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2007 2008 2011


2007


The Italian Culinary Foundation 2007 Visiting Chef Program Executive Summary

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Executive Summary

By Tony May and Theresa Hopkins

The “Italian Chef Program” was offered to 10 US 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.

Group Shot

Program Goals

Now in its second year, our goal for the program was to 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 through our partnership with the Apro/Barolo School in Alba, Italy and the support of the Italian Ministry of Agriculture.

To address the need for a better understanding of high quality, authentic regional Italian products by including a product vendor representative on the visits to school campuses when possible. Our partner this year was Grana Padano who also participated in the Faculty Professional Development trip to Italy by providing an extensive tour of their facilities.

To highlight the nutritional benefits of Italian cuisine through the products used and the recipes chosen for the demonstrations. The Chefs emphasized the effective use of olive oil and high quality ingredients and provided cost effective application methods which can be utilized in commercial production kitchens.

Results Achieved

In light of the struggling economies both in the U.S. and in Italy, we were able to successfully facilitate the program for the second year with a concentration on the East Coast, which allowed the Chefs to visit two schools each with minimal travel in between. We were also able to still offer the U.S. Faculty trip to Italy, which strengthens and grows the relationships with the schools maintaining the forward momentum of this educational experience.

There were 3 new U.S. schools added to the program this year allowing us the opportunity to advance the mission and goals and reaching almost 2,000 additional students and faculty.

We provided the opportunity for Representatives from Grana Padano to visit schools to see first hand the exposure and importance of the products to the overall success of the program. Students in every school commented to the visiting Chefs that they had not heard of Grana Padano until this program.

Recent Italian Culinary Foundation Programs  in the United States

Visiting Chef Program 2007

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

The participating schools included:

Atlantic Culinary Academy @ McIntosh College, Dover, New Hampshire

Le Cordon Bleu College of Culinary Arts Minneapolis, Minneapolis/St. Paul, Minnesota

The California School of Culinary Arts, Pasadena, California

Western Culinary Institute, Portland, Oregon

Le Cordon Bleu College of Culinary Arts Las Vegas, Las Vegas, Nevada

Le Cordon Bleu College of Culinary Arts Miami, Miramar, Florida

Orlando Culinary Academy, Orlando, Florida

Pennsylvania Culinary Institute, Pittsburgh, Pennsylvania

Cooking and Hospitality Institute of Chicago, Chicago, Illinois

Le Cordon Bleu College of Culinary Arts Atlanta, Atlanta, Georgia

California Culinary Academy, San Francisco, California

Scottsdale Culinary Institute, Scottsdale, Arizona

Texas Culinary Academy, Austin, Texas

Johnson & Wales University, Providence, Rhode Island

Johnson & Wales University, Charlotte, North Carolina

The Cambridge School of Culinary Arts, Cambridge, Massachusetts

Connecticut Culinary Institute, Hartford, Connecticut Connecticut

Culinary Institute, Suffield, Connecticut

  • 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.

Guest Chefs from Italy

Renowned Chefs from Italy who travelled to two US schools, each to participate in one-week co-teaching visits on the campuses

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 Fabrizio Barontini – Visited Le Cordon Bleu College of Culinary Arts Atlanta and The International Culinary School at the Art Institute Atlanta



Survey Highlights

Faculty, students and staff had the opportunity to respond to a series of survey questions regarding all aspects of this year’s program with 89% of those responding that they would definitely like to participate in another ICF Visiting Chef program

94% responded that they felt the Choices, Brands and Variety of Selection of the products provided was Very Good to Excellent

92% responded that the Chef who visited their campus conducted useful and effective demonstrations on authentic Italian Cuisine


Administrator Comments

“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.”

Louis Giannelli
Vice President of Academic Development, The Baran Group
Connecticut Culinary Institute

“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.”

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

“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 Kirk T. Bachmann, C.E.C., M.Ed.
Vice President of Academics and Corporate Chef
Le Cordon Bleu Schools North America

“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 Jim Gallivan, MAT, CCA, CCP, CFBE
Culinary Arts Program Chair
The International Culinary School at The Art Institute of Atlanta

"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."

Chef Kevin Duffy, M.A.T.
Dean of the College of Culinary Arts
Johnson & Wales University, Providence, Rhode Island Campus


Survey Comment Highlights

“Products were of exceptionally high quality, and appropriate to the learning needs of students.”

“Demonstrations were exactly appropriate to the needs/interests of the students, and of appropriate length.”

