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Administration Office: 215 Bank Street, Fall River, MA
02720 Phone: (508) 675-9305 · Email: info@iicaculinary.com |
| Welcome | Scholarship | Introduction | Location | Application |
 President's Message:
|
The time has come for us to return to
fundamentals. Just as the artist studies and is inspired by the ancient
masters, so must the chef keep sight of his traditions. Rather than disregard
the old, we must renovate, polish and refine the classical ways, making them
better, more creative, for if its roots are cut, a tree will not grow new
branches or bear fruit. We must revitalize our roots so that the next
generation of chefs can bear wonderful fruit.
You, as students and chefs of tomorrow,
have the right to be creative and imaginative, to add new branches to the tree.
But take great care of your roots, for they are your foundation. Today's
cuisine will becomes tomorrow's tradition; you will become tomorrow's masters.
With its foundation of 
| Welcome | Scholarship | Introduction | Location | Application |
Introduction:
George Karousos, Master Chef is owner of the Sea Fare Inn in Portsmouth, Rhode Island, president
of the International Institute of Culinary Arts, which houses the Abbey Grill and Great
Hall, Giorgio's The Steak House in
Fall River, Massachusetts, and the Blue
Plate Diner in Middletown, RI. Mr.
Karousos was born in 1944 in Nisyros-Dodecannisa, Greece. He Grew up and
apprenticed a gourmet restaurant run by his family in Dodecannisa. He became a
Master Chef in 1967.
After coming to the United States, he worked in
New York as the Food Editor and
Columnist for the
Hellenick News from 1967 to 1969. He apprenticed at several New York
institutions, including the Plaza Hotel and Waldorf Astoria, before being
appointed Executive Chef of Hugo's Lighthouse in Cohasset, Massachusetts in
1975.
In 1980, Karousos and his late wife, Anna Psarros Karousos,
established the Sea Fare Inn in Portsmouth, a
formal fine dining restaurant situated in a historic Victorian mansion. The
school was a lifelong dream that became a reality in 1997 with the purchase of
the First Congregational Church in Fall River, Massachusetts' historic
district.
Thus the International Institute of
Culinary Arts, and Great Hall with the
Abbey Grill as the main teaching facility of the
school, became a reality. In October of 2000 he opened Giorgio's The Steak House in the Trolley Square
building also located in Fall River and in January of 2005 the Blue
Plate Diner in Middletown, RI was launched.
Karousos is the author of The Sea
Fare's Culinary Treasures, and Regional American Cooking for 8 or 50, which
was released in April 1993, by John Wiley and Sons and is being distributed
throughout the United States, Europe and Canada. His third cookbook, The
Patissier's Art, was published in the spring of 1994, and he is at work on
his forth cookbook.
Recognition's and Distinctions
Through the years,
The Sea Fare Inn has
gained many awards and distinctions for Excellence in Dining. We are proud to
be able to share them with you, and we strive to uphold the standards in which
they were given.
