 
9.18.06 The French Culinary Institute Launches New Italian Studies Program
Fundamentals of Italian Cooking Courses Begins October 16, 2006
NEW YORK, September 18, 2006 — The French Culinary Institute (The FCI), located at The International Culinary Center, launches its new Italian Studies program with a delicious first course, Fundamentals of Italian Cooking, beginning October 16, 2006 in New York City. The Italian Studies Program maintains the heritage of comprehensive training at The French Culinary Institute.
Designed by celebrated Chef Cesare Casella, recently-appointed Dean of Italian Studies, the nine-week course will be offered Monday through Friday, 9:30 a.m. to 3:30 p.m., at the newly-constructed Italian kitchen at The International Culinary Center’s enlarged facilities at 462 Broadway in New York’s SoHo neighborhood. The kitchen features a brick-lined, custom-made pizza oven, stainless steel work tables, Italian marble in the chef’s station and an adjacent classroom and private dining area for classes, tastings, critiques, and events.
Students will learn the skills, techniques, and recipes to create spectacular Italian dishes, mastering classics from antipasti, soups, stocks, pasta, and pizza to fish, meat, poultry, and game, as well as exquisite Italian desserts and pastries. Regional fare from across Italy will be featured in the curriculum, which was designed and developed by Chef Casella. The course fee is $13,500 and is open to professionals and to “dedicated amateurs.” Beginning in 2007, Fundamentals of Italian Cooking will be offered Monday, Wednesday, and Friday evenings (15 weeks) with sessions beginning in January, April, and August.
“We are delighted to lead off our Italian Studies program with the Fundamentals of Italian Cooking course. It is a perfect way for students to immerse themselves in every aspect of Italian cooking,” said Chef Casella. He is also owner of New York’s acclaimed Tuscan restaurant Maremma, is a seasoned expert in Italian culinary history and practices, and is the author of several cookbooks on Italian food. Chef Casella designed the course for cooks at all levels.
Chef Casella also developed the curricula for the two other new Italian courses launching in January 2007: The Italian Culinary Experience, a 29-week Total ImmersionSM in Italian cuisine, culture, and language, being held at The FCI in New York City, as well as at ALMA, The International School of Italian Cuisine, in Parma, Italy, and at stages (internships) at fine restaurants throughout Italy; and Essentials of Italian Cooking 1, 2, and 3, three short courses designed to be taken individually to offer more flexibility.
About Chef Cesare Casella
In addition to his work at The French Culinary Institute, Chef Casella is Executive Chef and Owner of the acclaimed Tuscan restaurant Maremma. He is the author of several cookbooks on Italian food, including True Tuscan; runs Republic of Beans, an import company for heirloom beans, grains, and spices from Italy; and consults at Thanksgiving Farm at The Center for Discovery on a herd of Chianina (specialty breed of Italian cows) and pigs, as well as on growing organic heirloom varieties of herbs and produce.
The Tuscan chef relocated to New York from Italy in 1993,when he was named Executive Chef of Coco Pazzo. Shortly thereafter, he launched its sister restaurant, II Toscanaccio. In 2001, Chef Casella opened his own first solo restaurant, the critically-acclaimed Beppe, followed in 2005 by Maremma, named for the region in Southwest Tuscany.
At age 14, Chef Casella enrolled in the Culinary Institute Ferdinando Martini in Montecatini. His first assignment after graduation was transforming his family’s restaurant, Vipore, from a local hangout into a well-known regional destination. By 1993, he had earned Vipore a Michelin star and a reputation for attracting such distinguished diners as Henry Kissinger and Tom Cruise.
About The International Culinary Center
The International Culinary Center, located at 462 Broadway in SoHo, is the new home of the renowned French Culinary Institute (The FCI), Italian Studies program, and continuing education classes. The International Culinary Center offers an exciting, wide range of study to prepare students to work in all of the fields available in the culinary arena. The expanded 72,000 square foot space features four new complete kitchens, including a one-of-a-kind kitchen for the new Italian Studies program.
About The French Culinary Institute
Founded in 1984, The French Culinary Institute (The FCI) in New York City teaches the culinary protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day or a nine-month program by night for aspiring or working culinary professionals and serious amateurs. The FCI’s faculty is headed by an all-star line-up of distinguished Deans — all of whom have received top honors in the culinary world — including Alain Sailhac, Vice President, Dean Emeritus; Jacques Pépin, Master Chef, Dean of Special Programs; Jacques Torres, Master Chef, Dean of Pastry Arts; André Soltner, Master Chef, Dean of Classic Studies; Cesare Casella, Dean of Italian Studies; Alan Richman, Dean of Food Journalism; and Andrea Robinson, Dean of Wine Studies. In 2006, The FCI received “The Award of Excellence for Vocational Cooking School” by the International Association of Culinary Professionals (IACP).
Contact
Kimberly Yorio kim@ycmedia.com
Kendra Borowski kendra@ycmedia.com
YC Media, 212-609-5009
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