Chef Kirk T. Bachmann, C.E.C., M.Ed. Vice President of Academics and Corporate Chef, Le Cordon Bleu Schools North America:
“Le Cordon Bleu Schools North America is a proud supporter of The Visiting Italian Chef Program and we appreciate having the opportunity to host some of Italy’s best Chefs on our campuses. This cultural collaboration highlights a unique dedication and commitment to the advancement of culinary arts education in the United States and around the world.  The demonstrations and lectures by the visiting Italian Chefs provide a robust learning opportunity for our students and our faculty and we look forward to nurturing this relationship for years to come.”

Chef Jim Gallivan, MAT, CCA, CCP, CFBE, Culinary Arts Program Chair, The International Culinary School at The Art Institute of Atlanta
“There is just no substitute for having native chefs and ingredients from another culture in our kitchens. Creating an environment where our students and faculty learn side-by-side is priceless education.”

Chef Kevin Duffy, M.A.T., Dean of the College of Culinary Arts, Johnson & Wales University, Providence, Rhode Island Campus
"Chef Leo brought his wonderful personality and humor to the students and faculty at JWU. His demonstrations to our students were truly amazing and his knowledge and expertise of the foods of Italy were very educational and fun to attend."

Louis Giannelli, Vice President of Academic Development, The Baran Group, Connecticut Culinary Institute
“The Visiting Italian Chef program provides our faculty and students with the knowledge and experience of a professional Italian chef coupled with the presentation and history of authentic products direct from Italy. There is no better educational opportunity for our students to experience firsthand Italian cooking techniques, traditional and contemporary cuisine, and the fine products of Italy - other than to study and live in Italy. For most students, this is out of reach.  Connecticut Culinary Institute is very proud to participate in this program and will continue to participate. This is an event that we look forward to every year.”

Jack Kane, M.S. C.E.C. C.C.E. C.C.A. C.H.E., Director of Culinary, The Art Institute of Fort Lauderdale
“Thank you for involving the International Culinary School in the Italian Visiting Chef Program. We certainly would like to be involved again next year and I am sure many of our 33 schools across the country would like to be involved as well if possible. I believe as a result of Chef Domenico’s presentations our 300 students have a greater appreciation of the quality of  Italian products. I definitely will share the experience I had visiting Italy with our students in our International Cuisine Curriculum for many years to come.”