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
CURRENT 3 TIME WORLD CHAMPION
Perfection is achieved when we apply our talents
without respite. Nicola Stratoti has won every competition he's
ever entered thanks to his skill as a master and, most importantly,
his love and dedication to his work...
Il Maestro Nicola now shares his art during
programs at ICI!
the links to the left for Nicola's courses or click here
for a closer look at Artistic Baking!
This masterpiece depicting
'Il Vino' during Roman times, is made completely from
bread and won best overall piece at the European Culinary
Chef, Il Bivio, Calabria, Italy
of the International Culinary Jury for Decorative Baking
Board Member, Italian Federation of Chefs
at the Italian Institute for Advanced Culinary and Pastry
at I.P.S.S.A.R., Cosenza & Rome, Italy
at SPCI, Montreal, Canada
Chef for the Italian Pizza Masters Society
show: La Via del Gusto
writer for trade magazines
for food styling and decoration for special event
OF NICOLA STRATOTI'S RECENT AWARDS
TOP: Chef Nicola with international
participants at ICI. BOTTOM: Il Maestro and
Gold, 1 Silver, Best Overall Exhibition Piece, SIGEP,
Rimini, Italy, 2006
Gold, 2 Silver, International Culinary Salon, Salzburg,
Gold, Best Overall Exhibition Piece, SIGEP, Rimini, Italy,
Gold, 1 Silver, Best Overall Exhibition Piece, International
Culinary Salon, Rome, Italy, 2004
di Cucina, Italian Federation of Chefs, 2004
of the Year, Italian Federation of Chefs, 2003
of the Year, Calabrian Federation of Chefs, 2002
medals in national and world competitions include the
Italian National Championships, Campidoglio Championships,
Roma, World Culinary Salon,, Basil, Switzerland, Salon
Culinaire Mondial, etc. 1990-2006...
baking is the latest form of food art among European and Asian culinary
professionals. Although the art form can be traced back five thousand years,
it has since been reserved for royalty and those few that could afford the
cost of an artisan baker. Now, thanks to new techniques, artistic baking
has made its way to the culinary art spotlight.
and center! Nicola Stratoti wins gold and best piece overall in
Fabio Momolo in his role as judge examines Nicola's work.
has developed techniques that enable his students to reproduce, improvise
and create 'bread art' after just two days of full immersion instruction.
"I'm not an artist or even a baker...I am a chef", says Nicola,
"this art form is based on simple techniques. Even so, the possibilities
are as endless as your imagination."
Nicola's art is based on the real world", says ICI director John
Nocita, "he understands how busy chefs are, the daily routine of
a busy kitchen and, most importantly, the equipment limitations that most
must deal with. This technique is unique not only for its spectacular
results but for its simplicity. Particularly attractive is the fact that
these pieces last up to a year and so can be used over and over again.
Fruit and vegetable art, while beautiful, is very labor intensive and
last just days by comparison..."
a bread portrait.
Even as chef
Nicola continues to win international accolades from culinary judges and
his clientele, he understands that yesterdays innovation is tomorrow's
mediocrity. It's for this reason that technique and workmanship are constantly
updated to keep him, and his students, two steps ahead of the competition...
Along with being
a Maestro Scultore, Nicola Stratoti is an executive chef and Maestro
Pizzaiolo (Master Pizza Maker). His artistic baking works are exported
throughout the region where they are used to embellish both food and nonfood
events. He also contributes several hours every week to work in children's
hospitals in the region where he feels that his art makes more difference
than anywhere else...
Stratoti is now part of the following programs at ICI for the 2006 - 2008
of Italian Cuisine
Evolution of Italian Cuisine
Desserts & Specialty Breads
for a closer look at Artistic Baking!