How to Make a Cookbook Panel

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Join us on June 8, 3:30-5PM at International Culinary Center’s Amphitheater for the “How to Make a Cookbook” panel. RSVP to smedlicott@culinarycenter.com

The team behind Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals —including the author, literary agent, editor, and photographer — will discuss their work and how they join forces to collaborated on Bowl and other cookbooks.

From writing a proposal, finding and working with an agent, and locking in a deal with a publishing house, to the writing, editing, and photographing the cookbook, this discussion covers the full scope of the process. If you dream to one day write a cookbook, don’t miss this lively event!

Panelists:

Lukas Volger, author

Lukas Volger is the author of three cookbooks: BowlVeggie Burgers Every Which Way, and Vegetarian Entrees that Won’t Leave You Hungry. His approach to vegetarian cuisine is accessible yet innovative, and rooted in straightforward technique and “whole foods” ingredients. He’s been featured in Vogue, The Splendid Table, and the New York Times, who calls him “a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.” He’s also the editorial director of Jarry, a James Beard Award–nominated magazine, and founder of Made by Lukas, a Brooklyn-based line of premium veggie burgers. A native of Boise, Idaho, he lives in Brooklyn, New York. For more information visitlukasvolger.com or follow him @LukasVolger.

Alison Fargis, literary agent

Alison Fargis is a partner in Stonesong, a literary agency in Manhattan. With over twenty years in publishing, Alison’s list includes a wide range of bestselling and critically acclaimed titles in subjects ranging from food and wine, lifestyle, pop culture, how-to, and diet to middle grade, YA, and adult fiction. Her roster of authors includes Deb Perelman (The Smitten Kitchen Cookbook), Michael Buckley (The Sisters Grimm series, NERDS series, and Undertow trilogy), Erin Gleeson (The Forest Feast, The Forest Feast for Kids, and the forthcoming The Forest Feast Gatherings), Stephanie Diaz (Extraction trilogy), Alex Myers (Revolutionary), April Peveteaux (Gluten is My Bitch, The Gluten-Free Cheat Sheet and the forthcoming Bake Sales are My Bitch) Matt Lewis and Renato Poliafito (Baked, Baked Explorations, Baked Elements, and Baked Occasions), and Lukas Volger (Bowl) among others. She graduated Vassar College with a BA in Art and lives in Brooklyn.

Rux Martin, editor

Rux Martin is Editorial Director of Rux Martin Books and a vice president at Houghton Mifflin Harcourt. She specializes in cookbooks, nonfiction books on food, and diet books. Authors she has worked with include Dorie Greenspan, Mollie Katzen, Jacques Pépin, Ruth Reichl, Marcus Samuelsson, Michael Solomonov, Judith Jones, Jane and Michael Stern, and Pati Jinich. She has edited a number of New York Times bestsellers, including The Gourmet Cookbook; Gourmet Today; The Gourmet Cookie Cookbook; the Hello, Cupcake series; Around My French Table; As Always, Julia; The Essential Scratch & Sniff Guide to Becoming a Wine Expert; Baking Chez Moi; and Jacques Pépin Heart and Soul in the Kitchen. Before coming to HMH, she was one of the founding editors of Eating Well magazine, where she edited food articles and oversaw the food photography. She lives in Vermont, where her office adjoins the chicken coop.

Michael Harlan Turkell, photographer

Michael Harlan Turkell is a food culture–focused photographer and author who’s spent over a decade capturing the inner workings of kitchens for his award-winning Back of The House project, which documents the lives of chefs in their restaurant world. He’s been nominated for a James Beard Foundation Award in Visual Storytelling, and has photographed over a dozen cookbooks, including titles for Aarón Sanchez, Joanne Chang, Marco Canora, Sara Jenkins, Lukas Volger’s Bowl, and most recently, Chris Cosentino’s Offal Good, which he also co-authored. Currently, Michael is writing (and photographing) his own cookbook, Acid Trip, focusing on the history and production of vinegar around the world, as well as how to make it yourself, and cook with it.

