Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts
ENROLL IN A MASTERS' COURSE HERE

ICI Alumni
...your success, our pride...

The Italian Culinary Institute is represented in over 40 countries by Professional Organizations, Cooking Academies, Corporations and Prominent Culinarians who hold key positions in the foodservice and hospitality industries.

To meet ICI alumni near you, contact us here


Thank you to all of our great alumni. You are the reason why the Italian Culinary Institute continues to be Italy's premier gastronomic learning center for the past 17 years. Most importantly, you are the achievers that set higher standards for our industry by preparing and presenting the absolute best Italian regional cuisine in the world!

Mark McDonald (Master of Italian Cuisine)
Chef, Owner, Sommelier: Old Vine Cafe, Costa Mesa, CA, USA (www.oldvinecafe.com)

"The Italian Culinary Institute was the best professional life decision that I have made. Master Chef John Nocita is a true mentor and culinary artist. ICI opened my eyes to a world of cuisine, culture and history that has shaped my culinary career."


Vikas Kumar (Pastry, Desserts & Specialty Breads)
Executive Chef, Flurys Restaurants, Calcutta, India
(www.flurysindia.com)

" Being in the industry for the last 17 years and being an Executive Chef for t
he last 5, I have seen my share of professional kitchens , culinary schools and Chefs ... In that context , I was absolutely amazed by the professionalism , the extensive detailing in the course structure, the pro activeness and the kindness of the Chefs and the staff at the ICI, In my book, it would rank as one of the best anywhere in the world, the small size of the batches, the individual attention and the little details at the ICI have left me greatly impressed. I hope and do believe that more and more Chefs from my organisation and other professional kitchens will benefit from the extensive culinary programs at the ICI. I would like to mention a special note of thanks to the versatile and very knowledgeable Chefs John and Nic who went to great lengths to teach us the true essence of real Italian cuisine and were always at hand to answer all our questions and doubts, of which there were plenty of. Lastly, the way I would sum up my brief stint at the ICI is by saying that I come back with a load of new learnings, experiences and friends that I have made for life. I am sure if given another chance, ICI will be my first choice for any other Italian Culinary Program that I might seek. Bravo Chef John, you inspire us greatly and your words: "In Italy my friend, we never eat on an empty stomach!! " will be with me for a very, very long time...So long..."


Nicole Dunphy (The Evolution of Italian Cuisine)
Owner, Pandora Bell, Limerick, Ireland (www.pandorabell.com)

"I began my journey with food at the Italian Culinary Institute. I came from a media background and had no previous training as a chef. Despite my concern about this, it did not hamper my experience at all. Rather, I found my time at ICI very motivating and engaging. The teaching was always pacey, well structured and intensely informative. The level is pitched at students who wanted to seriously grow and develop not for those who might just want to ‘get by on the basics’. My time at ICI enabled me to develop my passion for food and I have since gone on to successfully open a food business. What I learned at ICI and the help and guidance that I gained after the course has been invaluable for me and for the growth of Pandora Bell."


Carmen Ricciardi (Master of Italian Cuisine; Artisan Italian Gelato)
Gelatician, Chef, Master Baker, Owner Carmen's Gelato, Anchorage, AK, USA (www.carmensgelato.com)

"Attending the ICI was one of the best decisions you will ever make. Not only will you experience and learn regional Italian cuisine at its finest, you will learn how to taste and work with some of the best raw ingredients in the world. At the ICI you work in a hands on environment with some of the top chefs in the world to learn advanced techniques that can be applied to all aspects of cuisine. Located in one of the most beautiful places in the world, the Italian Culinary Institute is a truly unique experience you can't find anywhere else. If you wish to further your gastronomic prowess, the ICI is the place to go."


Mike Reale (Master of Italian Cuisine)
Danny Brown Wine Bar & Kitchen, New York, NY, USA

"Attending ICI was the best investment I have ever
made for my future. Not only did we learn everything about authentic regional Italian cuisine and become better industry professionals, I learned how to taste and trust my palate. Chef John is a true master and will always be a mentor to me."


Tom Kresler (The Evolution of Italian Cuisine; Traditional Italian Charcuterie: Curing Meats, Sausage Making & Artisanal Salumi)
Chef/Instructor, Art Institutes, Tucson, AZ, USA (www.artinstitutes.edu)

"I have attended ICI a total of two times and each experience has been quite rewarding. I attended a two week immersion class exploring Italian cuisine and culture and the charcuterie course. I also plan on attending a cheese making class in 2015. The courses are filled with information and hands on cooking. As an instructor for the Culinary Program at the Art Institute in Tucson, Arizona I particularly like these programs as they help me with my teaching technique. The instructors I have encountered at ICI have been quite knowledgeable and what I particularly like is that they go not only into how to prepare something, but they delve into the history of the dish. In my opinion the history of the dish is just as important as knowing how to prepare it."


