Food exchange for teenagers: how does the program work in Milan

The alarm goes off at 7:00. In 30 minutes, fifteen young people from different countries will be in the professional kitchen of the Milanese culinary school, wearing white aprons and preparing to master the risotto alla Milanese technique.

There's no room for abstract theory here. Each participant has their workstation, heavy and organized ingredients, and six hours ahead dedicated exclusively to Italian culinary art.

This is the format of the Italian Gastronomic Arts Summer Campus, an intensive program that runs in two-week cycles during the European summer. Understanding exactly how those 336 hours are structured makes the difference between expectation and reality.

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Daily program structure

The program operates with a precise schedule that balances practical learning, applied theory, and cultural experience. Each day follows a defined rhythm that maximizes content absorption without overwhelming participants.

Morning routine: 8 a.m. to 1 p.m.

Station preparation (8 a.m. - 8:30 p.m.)

• Individual check-in with instructors
• Organization of the day's ingredients
• Briefing on techniques that will be worked on
• Review of previous practical tasks

Main practical classes (8:30 - 12:30)

• Live demo by the instructor chef
• Individual execution under supervision
• Real-time corrections
• Tasting and critical evaluation

The mornings concentrate more technical work when attention is at its peak. Groups of three students work together on complex preparations, but each one performs all the steps individually.

Collective meal (12:30 - 13:30)

Students consume what they prepared in the morning. This moment works as a practical assessment: is the dish balanced? Is the texture as expected? Feedback happens naturally during meals.

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Afternoon period: 14:00 to 19:00

Specialized sessions (14:00 - 17:00)

Three times a week:

• Artisanal baking and pasta
• Classic Italian confectionery
• Contemporary plating techniques

Twice a week:

• Technical visits to local establishments
• Workshops with guest chefs
• Restaurant operational management

Complementary activities (17:00 - 19:00)

Participants can choose between:

• Supervised free practice
• Friendly cooking competitions
• Basic Italian classes
• Exploration of the Milanese markets

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Night dynamics

Three nights a week include themed dinners where students work in teams to produce complete menus. Other nights are reserved for organized cultural events: visits to the historic center, appetizers at traditional bars, tours of the design district.

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Enrollment and selection process

Unlike open programs where anyone enrolls, the Italian Gastronomic Arts Campus operates with a light selection process that guarantees homogenous classes.

Application stages

1. Initial form

Applicants fill out the online form with:

• Personal data and documentation
• Current school transcript
• Proven level of English
• Motivation letter (300-500 words)
• Previous culinary experiences, if any

2. Video interview

The school schedules a 20-minute interview via Zoom with:

• Program Coordinator
• A cooking instructor
• Questions about expectations and objectives

There is no “right” or “wrong” answer. The interview verifies emotional maturity for international experience and genuine interest in gastronomy.

3. Confirmation and preparation

Successful candidates receive:

• Official Acceptance Letter
• Detailed pre-shipment kit
• List of required materials
• Access to the online group of participants

Recommended deadline for enrollment: three months before the start date. Classes limited to 15 participants fill out quickly, especially for periods of high demand like July and August.

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Aparto accommodation system

The Aparto is neither a conventional hotel nor a traditional student residence. It works as a hybrid model designed specifically for short-term international programs.

Room configuration

Shared rooms

• Occupancy: 2 to 4 students per room
• Bunk beds or twin beds
• Individual lockers with key
• Shared bathroom (one for every two bedrooms)
• Small study area

Common areas

• Living room with sofas and TV
• Equipped cup (supervised use)
• Laundry with machines available
• Outdoor terrace for socializing
• Game room with ping pong table

The apartment's location is 15 minutes by metro from the culinary school and 20 minutes from the historic center of Milan, allowing for independent supervised travel.

Meal system

Breakfast (7 a.m. - 8 p.m.)

• Continental style buffet
• Fresh fruit and yogurt
• Breads, cold cuts and cheeses
• Cereals and hot options

Lunch (variable)

• At culinary school: dishes prepared during class
• On visiting days: meals at partner restaurants
• Always accompanied by a supervisory team

Dinner (19:30 - 20:30)

• Served in Aparto
• Italian rotating menu
• Vegetarian options available
• Dessert included

Dietary restrictions are accommodated upon prior notice during registration. The team works with a nutritionist to ensure appropriate diets.

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Culinary skill development

The program doesn't just teach recipes. It works as a structured introduction to the fundamental competencies of professional gastronomy.

