About Jacopo Tendi and Anna Bigi, your chefs and cookery teachersCooking great food is a family tradition for Jacopo Tendi. Jacopo has been cooking since he was a young fellow helping his mother (who, by the way, is also a really good cook!) prepare the meals for his brothers and father. Jacopo's grandparents owned a trattoria in the Mugello, with his grandfather hunting and growing vegetables and his grandmother cooking them for the costumers. Jacopo has always been in love for good food.
While studying for a degree in political science at the University of Florence, Jacopo attended a professional cooking course and eventually started out as a chef, cooking in many restaurant in Florence, in the Chianti countryside, at the Tuscan seaside and abroad in Switzerland. By chance, in the year 2000, he was asked by Salvatore Ferragamo to hold a week of cooking classes for Salvatore's guests at his estate, Tenuta il Borro, and from that moment Jacopo decided to focus his interest on teaching Tuscan cookery. He combined his passion for good food with his humanistic studies and his knowledge of history and tradition.
Anna Bigi has a university degree in chemistry from the University of Florence. After working in the research departments of several chemical companies, she decided to move into teaching. She now teaches mathematics and science in public middle school. Her passion for the sciences meshes well with Jacopo's passion for food, since there is a lot of science in cooking! Anna has developed an educational program on food and cuisine for Italian students, and is a specialist in the preparation of desserts.
Jacopo and Anna will also cater for private dinners at your accommodation in Chianti, the Mugello and Siena - just ask for details.
Jacopo and Anna founded a non-profit organisation that promotes educational programmes regarding nutrition and sustainability for Italian students and also for the students of various American university in Florence. For more than ten years, Jacopo has been holding a weekly cooking class in Syracuse University in Florence and he has been collaborating with severaly other educational institutes, including Georgetown University, International Studies Institute Palazzo Rucellai, Gonzaga University, the Food Studies Program at the Umbra Institute of Perugia, and Neca of Florence.
Italian students follow a programme on the recommended rules for eating and spend one day in the association kitchen to cook and study the relationship between food and history, science, geography, mathematics. The foreign students are hosted for their field trips, cooking and visiting organic and biodynamic small farms in the surroundings of Florence.
The association has also founded a GAS, Gruppo di Acquisto Solidale, an association of buyers supporting the local farmers in the area of Montespertoli, promoting shopping for local organic products, from milk to pasta, from vegetables to soaps.