Specialization course for

Bar Chef

Milano, 27 – 28 maggio 2020

Become Bar Chef

Vuoi diventare un Bar Chef professionista?
Il Corso di Specializzazione per Bar Chef IFA è un viaggio sensoriale straordinario, un percorso olfattivo dove il gusto del buon bere e mangiare si mescola sapientemente con le famiglie olfattive.

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Bar Chef

Milano, 27 – 28 maggio 2020

Themes of the course:

Pairing principles

Raw material



Strategic creativity

Food e Drink Olfactory Pairing Experience

Training course

Spingersi nell’arte della scoperta per un’esperienza sensoriale innovativa, con un viaggio continuo attraverso la creazione di abbinamenti Food e Cocktail Olfactory Pairing.
Un vero stile di vita in cui si ha il privilegio di poter scegliere ogni dettaglio per rendere l’esperienza personale e inconfondibile.


The course allows you to fit in best in pubs, clubs, night clubs, American bars, cruise ships.



  • Mathematics of taste: “Principles of pairing”
  • Sensoriality: Taste and Aroma
  • Raw material
  • New techniques
  • Home Made
  • Neurogastronomy
  • Fragrance (essence and aroma)
  • Pyramid and olfactory families
  • Strategic creativity
  • Food e Drink Olfactory Pairing Experience


The aim of the specialization course is to provide the students with the basics and knowledge to achieve perfect food/cocktail pairing, mixing good drinking and eating with olfactory families.


To participate in the Specialization Course you will be provided with textbooks and a recipe book.

It is necessary to have a diploma in hotel/restaurant study or experience in the sector.


The specialized Bar Chef can find employment at pubs, clubs, night clubs, American bars, cruise ships.

You will also obtain the HACCP Certificate of 3° Level, the private certificate of attendance at the Course.

Phases of the route

  • 20-hour online course to the HACCP Certificate of 3°level
  • Lessons: 16 hours
  • CV elaboration and dissemination


  • Fill out the information request form and we will contact you. In the selection of candidates will be considered the school and work CV, and the cover letter. You can support the application with a portfolio of previous jobs. The Selection Board, considering these elements, will communicate the result of the selection and the admission to the Course/Master; only later it will be possible to send the registration form.


  • Possibility of financing the registration fee;
  • Career-focused meeting during the classroom phase;
  • Video CV ;
  • Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course;
  • Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.


  • Flavio Esposito
    Flavio Esposito
    After gaining experience in luxury hotels he arrives at the GOLD of Dolce and Gabbana where he begins to elaborate his concept of mathematics of taste (liquid cuisine). He has behind him important collaborations with several famous starred chefs, such as Heinz Beck. Founder of Boutique12 Group “Cucina & Cocktail” in Milan, his concept bar BESPOKE “SPIRIT OF TASTE” combines two concepts: neuro gastronomy and fragrances, sensory path already approved by experts such as Joe Bastianich, Teo Musso and Andrea Illy. Creator of format and new liquid products for mixing and responsible “research and development” of Campus (revival of Italian indigenous raw materials and its benefits) at the University of Salerno.


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