Company Profile

Chiarini Culinary Consultants

CCC

During their very successful career Chef Gianfranco Chiarini and his wife Anna Kinga Chiarini have decided to incorporate to their arsenal, the ability to share vast knowledge and experience with broader audiences within the Restaurant, Hospitality and the Food Manufacturing Business. That’s why in 2010 (CCC) Chiarini Culinary Consultants was created.


(CCC) Chiarini Culinary Consultants has an amazing team of professionals and Global Partners, ranging from: Architects, Designers, Brand and Marketing Experts, Kitchen Designers, Interior Designers, Chefs, Food Technologists, Food Engineers, Head Hunter Specialists and Training Managers in every aspect and Specialty within the Food and Hospitality Industry.


(CCC) Chiarini Culinary Consultants has grown rapidly since their foundation and has become a trustworthy source of services and solutions for many reputable companies around the world.


Some of our clients include: Marriott Hotels, Intercontinental Hotels Group, Shangri–La Hotels, Starwood Hotels, Rixos Luxury Hotels, Private and chain restaurants in the Middle East, South America, Europe and Asia.


Within the Food Manufacturing Business (CCC) Chiarini Culinary Consultants have successfully bring our consultancy results to giants like: Lufthansa, National Starch Food Innovation, Symrise, Henri Food Products from the Netherlands and many more.


(CCC) Chiarini Culinary Consultants has present with our Culinary Services on International Food shows and trades like: FIE Food Ingredients Europe in Frankfurt, Germany, PLMA and Food Inspiration in Amsterdam, The Netherlands, Vin Italy in Verona, Italy and Olio Officina in Milano Italy, to mention some. In addition (CCC) Chiarini Culinary Consultants holds the biggest and most organized global network of Culinary Professionals around the world, with 15.000+ Chefs in all six continents.


In addition we offer our international services in PR and Marketing, with over 2,500 international journalists on our contacts list, sending out the right image, brand message, press releases and story hook is vital.


Our specialty food and food related Video and TV productions, incorporating full production facilities, BBC experienced director, producer and TV presenters, enabling you to capture and deliver the right professional message for all your on-line, media and corporate marketing. Spokesperson and media training, ensuring the professional image and message is delivered by your staff.


For all these and many other services (CCC) Chiarini Culinary Consultants has branches and offices in Italy, Poland, The Netherlands, Malaysia, Thailand, Bahrain, Costa Rica, Ecuador, Brazil, St. Lucia, Venezuela and soon to be in Shanghai, Mainland China.


(CCC) Chiarini Culinary Consultants services include:


​​• Comprehensive Assistance in Restaurants & Hotels Pre-opening
• Culinary Task Force for Emergency Services in Restaurants and Hotels Globally
• Restaurants Kitchens and Kitchen Equipment Designing
• H.A.C.C.P Standards Design, Auditing and Enforcement
• Culinary Staff Training in Continental and International Cuisines
• Culinary Staff HR and Recruitment 15.000+ Professionals in our Network​
• PR and Marketing, with over 2,500 International Journalists on our contacts list


• Menu Engineering and Menu Design in any known cuisine
• Culinary Trends Hunting and Trend Pushing
• Use, Application and Training in the latest Equipment’s
• Expertise & Assistance in Culinary Promotions, Trade Shows and Consumer shows


​• Food Styling & Photography - (Magazines, Retail, Presentations, Promotions & Books)​
• Specialty food and food related Video and TV productions
​ • Special Dinners and Events for VIP and Celebrities


• In Depth knowledge in the latest Food Ingredients & Applications
• In Depth knowledge in the latest Food Manufacturing Processes
• Culinary Assistance in Clean Label Solutions for the Industry
• Expertise in Natural Aromas and Flavor Application Solutions
• Expertise in Clean Label Starch Applications


• Recipe Reformulation & Engineering for Food the Manufacturing
• Special Food Technology Presentations & Demonstrations
• Expertise in Tasting Panels for Finished Products for the Retail
• Culinary Presentations for Potential Customers
• Maintain Awareness of Current Trends in Consumer Buying
• Maintain Awareness of Current Trends in Retail and Food.


At (CCC) Chiarini Culinary Consultants we are committed to help you operate a successful and healthy business. As our current motto states with (CCC) Chiarini Culinary Consultants you don't pay for a service; you pay for a successful result.

Culinary Institute of America

Culinary Institute of America

W.A.C.S. World Association of Cooks Societies.

