Yesterday, the Technical University of Moldova hosted a unique educational experience. Professors and students from the Faculty of Food Technology, specializing in “Public Catering Technology and Management,” “Public Nutrition Services,” and “Hotel, Tourism, and Recreation Services,” were treated to a true culinary feast. This event was made possible through a trusted partnership with the Italian Chefs Association in the Republic of Moldova, Università della Cucina Italiana (UIC), and the generous support of Casa Rinaldi in Moldova.
The leading man of the event, Chef Guido MORI, is a prominent figure in Italian culinary art and the founder of UIC in Florence. Mr. Mori was formally introduced by UTM’s Vice Rector, Assoc. Prof. Vladislav REȘITCA, PhD, and the Head of the Department of Food and Nutrition, Assoc. Prof. Aurica CHIRSANOVA, PhD. Both consider the collaboration with UIC to be of great importance in the enhancement of the professional competencies of future Horeca specialists in Moldova.
The renowned guest, Chef Guido MORI, accompanied by Franco SANA, the founder of Casa Rinaldi in Moldova, extended an invitation to students and professors for a public lecture on the subject of “Insights into Molecular Cuisine: Gelling and Foaming Processes.” The discourse comprehensively covered various aspects of molecular gastronomy: thickening processes, primary thickening agents, gelling techniques, foam agents, and the methods behind foam creation.
As part of the program, students were provided with hands-on experience under the guidance of Guido Mori, where they prepared innovative dishes using molecular gastronomy. The culinary creations included “Negroni Bonbons,” “Spaghetti with Shellfish and Sweet Garlic Gel,” “Hot Pepper Foam,” and “Liquid Parsley Spheres.”
Guido Mori, a respected chemist and culinary expert, renowned for his collaborations with ALMA, Italy’s top culinary school, and his extensive partnership with Gambero Rosso, the leading platform in Italian Wine Travel Food, brought more than just modern molecular gastronomy to FTA-UTM students. Mr. Mori also delved into the scientific intricacies, providing detailed explanations for the secrets behind the magic on the plate. This event was a unique educational opportunity for students to engage with a prestigious mentor and enrich their culinary knowledge.
This collaboration has opened new horizons for future professionals and strengthened the ties between UTM and Università della Cucina Italiana (UIC), contributing to the development of the Horeca sector in the Republic of Moldova.
