2018 Outstanding Alumni Awards: Angie Mar, Anna Bolz, Steven Cook, Aaron Babcock

ICC Announces 2018 Outstanding Alumni Award Winners

International Culinary Center’s 2018 Commencement Ceremony, held on June 3rd at New York City’s iconic Carnegie Hall, celebrated students who have completed ICC’s Professional Culinary Arts, Italian Culinary, Pastry Arts, Cake Techniques & Design, Art of International Bread Baking and Intensive Sommelier Training programs between May 2017 and June 2018.

ICC has a long tradition of celebrating the success of our graduates. Part of our process for planning each year’s Commencement is looking at who has made an impact in the previous year and left a mark on their industry. ICC selects these individuals from each field of study to honor in a series of Outstanding Alumni Awards.

This year, ICC bestowed the Excellence in Culinary Arts award to Chef Angie Mar, Chef/Owner of The Beatrice Inn in New York City. Excellence in Pastry Arts was awarded to Anna Bolz, Pastry Chef of Per Se. Steven Cook, graduate of the Culinary Arts program in 2000, and Co-Owner of CookNSolo Restaurants, received the Excellence in Entrepreneurship award. Lastly, the Outstanding Sommelier recipient was Aaron Babcock, Advanced Sommelier and the Sommelier at Quince in San Francisco who traveled from the West Coast to receive his award.

Please join us in congratulating our 2018 Outstanding Alumni Award winners and let their stories, and successes, be an inspiration to you!


I’m honored to provide this exceptional group of individuals with the distinction of Outstanding Alumni during the 2018 Commencement Ceremony at Carnegie Hall. It’s so inspiring to watch former ICC students thrive and innovate in the hospitality industry. We acknowledge Chef Angie Mar, Anna Bolz, Steven Cook, and Aaron Babcock, for excellence in their fields and hope that their stories inspire our new graduates to love what they do and to prosper in whatever career path they follow.” – Erik Murnighan, President of the International Culinary Center


MEET ICC’S 2018 OUTSTANDING ALUMNI AWARD WINNERS

EXCELLENCE IN CULINARY ARTS
Angie Mar | Executive Chef/Owner of The Beatrice Inn | Classic Culinary Arts, 2011

Chef Angie Mar, a native of Seattle, Washington, comes from a family of food lovers and restaurateurs. After graduating from our Culinary program in 2011, she went on to work in some of the toughest kitchens in New York, including the Spotted Pig, Marlow & Sons, Reynard, and Diner. In 2013, she took the helm of the West Village institution The Beatrice Inn, where she’s now the executive chef and owner. She has become known for working with whole animals and live fire, earning her a two-star review from the New York Times. She was Thrillist’s chef of the year in 2016, a Food & Wine Best New Chef in 2017. Read more & see her interview here.


EXCELLENCE IN PASTRY ARTS
Anna Bolz | Pastry Chef of Per Se | Classic Pastry Arts, 2007Chef Anna Bolz, Pastry Chef Per Se

Anna Bolz is the Pastry Chef at the three-Michelin-starred Per Se where she oversees the production of all the dessert offerings and chocolate production for the restaurant. Born and raised in small-town Iowa, Anna studied music before pursuing her passion in pastry and baking at the International Culinary Center, then The French Culinary Institute. She cooked her way through a few of New York’s best kitchens, including Porterhouse and Jean-Georges, before landing at Per Se. Read more & see her interview here.

 


EXCELLENCE IN ENTREPRENEURSHIP 
Steven Cook, Co-Owner of CookNSolo RestaurantsSteven Cook | Co-Owner of CookNSolo Restaurants & Dizengoff NYC | Classic Culinary Arts, 2000

Steven Cook may not be a household name yet, but he’s one of the country’s most successful restaurateurs and oversees a mini-empire in New York and Philadelphia along with his business partner Michael Solomonov. He graduated from our culinary arts program in 2000 and is now the co-owner of a growing family of restaurants including Zahav, Dizengoff, Federal Donuts, and the philanthropic luncheonette Rooster Soup Company (check out their website roostersoupcompany.com—they’re really doing amazing work!). The cookbook he co-wrote with his business partner, called Zahav: A World of Israeli Cooking, won TWO James Beard Awards in 2016, for Best International Cookbook and Book of the year. Read more here.


