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Our Italian Culinary Program

Garnishing salmon and pesto

Creating good Italian food is an art form — one that the Italian Culinary Foundation is determined to preserve and promote across the US. Our Italian culinary program, available at many of the top culinary schools in the nation, helps shape the next generation of Italian chefs. The hands-on curriculum includes instruction from renowned, successful Italian chefs. They will provide instruction on both traditional and modernized recipes that embody the soul of authentic Italian food, both classic and contemporary — giving our students the edge they need to be successful as future chefs in their own right.


Our Culinary Scholarship Program

Over the last few years, the "Italian Chef Program", was offered to top US 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 to a regional identity, even if individual products are still regional.

Future Goals

  • Continue to Grow:

We aim to move forward with our mission 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.

  • Expand Visiting Lecturers

We aim to address the need for a better understanding of high-quality, authentic Italian products. To encourage faculty and students to develop a better appreciation of Italian food and wine products, we will invite, when possible, food producer representatives, in addition to Italian chefs and wine experts, to lecture the students.

  • Encourage Travel

We will also encourage the faculty and students of the participating schools to travel to Italy to continue their postgraduate studies in Italian cuisine.

  • Establish Permanent Programs

Participating schools will be invited to establish permanent programs for students who wish to study Italian cuisine.

  • Develop an ICF Newsletter

We will create a newsletter, to be distributed electronically, designed to share information and highlight events at participating schools. The publication will also feature the products and program sponsors.

  • May-Mei Italian Culinary Academy

ICF plans to establish a Culinary Academy that will attract a steady flow of international students to Italy. Through these visits the students will achieve a better understanding of the taste, flavor, and techniques peculiar to Italian cuisine. At the same time, they will get to know the real taste of the products that make Italian cuisine the most popular ethnic cuisine in America.
Click here to visit the May-Mei Italian Culinary Academy website.

Associated US Schools

  • Arizona Culinary Institute, Scottsdale, AZ
  • Cambridge School of Culinary Arts, Cambridge, Massachusetts
  • Connecticut Culinary Institute, Hartford, Connecticut
  • Connecticut Culinary Institute, Suffield, Connecticut
  • The Culinary Institute of America, Hyde Park, New York
  • The International Culinary School at the Art Institute Atlanta, Atlanta, Georgia
  • The International Culinary School at the Art Institute Ft. Lauderdale, Ft. Lauderdale, Florida
  • The Italian Culinary Academy at the International Culinary Center, New York, New York
  • Johnson & Wales University, Charlotte, North Carolina
  • Johnson & Wales University, Providence, Rhode Island
  • Le Cordon Bleu College of Culinary Arts Atlanta, Tucker, Georgia
  • Le Cordon Bleu College of Culinary Arts Miami, Miramar, Florida
  • Le Cordon Bleu College of Culinary Arts, Portland, OR
  • Miami Culinary Institute at Miami Dade College, Miami, Florida