Power
Training for the Masters: The Strategy
Our
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.
The
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
competition.
Our
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.
The
Italian Institute for Advanced Culinary and Pastry Arts and International
Culinary Competitions
ICI
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
food art.
Besides
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.
With
that being said, we trained to win, and did!
The
Menu that Won: Desserts
BUFFET
Festive
Dessert
Tribute to Vespa
Hazelnut Bavarian with Chocolate Biscuit and Strawberry Salsa
5 Pralines
Hazelnut and Sour Cherry
Pistachio e Walnut
Liquorino alla Grappa
Citrus Jello
Ganache al Caffè
4 Desserts
Chocolate Log with Vanilla Spumone with Passion Fruit Zabaglione
Sauce
Mascarpone Bavarian with Apples and Raspberry Biscuit
Semifreddo allitaliana with Chestnuts and Wild Berries
Hot Walnut Brownie with Gratined Fruit and Chocolate and Rum
Meringue
PLATED
DESSERTS
Mandarin Mimosa with Caramel Sauce and Hazelnut Parfait
Blood Orange Gelato with Limoncello Cream Salsa and Spicy Chocolate
Cookies
Almond Cream Bavarian with Maraschino Cherry Coulis Accompanied
with Sesame Biscuits
Mini
Desserts
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
Coming
Soon
Scenes from the training Lab, the participants and their works and
exclusive photos of the winning masterpieces.
Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
