Roberto Carcangiu is a trained chef and a food designer by vocation. In nearly fifty years in the profession, he has moved from the kitchen to strategic consulting, research and development, and training. He leads RC Food Consulting, which supports commercial and institutional food service providers as well as the food industry in the design of menus, processes, and products.
He is president of APCI (the Professional Association of Italian Chefs), a adjunct professor at Sapienza University of Rome, and director of the Congusto Gourmet Institute. The author of twelve technical books, he is a columnist for industry magazines and head of the food section at Relazionésimo.
He is a co-founder of Food Design Studio Milano and of the interdisciplinary group Cibology, affiliated with IASA, an institute for sensory analysis, and a co-founder and vice president of SLAfood, which supports the NeMO Clinical Centers and ALS research.
His approach has a simple name: Common-Sense Cooking. Quality doesn’t depend on the budget, but on the intelligence of the concept. Technical rigor, a critical eye, and respect for both those who produce the food and those who eat it.
