We offer The Visiting Chef Programs to premier culinary schools in the United States through a partnership with the AlbaBarolo school in Italy.  Now in its second year we've received great feedback from the participating schools.

In 2007, we successfully introduced our “Visiting Chef Instructor Program” to top culinary schools across the United States.

• 95% of the Administrators expressed a desire to repeat the program.
• Nearly 95% said that they felt the Italian products were exceptional and that they would begin using more of them in their kitchen labs in the future.
• Over 90% of the students at the participating schools reported that they had an exceptional experience and that they would be interested in pursuing continuing education programs in Italy after graduation.

For more detail, please download the executive summary..

Join us in 2008!

The theme of this year's Visiting Chef Program being offered to U.S. culinary schools is:

The Cuisine is Italian, the products are Regional.

This year’s goals and curriculum will focus on Italian Cuisine today emphasizing that it is no longer tied to regionality. There is one cuisine simply called Italian. A cuisine which is comprised of regional ingredients.

It is our goal to further extend the visibility and overall impact of the program. To achieve this we will include several new schools and a few select programs from last year. We have outlined the group for this year to be schools in the Eastern part of the U.S. from Boston, Massachusetts south to Miami, Florida, with 5 visiting Chefs each spending one week (Sun. through Sat.) at 2 different schools.

The program includes a U.S. Chef Instructor Professional Development trip to Italy for one Instructor from each of the 10 participating schools. This trip allows us to further define the appreciation for Italian cuisine and regional products through an intensive week long culinary/wine tour of one of the regions. In addition these Chefs return to their classrooms eager to incorporate the products, techniques, and methods that they learned through their experiences to thousands of students.

Theresa Hopkins
studyinitaly@italianculinaryfoundation.com
212-452-2457