OUTSTANDING SOMMELIER 
Aaron Babcock, Advanced Sommelier, Sommelier at QuinceAaron Babcock, Advanced Sommelier | Sommelier at Quince | Intensive Sommelier Training, 2012

Aaron Babcock, this year’s Outstanding Sommelier, is a young man who has accomplished incredible success in a very short span of time. He graduated from our Intensive Sommelier Training program in 2012, earned his Certified Sommelier qualification and went to work at Manresa, one of California’s best restaurants. Just a few years later, at the unlikely age of 24, he passed his Advanced Sommelier exam and joined the team at Quince in San Francisco, which he helped to earn its third Michelin star. Read more here.

fci alumni ed hardi demo

6 Things to Know Before Opening Your Food Truck

Written by: Judson Kniffen, ICC’s Associate Director of Education

Ed Hardy explaining how to open a food truck to ICC students and alumniFCI graduate Ed Hardy, Class of ’06, recently returned to his Alma Matter to lead a business workshop and cooking demonstration for ICC students and alumni. Ed owns and operates the award-winning food truck, Bacon ‘n Ed’s Mobile Gourmet Kitchen, in the DC metro area. He specializes in private events where he features his famous fried chicken banh mi, Swedish meatball sub, and many other delicious items!

 

 

While discussing the business aspects Chef Natalia serving Bacon n Ed's demo samplesof owning and operating a food truck, Ed and his chef-partner Evan Henris demonstrated how to make quick pickles for their celebrated Banh Mi sandwiches, and they discussed the multi-week long process for making real sauerkraut. Fermentation is hot right now, and Chef Ed works hard to stay on top of the food trends.

 

 

 

Thinking of opening your own food truck? Here are the 6 key lessons we learned from Ed Hardy:

1. Focus on a concept.

Really think about your menu, and whom your audience is. Is your food able to be prepared and served in a truck? What practical necessities will you need to serve the most amount of people in the shortest amount of time?

2. Chose your vehicle wisely.

Airstreams look cool, but those curved corners are big wastes of space. Think about maximizing every square inch of your food truck. What is the flow of the cooking and serving? Is there enough storage for food and cleaning supplies?

3. Systems equal success.

Gey your systems in place before opening: payment, scheduling, cleaning, organizing.

4. Start your paperwork early.

There is a lot of licensing, tax forms and other paperwork that need to be submitted. It’s not the fun part of the job, but it’s an unavoidable reality.

5. Be present on social media.

Let your followers know where you will be and keep them engaged. Respond to all question and comments just as you would in person.

6. Be unique

Competition is fierce these days. Your truck and your food need to stand out. Invest in good graphic design and be creative, and consistent, with your brand image. Maintain your quality — don’t lower your standards to increase margins, customers will notice.

Alumni Spotlight: Katy Friedmann

Katy Friedmann | Professional Pastry Arts 2016

I have been a pastry enthusiast for as long as I can remember. When I look back at old notebooks and photo albums, nearly every account of trips and vacations was centered on food. I was lucky enough to travel to Europe several times as a teenager, and I have countless photos of Parisian patisserie cases crammed full of cream-filled wonders, stacks of baguettes, éclairs of all colors lined up waiting to be devoured.

Once a year for my birthday growing up, my parents, recognizing this love of mine, would take me to my favorite restaurant. It was called the Bittersweet, and was renowned locally for its creative plating full of colors, shapes, and textures. As sugar fiend to the core, I would wait, fidgeting with anxious anticipation until the dinner plates were finally cleared and it was time for dessert. Somehow, it had become a tradition for me to be allowed to stand inconspicuously in a corner of the impossibly small kitchen and gaze in awe at the pastry chefs as they skillfully constructed works of edible art. I remember being too enthralled to even move as I watched their hands carefully balance a thin arc of an almond cookie on a scoop of gelato or deftly drizzle a bit of raspberry sauce around the rim of a plate.