Module 1: Technical Foundations (Days 1-4)

Cutting techniques

• Brunoise, Julienne, Chiffonade
• Correct handling of professional knives
• Speed and accuracy
• Safety in the kitchen

Basic cooking methods

• Bleaching and poached
• Sautéed and braised
• Gratin and roasted
• Deep and superficial frying

Professional Mise en Place

• Temporal organization of tasks
• Correct reading of technical data sheets
• Management of multiple simultaneous preparations

Module 2: Regional Italian Cuisine (Days 5-8)

Northern Italy

• Lombard risottos
• Polenta and Ossobuco
• Panettone and macaroons

Center and South

• Fresh Roman pasta
• Authentic Neapolitan ragù
• Tiramisu and panna cotta

Each Italian region has distinct characteristics. Instructors explain the historical and cultural context behind each preparation, connecting technique with tradition.

Module 3: Specialization and Final Project (Days 9-14)

Participants choose an in-depth track:

Track A: Artisanal baking

• Natural fermentation
• Classic Italian breads
• Neapolitan focaccias and pizzas

Track B: Italian Confectionery

• Puff pastry
• Regional candies
• Decoration and presentation

Track C: Contemporary Cuisine

• Basic molecular techniques
• Fusion of tradition and innovation
• Modern plating

The last three days are dedicated to the final project: groups of three students create a complete four-course menu that they present to chefs, instructors and colleagues.

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Networking and professional connections

The value of the program extends beyond technical skills. The network of contacts built over two weeks opens up future doors in the gastronomic industry.

International class profile

Typical participants come from:

• Latin America (35%)
• Asia and Oceania (30%)
• Europe (25%)
• North America (10%)

This diversity creates a multicultural environment where students learn not only Italian cuisine, but global gastronomic perspectives.

Events with professionals

Dinners with guest chefs

Twice during the program, chefs established in Milan visit school to:

• Demonstrations of original dishes
• Conversations about professional trajectory
• Tips for aspiring young people
• Possibilities for future internships

Visits to establishments

The program includes access to:

• Kitchens from Michelin-starred restaurants
• Century-old family bakeries
• Artisanal production factories
• Professional wholesale markets

These visits offer a realistic perspective on different paths within gastronomy, from haute cuisine to small-scale entrepreneurship.

Post-program community

Former students receive:

• Access to an exclusive LinkedIn group
• Quarterly newsletter with opportunities
• Discount on advanced programs
• Letter of recommendation for future applications

Many participants keep in touch years later, forming a professional network that crosses borders.

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Linguistic and cultural preparation

Although classes are in English, experience in Milano requires minimum preparation in Italian and understanding of cultural etiquette.

Language requirements

English (required)

• Minimum CEFR Level B1
• Ability to follow technical instructions
• Participation in group discussions
• Reading recipes and teaching materials

Italian (recommended)

The program offers three optional basic Italian classes focused on:

• Market and shopping vocabulary
• Social courtesy phrases
• Essential culinary terms
• Numbers and orders at restaurants

Prior knowledge of Italian is not required, but it facilitates interaction with locals during free time.

Important cultural aspects

Meal times

Italians follow a strict schedule:

• Breakfast (coffee): 7h - 10h
• Lunch (lunch): 12:30 - 14:30
• Dinner (dinner): 19:30 - 22:00

Restaurants outside those hours are generally closed. Participants need to adapt to this pace.

Etiquette à la Mesa

• Everyone is expected to eat simultaneously
• Mealtime conversations are expected and valued
• You don't use a cell phone at the table
• Cappuccino just before 11am
• Pasta dish is not accompanied by bread

Shopping and services

• Stores close between 13:00 and 15:00 for breaks
• Sundays are limited trade days
• Gratuities are not customary (service included in the bill)
• Greetings always with “Buongiorno” or “Buonasera”

Coordinators hold cultural workshops on the first day to prepare students properly.

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Supervision and safety system

Safety is an absolute priority. The program operates with multiple layers of supervision that balance autonomy with protection.

Permanent team

During school hours

• 1 coordinator for every 5 students
• Certified cooking instructors
• Nurse on duty at school

No Aparto

• 2 residential supervisors 24/7
• Concierge with night security
• Cameras in common areas
• Mandatory check-in/check-out system

Movement protocols

Group travel

• School ↔ Aparto: accompanied subway
• Cultural activities: private vans
• Free time: minimum groups of three people
• Curfew at 22:00 on weekdays, 23:00 on weekends

Constant communication

• WhatsApp with group of supervisors
• Tracking app with parental permission
• 24 hour emergency numbers
• Daily reports sent to families

Medical Emergencies

• Health insurance covering every period
• Referral hospital 10 minutes away
• Follow-up on appointments when necessary
• Immediate contact with family in serious cases

No participant can leave the Apartment alone. All outings are in groups or accompanied by a team.

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Certification and recognition

Upon completing the program, students receive formal documentation that validates learning and can be used in future applications.

