Historic ALMA lecture at Culinary Institute of America
ALMA takes the stage for the first time at the Culinary Institute of America (CIA), the temple of U.S. culinary education, with an in-depth class for students of the Culinary Course on the history and gastronomic culture of our country. The General Manager oh the School Andrea Sinigaglia, together with ALMA Chef Ambassador Antonio De Ieso, held a masterclass focused on Italian Cuisine, including historical milestones, traditions and myths, accompanied by a showcooking dedicated to one of our most iconic dishes: pasta alla carbonara.
“For the first time in its history ALMA is holding a lectureship at the Culinary Institute of America, thanks to the constant dialogue that our schools have held over the years, something that is taking shape in relationships and activities that have their beginning here,” explains Sinigaglia– We are very happy that Antonio De Ieso, our Chef Ambassador in the United States and restaurateur in New Jersey, was the one to hold this masterclass. With him we brought to the attention of CIA students and faculty the Italian tradition, the power of its products and its contemporary vision, in this year of the UNESCO nomination of Italian Cuisine, emphasizing the centrality of a value we hold dear such as that of sustainability, for wich ALMA is engaged in these very months with the European project LIFE Climate Smart Chefs and which has always characterized the cuisine of Chef De Ieso himself.”
“CIA students have been given a masterclass in Italian cooking from Chef Antonio De Ieso, chef ambassador of ALMA,” adds Michael Sperling, Vice President Academic Affairs, “This demonstration has covered a traditional version of Pasta Carbonara as well as a more contemporary version, and has complemented the coursework in Mediterranean Cuisines that all CIA culinary students currently receive. Besides this class, CIA students will be visiting the ALMA campus in Italy during our Global Cultures and Cuisine course trip to Italy in April, which a representation of a growing interest at CIA in the Mediterranean dietary pattern.”
The origins of Italian Cuisine, its icons, and its regional typicalities: these were the contents presented to the students who, as part of the course they are taking on Mediterranean Cuisine, were able to live a broad and in-depth overview of the essence of our food&wine identity, shedding light on the difference between myths and legends, between what is authentic and what is pure Italian sounding, and initiating themselves into a true culture of excellence and Made in Italy.
During his showcooking Antonio De Ieso, Executive Chef of Fiorentini Restaurant in Rutherford (NJ) and ALMA Chef Ambassador in the events involving the School in the North American territory, prepared a live tasting for all present of carbonara, both in its most traditional version and in a modern key, wrapping its flavors and textures inside a fresh pasta tortello. “Nowadays, in a world characterized by contaminations, making a “pure” dish is less usual: if you have learned a great technique abroad, you do use it, don’t you? If you are focused on quality, you can interweave provenances: only then you can excel.”
The Culinary Institute of America
The Culinary Institute of America, founded in 1946, has always been a benchmark of excellence in American professional culinary education with students coming from all over the world, a faculty with high-level expertise and experience, and a global network of more than 50,000 alumni. It offers master’s, bachelor’s, diploma and coursework for professionals and enthusiasts preparing future leaders, innovators and industry experts; it is also a Think tank of the food industry through dedicated conferences and consulting services. For more than seven decades, CIA has been at the forefront of innovation and excellence in education: from humble beginnings as a cooking school in a store in New Haven, Cunnecticut, it now boasts numerous campuses around the world, in New York, California and Texas, with an additional location in Singapore.
Antonio De Ieso
“I decided to be a chef when I was 8 years old and I have never changed my mind”: this is how Antonio De Ieso tells about the genesis of his passion for cooking, which started first by attending the IPSSEOA Buontalenti hotel school in Florence, and then through a series of experiences in the kitchens of clubs, pizzerias, restaurants, even in a bakery, owned by a friend’s father. In Florence he attended the International Culinary School, which was followed by trips to Europe, including France and England, until 2012 when he decided to leave for the States. He joins Le Circe Restaurant, also at its Caribbean location, then makes his entrance at Sea Grill at Rockefeller Center and again at the Metropolitan Opera. In 2020, Fiorentini Restaurant was born, in New Jersey, opening the km 0 concept to Americans. “I was afraid it would be too naïve a restaurant concept, actually it is what is the key to our success, because more and more people are looking for a healthy, different and authentic product.” Fiorentini adopts a policy of minimizing waste, waste and plastic use, becoming one of the most virtuous restaurants in terms of sustainability on the New York scene.
