The Friends of the French Culinary Institute, Inc. What Marcella Hazan

What Marcella Hazan taught us—chefs and home cooks alike—has become the very foundation of American cooking today. It’s impossible to imagine any home or restaurant kitchen without her imprint: good olive oil and balsamic vinegar, Parmigiano-Reggiano, mozzarella, arugula! A teacher and an academic, Marcella came to the U.S. as a newlywed in the mid-1950s and, appalled at what passed for good Italian food, taught herself— and later others, in cooking classes held in her NYC apartment—to create dishes that celebrated ingredients and purity of flavor. Craig Claiborne, of The New York Times, heard about her classes and introduced her to the world. She published her first cookbook, The Classic Italian Cook Book, in 1973.

Marcella’s seminal cookbooks patiently reveal the many styles of Italian cooking; how the risottos of Piedmont differ from the Venetian; how the egg-based pastas of Emilia-Romagna, like lasagne, are unlike the water-based orecchiette of Apulia. She taught Americans to prize the essence of vegetables: to sauté radicchio, to fry zucchini blossoms, to grill peppers, and to leave market-fresh greens pretty much alone. But most of all she taught us that real Italian cooking comes from the heart of the family, allowing each of us to make her food our own.

The scholarship will provide $20,000 in tuition aid to a student enrolled in the Italian Culinary Experience at the ICC’s New York location, starting March 19, 2014. Selection is based on financial need, merit, culinary goals, a passion for Italian cooking and a thoughtful expression of regard for the teachings and food philosophy of Marcella Hazan.

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The Friends of the French Culinary Institute, Inc. A non-profit organization in support of students at the International Culinary Center (founded as the French Culinary Institute) 462 Broadway • New York NY 10013 • Telephone: 646.254.8539 • Fax: 646.254.1212 [email protected]

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Application Deadline

Application must be received by the International Culinary Center by March 7, 2014.

You will be notified of acceptance or denial when the selection process has been completed.

Please address all scholarship applications to: The International Culinary Center Attn: Mary Kate Howland 462 Broadway New York, NY 10013

Feel free to duplicate application as needed.

Scholarship Criteria

Applicant must:  Have applied to and been accepted to the Italian Culinary Experience program at ICC.  Complete a scholarship application.  Submit a signed statement of financial need from ICC’s Office of Financial Aid.  Personal Essay: . In a 500-to 750-word essay, explain how Marcella Hazan’s teachings apply to your personal culinary goals and how you plan to carry on Marcella’s legacy through your future career. Applicant should acknowledge that he/she understands that a large portion of the course will take place in

Italy and should demonstrate a commitment to and plan for spending this time abroad. Please detail your post-study plans. Your personal essay should clearly define your educational and career goals in addition to any obstacles you have overcome and should tie in your own personal connection to Marcella Hazan.  Employment/Apprenticeship History: o List your employment and internship history, beginning with your most current position.  Specialized Training: o List any culinary training or professional development courses you have completed.  Awards/Honors: o List any awards/honors received.  Volunteer Activities/Community Service: o List any volunteer activities and community service you have done.  Financial Information: o To the best of your knowledge, list any scholarships, grants or loans you will be receiving to assist you with this program. This scholarship will cover partial costs of attendance at ICC. Please specify how you will be able to pay any remaining tuition balance and/or education-related expenses.

Scholarship award will be decided upon by a committee at the International Culinary Center. Winner will be announced by mail no later than March 17, 2014.