Boscolo Etoile Academy

I didn't really know what to expect when I came to Etoile. I was following a friend's suggestion, and people often wonder why I picked such a small school so far from landmarks familiar to Americans like me. But every day here gives me another reason to be glad I chose it. It feels like home, and it's where some of my best friends in Italy are. Etoile has short and long courses for all skill levels, from beginners taking their first step toward professional pastry and cooking to experienced chefs wanting to broaden their skills with the talented, knowledgeable chefs who teach here.

Five stars, and a secure future. Campus Etoile Academy trains pastry chefs, chefs, and chocolate experts who now work around the world. Rossano Boscolo built the school on forty years of experience, and he and his staff have trained and guided hundreds of students. The school itself is set in a restored former Franciscan convent beside a medieval church, carefully preserving the period architecture and the character of Tuscania. Inside, students have bright, spacious rooms, places to relax, modern facilities, and refined furnishings, a pleasant and unusual setting for creating recipes.

The classrooms are very well equipped, and the place looks beautiful at first, like a vocational school that takes its training seriously. But our group was there for a two-day course and the food we were served was poor. We weren't expecting a Michelin-starred dinner, but we did expect something better from a place presenting itself as professional. Several rooms were dirty too, and clearly not worth the price. More or less speechless!

I started out with almost no experience, just a few hobby classes in my city and some practice at home. At the academy in fall 2017, Etoile and Chef Sara taught me technique, elegance, passion for the job, the hard work kitchen life takes, respect for ingredients, and so much more. I chose Campus after visiting several prestigious schools, and signed up right after the open day. It was a magical experience, one of the best of my life. I've recently opened my own pastry shop with a modern, contemporary feel, and they deserve some of the credit. Thank you ❤️