Professional cheffing is an esteemed form of art. It is based on the profound professional knowledge of food science, combined with personal creativity. It is, therefore, not enough to only know how to cook, but to have an in-depth comprehension of the full culinary spectrum, including aspects such as nutrition.

Thís is what distinguishes chefs from cooks. The ICA operates on a lecturer-to-student ratio of 1-to-6, ensuring that all students receive individual attention and tutoring at all times.

In my capacity as judge for numerous international chef- and restaurant awards, I am constantly endeavoring to stay up to date with the very latest international culinary trends – whether it be authentic cheese or  25-year old balsamic tastings, priceless Italian black truffle hunting or fine dining at the World’s Best – these unusual and exceptional produce samples and experiences feed back to the ICA lecturers and ultimately the students.