Visiting Italian Chef Instructor joins Mcintosh college for innovative teaching program

-- Through the Italian Culinary Foundation, Acclaimed Chef Instructors to Further School's Teachings of Authentic, Contemporary Italian Cuisine --

Dover , New Hampshire – February 20, 2007 – McIntosh College is proud to announce its latest innovative teaching endeavor, “The Visiting Italian Chef Instructor” program. In cooperation with New York-based Italian Culinary Foundation , McIntosh College welcomes Chef Andrea Alimenti. Students will participate in the Chef's customized, three-week program, which is ultimately designed to elevate the standards and understanding of authentic Italian cuisine in America . The program commences on February 26, 2007. The non-profit Italian Culinary Foundation, founded and run by renowned restaurateur Tony May, also boasts Certified Master Chef and globally recognized educational innovator Ferdinand Metz as one of its key advisors.

Later this year, the Italian Culinary Foundation will also host a Chef Instructor from McIntosh College for a two-week study tour of Italy .

Said Chef Jim Gallivan, “Our number one job is to consistently deliver the best culinary education possible to our students. Short of living and cooking in another country, there is no better way to learn about the traditions and evolution of a cuisine than to have a native instructor lead the way. Italian cuisine is one that generates exceptional interest among the American dining public and our students, and recent developments in the Italy 's culinary evolution make this a significant and timely opportunity for all of us. I have no doubt that we will all be richer for the experience and we proudly welcome Chef Andrea Alimenti to our city.”

Said May, President of the Italian Culinary Foundation, “Our goal is to bring learning institutions -- and, ultimately, the American public -- up-to-date about truly contemporary Italian cuisine. The ease of travel and migration of ingredients, among other things, have had a significant impact on the way Italians in every region cook. As a result, broad knowledge of the ingredients themselves – first and foremost – is the key to creating great Italian cuisine. This concept is the cornerstone of every ICF teaching program.”

Metz added, “With an emphasis on absolute authenticity, this program represents an exciting educational advantage to the participating schools. Students will be given the rare opportunity to directly interact with some of the best teachers of one of the great cuisines of the world.”

ICF's Visiting Chef Instructor program is adapted to each school's particular needs and includes lectures, seminars, and hands-on kitchen practice. In some cases, the visiting instructors will also lead professionals in Continuing Education programs for one week of their stay. Through this program, Visiting Chef Instructors are attending 20 top culinary institutions in the U.S. in 2007.

To help ensure students gain a thorough understanding of the role of ingredients in Italian cuisine, numerous producers and distributors of fine Italian foods graciously donated goods to the Italian Culinary Foundation's Visiting Chef Instructor program.   The products and the company's that have donated them include:  

ABOUT MCINTOSH COLLEGE :

McIntosh College is located in Dover , New Hampshire . Training at McIntosh College 's Atlantic Culinary Academy combines demonstration classes followed by hands-on practical courses in professionally equipped, modern kitchens. The curriculum of the Le Cordon Bleu Culinary Arts Program comprises one of the worlds most intensive, practical and comprehensive training programs.

ABOUT TONY MAY:

As one of the most respected restaurateurs in America , Tony May has worked diligently for four decades to elevate the image of Italian cuisine. He serves on the boards of Gruppo Ristoratori Italiani, Distinguished Restaurants of North America and is Trustee Emeriti of the Culinary Institute of America, where he was active in establishing the Caterina de Medici restauran t. He is Founder of the Italian Culinary Institute for Foreign Professionals in Costigliole D'Asti , Italy , and Founder and President of the Italian Culinary Foundation. As a result of his life-long endeavors, he was invested as a Cavaliere and subsequently as Commendatore dell'Ordine al Merito della Repubblica Italiana for his efforts on behalf of his native country's gastronomy. Mr. May is also the author of “ ITALIAN CUISINE: Basic Cooking Techniques ,” currently in its second edition. May's SAN DOMENICO NY is widely regarded as one of the finest Italian restaurants outside of Italy.

ABOUT FERDINAND METZ, CMC, MBA: