Interview of Tony May and Ferdinand Metz at Johnson and Wales

http://www.webvisionitaly.com/search.php?ref_genre=5

Connecticut's Hartford Courant Raves About Connecticut Culinary Institute/ICF's March Luncheon:

http://www.courant.com/features/lifestyle/hc-nujavaeat0328.artmar28,0,1154642.story

The Western Culinary Institute in Portland OR Showcases ICF Visiting Chef Instructor D'Agostino on MySpace.com:

www.myspace.com/westernculinary

ITALIAN CHEF INSTRUCTORS JOIN LEADING U.S. CULINARY SCHOOLS THROUGH INNOVATIVE EXCHANGE PROGRAM
- Ferdinand Metz Collaborates with Tony May’s Italian Culinary Foundation to Launch “Visiting Italian Chef Instructor Program” in Top U.S. Culinary Schools

NEW YORK, 12 December 2006* – The Italian Culinary Foundation, founded by renowned restaurateur Tony May, has launched its first major initiative to elevate the standards for Italian cuisine in America. Certified Master Chef and globally recognized educational innovator Ferdinand Metz has joined May to introduce “The Visiting Italian Chef Instructor Program” to top U.S. Culinary Institutions. To date, the participating schools include every U.S. Le Cordon Bleu campus, the Providence (RI) and Charlotte (NC) campuses of Johnson & Wales’ Universities, The Cambridge School of Culinary Arts, and the Connecticut Culinary Institute. Visiting Italian Chef Instructors will conduct a three-week-course of lectures and food presentations at each school between January and May 2007. U.S. participants have also been invited to send one school representative to the Visiting Instructors’ school in Italy in exchange.

Said May, President of the Foundation, “Our goal is to bring learning institutions—and, ultimately, the American public—up-to-date about truly contemporary Italian cuisine. The ease of travel and migration of ingredients, among other things, have had a significant impact on the way Italians in every region cook. As a result, broad knowledge of the ingredients themselves – first and foremost – is the key to creating great Italian cuisine. This concept is the cornerstone of every ICF teaching program.”

Metz added, “With an emphasis on absolute authenticity, this program represents a great educational advantage to the participating schools. Students will be given the rare opportunity to directly interact with some of the best teachers of one of the great cuisines of the world.”

ICF’s Visiting Chef Instructor program is adapted to each school’s particular needs and includes lectures, seminars, and hands-on kitchen practice. In some cases, the visiting instructors will also lead professionals in Continuing Education programs for one week of their stay. Moreover; special, reduced-tuition arrangements with the culinary schools in Italy have been made for students’ post-graduate studies as well.

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Contact:
Theresa Hopkins
thopkins@italianculinaryfoundation.com
212-452-2457