W.A.C.S.

Verband der Köche Deutschlands.

Verband der Koch Deutschlands.

References

Helmut Grombach

(Superior)
Market Development Manager Wholesome Applications. National Starch Food Innovation +49(0)171-652-7441

Bulent Kuyucu

(Superior)
Group Human Resources Director / CEO Rixos Hotels Group +90-532-231-1062.

Salem Fares

(Superior)
General Manager F&B Brands / Diva’s restaurants & Cafes. +965-572-3083

Armin Weller

(Superior)
F&B Director Ramada Hotels Corporation. +971-55-723-0832.

John Wellton

(Superior)
Executive Chef. Sheraton the Luxury Collection Addis +11+517-1717.

Omar Basset

(Peer)
Human Resources Director. Marriott International Hotels. +965-299-7070.

Books & Publications

The New Renaissance of Italian Fusion Cuisine 3.0

The New Renaissance of Italian Fusion Cuisine 3.0

About the book:


The book is divided into 11 different parts; the five main ones contain recipes, where Chef Gianfranco fuses Italian culinary creativity with the beauty of foreign lands.


Some of the countries whose culinary traditions are fused into this book are: Japan, England, France, Poland, Korea, Venezuela, Colombia, Puerto Rico, Kuwait, Lebanon, South Africa, Ghana, and Spain, to name just a few.


Why fuse something so untouchable as Italian cuisine with that of other cultures?


Chef Gianfranco says in his own words, “In my culinary journeys through six continents I noticed the similarities in family values, passion for things, and the everyday shared situations in and out of the kitchen and at mealtimes, between these other lands and my native Italy.


I later realized that most basic elements like eggs, flour, tomatoes, herbs; meats, fish and more are just the same staples as for the basic Italian cuisine.


These facts drove me to understand that Italian culinary heritage is indeed the result of 3000 years of cultural exchange and fusions in eating habits due to invasions of Italy and those made from the Roman Empire to the rest of the world.


Therefore it is impossible to believe that any contemporary culinary culture is 100% pure and untouched. We all are the result of fusions”

The New Renaissance of Italian Fusion Cuisine 2.0

The New Renaissance of Italian Fusion Cuisine 2.0

The target of these culinary masterpieces is very eclectic. The books target initially chefs of all levels, as it is a wake-up call for culinary fusion between cultures, to make bigger and better world cuisine.


It also will be appealing to hobby chefs and foodies, due to the beauty and fantasy of these recipes to be enjoyed at family gatherings; these enthusiasts will take pride in executing top restaurant- and Michelin-level cuisine right at home.

Another important group is food engineers and food technicians, due to some of the cutting-edge techniques, ingredients and applications executed in this book in combination with real cooking.


Yet another group could be photographers and food stylists, due to the quality of the pictures and the absolute non-use of special effects and artificial materials, only fresh food being used in the making of these recipes.

And last but not at least, cookbook collectors and historians, who will be fascinated by the food archeology presented in this book.


It considers the influences and transformations from the Roman Empire to modern times. They will also enjoy the uniqueness of the volumes and the charm of the chef’s personal touch.


Only 2000 copies of every color will be printed worldwide.


These are special deluxe editions, and the chef cares passionately about quality and not quantity. Therefore remember every copy is a true jewel.

All the books are collectibles that at the end of the three years displays “La Tricolore” flag of Italy on the collector’s shelf.

Click here to see the ratings: http://tinyurl.com/24oof9t

The New Renaissance of Italian Fusion Cuisine 1.0

The New Renaissance of Italian Fusion Cuisine 1.0

About the book:


The book is divided into 11 different parts; the five main ones contain recipes, where Chef Gianfranco fuses Italian culinary creativity with the beauty of foreign lands.


Some of the countries whose culinary traditions are fused into this book are: Japan, England, France, Poland, Korea, Venezuela, Colombia, Puerto Rico, Kuwait, Lebanon, South Africa, Ghana, and Spain, to name just a few.


Why fuse something so untouchable as Italian cuisine with that of other cultures?


Chef Gianfranco says in his own words, “In my culinary journeys through six continents I noticed the similarities in family values, passion for things, and the everyday shared situations in and out of the kitchen and at mealtimes, between these other lands and my native Italy.


I later realized that most basic elements like eggs, flour, tomatoes, herbs; meats, fish and more are just the same staples as for the basic Italian cuisine.


