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The Italian National Culinary Team
The Italian National Culinary Team is the official representative team of Italy for international culinary competitions including the Culinary Olympics held in Germany every four years

MISSION STATEMENTS:
...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 professional style...
 

Click here for the Italian National Pastry Team

CLICK HERE TO JOIN ICI AT THE 2016 CULINARY OLYMPICS!


European Champions
EUROPEAN CHAMPIONSHIP AT THE CULINARY SALON AT SALZBURG

Gold Medal Main CourseThe 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.

Best Main Dish in Europe 2002Seventy 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.


The American Culinary Classic

We 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.

The European Champion Italian Culinary TeamFor 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 Show.

This antipasto was part of an award winning seven course meal prepared and presented by the Italian National Team.The 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.

Pasticceria mignon of world class stature.In 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.

In addition to competing in the competition, the Italian Culinary Institute 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 the source.


The Bocuse d'Or

Presentation for tasting at the Culinary Salon.

World-renowned 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.

The 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.

For 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.

The 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 experience.'

The 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.

The 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.

Bocuse 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.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

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EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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