A member of the Italian National Chefs Federation (FIC) training division and the Rome Chefs Association, Fabio Toso is an instructor at the P. Artusi Institute for Hospitality and Catering (IPSEOA) in Rome. He also teaches at Roma Tre University, within the Department of Science’s degree program in Food and Wine Sciences and Cultures, where he leads courses on “Food and Wine Laboratory 1 and 2″—covering the science behind food transformation processes. As a senior trainer for the FIC, he specializes in helping fellow chefs deepen their expertise in bread-making and the use of leavening agents for both sweet and savory baked goods—a field in which he is a recognized authority. His featured dish, for instance, consists of a brioche sphere with salmon, apricot and whole-grain mustard chutney, carrots prepared in fermented milk with sage, and friggitelli peppers seasoned with pink peppercorns. Passionate about his craft and naturally curious, Toso notes that his teaching engagements across Italy allow him to make new friends, and that with every training session he conducts, he learns something new himself. Today, Fabio Toso is one of only five “Masters of Culinary Arts” (Maestri di Cucina) within the FIC, and he provides professional training to companies and organizations, with a particular focus on the institutional catering sector.
