Over 40 of Italy's most important
chefs and three ministers representing the Italian government
presented 'FoodAct' during the Italian Cooking Forum at Expo
Milano 2015.
The action plan aims to put values on Italian cuisine, with
those in the sector and institutions agreeing to work together
to promote Italian specialties through 10 concrete actions,
including targets and innovative tools.
Some of the chefs at the forum were Gualtiero Marchesi,
Carlo Cracco, Massimo Bottura, Davide Scabin and Antonio
Cannavacciuolo.
The forum was launched from this food-themed Expo but will
become a permanent work tool coordinated by the agriculture
ministry.
One of its aims is to strengthen tourism as associated with
dining in order to promote specific territories, connecting wine
and food with local tourist routes.
"Italy is known for its art, music and archaeological
heritage as well as its extraordinary cuisine," said Culture
Minister Dario Franceschini.
"We can keep these elements together, elements that make
Italy the most popular travel destination for world tourists."
High-level cuisine and training must go hand in hand,
according to the FoodAct, which aims to bolster current training
hubs and set up new ones.
"Growth has been seen in hotelier schools, Education
Minister Stefania Giannini said.
"Some 230,000 students have chosen them, accounting for 43%
of those that do not choose to go to lyceums. Their strength
lies in the alternating of education and work".
FoodAct calls for marketing abroad in coordination with the
government's internationalization plan, rendering chefs
'ambassadors' for Italian products.
"We must get past the weaknesses and fragmentation of
public interventions, fostering connections and dialogue," said
Agriculture Minister Maurizio Martina.
"Chefs are ambassadors, and the FoodAct will help us to
become stronger and more coordinated".
"We are creating culture through our dishes," claims chef
Massimo Bottura, "and with our restaurants, in which we train
the younger generations as did those during the Renaissance".
Chefs called for less bureaucracy, especially concerning
procedures for international apprenticeships.
That is an issue under discussion with the government,
"since over 1,800 young cooks from around the world want to work
with us here in Modena," said Bottura.
"But bureaucracy makes it difficult".
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