The course is aimed at professionals in the restaurant industry, bartenders, and chefs who want to offer a high-quality quick lunch service to their customers. In particular, the course will focus on how to create a diverse menu that meets the needs of customers and maintains high standards of quality.

The course will be taught by the renowned Barman and professional Stefano Renzetti, head of the consulting company BarConsulting, and Chef Ottaviano Pellini. The program includes the presentation of some simple and efficient preparations that can be easily replicated in one's own venue, including first and second courses, unique dishes, and desserts. Some secrets for the efficient use of Sirman equipment, some of which are already present in many venues but are often not used properly, will also be shared.

The course will also provide an overview of quality raw materials that can be used for dish preparation. Participants will learn to make the most of available ingredients, create flavor combinations, and present dishes in a creative and appealing manner.

The course will take place in the classroom and will include a practical part where participants will have the opportunity to put the learned techniques into practice and create their own menus. Additionally, there will be room for questions and discussion with the experts, so participants can deepen their doubts and curiosities.

Course objectives:

1. Create a high-quality quick lunch menu
2. Make the most of Sirman equipment and raw materials
3. Create original and creative flavor combinations
4. Present dishes in an attractive and professional manner
5. Meet customer needs and maintain high standards of quality.