Affiliations and Memberships:
Honorable Order of the
Golden Toque
Founding Member - Distinguished restaurant of North America
("DiRoNA")
Academic De Gastronomie - "Brillat-Savarin"
American
Academy of Restaurant Sciences
National Restaurant Association American
Culinary Federation
Les Amis d"Escoffier Society
International Club
of Le Toques Blanches
Society Mutualiste des Cuisiniers de Paris
The
Master Chefs Institute of America
Chaine des Rotisseurs
Rhode Island
Hospitality Association
International Association of Food Critics
| 2000 | DiRoNA Distinguished Dining Award |
| 1999 | International Restaurant & Hospitality Rating Bureau - "Millennium Chef Hall of Fame" |
| Best of the Best Gold Award for 10 Top Seafood Restaurants in United States | |
| 1998 | Best of the Best Gold Award for 10 Top Seafood Restaurants in United States |
| 1997 | Best of the Best Gold Award for 10 Top Seafood Restaurants in United States |
| 1996 | Best of the Best Gold Award for 10 Top Seafood Restaurants in United States |
| Best of the Best "Best Chef" Award for George Karousos, Master Chef | |
| 1995 | Imperial Constantinian Military Order of Saint George Chevalier and Grand Office |
| The Wine Spectator Award of Excellence | |
| Culinary Advisory Council - Johnson & Wales University | |
| 1994 | The Wine Spectator Award of Excellence |
| Culinary Advisory Council - Johnson & Wales University | |
| 1993 | Best of the Best Gold Award for 10 Top Seafood Restaurants in United States |
| Best of the Best "Best Chef" Award for George Karousos, Master Chef | |
| DeRoNA Distinguished Dining Award | |
| Dodecanesian Award for Professional Dedication and Achievements in Literature and the Arts | |
| Culinary Advisory Council - Johnson & Wales University | |
| 1992 | Best of the Best Five Star Diamond Award for the top five Seafood Restaurants in United States |
| Culinary Advisory Council - Johnson & Wales University | |
| 1991 | Best of the Best Five Star Diamond Award for the top fifty Restaurants in the United States |
| President's Award - Rhode Island American Culinary Federation | |
| Culinary Advisory Council - Johnson & Wales University | |
| 1990 | State of Rhode Island Proclamation declaring April 23, Sea Fare Inn Day" |
| Culinary Advisory Council - Johnson & Wales University | |
| 1989 | Fine Dining Distinction Honors - Travel Holiday Magazine |
| Culinary Advisory Council - Johnson & Wales University | |
| 1988 | Fine Dining Distinctive Honors - Travel Holiday Magazine |
| Distinguished Visiting Chef - Johnson & Wales University | |
| Ambassador's Award - International Institute for Dining Excellence | |
| Culinary Advisory council - Johnson & Wales University | |
| 1987 | Award of Excellence - Travel Holiday Magazine |
| Distinguished Visiting Chef - Johnson & Wales | |
| Culinary Advisory Council - Johnson & Wales University | |
| Ivy Award winner - Restaurants & Institutions Magazine | |
| 1986 | Certificate of Appreciation - American Culinary Federation |
| Award of Excellence - Travel Holiday Magazine | |
| Culinary Advisory Council - Johnson & Wales University | |
| 1985 | Award of Excellence - Travel Holiday Magazine |
| Gold Medal Award - Epicurean Club of Balcania | |
| Award of Excellence - Chaine des Rotisseurs | |
| Diploma of Honor - Johnson & Wales University | |
| Critics Choice Best of 1985 - International Association of Food Critics | |
| 1984 | Award Winning Chef (Gold Medal) - International Competition of Head Chefs, Paris, France |
| Silver Plaque Benefactor - U.S. Culinary Olympic Team | |
| 1973 | Humanitarian Award - Panhellinic Organization Gnomagoras Society |
| 1967 | Masters In Culinary Arts - Panianos School of Cookery, School of fine Arts, Athens, Greece |
| Welcome | Scholarship | Introduction | Location | Application |
Location:The International Institute of Culinary Arts is located in the City of Fall River, Massachusetts - less than 50 miles from Boston, Massachusetts, 25 minutes from Providence, Rhode Island, 20 miles from Newport, Rhode Island and 170 miles from New York City.
Fall River is tucked into the corner of
southeastern Massachusetts, at the head of Mount Hope and Narragansett Bays.
The region gains much of its distinction from surrounding waterways. In recent years, tourism has become a major focus, centering around World War II fighting ships of Battleship Cove and the factory outlet district, home to nearly 100 stores.
Picnic, stroll, and enjoy the view from Fall River Heritage State Park, located adjacent to Battleship Cove on Mount Hope Bay. The park boasts a picturesque waterfront esplanade and rambling harbor boardwalk.
The International Institute of Culinary Arts, and Affiliates web site is a winner of the International Association of Web Masters and Designers Golden Web Award.
| Welcome | Scholarship | Introduction | Location | Application |
International Institute
of Culinary ArtsAdministration Office: 215 Bank Street, Fall River, MA 02720
Phone: (508) 675-9305 · Email: info@iicaculinary.com · Web Site: www.iicaculinary.com