As sometimes happens with childhood career dreams, while my love of creating (and consuming) dessert never waned, logistics of life crept in and my dream of being a pastry chef took a backseat. Initially, I decided to go the more “practical” route by attending a traditional college. At the time, I was not yet confident enough to do the thing I loved most. After graduating from Scripps College in 2006, I moved to Oakland to join an organization called Teach for America. During the day, I worked with students with special needs and at night I pursued my Masters Degree in Education at San Francisco State. I then moved across the country and continued teaching in Manhattan for several more years. I loved being a teacher–however, while I was comfortable in the classroom, there was something missing, and I looked back to what had always drawn me – Pastry! I realized that every dollar I saved was being spent at new, interesting restaurants. I had also started to obsessively read pastry blogs and binge on chef shows. That was when I started browsing culinary opportunities in upstate New York. Suddenly, a whole different world seemed within my reach.

In 2012, I decided to pursue a career change and jumped headfirst into the hospitality industry. Starting at a family-run dairy and bed and breakfast in Hudson, New York, I quickly adapted to a daily routine of baking for guests. It was a small operation and they felt confident that I could produce high quality food for their establishment; seeing their enthusiasm was extremely rewarding. Equally satisfying was being so closely tied to the ingredients that my hands transformed into steaming plum galettes or scones with fresh cream, berries, and homemade lemon curd. We often received paper bags of freshly milled flour from our neighbors and hastened to turn it into breads and cakes. I was able to see firsthand what “farm to table” really meant; ever since then, this concept became an important aspect of baking for me.

During this time, I flourished doing what has always inspired me. With positive feedback and encouragement from my employers, I was eager to try new dishes, experiment with flavor combinations, and pore over baking blogs and cookbooks in my spare time. I realized that although I had spent most of my professional life as a teacher, I was finally doing something that sustained me on multiple levels.

Pastry Students, Pastry School, Pastry Chef

Knowing I needed to elevate my pastry skills, I returned to California to enroll at ICC. I had looked at other schools, but ICC’s approachable chef instructors, its physical proximity to so many amazing bakeries and restaurants, and it’s gleaming, happily buzzing classrooms convinced me that this was the place I wanted to be. It paid off—attending ICC was one of the best things I’ve ever done. My class of nine women bonded immediately, and despite every class’s ups and downs, we became a cohesive team supporting each other to the finish line.

One of my favorite memories was when my benchmate, who was very known to all of us for being extremely clean and orderly even in the messiest of situations, over enthusiastically stirred her spatula while tempering chocolate and stood there stunned as she realized she too was covered in chocolate like the rest of us. Another favorite time was during the weekends we all trucked in to work on our gingerbread replica of the Winchester Mystery House to display at school over the holidays.

When finals inevitably came and went, it was bittersweet. I graduated with honors while simultaneously working at Fleur de Cocoa, a family-run patisserie in Los Gatos, where I remained for three years. After graduation, I took on a second job as a pastry production team member at Manresa Bread. Working two jobs, often doubling up on 8-hour shifts in the same day, was exhausting and pushed me to the limits. However, the experience, camaraderie, and encouragement I received from my supervisors and co-workers kept me going. Upon reflection, I greatly value Manresa’s dedication to doing everything by hand, using organic produce and dairy from local farmers, and experimenting with different kinds of grains until the perfect product was achieved.

Looking back, I can see that pastry school gave me extremely necessary foundational knowledge, but working in higher volume businesses taught me confidence, efficiency, speed, and understanding of how to be part of a team working towards a common goal. Although I loved working in the professional bakery setting, I jumped at the chance when ICC offered me a position as assistant to the Chef Instructors! It was the perfect opportunity to blend my background in education and passion for pastry arts.

