Master Chef John Nocita

Award-winning Master Chef John Nocita, Founder and President of “The italian Institute for Advanced Culinary and Pastry Arts” (ICI) of Staletti, Calabria, Italy, visited arte italia on July 14, 15 and 16th, 2009.
                                   
Chef Nocita is among Europe’s leading consultants for designing menu concepts, the ongoing evolution in dining trends and the recipe development necessary for both.  His specialties include the preparation of dishes reflecting all regions of Italy, particularly Mediterranean style cuisine.  His style is ‘cucina espressa’ (express cooking) giving every plate an expression of the freshest products available.  He is a member of the exclusive Maestri Oleari and a sommelier. His many awards include “Outstanding Contributions to Promote Fine Dining” from the Distinguished Restaurants of North America whom Wine Spectator describes as “the authority of fine dining”.

Chef Nocita’s program “The Foundation of italian Regional Cuisine” is an introduction to authentic italian regional cuisine, haute Mediterranean cooking and gustatory perception for new recipe development, giving the participants an understanding of Italy’s best and least known ingredients necessary to the art of italian Cuisine.

The culinary class schedule led by Chef John Nocita:

Tuesday, July 14 – 4:00 p.m. – Base Preparations & “Component Recipes”; Infusing Extra Virgin Olive Oil; Curing Meats, Vegetables & Fish; Salts & Sugars; Technical Overview

Wednesday, July 15 – 8:00 a.m.  – Artisan italian Breakfast Feast; Regional italian Cooking; Cooking with Truffles and Mushrooms

Thursday, July 16 – 4:00 p.m. – Express Cooking vs. Deep Dishes/Casseroles

Cost:   $40 per class or $100 for all three classes.
25% discount for seniors.
50% discount for students.

The E. L. Wiegand Foundation will be awarding scholarships to those demonstrating need for financial assistance.  All proceeds benefit the St. Vincent’s Dining Room.