among the Langhe and Monferrato
The ICIF - Institute of Cuisine, Culture and Oenology of the Regions of Italy - is a non-profit association aimed at promoting the Italian enogastronomic traditions and agricultural-food products abroad, through the organization of training courses and promotional events.
Since 1991, its birth date, ICIF has been organizing Master and Short Courses (generic and theme ones) and Refresher Courses for groups of foreign professionals (chefs, sommeliers, restaurateurs) wishing to acquire a specialization in Italian Cuisine and Oenology. Over these years it has awarded diplomas to students from Australia, Bermudas, Brazil, Canada, China, Cyprus, Korea, Philippines, Germany, Japan, Hong Kong, India, Israel, Lebanon, Mexico, Peru, Russia, United States, Singapore, Sweden, Thailand, Taiwan, Venezuela, beside, of course, Italy.
The promotion of the Institute’s activities and the ensuing recruiting of students take place thanks to the widespread net of its representative offices abroad, currently present in over 38 Countries, scattered throughout Europe, Asia, North America and South America.
ICIF, The Italian Culinary Institute for Foreigners was founded on 17th April, 1991. The three founder partners, Bruno Libralon, Giorgio Lindo and Tony May were joined by other founder members, John Arena (Honorary president of DiRoNa), Guido Colonna (Lawyer), Alessandro Falassi (University Professor), Giulio Gresele (Accountant), Modesto Lanzone (Restaurateur), Ugo Massaglia (Professor of Culinary School), Paolo Moreggio (Hotel Manager)
The history of ICIF, Institute of Cuisine, Culture and Oenology of the Regions of Italy, starts in Turin in 1991: thanks to a financing from the then Ministry of Agriculture, a first Master in Italian Cuisine is organized, attended by thirty American chefs. With the collaboration of great Italian professionals in the agricultural and food sector and the support of companies and public institutions the first Master draws the international attention, meeting with large approval and success. Simultaneously, ICIF organizes events on Italian cooking abroad.
Since then the Institute has organized numerous Master, Short and Refresher Courses for foreign professionals (chefs, sommeliers, restaurateurs) who wish to acquire an “Italian” specialization”.
In 1997 ICIF, Institute of Cuisine, Culture and Oenology of the Regions of Italy, turns a new page in its history by moving its headquarters into the prestigious Castle of Costigliole d’Asti, thanks to a contribution from the European Union, given to ICIF by the Regione Piemonte, the Regional Government of Piedmont: a whole floor of the Castle was restored to host the Institute and its training activities, setting up a permanent educational facility allowing the development of a teaching program worth of a Culinary University.
In 2004 ICIF, Institute of Cuisine, Culture and Oenology of the Regions of Italy, made a further step forward and expanded its activities abroad with the opening of two new seats in Brazil and in China. The former in the South of Brazil, in the region of Rio Grande do Sul, at Flores da Cunha, established in collaboration with the University of Caxias do Sul; the latter in Shanghai at the university campus of the Shanghai Lin-gang Science and Technology School.
Furthermore, in 2006 ICIF, Institute of Cuisine, Culture and Oenology of the Regions of Italy, also opened a new seat in Italy, at Frossasco, close to Turin and at the foot of the mountains that hosted the Winter Olympics, and a small school in Seoul, in South Korea.
To convey to the whole world the prestige and traditions that make the cuisine of the Italian regions the heritage that everyone envies us, giving a highly qualified image of the Italian food service industry , exporting its richness to all Countries: this is ICIF’s philosophy.
ICIF, Institute of Cuisine, Culture and Oenology of the Regions of Italy, is an association established to safeguard and improve the image of Italian cuisine and products among professionals operating in the food service industry abroad. The objective of ICIF is to train professionals who can assimilate the Italian taste and food culture and «export» them back to their Countries of origin, being aware of the value and quality of Italian typical products, in order to spread and promote the real Italian taste. The courses are mainly held in Italy to favour the direct knowledge of the local reality, its traditions, history and enogastronomic literature.
LINCOLN CULINARY INSTITUTE (CONNECTICUT CULINARY INSTITUTE)
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In the fall of 2006 an important collaboration agreement was signed at Hartford, capital of Connecticut - USA, between the prestigious CCI - Connecticut Culinary Institute and ICIF, that for the first time in the field of professional culinary education in the States, allows the inclusion of an Italian-branded training path in an American culinary program. |
DE LA SALLE COLLEGE OF SAINT BENILDE OF MANILA
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During the summer 2010 has been signed an important agreement of collaboration between the De La Salle College of Saint Benilde of Manila and ICIF, the Institute of Cuisine, Culture and Oenology of the Regions of Italy, by the ICIF Headquarters in Costigliole d’Asti, in order to train the Philippine students in the Cooking and Oenology of the Regions of Italy. The program of the Course provides an initial training phase held in the Country of origin of the students and a second one in Italy by ICIF. Also the second phase is considered as part of their training program. Attending the ICIF Short Course the young Philippine students do an indepth study of the different subjects of Italian Culinary Arts, which will include knowledge on food products in addition to the theoretical and practical lessons held in the different laboratories of the ICIF Institute, concluding with a period of externship in top Italian Restaurants. |
BELLE EPOQUE COLLEGE OF SAPPORO
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ICIF has signed a valuable agreement with the Jikei Gakuen Group, an important Japanese association gathering four renowned hospitality schools in Japan (Sapporo Belle Epoque College of Confectionary and Culinary, Kobe College of Patisserie, Osaka School of Culinary Arts, Nagoya School of Culinary Arts). The agreement, aimed at offering a higher professional training to the students, will consist in the organization of both short courses at ICIF for the students of these Japanese schools and in short, medium and long courses for students and graduated from the four schools joining the Group. |
CARLUCCIO'S
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Thanks to SanPellegrino, ICIF sponsoring company, a few years ago ICIF started a collaboration with the famous Carluccio’s English restaurant chain, that every year send a group of their chefs to ICIF’s for a refresher course. www.carluccios.com |
MUSASHINO SCHOOL OF TOKYO
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Years ago ICIF signed an agreement with the Musashino School di Tokyo, aimed at including ICIF in the training program of their students. Every year, in fact, the Japanese school organizes a European tour for about one hundred students so that they get to know Western cuisine and ICIF was chosen to represent Italy. |
COOK STREET SCHOOL OF FINE DINING (DENVER)
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For many years ICIF has been organizing one or more refresher courses on regional Italian cuisine for students and instructors of the Cook Street School di Denver. www.cookstreet.com |
ICIF - Italian Culinary Institute for Foreigners
Piazza Vittorio Emanuele II, 10 - 14055 Costigliole d’Asti (AT) - Tel.: +39 0141 962171 - Fax: +39 0141 962993 - E-mail: icif@icif.com
- P.I. 06125450012
