Restaurant Consultant

Restaurant Consultant – How To Run A Successful Italian Restaurant

Come to CIBO and obtain on-site restaurant training or we can come to you, anywhere in the world, to train you and your staff about preparing authentic Bolognese food and/or ordering, management and other restaurant related issues.
With 30 years of restaurant experience, both working for others and as an owner of several restaurants in Italy and the United States, our company is proficient in every aspect of the restaurant business: concept design and implementation, public relations, operating systems, kitchen operations, financial systems, and more.

The basic concept is:Chef/Owner Stefano Corvucci will come on site to your location.
Stefano will fly or drive to your location and work with you for a period of one (1) week and train you and/or your cooks/chefs in the preparation and execution of creating true, authentic Italian Bolognese dishes.  During this week Chef Corvucci will also train you in ALL aspects of running a Bolognese restaurant kitchen. At the end of the that week you can choose to continue instruction but you will be sending your cook to our location in Bologna, Italy.    Many people have send their cooks or chefs for additional training on site at our school and restaurant in Bologna.

Overview of Restaurant Consultant Services

We divide our services into five categories:

  •  Operations

  •  Analysis / Evaluation

  •  Public Relations and Marketing

  •  Equipment and Site Selection
  •  Staff Relations

  •  Food and Menu Creation

Learn directly in Italy, direct in our kitchen at one of our restaurants or if  time is limited we can come on site.For more information EMAIL US.
We can train you on any and all of the following

History of Italian Cuisine The birth and development of regional cuisine, understanding the basis of the regional products and traditional Italian recipes and the relationship between different regional food lore. An introduction to the professional kitchen and sanitation techniques; Lectures on knives, produce; how to purchase, how to clean, prepare, properly store, and handle; Lectures on oils, vinegars, and vinaigrette.

Italian cheeses and antipasti
Italian cheeses, Italian salumi, hams and Italian specialty items; vegetable, fish, and meat antipasti. 

Stocks. soups and sauces
An introduction to basic stocks and sauces, including chicken stock, fish/shrimp stock, mayonnaise, pesto, and béchamel. Soups, beans and grains – lentil soup,pasta fagioli, minestrone, zuppa di faro, etc. 

Pasta — dried, fresh, and filled
Making fresh pasta, including chitarra, orecchiette, and regional shapes along with discussions of varied sauces to accompany. Filled pastas – ravioli, agnolotti, and tortellini, including fillings, shapes, and sauces. Regional sauces for  pastas. Gnocchi gnudi, gnocchi di patate, gnocchi di semolino, gnocchi di spinaci/vegetables, gnocchi di zucca, and i strozzapreti. Risotto and polenta (instant vs. traditional; soft and twice-cooked). Types of rice – arborio, vialone nano, and carnaroli. Proper techniques of risotto and farrotto. 

Pizza and flatbreads
Pizza,foccacia, calzone, and grissini (bread sticks)

How to determine freshness, scaling and trimming, gutting, and filleting. How to  cook, serve, and plate flat and round fish. Shellfish, including mussels, clams, oysters, lobsters, and shrimp. Octopus, cuttlefish, eel, and calamari.

Meats and Meats of Bologna
How to purchase, fabricate, and store. Chicken, duck, turkey, pigeon, and quail.  Beef, veal, pork, lamb, and rabbit. An introduction to the techniques of grilling, broiling, roasting, sautéing, pan frying, deep frying, and braising. 

Contorni/side dishes
– vegetables, greens,and salads 

Italian desserts
Crostate, sweet and savory tarts, pasta soffiata (cream puff pastry), crespelle (crêpes), pasta savoiarda (ladyfingers), cannoli, tiramisu, Emilia Romagna Specialty Desserts,  pastry cream, crema englese (crème anglaise), gelato, zabaglione, pannacotta, pasta sfoglia (puff pastry), sorbet, and granita. 

Food Products and Raw Materials
Italian cuisine is strictly related to the availability and to the quality of raw materials, as well to regional Italian products. Knowledge and direct experience of both will be delivered to you through lectures and product tasting. 

Cooking Practice and Recipes
This is the core course of the program and it is directed to providing you with the capability to prepare, cook, and present in a professional way Italian dishes  based on regional recipes. This particular Italian cooking course focuses on techniques and recipes and is organized through a continuous process of demonstrations and hands-on training in order to involve you in a very practical immersion in Italian cuisine. 

