“She was the first mother of Italian cooking in America” Lidia Bastianich told The New York Times upon the passing of Marcella Hazan last Fall. What she taught us—chefs and home cooks alike—has become the foundation of American cooking today. She taught Americans what the pantry staples should be (extra-virgin olive oil, balsamic vinegar), to prize the essence of vegetables, including leaving market-fresh greens pretty much alone and to make simple ingredients shine.

In her honor, the International Culinary Center (ICC)—the only school at which Marcella taught—is launching a scholarship in her name, sending worthy aspiring chefs to the seven-month Italian Culinary Experience, a program that begins at ICC’s campus in New York or California, then continues in Marcella’s home province of Emilia-Romagna in Italy, including staging (apprenticeships) in top restaurants in Italy.

For more information about scholarship or ICC’s Italian Culinary Experience, click here. And to contribute to the Marcella Hazan Scholarship fund, click here