Founded in 2006, by respected restaurateur Tony May, the Italian Culinary Foundation was established to enhance and elevate the image of Italian Cuisine in the United States thru Education.

The Foundation has been successfully coordinating programs with Culinary Schools around the U.S. 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 that are the way Italians are eating today in Italy.

It is our goal to continue these programs as well as develop and grow a Scholarship Program allowing students and Faculty the opportunity to study Italian Cuisine, Wine & Culture in Italy.

A Call to Philanthropy

A call to leadership by the Italian Culinary Foundation is a call to leadership today by those who care most deeply about its purpose and mission. It is simply not possible for the Foundation to realize its fullest potential without a degree of commitment and philanthropy extending well beyond what has been only vaguely imagined and discussed in the past.

The following list summarizes the primary needs and opportunities that exist for philanthropic leadership and investment in the future of the Italian Culinary Foundation in the United States:

Scholarship Sponsors - providing financial contributions to scholarship programs for U.S. students to study Italian cuisine, products and wine in Italy

Travel Sponsors - providing the necessary financial support to cover airline, ground transportation & lodging costs for Chefs from Italy, students and Faculty

Program Sponsors - providing financial support for the administration and coordination of Visiting Chef programs, Demos & Seminars across the U.S. and top Culinary Schools

Product Sponsors - A successful program would not be possible without authentic products from Italy. Financial support is needed for products and shipping costs from Italy to each school alleviating the burden and expense from the educational institutions.

Program Goals

• Continue to create a greater appreciation of Italian cuisine in the United States by visiting schools and campuses to further extend the mission of the Italian Culinary Foundation and our partners who support education and the Visiting Chef Program.


• To address the need for a better understanding of high quality, authentic regional Italian products by informing faculty and teaching students of U.S. culinary schools a better appreciation of Italian food and wine products by including, when possible, Food Producer representatives in addition to Italian Chefs and wine experts to lecture the students of each participating school.


• To encourage the faculty and students of the participating schools to travel to Italy to continue their post graduate studies in Italian Cuisine. To invite the participating schools to establish permanent programs totally dedicated to Italian Cuisine.


• Develop an ICF Newsletter, distributed electronically, to share information, highlight events at participating schools featuring the products and program sponsors.

 
Over the last few years, The "Italian Chef Program", was offered to top U.S. culinary schools with the overall theme:

The Cuisine is Italian, the Products are Regional

The objective of the curriculum is focused on Italian Cuisine today emphasizing that it is no longer strictly tied to its regionality. Italian Cuisine should be simply called Italian and not tied in to a regional identity while the products are regional.

We are currently looking for Sponsors and Program Partners to develop Scholarship programs for U.S. students and Faculty.

For more details and data download the 2008 Visiting Chef Program Executive Summary.