2016 Commencement Ceremony and Dan Barber’s wise words

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ICC’s 2016 Commencement Ceremony at Carnegie Hall was a huge success! Congratulations to all of our graduates and Outstanding Alumni award winners. A big thank you to our keynote speaker ICC grad Chef Dan Barber for such inspiring speech! Here’s an excerpt:

I remember, not long after I had graduated from FCI, I was listening to a very, very famous chef get asked a question on a stage similar to this, “What do you feel about the future of the industry for young cooks?”, and he answered quite honestly. He said “I feel really sad for graduating cooks and young cooks, cooks that haven’t become chefs yet, because I think that the industry is tightening. I think the opportunity for success is closing rapidly.” This was twenty years ago. God, was he so wrong.

He was so wrong because look at what’s happened in the last twenty years, look at what’s happened to our industry! There’s more opportunity now than ever before. People you hear today say “What’s really the worth of a culinary education, what’s really the possibility for all these crazy hours and drudgery and hard work that we do, where is it leading to? Where is the path in this future that we’re looking at?”

Well, the truth is there’s more opportunity now than ever before and my hope, or my suggestion, is that the future of really good food is going to be more and more connected to how the world is used and if we can educate our palates to connect with that, we will not only be better chefs and more successful, but we will steward the way we want our land used for future generations and the next class that follows you in thirty and forty years. So with that I wish you all the luck in the world. Thank you!

Dan Barber speaks at International Culinary Center's graduation ceremony in Carnegie Hall

See more photos on Facebook!

GINGERBREAD Pastry-Ville 2015

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Led by Chef Jansen Chan, the Professional Pastry Arts chef-instructors and students at International Culinary Center became kitchen elves this past week, building this year’s gingerbread showpiece.

From the brioche apartment buildings to the doughnut lighthouse to the cracked egg waterfall forming the town river, Pastry-Ville is a sweet lovers’ paradise. The Garden District’s asparagus houses and carrot row houses are made of fondant, while the upside down ice-cream cones turn waffle cones into cozy homes.

With its charming candy cane bridge, jellybean pathways and classic gingerbread house, transporting the 4-foot structure was the morning’s entertainment for passersby in Soho, as chefs and students navigated the long block at a snail’s pace. Says Chef Chan, “Taking a large, complex and detailed sugar showpiece through the streets of Soho on a cart to Bloomingdale’s was risky and a little insane.”

Watch the behind the scenes video by Food&Wine:

Elements:

  • Éclair Log Cabin (Pate a Choux)
  • Egg Water Tower: it is cracked and is the source for the river and lake (Pastillage)
  • Egg River, Waterfall & Lake (Sugar)
  • Birthday Cake Bakery Store (Fondant)
  • Candy Cane Bridge (Candy Canes)
  • Eggplant Diner (Fondant)
  • Asparagus Trees (Fondant)
  • Carrot Row Houses (Fondant)
  • Cupcake Cottages (White Cake & Frosting)
  • Cheese Wedge Office Building (Fondant)
  • Upside-down Ice Cream Cone Homes (Fondant & Sugar Waffle Cones)
  • Brioche Apartments (Brioche)
  • Doughnut Lighthouse (Pastillage)
  • “Ginger” Statue (Pastillage & Gingerbread)
  • Classic Gingerbread house (Gingerbread & Pasta)
  • Christmas Tree (Gingerbread & Pasta)
  • Palmier Fence (Palmier)
  • Marshmallow Wall (Marshmallow)
  • Ice Sugar Wall (Sugar)
  • Pathways (Jellybeans)
  • Trees (Gingerbread & Pasta)
  • Snowflake Gingerbread (Gingerbread)

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Intrigued by a career in Pastry Arts? While gingerbread sculptures is not part of the award-winning school’s Professional Pastry Arts program, the techniques and ingredients used are. To find out more, attend an Open House or arrange a personal tour.