Italian Culinary Institute, Italy - Copanello, Provincia di Catanzaro

Olenka K.

Stop overthinking and book this course—trust me, it will be one of the best decisions you’ll ever make. I just completed a week-long culinary course, and I only wish I could have stayed longer. Words can hardly capture the magic of this past week at the institute. Chef John and his carefully selected team are beyond incredible—each person offers not just expertise, but warmth, kindness, and a genuine passion that makes you feel right at home from day one.

I’ve taken a lot of cooking courses before, but none have even brushed on the material we learned here. The depth, the technique, the creativity—everything was on a whole new level. From the moment I arrived, it felt as though I had known his team for years. Chef John’s thoughtfulness and his willingness to accommodate every need made the experience even more special. You won’t regret this, I promise. I’ll be telling anyone who will listen—go to ICI. It’s an experience that will change your life in ways you can’t imagine.

John L.

I can not say enough about my time at ICI, spending 2 weeks learning and eating in a magical setting. We tasted the very best versions of every Italian dish one can imagine, and then we learned how to make them ourselves. Chef John is a master both in the kitchen and the classroom. He is also a wonderfully fun and inspiring person. He has hired an enormously talented staff, and the school attracts a beautiful range of interesting students from all over the world. I have made some friends forever. Truly a life changing experience. Bravissimo!

Jessica M.

If you're looking to grow in the kitchen, this is the program for you! I spent 3 months studying at the Italian Culinary Institute (ICI) through their Master's program. Through this program I was able to learn so much about regional Italian cuisine.

The classes are a mixture of demonstrations and hands on work in the kitchen. It was a great balance in my opinion.

The classes are jam packed with so much information. They really try to squeeze as much information in as possible so you get your money's worth out of the program. I was honestly shocked at how much information I was able to soak up in just 3 months.

In addition to what you learn in class, the chefs are always willing to teach you additional skills or practice dishes you want to learn. There's also an option to have more hands on time in the kitchen to help with things like prepping lunches and dinners.

Every single day you will eat so many amazing meals! I'm not sure I'm ever going to be happy going to normal restaurants after all of the incredible food I've eaten throughout this experience. The most amazing part is that by the end of the program you'll be able to confidently cook all of this high quality food by yourself.

The staff at ICI are all incredible and super helpful. Everyone has a growth mentality and is always willing to help you work and grow in the kitchen. The hospitality of all the staff is undescribable. From giving us chocolates on Valentine's Day to checking in on us when we got sick, they really put in effort to make you feel like this is your home.

Some helpful information I wish I had known before I came:

- The town during the winter is fairly quiet, so if you're bringing a guest, they might not have a lot to do.

- If you're in the 3 month program, you'll go to the market/mall/grocery store once a week to gather any essentials you may need.

- There's an option to pay for transportation that the school sets up, but it is an additional charge. This is helpful if you're traveling to and from the airport, or have a free day where you want to explore.

- There is wifi (not great speed, but manageable) and a washer (no dryer) in the hotel.

- The weather during January - March is chilly, so bring warm clothes

- Renting a car at the airport (even an automatic car) is affordable and easy to do if you want to explore the surrounding areas during breaks.

- This Master's program is exactly 90 days, meaning I didn't need to get a visa before coming here. I also opted to travel outside of the Schengen Area during long breaks to gain a few extra days.

- The hotel is nice, and your room is optionally cleaned every day. The views from the balconys are AMAZING. The beds aren't super comfortable and the shower is small, but the awesome view makes up for these few set backs. I'd also recommend bring ear plugs for sleeping because the walls are fairly thin.

- The Southern Italian way of life is slow. You'll learn to love this even more once you're here!

- The staff at ICI are very, very busy giving everyone attending the programs the most attention possible. At times, before I attended, it was hard to get ahold of the staff. If this happens to you, just keep sending them emails/calling. They will get back to you!

- Additionally, I received the payment link information closer to when the program started.

This program was 100% the best investment I've made for myself! The information and connections I've made from the program are invaluable.

colleen D.

It really is as good as it looks. I was considering this option and another one, and I definitely made the right choice. The food, the people, the view, everything…I think that the test is how many people return to do additional programs.

Tony C.

I spent one week at ICI in January 2019 while attending the charcuterie class. As a hobby sausage maker I wasn't sure this was for me. It was one of the best things I've ever done. The staff was professional but also personal. The networking alone would make the class worth the money. Chef John and Chef Juan besides being great chefs were great teachers. I would highly recommend attending their classes.

Sam P.

Spent 3 months studying at the ICI. It changed my perspective about Italian regional cooking. Outstanding chefs and unbelievable experiences. The field trips were well planned and inspiring. I would recommend this school to anyone interested in gaining knowledge of food in general. I would also recommend having a formal culinary education or professional kitchen experience before entering the school.

Thomas K.

I have attended a total of 4 times for specific classes I had interest in. Each time I come away with a greater appreciation of the art of regional Italian cooking. I just attended the " Conserves" class and it was informative and fun. The style of teaching is to get you to understand the techniques and not just give you a bunch of recipes.

Chef Tom Kresler

kern G.

This is an amazing school with an amazing group of culinary professionals who are informative and supportive. Master Chef John, Chef Juan, Chef Christy, Chef Ryan, Chef Thristy and Front of House Mgr Mariana made the entire experience one which will not be soon forgotten. The ICI program is designed for culinary professionals and advanced Amateur enthusiast. The lessons learned will add value and personal reward to all those who attend. Additionally the school is located on the Ionian Sea which serves as a wonderful backdrop for one of the World's greatest full immersion Culinary Institutes. Highly recommended.