22/07/2020
William Andriolo: from passionate to Chef of Italian Cuisine Beyond the Alps
A short cooking course can change the point of view of our life. That’s happened to William Andriolo.
William Andriolo: from passionate to Chef of Italian Cuisine Beyond the Alps
A short cooking course can change the point of view of our life. That’s happened to William Andriolo.
The decision
Passions very often do not remain so but evolve along our path to become more concrete and this is the case of William Andriolo.
At the age of 43 years old William decided to begin a Professional Cooking Course to change his passion into a job. The idea arrived after a short course of 5 lessons with our Academy: he was so happy that he realized to want to continue learning in the magic field of food.
The decision
Passions very often do not remain so but evolve along our path to become more concrete and this is the case of William Andriolo.
At the age of 43 years old William decided to begin a Professional Cooking Course to change his passion into a job. The idea arrived after a short course of 5 lessons with our Academy: he was so happy that he realized to want to continue learning in the magic field of food.
The experience of the Internship
After the didactical part (theroretical and practical lessons) William chose to have a beautiful experience of internship in one restaurant in Vicenza (“Da Beppino” – Schio) where he had the opportunity to test his skills learned during the months with the teachers alongside great professionals in the field.
Under the guidance of Chef Claudio Balllardin, a master of the typical Cuisine of Vicenza area and with 45 years of experience in cooking, William learned how to rediscover dishes and traditions with a constant look at the territoriality and seasonality of the products.
The experience of the Internship
After the didactical part (theroretical and practical lessons) William chose to have a beautiful experience of internship in one restaurant in Vicenza (“Da Beppino” – Schio) where he had the opportunity to test his skills learned during the months with the teachers alongside great professionals in the field.
Under the guidance of Chef Claudio Balllardin, a master of the typical Cuisine of Vicenza area and with 45 years of experience in cooking, William learned how to rediscover dishes and traditions with a constant look at the territoriality and seasonality of the products.
Life after the Course
The end of the course and the positive Internship brought William to put himself on the line in a restaurant in Germany: he is Chef at Vinum Italicum, a wine restaurant in Wolfenbüttel, in Lower Saxony.
People have the chance to enjoy the real Italian Cuisine and he gives customers small moments of great taste. In fact, together with the owner Alfio Fichera and his wife, William started a culinary journey that, combining food and wine, goes to retrace and enhance the Mediterranean tradition with particular attention to Sicilian cuisine.
Life after the Course
The end of the course and the positive Internship brought William to put himself on the line in a restaurant in Germany: he is Chef at Vinum Italicum, a wine restaurant in Wolfenbüttel, in Lower Saxony.
People have the chance to enjoy the real Italian Cuisine and he gives customers small moments of great taste. In fact, together with the owner Alfio Fichera and his wife, William started a culinary journey that, combining food and wine, goes to retrace and enhance the Mediterranean tradition with particular attention to Sicilian cuisine.
What about your experience with Accademia?
“Certainly very positive, the course was interesting and thorough and especially useful for the future and my professional career. I particularly appreciated the opportunity to have an internship because it allowed me to test myself and put into practice the knowledge learned at the Academy alongside great professionals in the field.”
What about your experience with Accademia?
“Certainly very positive, the course was interesting and thorough and especially useful for the future and my professional career. I particularly appreciated the opportunity to have an internship because it allowed me to test myself and put into practice the knowledge learned at the Academy alongside great professionals in the field.”
