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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Italian Pastry Team
Pastry World Cup, Lyon, France
January 21-22, 2007
This world class pastry competition has been the springboard
for generations of pastry chefs. Their success, and the competition
as a whole, assures our industry continued growth in the years
to come.
To join us for this prestigious event,
e-mail us here.
Click here
for the Italian National Culinary Team
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SCROLL
DOWN FOR INFORMATION ON THE WORLD PASTRY CUP
Alessandro
Urilli
When
asked 'when he went to culinary school', he'll answer 'I still
do, everyday...' Alex remains a humble student of pâtissier
His resume is not as modest: head pastry chef at Peck, Milan's
most famous gastronomic center; new product development chef
for Mondo, Rome's best known pastry shop; director of pâtissier
at ICI; and the list goes on.
His
formal education includes the Westminster University of Art,
Bath Academy of Arts and Thames Valley University in London
with degrees in gastronomy, wines and spirits. Alex attended
years of stages at Europe's most prestigious hotels, among them
Creme de la Creme in London, Le Gavroche, Nadell Pâtisserie,
the Georgian Restaurant, Maison Blanc, Pâtisserie De Baere
and Harrods in London.
 In
2000, Alex was made a member of Accademia Maestri Pasticceri
Italiani, Italy's exclusive master pâtissier association.
In the same year he became one of the only members of Relais
Desserts in Italy. Alex regularly competes in world class culinary
competitions and has earned numerous medals and titles including
1st Place/ Best Pâtissier at the International Pastry
& Baking Salon (SIAB) in Verona, Italy in 2001.
Besides
private consulting for numerous clients, Alex is a trainer for
the famous chocolate company Callebaut creating not only innovative
desserts but also spectacular decorations in chocolate, sugar
work and pastillage from plate art to two meter tall show pieces.
He regularly contributes articles to several pastry magazines
internationally including Italy's largest "Pasticceria
Internazionale".
Alex
is a consummate instructor and is as entertaining as he is talented.
Communication is not a problem either as he speaks Italian,
English and French.
AT
A GLANCE
-
Instructor
at The Italian Institute for Advanced Culinary and Pastry
Arts (ICI)
-
Instructor
at the Art, Science and Food Technology Center
-
Demonstration
chef for major international companies including Vahlrona
Chocolate
-
Member
of the Italian Master Pâtissier Association
-
Member
of Relais Desserts
-
Past
member of the Italian National Pastry Team
- Demonstration
chef for major international companies including Callebaut
Chocolate
- Past
Head Pastry Chef at Milan's famous Peck
-
Multi
medal winner including
-
Silver
Medal - Dessert of the Year, Britain, 1995
-
Gold
Medal - European Sugar Works Competition, London, 1996
-
Silver
Medal - European Chocolate Competition, London, 1997
-
Gold
Medal - National Master Pastry Chefs Tournament, Italy
-
Gold
Medal/Pâtissier of the Year - International Pastry
& Baking
-
Salon
(SIAB), Italy, 2001
- R&D
consultant for food producers throughout Europe
- Food
writer for trade magazines
BELOW
ARE SOME WORKS BY ALESSANDRO URILLI
Leonardo
Di Carlo
 When
he's not competing for an international competition or consulting
for a food firm, Leo is usually in the lab, experimenting, perfecting,
creating... Those of whom experience competition understand
his attitude - everyone else there wants to win as well...
Leo
began specializing in patissier, them moved to chocolate and
eventually on to pastillage and intricate sugar work. He's  currently
world champion for chocolate and pastillage and finished his
tenure for the same status in pâtissier at the beginning
of the year.
His
instructing style is straight forward and always high energy.
As a "lifetime pupil" in the pastry arts, he understands
and appreciates the objectives of peers. Leo instructs advanced
pastry, chocolate and sugar courses to pâtissier and bakers
at the Italian Institute for Advanced Culinary and Pastry Arts
as well as an intense full immersion day for chefs de cuisine.