Grad katie friedman working on the Gingerbread HouseThroughout the duration of this job, I happily spent my days working with students to master the classic French pastry curriculum. It felt really good to be in a position where I was both taking some of the stress off of instructors whom I highly respected from my own schooling, and giving back in some small way towards the school that introduced me to an industry about which I feel so passionately.

Towards the end of my position with ICC, an employer reached out to the school looking for a summer stagiaire in a small southwestern French village. The position entailed getting flour from the local mills, making croissants and baguettes every day by hand, living and working in a village with a population of only 500 people, exploring the local history and architecture on days off, and working in a beautiful building that was constructed in the 1200’s. Reading that job description brought back happy images of patisserie windows from my childhood and, holding my breath, I sent off an application.

I was beyond thrilled when I received a job offer the following week. The process of applying to this job is another reinforcement to me that, if you pursue what you love wholeheartedly, you will create the opportunities you have always dreamed of receiving. I hope to deepen my knowledge of traditional French pastries in the very place they were first tested and developed. In addition, part of the position includes the time and space to do my own recipe development in the patisserie, and I hope to bring ideas of non-traditional flavor combinations or pastry ideas with me that may not otherwise be showcased in the village. In the few months before departure, I plan to study French, compile favorite recipes I have collected along the way, and leave with an open mind to what doors may open next.

Follow me in my adventures in France on Instagram: @katyfree8

Alumni Spotlight: Chantale Doinel, Culinary Arts Class of 2016

As native of Normandy, France, Chantale Doinel grew up with a love of French cuisine and an appreciation for seasonality. For the last 35 years, she has been working as an esthetician and owner of a skin care salon. However, it was her passion for food and cooking that inspired her return to school to embark on a new career. Chantale graduated from the International Culinary Center’s Silicon Valley campus in 2016 with a diploma in Professional Culinary Arts. Today, she is working as a successful private chef based in the San Francisco Bay Area. We sat down with her to discuss how she switched gears professionally for a life dedicated to the culinary arts.

Thrive to improve, do not complain, and practice.”


What makes the culinary industry appealing to you?

Chantale: Whether it’s a dinner for two, a picnic in the woods, a banquet on a beach or a well-prepared sandwich on a hike, I find great satisfaction in procuring balanced and memorable meals for other people.

When did you know you wanted to work in the food industry?

Chantale: About 12 years ago, when my friends asked me to share my knowledge of regional French cuisine, I started giving them cooking lessons. I realized then that I wanted to learn more about the industry as a whole so that I could better transmit knowledge to my peers. As I am constantly eager to learn, I sought a certification to validate my qualification as a cook.

What were your greatest challenges at school and how were you able to overcome them?

Chantale:  Speed, timing and organization were challenging concepts for me, not to mention the fact that, as I went to school at night, I was working full-time during the day. I tried to overcome these obstacles by being prepared for each class, mindfully studying the  material and practicing knife skills at home.

What inspires your style of cooking?

Chantale: My mother taught me everything about traditional French family cooking. Growing up, our refrigerator was always empty as I was raised to do the shopping on a daily basis and get inspiration according to the season.  As we were a large family, my brothers and I were assigned tasks in the kitchen; from an early age we were roasting, braising, grilling, and making pastries. We often ate specialties from the Normandy region and the Loire Valley and but also exotic dishes from the places we traveled to with my father when he was in the army such as Morocco and Germany.

 

Follow Chantale’s culinary creations on Instagram via @chantalescuisine

Celebrating Culinary Entrepreneurship Grads for National Entrepreneurship Month

November has officially been named as National Entrepreneurship Month, with the official day of recognition for Entrepreneurs’ Day landing on Tuesday, November 21. Throughout the years, the International Culinary Center (and formerly the French Culinary Institute) has provided the technical training to give students and hopeful entrepreneurs the opportunity to have their ideas flourish into reality.

