Innovative restaurant concepts and entertaining ideas show just how fast today’s gastronomy market is moving. Diversification and specialisation are both on the increase, along with the consumer’s growing demand for quality, originality and experience. Consumers are not only hungry, but hungry for experience, they have high expectations and little time. This requires new methods and
processes in the kitchen. The challenge is to develop a distinctive culinary concept. The gastronomy scene is as attractive – and as full of risks - as ever. Now more than ever the chef must be an excellent craftsman as well as a strategist to have success, must be manager with a feeling for opportunities and profit maximisation, competition and economics. The gastronomy branch needs a new specialist for a new age: the Manager of Culinary Art. The I.C.A. academy prepares these specialists for the tasks ahead. Its training programme will provide
the job market with highly motivated experts who are in a position to analyse, organise and manage their respective businesses. Professionalism in theory and practice, high quality market oriented courses, excellent lecturers and high standards are the ingredients for
the recipe for success of the I.C.A. academy. | 
