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The Italian Culinary Foundation (ICF), a nonprofit organization*, is dedicated to elevating the standards and understanding of authentic Italian cuisine through Education. The ease of travel and migration of ingredients, among other things, have had a significant effect on the way Italians in every region cook and eat. As a result, broad knowledge of the products – first and foremost – should now be considered the key to creating great Italian cuisine. This concept is at the center of every ICF teaching program.
ICF is based in New York and implements Italian culinary programs throughout the United States.
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Founded in 2006 by acclaimed restaurateur Tony May, the Foundation has been successfully coordinating programs with culinary schools around the world by bringing chefs and products from Italy for co-teaching visits, providing students and faculty with hands-on learning experiences emphasizing the origin, history, techniques and products which comprise authentic Italian cuisine, while demonstrating modern interpretations, reflecting the way Italians are eating today in Italy.
It is our goal to continue these programs as well as develop and grow scholarship programs allowing students and faculty the opportunity to study Italian cuisine, wine and culture in Italy.
ICF Board:
Theresa Hopkins, Chair
Kevin M. Dyer, Secretary & Counsel
Mario G. Messina, Treasurer
Judge Michael L. Pesce, Officer
Marisa May Magliulo, Officer
Melanie Young, Officer
Marisa Biaggi, Officer
