Ever wondered what goes on behind the kitchen doors at Divino and Focoso? This month, we're thrilled to offer you an exclusive peek into our professional development program. Join us as we recount the adventures of five of our staff members who embarked on a transformative journey to Italy – the birthplace of culinary excellence and the heart of our inspiration.
Sponsored by Chef and Owner Enrico Negrini himself, these staff development trips in 2024 were a testament to our commitment to excellence and passion for authentic Italian cuisine. With flights paid for by Divino/Focoso and a week of paid vacation time, our dedicated team members seized the opportunity to immerse themselves in the rich culture and culinary traditions of Italy.
Those who were able to go on the staff trips this year included Divino Taipei Manager Anouk, Divino Enoteca Head Chef Ryan, Divino Taipei Sous Chef Austin, Focoso Front of House Staff Mollie, and Divino Enoteca/Taipei Manager Rob.
Ryan, one of the staff members who traveled to Italy, shares his experience: "Exploring the vibrant streets of Rome and indulging in the diverse flavors of Italian cuisine was truly a dream come true. This trip not only expanded my culinary horizons but also deepened my appreciation for the artistry and craftsmanship behind every dish."
Anouk Huang, another participant in the staff development trips, reflects on the significance of the journey. Although Anouk had previously traveled to Italy, returning to that country after many years put the experience of working at Divino in a new light. “During the trip, I tried a lot of local food and wine, and I re-experienced the food culture of Italy from the perspective of a front-line worker in the restaurant industry,” she said. “I feel so grateful for everything I experienced there and also incredibly proud of our own team at Divino.”
Anouk said that one additional highlight, beyond the food and wine (and gelato, of course!) was the rich art history she found on her trip. “As an art lover, I visited many art galleries and monasteries, and I know the trip affected me spiritually as well as professionally. I am so grateful for this opportunity and look forward to the different adventures that future trips may bring.”
Austin and Mollie, along with other staff members, ventured to various destinations across Italy, from the historic streets of Bologna to the romantic canals of Venice. Each moment was a testament to the power of exploration, learning, and camaraderie.
Chef Enrico Negrini expresses his pride in facilitating these enriching experiences for his team: "I feel incredibly proud to have treated my staff to a trip to Italy,” says Enrico. “On their return journey, I witnessed their sheer joy at experiencing the beauty of my country and its lifestyle. However, what touched me even more was their newfound appreciation and pride for the work we're doing here. They realized that we're not just creating cuisine rooted in Italian tradition, but doing so right in the heart of vibrant Taipei. Our food matches the standards of Michelin-starred restaurants in Italy, while our service strikes a perfect balance between the elegance of fine dining and the warmth of a trattoria. It's moments like these that truly validate the dedication we pour into our craft."
As our staff members return from their journey, they bring with them a newfound passion and perspective that will undoubtedly enrich your dining experience at Divino and Focoso. Join us as we continue to celebrate the flavors, traditions, and joys of Italian cuisine – one dish at a time.
Stay tuned for more behind-the-scenes insights and culinary adventures from DiVino and Focoso. Grazie mille for being a part of our journey!
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