INFORMATION
SOJOURN, STAFF, LOCATION
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Superior Accommodations
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Locations
Culture, cuisine, art, nightlife & more!
Facilities
Work with Europe's latest culinary equipment in a real
world setting
All
of our programs and excursions are available for your
association at special group rates.
Culinary
Institutes,
corporations and agents,
click
here
to learn more
about special offers for our partners as well as the
Institutes' custom courses.
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Mediterranean cuisine, buffet, vegetarian, pasta, baking,
hearth breads, desserts and more from the Institute's and
Italy's top culinary professionals.
SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows
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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.
Looking
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
Are
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
to inquire.
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Professional Cooking and Wines
Advanced Techniques during Hands-on Real Life Cooking Executions
Alongside the Masters,
Participants Spend Full Weeks Developing Personal Menus,
Purchasing Products at Open Air Markets in Order to and
Prepare and Execute MultiCourse Haute Dinners to an Audience
of Chefs and Peers...
The
Most Effective Hands-On Professional Culinary Training in
Italy!
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The
following links are a day by day look our programs.
THESE PAGES ARE UNDER CONSTANT CONSTRUCTION
For a complete description of the courses themselves,
use the links to the left.
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While
your experience here is extreme culinary you will also live
the culture, gastronomy, art and entertainment of what Italy is.
You've made us the largest culinary Institute in Italy and we thank
you for it every time we have you.
Saluti e Buon Appetito!
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EASY NAVIGATION FOR A LOOK AT OUR COMPREHENSIVE PROGRAMS
The
Evolution of Italian Haute Cuisine
The Foundation of Italian Regional Cuisine, Tastings and Base
Preparations, Extra Virgin Olive Oils and Vinegars, Pasta, pasta,
pasta, Antipasti, Mediterranean, Vegetarian and Alternative Cuisine,
'Cucina Espressa'
(Click here)
Cheese
Making, Curing Meats & Seafood, Pickling
Farm Visit and Selecting Livestock, Meat, Fish and Vegetable Fabrication,
Sausage and Prosciutto Making
(Click here)
Patissier
& Gelato
Advanced Techniques for Pastry, Cakes, Desserts, Petit Fours,
Chocolate, Sugar and Gelato
(Click here)
Professional
Cooking and Wines
Advanced Techniques during Hands-on Real Life Cooking Executions
YOU ARE HERE
Artisan
and Hearth Baking
Focaccia, Pizza, Grissini, Specialty Breads and more...
(Click here)
Cultural
and Gastronomic Travel
Special Excursions, Open Air Markets, Artisan Food Makers
and Winery Visits
(Click here)
Dining & Nightlife
Eating, Imbibing and Nightlife
(Click here)
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Hands-On Professional Cooking
During
every program at the Italian Institute for Advanced Culinary and
Pastry Arts (ICI), each participant prepares and executes a complete
Haute Italian Regional Menu alongside our masters. During the Master's
program, several multi-course menus are presented including an elaborate
buffet comprising hot and cold food, carving stations, express cooking,
dessert, gelato and petit fours Participants also prepare sit-down
dinners from seven to eleven courses from Amuse-Bouche to Pralines...
The
result of this for participants has proven to be the most effective
culinary training method in Italian Regional and Mediterranean Cuisine
and Patissier. Days, weeks or months of learning, depending on the
program, culminates with these special dinners presented to master
chefs, participants' peers as well as special guests from the press
and gastronomic organizations including La Chaine des Rotisseurs.
The whole process ensures that every participant that receives ICI
Certification is ready to present authentic Haute Italian Cuisine
anywhere in the world.
Wines,
Liqueurs and Sommelier Training
Wine is just as much a part of Haute and Traditional Italian Regional
and Mediterranean Cuisine as food is and, therefore, every program
includes tastings and pairings of several of Italy's best wines.
Wines
are paired in individual gustatory sessions as well as during menu
development and execution weeks where participants use their newly
gained knowledge to perfectly pair several wines during a multi-course
menu.
Finally,
each meal is finished with a liqueur that matches petit fours, pralines
or biscotti from the specific region that they have derived from completing
the highest end dining experience available anywhere!
Click here
to proceed to the next page of a day by day look at our latest course.
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ICI
does not employ 'repetition' cooking as in some culinary schools.
Rather, participants develop haute multi-course menus and
execute them alongside a master chef.
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Fine
attention to detail is indispensable for a perfect plate.
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Cooking
executions take place throughout every Master's program ensuring
that participants have the expertise to master Italian Regional
Cuisine anywhere in the world.
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The
greatest feeling ever for a culinarian is that which comes
after presenting a spectacular event!
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
