Cooking is creating happiness for others

The first time I “produced” happiness was in kirtengarten, where I saw my first bi-color cookies baking. Then life took different directions. Choices of study, career, office work, but the smell of those cookies was still very present…so, with a pinch of recklessness, I left everything in honor of my true calling: I literally rolled up my sleeves and decided to persue the happiness.

In short

Stefania Corrado

Stefania Corrado was born in Turin – half Pugliese and half Istrian – and lives in Milan. Her journey to the kitchen actually started from a variety of other fields: a degree magna cum laude in economics from the Università Cattolica in Milan, her studies ending at Yale (USA), and experience as an account manager in a number of international advertising agencies.

Since 2011, Stefania has managed to bring together her many different skills. Mixing numbers, analysis, communication, marketing with food, she has created an unconventional space for herself outside the restaurant, a niche that didn’t exist before, becoming a full-edged member of the Italian culinary world, and beyond.

A chef with a multidisciplinary approach, today Stefania is also a consultant, a food writer, and a teacher.

Her cusine can be appreciated in the courses she teaches as well as at private or corporate events.

Press kit

All the ingredients of my story.

The first of her colleagues to introduce the phenomenon of social eating to Italy, she has curated advertising campaigns at an international level as a home economist, and is a versatile consultant for startups in the catering sector. She teaches professional and university-level courses for Food Genius Academy and the first-level Master’s degree for food and wine services technicians at LUMSA in Sicily.

She also does charity work, and in addition to her experience with Emergency she has been involved in social catering activities with the young people in the Kayros association runby Don Claudio Burgio, the chaplain at the Beccaria juvenile detention center in Milan, as well as supporting the work of Officine Buone Onlus in hospitals.In 2015 she published her book Da Uno a Infinito.

In her second book – The Revolution Of Taste, bilingual edition for Mondadori (November 2017) – she brings to light a new use of extraction in the kitchen, literally revolutionizing the world of stocks and cooking bases and teaching us to cook in a healthier, faster and tastier way.

Press Release

Academy

To take up a career in the food world and service, many tools are needed. I’ve acquired them over the years and I decided to make them available to those who want to start this journey or improve their skills. This is why I organize professional training courses for professionals but also for those who have decided to change paths and devote themselves to cooking.

During my courses I take inspiration from my personal background, which goes beyond the culinary experience, because I believe that our work goes well beyond the stove.