Our Culinary Programs
The “Italian Chef Program”, was offered to 10 U.S. culinary schools with the overall theme: The Cuisine is Italian, the Products are Regional.
The objective of this year’s curriculum focused 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.
ICF’s 2008 Guest Chef Instructor:
- Chef Enea Barbanera – Visited Connecticut Culinary Institute & Le Cordon Bleu College of Culinary Arts Boston
- Chef Leopoldo Gerbore – Visited Johnson & Wales Universities in Rhode Island and North Carolina
- Chef Auro Bucci – Visited Le Cordon Bleu College of Culinary Arts Miami and Orlando Culinary Academy
- Chef Domenico D’Agostino – Visited The Italian Culinary Academy in New York and The International Culinary School at the Art Institute Ft. Lauderdale
- Chef Barontini Fabrizio – Visited Le Cordon Bleu College of Culinary Arts Atlanta and The International Culinary School at the Art Institute Atlanta
What did people think of the program?
For more details and data download the 2008 Visiting Chef Program Executive Summary.