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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Specialized Courses
The
Italian Institute for Advanced Culinary and Pastry
Arts offers over 40 highly specialized courses to
culinary instructors, hotels and cruise lines catering
to specific back of the house needs.
Additionally, special programs and dates can
be designed for individual needs.
Contact
us to learn how the Institute can give your
institution a competitive advantage for your specific
requirements.
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All
of our custom programs always include superior accommodations
in a hotel or private villas and are all inclusive of all
meals, wines, visits to markets and artisan food makers
and special fine dining throughout Italy.
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Every
program is designed for food service professionals and based on the clear
and practical needs of the industry. Deliberate consideration focuses
on food and labor costs, the availability and substitutions of raw materials,
conservation, HACCP requirements and rational preparation times. Traversing
artisan and industrial quality, meticulous emphasis is always placed on
presentation.
FOR INFORMATION
ON MORE SPECIAL PROGRAMS AND DATES, CONTACT US HERE
CUISINE
 Italian
Culinary Exploration
(50 hours full immersion)
This
all inclusive course is designed for culinary professionals
and combines several aspects of modern restaurant cuisine, baking
and decoration during one week of full immersion.
Click
here
for details.
 The
Evolution of Italian Cuisine
(100
hours full immersion)
This
all inclusive course is designed for culinary professionals
and combines several aspects of modern restaurant cuisine, baking
and decoration during two weeks of full immersion.
Click here
for details.
 Grande Buffet
(30,
50 or 100 hours full immersion)
Creative
cuisine for main dishes highlights this course which is rich
in technique, colors and variations of themes and flavors. All
types of European buffets are prepared including meat, fish,
wild game and vegetarian. They are subdivided into scores of
different preparations giving the professional the possibility
to improvise on original buffet designs following guidelines
for harmony of flavors and colors as well as modern alimentary
standards. Techniques for decoration include salt and butter
carving. An emphasis is placed on speed and precision.
 Pasta &
Risotto
(50
or 100 hours full immersion)
Perhaps
the most important items on the menu, pastas and risottos offer
diners an appetizing choice while restaurateurs enjoy unlimited
creativity and substantial profits. This unique program bridges
the gap between classic Italian regional cuisine and modern
standards of healthful eating. Thanks to the application of
new techniques, robust and definitive flavors accentuate recipes
that are lighter than ever before.
 Neither Meat nor Fish
(30,
50 or 100 hours full immersion)
This program is entirely dedicated to alternative cuisine (vegetarian
and vegan) featuring combinations of vegetables, fruits, cheeses,
pastas, oils and truffles never seen before. All recipes and
techniques that are presented give chefs the opportunity to
interchange appetizers, first dishes, main dishes and mezzi
according to his or her imaginativeness or as necessitated by
the menu or season. Magnificent plating techniques synthesize
haute cuisine with the simplicity of the Mediterranean.
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BAKING,
DESSERTS, GELATO & PATISSIER
 Pastry,
Desserts &
Specialty Breads Tradition and Evolution
(50
or 100 hours full immersion)
Technique
is the cornerstone of this program where preparations focus
on pastry chefs' and bakers' ability to innovate upon them.
Participants will be presented with and prepare classic and
modern gateau, pastries, mignon, biscuits, milieu feuilles,
mousses, sorbets, gelato, plated desserts and hearth and specialty
breads. Decorating
techniques include advanced plating, coining, chocolate and
sugar work and bread art.
 Specialty
and Hearth Breads and Focaccia
(50 or 100 hours full immersion)
Not
surprisingly, the most important element on the table has also
created one of the fiercest competitions between both artisan
makers and industrial producers. While preparing a myriad of
gastronomies with participants,
world champion baker Fabio
Bertoni introduces techniques giving both advanced artisans
and R&D managers the originality, flavors and textures necessary
to produce complete new production lines. Traditional breads
and secondary products are confronted with innovative creations
demonstrating the proper techniques of new recipe development.
 Plated
Desserts & Gelato
(50 or 100 hours full immersion)
The Institutes' many gold medals in international competitions
and best selling books has made this course the world's finest
for plated desserts and gelato. The intense course combines
all aspects of modern pastry and decoration during 50 or 100+
hours full immersion over 5 or 10 days. Technique is the cornerstone
of this program where preparations focus on the pastry chef's
ability to innovate upon them. Participants are presented with,
and prepare, classic and plated desserts, natural gelato and
gelato secondary products. Decorating techniques include chocolate
work, pulled and blown sugar and special baking formulas for
Italian gelato accompaniments. The course culminates with a
buffet di dolci. Special attention is given to modern
alimentary tendencies developed by Iginio Massari who is one
of only 3 Italian patissier to be part of the prestigious Relais
Dessert.
 Patissier
Mignon, Classic and Modern
(30
or 50 hours full immersion)
Of
fundamental importance for buffets, banquets and retail shops,
small, delicate pastries are even supplementing desserts in
fine restaurants. This program runs the full gamma or traditional
mignon and then examines the tradition for versatility, transforming
the original to its innovative counterpart. Simple but nontraditional
techniques demonstrate the proper methods for developing new
products and recipes. Flash freezing and long conservation solutions
are addressed in detail.
 Baking
Sweet and Savory Products with Natural Yeast
(50
hours full immersion)
With emphasis on the commercial
aspect of baking, Italy's exclusive natural yeast techniques
are exposed with variations for industrial production. Biscuits,
croissants, petit fours and the famous colomba, panettoni, pandore
and veneziane are among the topics covered. Participants are
offered a complete new line of products and productivity...
 Pizza
& Focaccia
(30, 50 or 100 hours full immersion)
Whether hearth baked or conventionally made, Pizza continues
to command the western world's largest share of all sectors
of F&B. Although many countries have many ways to make these
classic foods, it is important to note that they are genuinely
Italian and there is no better place in the world to master
the art than in Italy. This program covers all aspects of pizza
making, cooking methods for wood burning, electric and gas ovens,
different yeast and rising techniques, development of pizza
menus, conservation, pricing, workplace staffing and much more!
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DECORATION
 Pulled
and Blown Sugar, Artistic Sugar Work
(30
or 50 hours full immersion)
Alessandro
Urilli, world champion patissier, instructs this detailed course
concentrating on commercial sugar products, artistic pieces
and products. Fully hands-on, this program is A to Z covering
everything about the subject from selecting the raw ingredients,
chemical differentiating to assembly.
 Chocolate
Art
(50
hours full immersion)
Leonardo Di Carlo, 2002 World Champion Chocolate Artist, Coupe
du Monde, Lyon, France, takes this program far beyond the norm
even for seasoned professional. Pralines, figures in chocolate
and the techniques for assembling Italy's famous chocolate Easter
eggs are all covered in detail using Europe's most advanced
equipment under the instruction of the master.
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