These facts drove me to understand that Italian culinary heritage is indeed the result of 3000 years of cultural exchange and fusions in eating habits due to invasions of Italy and those made from the Roman Empire to the rest of the world.


Therefore it is impossible to believe that any contemporary culinary culture is 100% pure and untouched. We all are the result of fusions”

Ferrara, The Hidden Culinary Jewel 1.

Ferrara, The Hidden Culinary Jewel 1.

The Scope of the Book - English:

 

The purpose of this book is to let the world know that a kitchen for centuries of culinary tradition is part of the city of Ferrara and that has never gone beyond the city walls.

 

Ferrara is located 40 km north-east of Bologna, on the fly Po, a branch of the Po River located 5 km north of the city.

 

Ferrara appears for the first time in a document of the Lombard king Desiderius, in 753 AD but it knows its peak during the late Middle Ages and the Renaissance during the reign of the Dukes of Este, in particular between the end of 1400 and the ' beginning of 1500 under Duke Ercole d'Este, one of the most important patrons of the arts in Ferrara is one of the most fervent cultural centers of Italy, arriving to host the most famous writers, poets, painters and artists.

 

Ferrara, thanks to cutting-edge urban expansion project architect Biagio Rossetti, became the first modern city in Europe.

 

The city is predominantly Catholic, with a minority belonging to the Jewish and Christian Orthodox.

 

The Jewish community of Ferrara in Emilia Romagna is the only one that has a continuous presence in the middle Ages to the present day.

 

He played an important role when Ferrara knew its heyday in the fifteenth and sixteenth centuries under the reign of Duke Ercole d'Este. Many of the dishes from the Middle Ages Ferrara and some of them show the influences of traditional Jewish cuisine.

 

The pumpkin hats are the traditional first course in the city of Ferrara is a sort of ravioli stuffed with pumpkin, Parmigiano-Reggiano cheese and flavored with nutmeg.

 

They are served with a ragout or simply with butter and sage in this book will revisit this dish and many other wonderful maintaining the same ingredients, but with a new modern touch in presentation.

 

We invite you to enjoy our first edition of "Ferrara hidden culinary jewel" that will lead directly into your hands these old goodies in this small town in northern Italy.

 

Lo Scopo del Libro - Italiano:

 

Lo scopo di questo libro è di far conoscere al mondo una cucina che da secoli fa parte della tradizione culinaria della città di Ferrara e che non è mai andata oltre le mura della città.

 

Ferrara si trova a 40 km a nord-est di Bologna, sul Po di Volano, un ramo del fiume Po situato a 5 km a nord della città.

 

Ferrara appare per la prima volta in un documento del re lombardo Desiderio, nel 753 dC ma conosce il suo massimo sviluppo nel periodo del Basso medioevo e del Rinascimento durante il regno dei Duchi d'Este, in particolare tra la fine del 1400 e l'inizio del 1500 sotto il Duca Ercole I d'Este, uno dei più importanti mecenati delle arti che fa di Ferrara uno dei più fervidi centri culturali d'Italia, arrivando a ospitare i più illustri scrittori, poeti, pittori e artisti dell'epoca.

 

Ferrara, grazie al progetto di ampliamento urbanistico all'avanguardia dell'architetto Biagio Rossetti, diventa la prima città moderna d'Europa.


La città è prevalentemente cattolica, con minoranze appartenenti alla religione ebraica e cristiana ortodossa.

 

La comunità ebraica di Ferrara è l'unica in Emilia Romagna che vanta una presenza continua dal Medioevo ai giorni nostri.

 

Ha avuto un ruolo importante quando Ferrara conobbe il suo massimo splendore nei secoli quindicesimo e sedicesimo sotto il regno del duca Ercole I d'Este. Molti dei piatti tipici ferraresi risalgono al Medioevo e alcuni di essi presentano influenze della cucina tradizionale ebraica.


I cappellacci di zucca sono il primo piatto tradizionale della città di Ferrara; si tratta di una sorta di ravioli con ripieno di zucca, Parmigiano-Reggiano e aromatizzato con noce moscata.

 

Sono serviti con il ragout o semplicemente con burro e salvia; in questo libro rivisiteremo questo piatto meraviglioso e molti altri mantenendo gli stessi ingredienti, ma con un nuovo tocco di modernità nella presentazione.

 

Vi invitiamo a gustare la nostra prima edizione di "Ferrara il gioiello culinario nascosto" che porterà direttamente nelle vostre mani queste antiche golosità di questa cittadina del nord d'Italia.