This is a unique opportunity to learn how to prepare delicious risotto with Provolone cheese, alongside chef Luca Ciano himself, from the comfort of your own home. On the Menu:
Do I get to eat the food I make?
Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.
Do you cater for people who have allergies?
In most cases we can, however as our number one priority is our students’ safety, we will advise you what precaution we will need to take. Please let us know your allergy once you reach the check-out page.
Can I drink during the class?
Yes, you can, we are fully licensed. You can purchase your drinks from us on the day. Please keep in mind that we will be using sharp tools and exposed to hot surfaces, and we reserve the right to refuse entry or ask students to leave the school if the staffs feel the person(s) is/are intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.
What is the minimum age/height to attend a class?
All adult classes are for 16 years and above. We permit children of 12 years old to 15 years old and at least 1.3m tall to safely reach our workbench, to attend our adult class so long as each child is accompanied by a responsible adult. Ratio 1 child: 1 adult. Please kindly inform us in the note section (no. of children & ages) when making the booking at the checkout page. For the safety of our students, we reserve the right to refuse entry if these conditions are not met.
Upon your arrival to VIVE Cooking School venue
During the cooking class session
What is expected from our students
To combat the spread of the virus and to keep everyone safe, we can’t do it all alone, and we need your help. This is why we ask our students for the following:
Maximum tickets 8 at a time.
For more than 8, please book a private
event.
Born and raised in the culinary capital of Milan, Italy. It was destiny that Luca inherited his passion for food and culinary exploration in his homeland. Luca’s interest and passion for food commenced with his Mum and Nonna when he was just eight years old, taking his first few steps with them in the direction of becoming a chef.
Luca’s established career includes the famous 2 Michelin-starred restaurant ”Il Luogo di Aimo e Nadia” in Milan, as well as international roles at London’s Millennium Gloucester Hotel, Relais & Chateaux in Bermuda, and in Australia, his adopted homeland at the Sheraton on the Park, The Westin in Sydney and Cypress Lakes Resort in the Hunter Valley.
In 2001/2002, he took part in the Salon Culinaire International de Londres Competition where he was awarded a medal for Senior Pasta Class, and a Merit Award in the Nestle’ Master Chef Grand Prix. A number of his signature dishes from Luca’s London roles have been published in Chefs of Distinction (2003 and 2004 editions).
In 2008 Luca joined Barilla Australia & Asia, where he established the iconic “Casa Barilla” cooking school, where he developed a catalogue of regular hands-on cooking classes and demonstrations in Sydney. Based on regional Italian gastronomy, and showcasing the variety of Italy’s cuisine, Luca has travelled with this concept around Australia, New Zealand across Asia.
In 2012 Luca was awarded in Italy by APCI (Professional Italian Chef Association) ‘Les Toques Blanches D’Honneur’, honorary professional career award.
Luca was a contributor to the Australian BBC Good Food Magazine from 2010-2013, where several of his signature Italian regional dishes have been published on a regular basis. Luca currently consults for restaurants, hotels, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations, as well as part of his ambassador roles. Luca has appeared on Channel 7’s The Morning Show, ABC & 2GB Radio and TVSN.
In 2015, Luca released his own signature product range which includes hand made pasta sauces and Olive Oils and his best selling cookbook, LUCA’S SEASONAL JOURNEY, was released in April.