This year, we focus on 6 fearless female graduates of ICC New York’s Culinary Entrepreneurship program to show you the businesses they built from the ground up after receiving their Grand Diploma from our SoHo campus. With ICC’s recently launched Stacy’s Rise Project scholarship, future female entrepreneurs have the chance to earn up to $6,950 toward their Culinary Entrepreneurship education. Through the program, students will receive mentorship and guidance to aid prospective entrepreneurs to go from concept to business plan in just 6 weeks.

The following women have completed the program and have moved on to start a business where they can love what they do on a daily basis.


Rosemarie McNish

ICC Culinary Entrepreneurship Graduate 2016

 Owner of KaRosie Cakes | http://www.karosiecakes.com

KaRosie Cakes, founded by Rosemarie McNish, was conceptualized in 2012 after years of watching her mother bake delicious cakes enjoyed by family and friends.  In an effort to keep the legacy going Rosemarie learned the recipes herself and expanded on her mother’s creations.  The flagship product of KaRosie Cakes is an authentic Jamaican-Style Rum Cake, a deliciously flavored, rum-infused cake that her mother created as a young girl in Jamaica.  Always made with love, and usually only available during Christmastime and weddings, Jamaican-Style Rum cake is now available all year round and for any event.

The name KaRosie Cakes is a combination of the two McNish daughters: Karina and Rosemarie (Rosie) and was also a common misnomer in the household whenever Dave and Jackie McNish were calling for their daughters.  Rosemarie felt it was extremely important to share how significant her family was in turning her dream into a reality and takes great pleasure in explaining the name to everyone.

KaRosie Cakes has developed over the years from the concept of just a Jamaican Rum Cake business to a Cake business focused on many Caribbean Flavors.  Thrilled to introduce unfamiliar flavors to the masses, Rosemarie enjoys adding a beautiful twist to the flavors she grew up with.

Officially launching the business in early 2017, Rosemarie is excited to embark on this new journey that’s been in the making for years.

 


Diana Egnatz

ICC Culinary Entrepreneurship Graduate 2016

Daaamn Good | http://www.dianaegnatz.com 

Diana is the founder of the Sweet Tooth Tuesday blog and the preserves company Daaamn Good. Daaamn Good offers modern twists on classic preserving techniques utilizing locally sourced produce + exciting flavors while providing our patrons with recipes that use our products in interesting ways. This project has been a long time coming for Diana. For years she has spent summers hauling pounds of seasonal produce from the Union Square Greenmarket to her tiny New York kitchen, and would jam up a storm! After coming home from work and going straight to the kitchen to make fig preserves, Diana realized that making jars of delicious goodness was an obsession worth creating a business around. Developing exciting and unusual flavor combinations that taste Daaamn Good is her mission; along with teaching customers how to use our products as more than just jam on toast!

A New York City-based artist, Diana is an honored alumna of the School of Visual Arts BFA Photography department and Mentor program. She works as the Director of Photography for the SVA yearbook. When Diana isn’t dancing around the darkroom or naked before her camera, she enjoys whipping up concoctions in her kitchen!  Winner of PDN Taste Award 2015.


Erica Barrett

ICC Culinary Entrepreneurship Graduate 2016

Southern Culture Artisan Foods
https://southernculturefoods.com

Erica Barrett is the Founder and CEO of Southern Culture Artisan Foods, a breakfast lifestyle brand she started after visiting the grocery store and seeing that there was a lack of quality breakfast products on the shelf. Erica is most notably known for appearing on the Emmy Award Winning Show “ABC’s Shark Tank” where she went head to head with the Sharks and received two offers; one from Kevin O’Leary and one from Barbara Corcoran and ultimately landed a deal with Barbara Corcoran on the show. Erica’s approach to food is to always create the best version of what you love.

Southern Culture, Erica’s Breakfast lifestyle brand is a salute to breakfast and her strong Southern roots. Erica has built her business from the ground up with an idea, tremendous faith and a will to succeed. Her products can now be purchased at 4,000 retailers across the  U.S and in three countries internationally. Erica’s passion for food and desire to build a food empire has inspired Erica to launch her own YouTube Channel and Branded Restaurant Concept.

