2008 Participating Schools
Johnson & Wales University, Providence, Rhode Island
The Italian Culinary Academy at the International Culinary Center, New York, New York
Connecticut Culinary Institute, Hartford, Connecticut
Le Cordon Bleu College of Culinary Arts Miami, Miramar, Florida
Le Cordon Bleu College of Culinary Arts Atlanta, Tucker, Georgia
Johnson & Wales University, Charlotte, North Carolina
Scottsdale Culinary Institute, Scottsdale, AZ
Western Culinary Institute, Portland, OR
The International Culinary School at the Art Institute Ft. Lauderdale, Ft. Lauderdale, Florida
The International Culinary School at the Art Institute Atlanta, Atlanta, Georgia
Sample of Guest Chefs from Italy
Chef Enea Barbanera - He has worked in some of the greatest restaurants in Italy. Notably, Chef Barbanera's career has also included: Participation of the "Italian Cookery Weeks" in London.
Collaboration with the Culinary Institute of America.
Culinary certificates from the schools: 'Etoile' in Sottomarina di Chioggia (VE) (www.istitutoetoile.com) and
‘Cast Alimenti’, the Art, Science and Food Technology Center in Brescia (www.castalimenti.it).
Teacher of the Slowfood Master Italian Cooking classes at Italcook in Jesi.
Professor of professional culinary courses at the State Hotel-Restaurant Institute of Spoleto.
Gastromic consultant in and outside of Italy.
Experience catering and with banquets at the restaurant Apollinare (Spoleto) and A&A Ricevimenti (www.andreaealfonso.it).
Chef Domenico D’Agostino - Chef Domenico D’Agostino is currently the executive chef at the fine dining restaurant Boschetto in Turin, Italy. He has a culinary degree from the Giuseppina Colombatto Professional Hotel and Restaurant Institute and has worked internationally in Italy, France and the United States.
Chef D’Agostino began his culinary experiences in the US in 2002, working his way through the grill and pasta stations and up to Sous Chef at Sale e Pepe Restaurant in the Marco Beach Ocean Resort in Florida. In 2005 he accepted a position as Chef at the restaurant Luce in New York City.
Chef D’Agostino has worked in several renowned hotels and restaurants in Italy.
Also of note in Chef D’Agostino’s career:
Position as Commis at the Hotel Aster in Mont de Lans, France.
Position as Commis at the restaurant La Cassarole in Strasbourg, France.
U.S. Faculty Trip
The Visiting Chef Program also included a US Chef Instructor Professional Development trip to Italy for one Instructor from each of the participating schools.
This trip allowed us to further define the appreciation for Italian cuisine and regional products through an intensive 8-day culinary/wine tour covering different regions in Italy.
The opportunity allows these Faculty members to return to their classrooms eager to incorporate the products, techniques, and methods that they learned through their experiences, and convey their knowledge to thousands of students.