“Our campus could benefit from an Italian Cuisine program and/or Post- Graduate Study Abroad Program – I think this would be a great
asset to the Culinary graduating criteria. Italian Cuisine is very popular in America today!”


2007 Italian Culinary Foundation Visiting Chef Program Survey:

Please Rate the Selection of Products from Italy.


Rate the Overall Logistical Arrangements for the Italian Visiting Chef Program


Rate the Chef Who Visited Your Campus


Educational Objectives


Rate the Overall Program Experience




Recommendations

Continue to add new schools to the program to further extend the mission and provide opportunities for more students and faculty to learn and understand authentic Italian Cuisine and Italian Products.

Develop a trip to Italy for students in addition to the Faculty trip so that they can also be exposed to the cuisine, products and culture of the regions.

Offer the program twice a year so that more schools can participate.

 Further develop the involvement of the producers by incorporating more Company Rep visits to the U.S. schools.


2008


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.

U.S Faculty-Trip

2011


Sponsorship Opportunities


1 3 th Annual FENI

2011 Educators Summit
Sponsored by Grana Padano


Fendi-2011

February 18 to 21, 2011

Chicago, IL

Foodservice Educators Network International presents

 The premier foodservice educator's conference

The primary purpose of the Foodservice Educators Network International Conference is to provide a focal point for culinary educators from across the United States to network, and better prepare for the future professionals they educate and influence.

Through the annual FENI Summit, culinary educators and others allied to the field have a continuous opportunity to expand their culinary knowledge, learn about the latest products, and analyze new technical and theoretical concepts.

FENI brings together the culinary industry's most innovative chefs, award winning culinary educators, and dynamic personalities to enhance the teaching skills through classes, hands-on kitchen demos and tastings.

2011 FENI Proposal - Sponsorship Opportunities

Coordinated by The ltalian Culinary Foundation

PROPOSAL FOR DISCUSSION AND FEEDBACK

Act I

Saturday luncheon - Hotel Allegro Grand Ballroom. Time is approx. Noon –1:15p.m. - An exciting menu (within budget parameters) provided by Sponsor showcasing product(s) in various recipes. It includes a 30-minute educational module - with content & speaker coordinated by the Italian Culinary Foundation in collaboration with Italian Guest Chef and Product Sponsors.

 Investment: $5,000 Per Company (Note: Menu to be determined by Italian Guest Chef with input from Product Sponsors)

Act II

Sunday - 2 Master Classes taught by the visiting Italian chef – Utilizing Italian products from participating Sponsors such as cheeses, rice, olives, olive oil, salumi & salami, pastas and wine. The guest Italian Chef will teach 2 master classes at Washburne Culinary Institute, one class to be held in the a.m. (approx. 9:30 a.m. - 12:30 p.m.) & one in the p.m. (2:00 p.m. – 5 p.m.).   Each class is 3 hours long.  The morning Master class would have only the FENI attendees (Professional Chefs) working under the Italian chef & in the afternoon select Washburne culinary students would be invited to take a Master class with the guest Italian chef.

 Investment: $1,500 Per Company for the FENI Attendee Professional Master Class, the student master class is no charge. Company samples & collateral materials may be provided to all attendees. Classes coordinated by The Italian Culinary Foundation and will feature the Italian Guest Chef.

Act III

The Sunday Evening Awards Reception held at the Hotel Allegro from approx. 6 p.m. - 7:15 p.m. sponsored by an Italian wine company with donated wine for approx. 200 attendees.

Plus, the food that is prepared from the 2 Master Classes described above could be transported to the Hotel Allegro and utilized at the Awards Reception. The set up would be interactive action stations (double tables per each station) with information and a representative at each table discussing their product.

 Investment: $5,000 for Wine Sponsor plus donation of wine for approx. 200 attendees.

Sponsorship Level:

 The Sponsors will be upgraded to a Platinum sponsor level - this is the highest level for a sponsorship.

Additional added-value incentives offered by The Italian Culinary Foundation include:

 -  1 free 4/C ad to appear in an issue of Chef Educator Today magazine

-  Size of ad to be determined based on number of sponsors

-  1 piece of collateral in the attendees registration bags

-  1 complimentary full registration to FENI Conference

-  1 complimentary tabletop exhibit during the lnfoFair Exhibitors Showcase on Sat. Feb. 19, 2011 at the
Hotel Allegro
Plus, inclusion in all pre & post promotional materials, acknowledgement/photo opportunity & presentation of plaque during sponsored event, digital list of 2011 attendees, link from the Chef Magazine & Chef Educator Today Magazine websites to Sponsor’s website home page.