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“There are lives and stories that are just waiting for their chance, for their secret ingredient. Except then they discover that they are the secret ingredient and find just what was missing in their life in the kitchen”

NIKO ROMITO
 

NIKO ROMITO, EUROPEAN CHEF OF THE YEAR

The Niko Romito Academy is a higher training and professional school dedicated to catering and cooking. The school was founded in 2011 and continues to offer training courses for aspiring chefs. In 2013, it obtained ISO 9001 certification in the application field of “Design and Provision of training Courses as part of Enogastronomy”. Niko Romito says: “I founded this school because I am convinced that full, integrated training is needed, especially in the restaurant trade, to teach aspiring chefs not only how to cook a dish but also to understand it: to know about the origin of food, its chemical compositions, the importance of quality ingredients, and the perception of food flavours.”
The partnership between Acqua Alma and the Niko Romito Academy is the result of a shared focus on sustainability and on making the most of and saving the most precious resource we have: water. To promote the use of microfiltered water as a “secret ingredient” of a new model for eco-sustainable consumption, the Academy workshops will be using Acqua Alma. Acqua Alma will also be served in the SPAZIO and ALT format restaurants, where the three-star Michelin chef has stressed the need to question our traditional models of consumption and to look at new, eco-sustainable solutions. “Our Academy’s partnership with Acqua Alma”, said Niko Romito, “is based on making the most of water and on careful use when training young chefs. I see it as a question of awareness. Chefs can’t just take care of cooking; they need to look at the whole ecosystem of food production and consumption, and water is vital part of this ecosystem. And today’s students are tomorrow’s chefs”. Drinking and using water – a common good and an irreplaceable resource – responsibly means stopping to think about its value and how we need to manage and consume it in a conscious manner, especially those working in the restaurant trade. All of the stakeholders in the country, from institutions to utilities, and to the actors in the different supply chains, consumer associations, and media need to play their part in guaranteeing a future that is sustainable in the broadest sense of the word, so that we can orientate consumer choices and make sure opinion coincides with action.