Training for the Masters: The Strategy
strategy for winning a world class competition is actually quite
simple in theory: choose authentic specialties that are indigenous
to our area, Italy, and present them with absolute perfection.
theme of a presentation is similar to designing a menu for a special
event. Items should not be selected just for the sake of being
novelties. Rather, they should be somewhat familiar to the clientele,
or judges, while being spectacular both in taste and appearance.
Preparation time should be taken into account as most guidelines
also consider prep time and organization as part of the overall
philosophy at ICI is to continually present the latest in culinary
and pastry arts to our clientele. The same preparedness that goes
into our own in-house training is applied to the culinary competitions.
Therefore, masters have an advantage as they are constantly studying
and creating in order to be the best. This means that they are
aware that international competition is fierce and one must be
fiercely talented, and most of all, dedicated, to win.
Italian Institute for Advanced Culinary and Pastry Arts and International
masters have a long history competing in international culinary
competitions winning hundreds of medals in both individual and
team competitions in virtually every aspect of gastronomy including
hot and cold cuisine, patissier, baking, gelato and decorative
being an incredibly satisfying professional experience, the importance
of these events should not be measured by the number of medals
won. The competitive nature of this, and other similar events,
is to show the world the latest developments in culinary art.
For ICI masters, the importance is reciprocal as we, too, see
the latest trends from around the world ensuring that participants
who attend courses at ICI work with the latest in culinary innovations.
that being said, we trained to win, and did!
Menu that Won: Desserts
Tribute to Vespa
Hazelnut Bavarian with Chocolate Biscuit and Strawberry Salsa
Hazelnut and Sour Cherry
Pistachio e Walnut
Liquorino alla Grappa
Ganache al Caffè
Chocolate Log with Vanilla Spumone with Passion Fruit Zabaglione
Mascarpone Bavarian with Apples and Raspberry Biscuit
Semifreddo allitaliana with Chestnuts and Wild Berries
Hot Walnut Brownie with Gratined Fruit and Chocolate and Rum
Mandarin Mimosa with Caramel Sauce and Hazelnut Parfait
Blood Orange Gelato with Limoncello Cream Salsa and Spicy Chocolate
Almond Cream Bavarian with Maraschino Cherry Coulis Accompanied
with Sesame Biscuits
Millefoglie with Coconut and Pineapple Cream
Pistachio and Banana Gelée
Alchermes tapioca with Fried Spaghetti
Amarone Wine Pudding
Cassatina Siciliana with Hot Strawberries and Meringue
Scenes from the training Lab, the participants and their works and
exclusive photos of the winning masterpieces.