A native of Mobile, AL Erica is a graduate of Clark Atlanta University with a BA in Business Finance but was inspired to follow her dream to cook professionally after becoming the grand prize winner of a video recipe contest with Foodnetwork.com and Lea and Perrins. She is a graduate of the International Culinary Center (formerly French Culinary Institute) with a Grand Diploma in Culinary Entrepreneurship.

 

 

 


Leticia Skai Young

ICC Culinary Entrepreneurship Graduate 2015

Lolo’s Seafood Shack http://www.lolosseafoodshack.com

Born and Raised in Harlem and a graduate of the University of Pennsylvania, Leticia Young has amassed more than a decade of experience in hospitality, entertainment and tourism having worked alongside Caribbean Hotel Brands and Tourism Boards; including the Anguilla Tourist Board, Cuisinart Anguilla, ViceRoy Anguilla, and Cap Juluca. Leticia brings a unique blend of Ivy League acumen and entrepreneurial driven creativity to the hospitality industry, as a graduate of the University of Pennsylvania and the Culinary Entrepreneurship program of the International Culinary Center.

Your next island getaway just got a lot closer!  Executive Chef Raymond Mohan and Restaurateur Leticia Young opened LoLo’s Seafood Shack in the Winter of 2014.  LoLo’s Seafood Shack serves up a variety of seafood from the coastal comfort foods of the Cape like sauced shrimp to Caribbean street eats like our crunchy conch fritters.  LoLo’s is a New York Times Critic pick that has been featured on ABC, CBS, NBC, Eater, Potluck Video, The Infatuation, NY Post, NY Daily News, NY Magazine, Nation’s Restaurant News, Refinery 29, Food & Wine, Village Voice and Zagat among others.

Island time hospitality seeks to create transportive and uplifting dining experiences through people in the various hospitality concepts, and consumer packaged goods we develop.  They create restaurant concepts that become unique gathering places at the crossroads of every community that they serve and invest in. Taking inspiration from their authentic passion for culture, global travel, and the culinary arts, the mission at LoLo’s Seafood Shack is to provide freshly cooked quality ingredients with authentic flavors to the massive via fast and friendly service at accessible prices.


Annie Shamoon

ICC Culinary Entrepreneurship Graduate 2016

Just Hit Send
https://www.justhitsendgifts.com

Founded by Dallas-based events planner Annie Shamoon, Just Hit Send attempts to make gift giving easy — with just a click, they will design, package, and send unique, high-end themed gift boxes to your friends and family. Each box contains three to six items that fit a unique theme. For example, the Cheers to You box packs in sparklers, matches, confetti and champagne glasses.

Sending someone a gift adds meaning to the moment. And all you had to do was hit “send”! I hope you enjoy gifting these packages as much as I loved designing them.

 

 

 

 

 


Ellie Pegler

ICC Culinary Entrepreneurship Graduate 2016

Farine +Four
https://farineandfour.com

Farine + Four is a developing bakery, led by New York City trained, Ellie Pegler. Utilizing strict technique and simple ingredients, the company sets out to create thoughtful and forward-thinking breads, pastries, ice creams, and chocolates.

When it comes to making bread, Ellie Pegler definitely knows a thing or two. She grew up in Lincoln, Nebraska where she worked at a local bakery making cookies for 9 years while still in her teens, graduated from the University of Nebraska, then followed her heart to New York City to attend the French Culinary Institute (now The International Culinary Center) to learn the art of bread baking and entrepreneurship. She honed her skills working at top restaurants in New York including the Michelin-starred restaurants Aquavit and Marea, and Vaucluse as Head Baker. Passionate about baking, she is now launching Farine + Four in Omaha Fall 2017.


To learn more about our Culinary Entrepreneurship program now, click here

To learn more about the Stacy’s Rise Project Scholarship, click here.

Are you a graduate of the International Culinary Center (or French Culinary Institute) and an entrepreneur we should know about? We’d love to be updated on your culinary career! Email your story to asamartano@culinarycenter.com to be included in future updates.