Leo
will seek to defend his crown as World Chocolate Champion at
the 2005 Pastry World Cup in Lyon, France.
-
Third generation pâtissier
-
Instructor
at The Italian Institute for Advanced Culinary and Pastry
Arts (ICI)
-
Instructor
at the Art, Science and Food Technology Center
-
Demonstration
chef for major international companies including Vahlrona
Chocolate
-
Member
of the Italian Pastry Team
-
Multi
medal winner including
- First
Place - Italian Championships, Rimini, 1996
-
Gold
Medal - IKA Culinary Olympics, Berlin, 1996
-
First
Place - Campidoglio Championships, Roma 1996
-
First
Place - Italian Championships, Rimini, 1998
-
Silver
& Bronze Medals - Culinary World Cup, Luxembourg,
1998
-
Gold
& Silver Medal - Culinary World Cup, Basil, Switzerland,
1999
- World
Champion - Pastry World Cup, Lyon, France, 2001
- World
Chocolate Champion - Pastry World Cup, Lyon, France, 2003
-
R&D
consultant for food producers throughout Europe
-
Food
writer for trade magazines
-
BELOW
ARE SOME WORKS IN PASTILLAGE AND SUGAR BY LEO
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The World
Pastry Cup
The World
Pastry Cup brings together the finest young pâtissiers to compete before
the press and an international jury for the chocolate, sugar and cream
titles in a mouthwatering competition.
2007 marked
the 13th edition of the Coupe du Monde de la Pâtisserie. Founded
by Gabriel Paillason, this is set to be one of the star events at the
14th International Food Trade Exhibition (SIRHA).
 Candidates from 18 countries
(and four continents) take part, so the diverse culinary traditions of
Greece, Italy and Austria, Colombia and Mexico, Japan, Singapore, England
and the USA are given a chance to seduce the palates of the judges. The
jury is comprised of the best pâtissiers from the 18 competing countries
and allocates points for skill, presentation and taste.
Each of the
participating countries are represented by three members (chocolate maker,
pastry cook and ice-cream maker), one of whom heads the team. Each team
has nine hours to prepare a buffet of one chocolate dessert, one ice cream
dessert and a typical national sweet.
 The winning team is awarded the
World Pastry Cup and 9,000 Euro. Silver and bronze prizes are also handed
out, along with prizes for the best promotion, team spirit and press prize.
Winners are
assured a sweet and successful career. Former winners include Pascal Molines
(France) - now teaching at the prestigious Ecole des Arts Culinaires at
Ecully - while Michaël Azouz (also from France) has earned worldwide renown
for his sugary creations. Pierre Marcolini (Belgium) and Luigi Biasetto
(Italy) have both opened their own boutiques, the unrealizable dream for
many a pâtissier, Leonardo Di Carlo, the chocolate superman and, the legend,
Iginio Massari.
GENEROUS
SPONSORS OF THE WORLD PASTRY CUP
January 2007
No
where on these web pages or at our Institute will you find credits
to any sponsors. The Italian Institute for Advanced Culinary and
Pastry Arts is an independent Institution and does not accept
sponsorship. This ensures that our programs are always objective,
based not on a particular brand but rather on the best raw materials
and equipment available at the time.
Special
events are an exception. In addition to sponsoring these events
ourselves, we also wish to thank our cosponsors who make these
events possible. Their participation shows the world the importance
of continually advancing the evolution of fine pâtissier
and, most of all, its' creators, you the pastry chefs...
AGRIMONTANA
AIA - OVOMATTINO
DE BLASI
CORRADINI
FBM
FUGAR PRODUZIONE
HAUSBRANDT
IRINOX
ITALIAN INSTITUTE FOR ADVANCED CULINARY PASTRY ARTS
PASTICCERIA INTERNAZIONALE
RONDO DOGE
SIGEP TRADE SHOW
SIRMAN
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
