habits could not collide with becoming a chef pluristellato but I prefer to real free time to seek inspiration and cultivate my hobbies.
That’s why I chose to direct my two internships in restaurants with a medium-high gastronomic goal but always linked to traditions and territory, both mentioned in prestigious guides.”
What about your experience with Accademia?
“The proposed programme is executed perfectly, certainly the means are given to be able to grow according to their own ambitions.
The possibilities are unlimited, personally I chose to dedicate myself to a modern cuisine but not too refined as my life habits could not collide with becoming a chef pluristellato but I prefer to real free time to seek inspiration and cultivate my hobbies.
That’s why I chose to direct my two internships in restaurants with a medium-high gastronomic goal but always linked to traditions and territory, both mentioned in prestigious guides.”
