SOJOURN, STAFF, LOCATION
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Culture, cuisine, art, nightlife & more!
Work with Europe's latest culinary equipment in a real
of our programs and excursions are available for your
association at special group rates.
corporations and agents,
to learn more
about special offers for our partners as well as the
Institutes' custom courses.
Mediterranean cuisine, buffet, vegetarian, pasta, baking,
hearth breads, desserts and more from the Institute's and
Italy's top culinary professionals.
EDUCATION & CONSULTING
Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows
Planning a Special Event that requires Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian
dinners, events, demos and expert seminars on Italian and International
Cuisine for restaurants, resorts, hotels, cruise ships, gourmet
shops and trade fairs. E mail
us your plans to find out costs and sample itineraries.
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
or are considering a rollout, ICI can assist in full immersion
staff training or to perfect your menu or concept.
E mail us here.
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
you a restaurateur looking
for a Professional Chef from Italy?
The Italian Institute for Advanced Culinary & Pastry
Arts 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
& Patissier in Dubai, UAE
Master Chefs from
SPECIAL 3 DAY PROGRAM
3 Days Full Immersion
for Chefs, Patissier, Bakers & Gourmets
Program Instructed by the ICI Masters
25 hours full immersion
to be posted January 1, 2014
(For more dates of our regularly scheduled
programs in Italy and around the world, use the links to the left)
Cuisine, Baking & Patissier is a special three day
full immersion program exclusively designed to address advanced
menu development for chefs, bakers and patissier. As culinary
professionals, we are managers of our environment and must
excel on all concentrations of culinary art.
today's fiercely competitive industry, creativity must be constantly
updated. Advanced Cuisine, Baking & Patissier has
chefs working alongside Italy's top masters producing the latest
delicacies from the country who remains number one in the world
for popularity: Italy.
program begins with an in-depth analysis and tasting of authentic
Italian raw ingredients including over one hundred cheeses,
meats and wines and then transforms these products into spectacular
plate art during the pasta, risotto and Mediterranean cuisine
advanced pastry segment has participants preparing classic and
modern gateau, pastries, mignon, biscuits, milieu feuilles,
mousses, sorbets, gelato and plated desserts. Decorating techniques
include advanced plating, coining, chocolate and sugar work.
designed for professionals, serious home gourmets are welcomed
and encouraged to participate.
January 3, 2010 - Raw Ingredients and Flavor Perception; Olive Oil
Analysis; Pasta, pasta, pasta...
Lecture, demonstration, hands-on, tasting
dish is only as good as the raw ingredients that are used to construct
it. This intensive introductory day gives participants a profound
understanding of the most indispensable products used in regional
Italian cuisine and patissier. Degustation and gustatory analysis
are the processes by which culinarians taste and analyze each
single ingredient and classifies them according to intensity and
region thus enabling him or her to create dishes and recipes authentically
and, if necessary, to make suitable substitutions based on a clear
full immersion morning culminates with the preparation of 'component'
ingredients, the technique by which raw materials that are personalized
for specific clienteles and which recognize the limitations in
availability of some Italian products allowing participants to
create authentic Italian haute cuisine anywhere in the world.
for the program's lessons and events.
and tasting of the lesser known raw materials necessary to construct
authentic dishes in Regional Italian and Mediterranean Cuisine.
Vinegars, Olives, Sundried and Conserved Vegetables
to truffles & wild mushrooms
Fact Sheet: identifying and distinguishing black vs.
truffle throughout the centuries: history and legend.
and preserving truffles
examination of Italian Extra Virgin Olive Oils including regional
differentiation, gustatory perception and the proper methods
which define the use of specific oils with particular cuisines
as well as their positions in the menu.
and tasting of Regional Oils:
for long conservation
Making Pancetta and Curing Meats for Immediate Use
Gastronomy: truths and myths
13:00 Lesson resumes
of a the common types of flours used for pasta making including
semola, durum wheat, corn flour and whole wheat as well as more
uncommon flours such as spelt, buckwheat, truffle flour, and chestnut
history of pasta and the role of pasta in regional Italian cooking and
the F&B sector generally.
Italy, restaurateurs know that it's not a question of IF a patron
will order pasta, it's just a matter of WHICH one. Internationally,
what was a trend has now become an essential part of menus in Italian
and Continental restaurants, and hotels throughout the world. For
restaurant patrons, pasta represents a healthy, tasty, colorful
dish. For chefs, pasta represents unlimited creativity and for restaurateurs
it represents enormous profits...
addition to hands-on preparation, participants learn Regionalism:
understanding where each pasta comes from in Italy enables culinarians
to identify the appropriate sauces or condiments for that dish.
It also gives a clear idea of how to pair that dish with the perfect
wine and, most importantly, create an entire regional menu with
pasta as the starter.
this exciting afternoon, participants work hands-on alongside the
master preparing over 50 types of pasta!
preparation of a series of white, colored and multicolored stuffed
preparation of a series of eggless and alternative flour pasta:
technique of matching pasta and sauces according to gustatory
perception, aesthetics and menu position.
January 4, 2010 - Artisan Breakfast Feast; Mediterranean and Vegetarian
Cuisine; Express Cooking; Cooking with Truffles
Hands-on, all day tastings
Italiana alla Artigiana"
(Artisan Breakfast Feast)
the age of frozen breakfast pastries, packaged breads and individually
made condiments, the classic Italian breakfast has become as exclusive
as fine dinning is at many other time of the day. Assorted hearth
breads, freshly prepared creams of nuts and chocolate mass and jams
made with seasonal fruit highlight this ´colazione´
or first meal. So rare, even in Italy an artisan breakfast can only
be found at select cafes at triple the price of a common continental
breakfast. A Brief explanation of the meal and its importance to
your future clients is followed by a tasting of this artisan feast.