Ernest Reynoso Gala (The Evolution of Italian Cuisine)
Master Chef, Owner, GalaStars Culinary, Chef/Instructor, Sylvia Reynoso Gala Culinary, Manila, Philippines, GalaStars Culinary

"The Legacy of ICI is the success of its students brought about by the highest level of excellence combined with the best culinary educators in the world. Chef John Nocita and the ICI team inspires us to reach our culinary potential and beyond! I am proud to be an alumni of ICI!"


Siddhanth Sawkar (Master of Italian Cuisine)
Executive Chef/Owner, Spitfire BBQs; Director - Products and Training, Make My Drink, Bangalore, India, Facebook

"Those 3 months spent at ICI were just out of the world amazing! Being exposed to new cultures, thoughts and techniques with regard to not only the culinary arts but also the Italian way of life made me realize that it just isn't about pizzas and pastas but about how you take a traditional recipe and evolve it into a world class restaurant quality dish with a lot of passion and love! The best of the best instructors are there for each and every question or doubt that arises. The Italian Culinary Institute has definitely transformed the way I think about Italian cuisine and has definitely made me a better chef and a better person on the whole! Forza ICI!”


Pauline Lagdameo (The Evolution of Italian Cuisine)
Advisory Chef, Fonterra Brands, Inc., Manila, Philippines, (www.fonterra.com)

"Studying at ICI was one of the most fun and rewarding culinary experiences I have ever had in my life. I enjoyed so much but, at the same time, gained so much knowledge and skills about traditional regional Italian cuisine. What I appreciated so much were also all the extra things I learned which were originally not part of the course, such as all the extra recipes and even an extra day of class learning about different offal dishes and bottling/conserving truffles and mushrooms and making truffle honey. Chef John was so flexible that when we would ask questions and he had the ingredients, he gladly showed us how these extra dishes were cooked. The hands-on culminating activity was very rewarding and gave me more confidence that I had learned new skills and new ways of doing things.

The ICI staff also went out of their way to provide us with an extra free tour of surrounding historical places in Calabria when they found out we wanted to see more of the area. This was aside from the official trip to Sicily which was part of the course. I hope that I will be able to save enough money to go back and join the other ICI courses someday."

Rony & Davina Utz (Artisan Italian Gelato)
Gelaticians, Owners, True & 12 Artisan Ice Cream, Munich, Germany, (www.trueand12.com)

“For years we had been dreaming about starting a small, artisan ice cream shop. We dove head-first into literature on the theory and science behind ice-cream making and took culinary courses around the world to prepare for our venture. The Intensive Gelato Course at ICI was undoubtedly the best course we took. It was also the only course that was truly independent and unbiased - ICI does not advertise using sponsored ingredients or machines. Instead, they teach you about everything on the market, and let you decide for yourself what is best for your business. It was so valuable to learn how to balance recipes by hand, on paper. Understanding the science behind ice cream ingredients, and how to control them has been essential to refining a recipe without the use of industrial bases. We know what's in our product - and our customers do too. Anyone can make ice cream with industrial ingredients, but it takes a special skill-set to balance your own recipes using only natural ingredients. Thanks to ICI we were able to master these techniques. We are now happy to announce that we opened our first store in May 2014. We are really grateful to Chef John and the team at ICI for their continued support and we truly look forward to returning in the near future for more culinary courses!”


Geoff Bragg (Italian Culinary Exploration)
Resident Chef, Sur la Table, Charlotte, NC, USA (Sur la Table)

"I had the privilege to attend the ICI in 2005. After 9 years I still reflect on the time as one of the most educational and inspiring experiences I have ever had with food. Aside from the fact the instructors are top-notch, there is nothing that can replace the experience of being totally immersed in the culture you are learning about. The hospitality and warmth of the staff was unparalleled. Since my stay I find myself constantly referring to my time there when I am trying to relate to other chefs and my students a standard of excellence, beauty and passion. I would not hesitate to recommend to anyone to make the time and monetary investment to pursue a continuing education at ICI if they are truly interested in Italian cuisine and culture."


David Giani (The Evolution of Italian Cuisine)
Executive Chef/Owner, Chef Design Inc., Los Angeles, CA, USA

"I attended ICI for the advanced culinary and pastry immersion that I had heard about. The director and the chef instructors gave me the opportunity to discover new cooking methods that today has given me the power to use them in many versatility dishes. I participate in culinary competitions and so am able to measure my skills against the competition and so I know that after attending I became a better chef."


