Apicius Armenia International School of Hospitality, an innovative center for hospitality and culinary education, was inaugurated in the Armenian town of Dilijan on September 1.
The project is being realized through the collaboration between the Green Rock Foundation and the Apicius International School of Hospitality, aiming to bring European-standard education in the hospitality sector to Armenia.
Apicius Armenia is the Armenian representation of Apicius Florence, one
of Italy’s first international hospitality schools.
The school offers high-class training courses by Italian professionals with over 27 years of experience.
“Apicius Armenia aims to become a leading educational center not only in Armenia but the entire region, by promoting innovation, sustainable development and the expansion of Armenian presence in the international tourism sector,” said Katya Bredikhina, Head of Green Rock Foundation, Project Lead of Apicius Armenia.
The school offers financial support options for motivated young people willing to obtain education in the area.
The two-year program takes place in Dilijan and Florence, one year in each city.
Bredikhina lauded the hospitality of Armenians, emphasizing that Armenians have that trait in their genes. “Graduates of our school will have broad career opportunities because our graduation certificates are highly regarded not only in Italy but all across Europe,” she said.
Andrea Trapani, Vice President for International Affairs, Executive Chef, and General Manager of Apicius, the hospitality division of Florence University Of The Arts, who is a Apicius-WACS-Certified Culinary Educator, said, “Armenia is a country with a solid culture where hospitality and the service sector are especially developed, but we have a goal to further develop everything that exists here.”
“We will educate people and give them the chance to build a career in the international arena.”
The administration of the school believes that Apicius Armenia will not only develop tourism, but also contribute to economic growth, community involvement and revaluing the gastronomic heritage of Armenia – turning the country into an international center with a new standard of hospitality.
