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
The Italian National Culinary Team
Italian National Culinary Team is the official representative
team of Italy in international culinary competitions
including the Culinary Olympics held in Germany every
...to promote Italian Regional Cuisine and Culture
by demonstrating the absolute best flavors and techniques
available...to promote the image of culinarians from
all countries as advocates of health, culture and
for the Italian National Pastry Team
EUROPEAN CHAMPIONSHIP AT THE CULINARY
SALON AT SALZBURG
Italian National Team's first international competition
was in March, 2002, at the Culinary Salon of Salzburg
where the European Championship is held every two years.
The event, sanctioned by WACS, is one of the five major
international competitions leading up to the IKA Culinary
Olympics held every four years in Germany, the world's
most elite culinary event.
national and regional teams from twenty countries competed
in the three day competition. Overall in the 80 point
scoring system, Team Italy scored 79.50 for Festive
Hot Buffet, 79.30 for Appetizers, 73.92 for Innovative
Vegetarian Dishes and 75.91 for Pastry & Desserts.
In the end, the Italian National Team earned four gold
medals, four special awards for the highest scoring
in every category, a special award for Best Finger Foods,
first prize for Best Overall Entree and the title of
European Champions for the next two years.
American Culinary Classic
thank all culinarians who joined us during this prestigious
event where the Italian Culinary Team presented special demonstrations
and tastings in Chicago. Team members, the same professionals
who instruct our courses, were available to answer questions
regarding our programs at the Institute in Italy.
just the second time in 20 years, the Italian National Culinary
Team joined twenty international teams in competition at the
2005 American Culinary Classic at McCormick Place in Chicago.
The competition, sanctioned by WACS, took place during the 86th
annual National Restaurant Association (NRA) Restaurant, Hotel-Motel
American Culinary Classic is the largest and most prestigious
international culinary competition in North and South America.
The competitions took place in custom-designed, glass-enclosed
kitchens located on the exhibit floor throughout the Show. Spectators
viewed everything from preparation to presentation. Culinary
arts competitions such as this evaluate the technical skills,
creativity and presentation skills of chefs and pastry chefs.
The competing chefs strive to make the public aware of the culinary
trends available today and are judged on their blending of flavor,
nutritional content, timing and technique. Show attendees have
the opportunity to not only watch the chefs in action but also
taste the meals they prepare.
the hot food competition, each team is required to produce 85
portions of a three-course meal that has a seafood appetizer,
a main course with appropriate accompaniments, and dessert.
The cold food competition includes finger foods, starters (meat,
poultry, or fish) a three-course meal including dessert, a vegetarian
restaurant platter, a tasting menu and desserts.
addition to competing in the competition, the Italian Institute
for Advanced Culinary and Pastry Arts had a booth at the show
where visitors discussed shop with team members, sampled award
winning dishes and learned more about Italian Haute Cuisine from
chef Paul Bocuse cooked up the World Cuisine Contest in 1987 to seek
out young talent and bring top chefs out of the kitchen into the public
view. The Bocuse d'Or has become the most prestigious gastronomic award,
drawing promising chefs from the five continents. If they win, their
career is set to progress in leaps and bounds. If they loose, they must
go back to the cooking pot.
competition takes place every two years. There is no let up of tension
in the interim, when winners are selected first on a regional and then
on a national level, in preparation for the international championship.
the national finalist, the work has just begun. From now on, the winning
recipe must be repeated again and again, to perfect the flavor, presentation
and originality of the dish. These are the criteria upon which dishes
will be judged. Professional support is at hand - candidates are free
to consult their country's former Bocuse d'Or candidate. And then, there's
the psychological preparation for the five-hour competition.
determination of French contender François Adamski is beyond doubt:
'From September onwards, I will practice making my two dishes on an
almost daily basis. This summer, I just let the ideas come to me: I
take my notebook everywhere I go, when I have an idea, I write it down.
After, I'll test it out in the kitchen...' The reason for his determination
is crystal clear: 'Taking part in the Bocuse d'Or is a once in a lifetime
year 2005 marked the 11th edition of the event, presided over by Guy
Martin - chef of the Grand Véfour, Paris - and held in the gastronomic
capital of Lyon, during the tenth International Food Trade Exhibition.
With 22 countries taking part - including France, Italy, Japan, Brazil,
Australia, South Africa and England - the Bocuse d'Or is sure to offer
an insight into the great gastronomic traditions of the world.
Each candidate has just five hours to prepare one meat dish (lamb) and
one fish dish (sea bass). The 22-member jury, comprising some of the
finest chefs in the world, are split into two groups: 11 taste meat
dishes and 11 deliberate over the best fish dish. Points are awarded
for taste, originality and presentation.
winner is lifted onto a career pinnacle with the presentation of the
prestigious Bocuse d'Or award and a handy 13,000 Euros. Bronze and silver
prizes are also awarded.
d'Or holders include Léa Linster (Luxembourg) - the only woman to have
taken first prize - and Terje Ness (Norway), soon to open a restaurant
in Oslo, named after the competition that won him fame.