Charles Colucci (The Evolution of Italian Cuisine; Artisan Italian Gelato: Technique and Production)
Il Capo Pizzeria; Phoenix, AZ, USA (www.ilcapoaz.com)

"Studying at ICI was among the most amazing experiences of my life. I attended courses both as a student and was then invited to be an assistant to Chefs John and Nic. Not only did I get a Great Education but the setting overlooking the Ionian Sea was absolutely marvelous and breathtaking. Chef John's knowledge of Regional Italian Cuisine is second to none and his art of explanation and practical technique is a grand performance. I use the knowledge I acquired daily as a Pizzaiolo at "Il Capo Pizzeria" and also in my own catering business "La Cucina Colucci". I would highly recommend ICI to anyone who wishes to broaden their knowledge of Regional Italian Cuisine, Artisan Gelato, Baking & Pastries....the list goes on and on! Saluti."


Youngjoo Go (Artisan Italian Gelato: Technique and Production)
Owner, Chocolatier, Cacaoboom, Seoul, Korea, (www.cacaoboom.com)

"In addition to the innovative techniques and recipes at ICI, Chef John's honorable point of view and passion about food still overflows my heart with joy."


Stavros Manousakis (The Evolution of Italian Cuisine)
Executive Chef, Lindos Royal Hotel, Lindos, Greece (www.lindoshotels.com)

"The course was excellent for professional Italian cuisine and advanced techniques for every type of cuisine. As well, we had a wonderful with the beauty of Calabria and the marvelous hospitality throughout. We also made friends for life."


If you are an ICI Alumni and wish to be included here, send your comments, updated CV or resume and some current photos here.

Individual, corporate, educational and government references are available on every continent. The following is a brief list of our past and present clients for professional training and internal development including R&D and staff instruction. Not listed are the hundreds of restaurateurs, culinary schools, pastry and gelato shops and bakeries that have asked us to join them with their startups, restructuring and ongoing evolution to keep two steps ahead of the competition.

American Culinary Federation
USA
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Bellasera Hotel
Naples, FL, USA

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California Culinary Academy
San Francisco, CA, USA
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Cooking and Hospitality Institute of Chicago
Chicago, ILL, USA
~~~~~~~~~
Culinary Institute of America
Hyde Park, NY, USA
~~~~~~~~~
Victoria Davidson, Chef
Private Yacht
~~~~~~~~~
Dimitri Demjanov, Owner Egoist Restaurant
Estonia
~~~~~~~~~
Distinguished Restaurants of North America
Monterey, CA, USA
~~~~~~~~~
George Brown College
Toronto, Canada
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Japanese Chefs Federation
Tokyo, Japan
~~~~~~~~~
Kendall College
Chicago, ILL, USA
~~~~~~~~~
Imre Kose, Chef, TV Host
Reval Hotel Olümpia, Estonia
~~~~~~~~~
The Lodge at Vail
Vail, CO, USA
~~~~~~~~~
Nausica Travel
Calabria, Italy
~~~~~~~~~
New York Restaurant School
New York, NY, USA
~~~~~~~~~
Preferred Hotels & Resorts Worldwide
Washington, USA
~~~~~~~~~
Robert Morris College
Chicago, ILL, USA

~~~~~~~~~
St. Pius X Culinary Institute
Montreal, Canada
~~~~~~~~~
SunStream Resorts and Hotels
Naples, Florida, USA
~~~~~~~~~
US Naval Regional Training Authority
London, England

~~~~~~~~~
University of Alaska
Anchorage, AK, USA
~~~~~~~~~
Catherine Witt, R&D Krispy Kreme
Chicago, ILL, USA
~~~~~~~~~

 

 
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
Hear what your colleagues are saying about ICI...
Your success...our pride...

BROWSE ICI's 1 & 2 WEEK COURSES
Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
ICI EXCLUSIVE
Il Maestro Alessandro UrilliAlessandro Urilli
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during 2018 programs!

Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

~~~
Do you require professional training for your staff or menu development for authentic Italian and Mediterranean Cuisine?
Whether you already have a successful restaurant, need to update your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

Looking for an Apprenticeship or Stagiere in Italy?
Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

Are you a restaurateur looking for a Professional Chef from Italy?
The Italian Culinary Institute receives scores of inquiries from both Italian chefs and restaurant owners around the world who are seeking either permanent or seasonal positions or consulting services. E mail us here to inquire.

EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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