Official Diploma

Issued by the Milanese culinary school, the certificate includes:

• Total training hours (40h)
• Completed modules
• Skills developed
• Overall performance score

The document is valid in European culinary institutions and may add credits in some technical courses.

Photographic portfolio

Each student receives:

• Professional photos of preparations
• Edited videos of the practical classes
• Technical data sheets for mastered recipes
• Certificates of participation in workshops

Material serves as evidence of competencies for future applications to specialized programs or internships.

Letters of recommendation

Instructors are available to write personalized recommendations for:

• Applications in culinary schools
• Applications for professional internships
• Selection processes in restaurants
• Degree programs in gastronomy

Recommendations have special weight considering the reputation of the Milanese institution in the scenario European cuisine.

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Operating costs and what's included

Understanding exactly what the package covers avoids financial surprises during the program.

Included in the program

Educational component

• 40 hours of practical and theoretical classes
• Complete teaching material
• Professional uniforms (apron, cap, cloths)
• Ingredients for all preparations
• Official certificate at the end

Accommodation and food

• 14 nights at Aparto
• Daily breakfast
• Lunches (at school or during visits)
• Dinners at Aparto
• Snacks during breaks

Logistics and support

• Transfer airport → Aparto → airport
• Daily school transportation ↔ Aparto
• International health insurance
• 24/7 supervision
• Scheduled cultural activities
• Be Easy travel kit

Not included

Family responsibility

• International airline tickets
• Schengen visa (when necessary)
• Personal expenses and souvenirs
• Meals outside the program
• Optional extra activities
• Additional travel insurance (optional)

Cancellation Policy

• Up to 60 days in advance: full refund less administration fee
• Between 60-30 days: 30% retention
• Less than 30 days: 50% retention
• Cancellations for medical emergencies evaluated on a case-by-case basis

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Next steps after the program

Participating in the program opens doors to continued professional gastronomic development.

Progression options

Specialized technical courses

• Diploma in Culinary Arts (1-2 years)
• Advanced Confectionery Certification (6-12 months)
• Specialization in Artisanal Baking (6 months)

Degree programs

• Bachelor in Gastronomy (3-4 years)
• Hospitality and Restaurant Management (3-4 years)
• Nutrition with a focus on Cooking (4 years)

Professional internships

• Michelin-starred restaurants
• International luxury hotels
• Sea cruises
• Gastronomic resorts

The experience in Milan serves as a competitive differential in selection processes, demonstrating an early commitment to a gastronomic career.

Alumni and trajectories

Participants from previous editions followed different paths:

• 40% joined professional culinary schools
• 25% chose universities focusing on gastronomy
• 20% opened their own small businesses (food trucks, pastry shops)
• 15% decided to pursue other careers keeping cooking as a hobby

The program does not determine a professional destination. It works as a clarity tool, allowing informed decisions about the future, similar to others vocational programs for young people.

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FAQ: Practical questions about the program

Can I participate if I have severe dietary restrictions?

Yes. During registration, you report allergies, intolerances, or religious restrictions. The school works with a nutritionist to adapt ingredients without compromising technical learning. Vegetarians and vegans receive modified versions of the preparations using suitable substitutes.

How does communication with family work during the program?

Students have access to Wi-Fi at the apartment and at school, allowing daily calls. Coordinators send photo reports three times a week via WhatsApp. Family can contact local staff at any time via direct channel. Video calls with parents are encouraged during off hours.

What happens if I get sick during the program?

Nurse evaluates initially. Simple cases (colds, pain) are treated at Aparto. Situations requiring medical consultation result in follow-up to the referral hospital. Insurance covers medical costs, and family is informed immediately. Supervisor remains with the student until medical discharge.

Do I need to bring my own kitchen utensils?

No. The school provides all professional equipment: knives of different types, peelers, meters, thermometers, tweezers. Uniforms are also included. You should only bring personal clothing, hygiene items, and closed shoes that are comfortable for long hours on your feet.

Can I extend my stay in Milan after the program ends?

Not through the program. Insurance, supervision, and accommodation close on the last official day. If the family wishes to extend the trip, they must organize additional accommodation independently. Many take the opportunity for family tourism, but responsibility passes to the parents after checking out of the Apartment.

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Be Easy

Turning interest in cooking into a practical international experience requires careful planning and reliable partners. Be Easy has been connecting families to the Italian Gastronomic Arts Summer Campus for years, offering full support from choosing dates to preparing documentation and post-return follow-up. Our team has a deep understanding of how the program works and Guidance on the Italian education system, ensuring that expectations align with reality. Contact us and discover how to facilitate this gastronomic journey in Milan.