Italian Culinary Master Chef (I.C.M.C.)
An Italian Culinary Master Chef (ICMC) doesn’t accept any compromises on these basic tenets, and has respect and knowledge of the most basic ingredients in all Italian cuisine: pasta, rice extra virgin olive oil, cheeses, salumi, meat, fish, vegetables, wine..
They aim for excellence.
Who can be an Italian Culinary Master Chef (ICMC)?
Italian cuisine is a Paradox… sophisticated and elegant, yet casual and jovial.
From everyday meals to special occasions, it is the one cuisine that seamlessly embodies mountains, seas, hills, valleys and plains…inspired by both centuries of strict tradition and generations of rich creativity. Italian meals are relaxed and comfortable in nature, yet rigid in theory.
The recipes of classic dishes belong to regional traditions that must be respected at all times. Unwritten rules of authenticity, quality, pairing and serving are of paramount importance and innately understood by all. A chef working outside of Italy who masters Italian cuisine is both bound to such traditions and inspired by them.
The understanding of fundamental ingredients and techniques of authentic Italian Cuisine are not only basic principles, but a way of life.
An Italian Culinary Master Chef (ICMC) doesn’t accept any compromises on these basic tenets, and has respect and knowledge of the most basic ingredients in all Italian cuisine: pasta, rice extra virgin olive oil, cheeses, salumi, meat, fish, vegetables, wine, etc.
They aim for excellence, and they dare not attempt to transform mediocre or poor quality ingredients into something they are not… integrity in ingredients and quality are essential.
A ICMC is an intermediary, an artist… creatively, yet respectfully, assembling top quality ingredients to result in top quality masterpieces.
The ideal candidate of the Academia Barilla An Italian Culinary Master Chef Award has the following characteristics:
- Must have at least 5 years working experience in an Italian restaurant outside of Italy;
- Must be employed at the time of nomination in an Italian foodservice operation, either as Chef, Chef de Cuisine, Executive Chef, Executive Sous-Chef, Chef Patron or pastry Chef; or as a personal Chef or Chef demonstrator;
- Must have maintained constant contact with Italy, with qualified Italian chefs, training courses, and documentable exposure to authentic, quality Italian cuisine and trends;
- Must demonstrate a proven commitment to respect the fundamentals of Italian cuisine and the Mediterranean Diet, including rules of sustainability, seasonality, regionality and nutritional guidelines.