Chef Casella Takes on Broader Leadership Roles in Culinary Education; Will Lead New Italian Studies at The French Culinary Institute
NEW YORK CITY, January 18, 2006 – The French Culinary Institute (The FCI) has named Chef Cesare Casella as the first Dean of Italian Studies. According to Dorothy Cann Hamilton, founder and CEO of The FCI, Chef Casella will oversee The FCI’s new Italian program, launching in October 2006.
The Chef and owner of the acclaimed Tuscan restaurant Maremma, in New York, Chef Casella is a seasoned expert in Italian culinary history and practices. He is the author of numerous cookbooks on Italian food, including True Tuscan, consultant to two organic farms that grow heirloom Italian produce and joint-owner of a herd of Chianina, a specialized breed of Italian cattle. To assume his role at The FCI, Chef Casella sold his interest in his restaurant Beppe to his former partners.
“This is an exciting, new phase in my career, one that focuses on education and giving back to the culinary community,” says Chef Casella. “Being able to share my skills with others—whether aspiring professionals or serious amateur chefs—adds another meaningful dimension to my work.”
“Our new Italian studies program further expands The FCI’s role in creating the next generation of culinary arts professionals,” said Hamilton. “Whether they study here in New York or in Italy, students in the Italian program will train using The FCI’s Total ImmersionSM curriculum, learning and working hand-in-hand with four-star chefs.”
Chef Casella developed the curriculum for two new comprehensive FCI courses: Fundamentals of Italian Cooking and The Italian Culinary Experience. These courses represent the most well-rounded and authentic culinary training available today.
In only nine weeks, students will master the skills and techniques for creating everything from antipasti, soups, stocks, sauces, pastas, pizza, fish, shellfish, poultry, game to classic Italian desserts and pastries in the Fundamentals of Italian Cooking.
The Italian Culinary Experience is a total immersion in Italian cuisine, culture and language. Students will train for 10 weeks in New York City at The FCI and then for nine weeks in Parma, Italy, where they will reside at ALMA, The International School of Italian Cuisine, led by Gualtiero Marchesi. For the next nine weeks, program participants will gain hands-on experience while working with top chef-instructors in some of Italy’s finest restaurants. At the program’s conclusion, students will return to The FCI in New York City for one week of management training, reviewing, cooking and final exams.
“I want to ensure that every student who enters these new Italian programs leaves with the same world-class education for which The FCI has always been known,” explained Chef Casella.
In addition to his work at The FCI, Chef Casella runs Republic of Beans, a company that researches and imports heirloom varieties, dried beans and other Italian specialties. He also helps develop organically-certified produce, with a strong emphasis on using heirloom seeds to produce a variety of vegetables, at “Thanksgiving Farm,” in Monticello , which is part of the Center for Discovery, located in Harris, New York.
At Tutto Bene Ranch, in Hurleyville, NY, Chef Casella consults in the specialized raising of Chianina (Italian cows) and pigs, a breed that originated in Tuscany . Chef Casella is focusing on this breed to remain true to the style and cuisine of his homeland.
ABOUT CHEF CESARE CASELLA At age 14, Cesare Casella enrolled in the Culinary Institute Ferdinando Martini, in Montecatini. His first assignment after graduation was transforming his family’s restaurant, Vipore, from a local hangout into a well-known regional destination. By 1993, he had earned Vipore a Michelin star and a reputation for attracting such distinguished diners as Henry Kissinger and Tom Cruise.
The Tuscan chef relocated to New York in 1993,where he was named Executive Chef of Coco Pazzo. Shortly thereafter, he launched its sister restaurant, II Toscanaccio. In 2001, Chef Casella opened his own first solo restaurant, the critically-acclaimed Beppe, followed in 2005 by Maremma – Trattoria Toscana, named for the region in Southwest Tuscany.
ABOUT THE FRENCH CULINARY INSTITUTE Founded in 1984, The French Culinary Institute teaches the culinary protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day or a nine-month program by night for aspiring or working culinary professionals and serious amateurs. The FCI will offer two new Italian classes, Fundamentals in Italian Cooking in October 2006 and The Italian Culinary Experience in January 2007. For more information, visit www.frenchculinary.com.
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CONTACT:
Rena Katz
The French Culinary Institute
212-219-8890
Chef Casella Takes on Broader Leadership Roles in Culinary Education; Will Lead New Italian Studies at The French Culinary Institute 
The Italian Culinary Experience is a total immersion in Italian cuisine, culture and language. Students will train for 10 weeks in New York City at The FCI and then for nine weeks in Parma, Italy, where they will reside at ALMA, The International School of Italian Cuisine, led by Gualtiero Marchesi. For the next nine weeks, program participants will gain hands-on experience while working with top chef-instructors in some of Italy’s finest restaurants. At the program’s conclusion, students will return to The FCI in New York City for one week of management training, reviewing, cooking and final exams. 