Italian and Mediterranean Cooking; Vegetarian Cuisine
combining all of the knowledge gained thus far, participants will
now prepare dishes alongside the master in this unique combined
program. By utilizing the fundamental rules that have been covered,
recipes are replaced by techniques as culinarians are able to create
personal recipes that can either be traditional and authentically
Italian or can be modified according to the needs of a specific
clientele or guest.
Meat nor Fish', 'Mediterranean and Alternative Cuisine' and 'Cucina
Espressa' are where modern Mediterranean and vegetarian cuisine
are combined and presented with a thoroughness and clarity unique
to the industry even in Italy...
wide range of avant-garde hot and cold "antipasti" (appetizers)
will be prepared incorporating meat, fish, wild game and verdure.
Substitutions for meat and fish components will be discussed and
presented. Factors for determining appetizers as stand alone plates
or buffet items will be examined depending on cost elements and
"need for speed".
delicacies are prepared using one of the world's most precious
and execution of perfect risotto
Cucina Espressa" Mediterranean Cooking in under 10 minutes.
techniques used in these preparations give participants the
ability to create literally hundreds of unique, healthy and
colorful "express" dishes. Our dishes will be seasonal and change
Lunch Feast Part I.
exclusive segment where the maestro spans different regions of Italy
with a course prepared for each one allowing participants not only
to prepare, see and taste flavors from different parts of the Italian
peninsula but gives the necessary preparation techniques to create
scores of different dishes for each one presented.
Some of these dishes are those that are most familiar for foreign
chefs that are already preparing and presenting them in their establishments.
Improvisation and innovation are very important both in home dining
and in industry.
Modern eating trends, health consciousness, individual tastes, availability
of raw materials, etc., are all factors in the evolution of cuisine.
HOWEVER, in order to "update", "modify" or "innovate" a recipe, we
must do so while retaining as much integrity as possible to the ORIGINAL
recipe and, specifically, the original FLAVOR. This isn't solely for
the sake of tradition but for the fact that many of these "famous"
Italian dishes have remained popular for centuries because local chefs
and nature got them right the first time!
Ragù di Agnello con Maccheroni alla Chitarra
EMILIA ROMAGNA: Lasagne alla Bolognese
“La Cucina Stagnata” (Deep Dishes/Casseroles): Traditionally, these
“deep dishes” have a long cooking time and are prepared in large quantities.
They are then transferred to terra-cotta dishware and many times are
first passed to a wood burning oven giving them a unique richness and
served in the same terra cotta either family style or in individual
servings. They are perfect for high volume banquet catering.
Cucina alla Padella: the technique of working from a "mystery basket"
creating sublime flavors from the best that the day's marketplace has
Lunch Feast Part II.
Fresh or Frozen vs. Dried. Both are considered delicacies but they cannot
be interchanged. A side by side comparison demonstrates proper usage
and the cooking techniques to attain sublime flavors for both.
the latest trends in Italy, techniques will enable the chef
to interchange vegetarian menu items for appetizers, first courses
and main courses. Applications of emulsions reveal flavor medleys
and techniques for new recipe development.
focus towards advanced plating technique and presentation.
End of lesson
January 5, 2010 - The Art of Plated Desserts
Demonstration, hands-on, tasting
is the cornerstone of this program where preparations focus on pastry
chefs' ability to innovate upon classic and modern assemblies.Participants
will be presented with and prepare gateau, pastries, mignon, biscuits,
mousses and plated desserts. Decorating techniques include advanced
plating, chocolate and sugar work. The program culminates with a tasting
of the huge pastry buffet at the end of the day!
fast paced program begins with an insider's overview of the latest
trends in patissier in Europe, the Americas and Asia. The master immediately
demonstrates his clear objective: to enable even the most advanced
professionals to develop new flavors and sensations for table torts
of component materials
will be presented with the skills necessary to construct classic and
modern semi-freddoes, Italian mignon, flans and gateau, transforming
each into single portion plate art. A
thorough analysis explains how these techniques are incorporated to
develop new recipes utilizing different component ingredients relating
to specific tastes, season, cost factors and availability of raw ingredients.
attention is given to modern alimentary tendencies developed by ICI.
The lesson continues featuring Italy's latest
trends including sweet soups with sorbets and balsamic vinegar, unleavened
vanilla crusts, milieu feuilles with zabaglione & Sorrento limoncello
and chocolate, pistachio and hazelnut based desserts.
pastissier is prepared followed by its innovative versions demonstrating
the evolution of pastry. Participants
are presented with the decorating techniques to "personalize"
his or her desserts. Chocolate work, delicate baked and fried garnishes
and fine sugar work are all presented in an array of color, textures
and, most importantly, flavors.
technique of new recipe development is examined based on market availability,
cost and space factors, and "need for speed". Assembly
of a Buffet di Dolci (Pastry Buffet) Tastings
and presentation of Certificates. 17:00
End of lesson
AED 2750 per person
US$750 per person
and practical lessons, recipe and technique books & all related
costs at the Italian Institute for Advanced Culinary and Pastry
Arts on location (25 hrs. full immersion) conducted by ICI Masters
Artisan Breakfast Feast
of Excellence & Completion, ICI
*All meals include beverages. Gratuities are included.