Wine is an integral part of Italian gastronomy and its relationship with the territory, products and habits is as direct as food and cuisine. In this course you will explore the technological aspects, the regional characteristics, and the role wines play in creating the perfect match between food and wine

Pastry plays an important role in the Italian menu. The objective of this course is to  teach you how to prepare a wide range of the most significant Italian pastry, including sweets and cakes, such as tiramisu, zuccotto, zuppa inglese, cassatasiciliana, cannoli siciliani, panettone, pandoro, and many more. 

On-site In Bologna Training
5 days of your training will be devoted to visiting some of the most important production sites. These will include: Truffles: visit the truffle museum at Alba (Piemonte) Parmigiano Reggiano: visit a production plant and to the Museum Parma Ham: visit a  production plant and to the Museum Culatello: visit a pig farm and to a  production plant Wine: visits to Chianti, Montalcino (Toscana), and Barolo (Piemonte) wineries Pecorino Cheese: visit a production site in Toscana Olive Oil: visit olive oil mills in Toscana Chianina steak: visit a butcher in Toscana Pasta: visit a production plant and briefing on pasta technologies Balsamic Vinegar:visit an “acetaia” 

What Is The Style of Foods I Will Learn To Cook?

As the owner of two successful restaurants in Bologna and the CEO of the CIBO cooking school Stefano has  trained chefs throughout the world. CIBO proposes that your new restaurant (or adaption of your present one)  will be known for its most original and authentic Italian cuisine. Your food will not be “high-end” like found in a “ristorante” but rather more “Tratttoria-like”; we are proposing not the usual high garlic, Italian-American dishes but rather simple, healthy, easy to execute dishes. Good flavor profiles do not  have to be complex but should be from scratch using only  fresh,  high quality ingredients.  While we will provide you with recipes, it is our goal to  teach you cooking techniques that will generalize to creating  an array of flavorful dishes.

Possible dishes for your restaurant:

Handmade Pasta  -Tagliatelle – Tagliolini – Pappardelle – Maltagliati – Gnocchi – Strozzapreti – Ravioli – Tortelloni – Lasagne – Cannelloni – Crespelle – Pasticcio
Ragu And Sauces For Fresh Pasta – Bolognese Ragu – Sausages Ragu – Lamb Ragu – Rabbit Ragu – Vegetarian Sauces 
Risotto – Meat, Vegetable, Mushroom
Starters  – Pate And Terrine Techniques – Crescentine – Piadina – Bruschetta – Crostini – Salads – Chicken Galantina – Rabbit Porchetta
Soups – Paste E Fagioli – Vegetable Soups – Vegetable Creams – Cereals (rice, barley)Main Courses – Cotolette Techniques – Scaloppina Techniques – Pork Tenderloin Techniques – Pork Sirloin Techniques – Veal – Lamb – Chicken – Sausages – Stews – Roasts – Meat Ballballs
Vegetables –  Pies And Flans  – Potatoes – Spinach – Leek – Broccoli – Cauliflower – Fennel
Desserts And Pastry – Tiramisu – Bolognese Trifle – Rice Tart – Mascarpone – Panna Cotta – Chocolate Flan – Various Tarts And Crostate – Zuppe Inglese 

Fee Structure:

Stefano Corvucci’s Fee:   €850 per day, plus travel and lodging expenses. 2 Weeks Chef Training On Site at CIBO: €2895 (low cost housing can be arranged at an additional charge). For quoted projects, we require 50% of the project cost as a down payment, with next 25% at three quarter completion and the remaining 25% due at the completion of the project. 

FREE 20 minutes of consulting:

Stefano Corvucci -CIBO Consulting offers a FREE  20 minute telephone or Skype consultation to any food service professional. No obligations.  This is 20 minutes of FREE help to talk about YOUR business, not ours. Just contact us and set up your time. It’s as easy as that.

QUESTIONS:  PLEASE answer these questions and email to  After we receive your answers we will schedule your complimentary initial consultation.

When you contact us please be prepared to answer these questions, so we can best design the best use of our time spent togethter. 

  1. How many seats in the restaurant
  2. How long will people stay at the table. 
  3. how many people to be served at same time
  4. Average check price
  5. How many items on menu  ( we suggest fixed menu 3 or for items per course  and then 2 specials a day)
  6. Which items do you want us to work on?  Full Menu?   Specific Dishes?
  7. What will be the style? Formal, casual?
  8. Will you be serving lunch and dinner?
  9. When do you want to start?  

For more information EMAIL US.

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