Award-winning master pizza maker and third generation in the profession, now a global ambassador for Neapolitan pizza.
Born into the profession, multi award-winner in the world of pastry-making and Honorary Academician.
Registration for Cieffe Academy courses is exclusively online. Details can be found on our website: www.cieffeacademy.it
At time of registration, participants will be required to pay a deposit of 20% of the total cost of the course. Cieffe s.r.l. will then require payment of the balance, which must be received no later than THIRTY days before the start of the course.
The full cost of the course must be paid before participants can take part in the lessons; enrolment will therefore not be considered complete until evidence of payment is received.
Payment can be made by PayPal, credit card, or bank transfer, with reason for payment given as <course participation COURSE TITLE>.
As places on the courses are restricted, participants will be accepted in chronological order based on when their deposit is received.
Yes. Class numbers for our professional cookery courses are limited.
The courses are for professionals in the catering sector aged 18 and upwards.
The cost of enrolment with Cieffe s.r.l. includes the following: use of the rooms and kitchen equipment, the raw materials, free extras, and the teaching material: responsibility for which lies with the participant. Participants can only use the material provided for the purposes of the course, and must agree to take good care of the kitchen equipment and use it in an appropriate way.
Yes. Participation is exclusively for professionals with experience in the food sector.