Review: Ask The Alumni Event with Tracy Obolsky

Written by Olivia Hamilton
Culinary Arts Student, Level 3

Tracy Obolsky is chef and owner of Rockaway Beach Bakery, as well as a graduate of the Pastry Arts program here at ICC. Prior to attending the French Culinary Institute over 10 years ago and realizing her passion for the food industry, Tracy attended the Pratt Institute. Before embarking on the adventure to open her own bakery, Tracy has had a variety of experience working in restaurants such as Esca, North End Grill, Burrow Food and Drink, and more.  She even helped chef and restaurateur Nick Morgenstern to open a few of his venues.

As Executive Pastry Chef at Esca at the age of 26, Obolsky was challenged to revolve her dishes around Italian cuisine. As a self-proclaimed American influenced chef, she knew that Esca would not be home for long. Eventually landing the same position at Danny Meyers’ North End Grill, Tracy was granted more creative freedom in her recipe development. One of her most prized dishes while at North End Grill was creating a chai-spiced funnel cake.

While she loved working in the city and enjoyed the fast-paced lifestyle, she was commuting to and from Rockaway Beach (Queens) every day for 10 years and it eventually began to take a toll on her. She knew it was time to make the transition to leave the Manhattan restaurant scene and pursue her dream of opening up a bakery.

When Chef Obolsky started to make her dream a reality, she quickly realized she wasn’t as business savvy as she originally had thought. Though she had worked at many great places, there were a lot of things (especially permits) needed that came as a surprise to her. Once she decided on her shop in Riis Park, she said it was, “”literally bricks and a toilet”. When budgeting for the costs of opening her bakery, the biggest shocker was the plumbing costs. She admitted to the audience that while originally estimating a $2,000 budget for plumbing, it wound up costing over $16,000! Investing her life into this project with her husband by her side, the duo also acquired an Angel Investor to help speed up the timing of renovations prior to the grand opening.

Though the chef was finally living her dream, she missed the collaboration that goes on in a restaurant kitchen. That’s when she got the idea for the croissant project. The croissant project is chef Obolsky’s way of continuing to collaborate with local Chefs. Currently, they are working with Breezy’s BBQ to make burnt ends croissant with maple and sea salt.

She expressed to students that working in a seasonal beach town can be tricky, but she is always thinking of ways to keep the customers coming in. At first, they didn’t understand the limited quantity and selection of items, but Chef Obolsky likes to think of it as a boutique bakery where everything is special since she personally fresh bakes items every day. The operation is currently only a 3-man team, one of the employees being her younger brother. He didn’t have any prior experience but has learned very quickly and has a natural talent for knife skills. His pies are so good now that Chef Tracy is unable to tell the difference between ones baked by him or her own.

One of the biggest boots she received in business was when a journalist from the New York Times came into the bakery to review the venue. After the article came out, business doubled! To check out the full NY Times review, click here.

James Beard Foundation Honors Chef Dan Barber at Upcoming JBF Food Summit

What’s Your Consuming Power?

Each year the James Beard Foundation hosts the JBF Leadership Awards as part of the annual JBF Food Summit. The awards aim to shine a light on the importance and complexities of sustainability, food access, and public health.

This year the foundation celebrates ICC Alumnus, Chef Dan Barber, as one such visionary “for his work in blending the dining and educational experience to reduce waste, improve food taste and sustainability, and promote a soil-to-table approach.” Dan Barber, chef/owner of Blue Hill and Blue Hill at Stone Barns, is best known for his innovations in the dining experience that promotes a more sustainable food world. But what many don’t know is that his collaboration with ICC’s Farm-to-Table extension of the Professional Culinary Arts program is actively training the next generation of chefs to cook responsibly. Through the program, Chef Dan Barber is challenging the chefs of tomorrow to make sustainable choices in their kitchens that create a healthier and safer food world.

Ready to join the conversation? Attend the two-day JBF Food Summit: Consuming Power October 23-24 in NYC. This year JBF is bringing together a diverse group of experts, including Chef Dan Barber, from across disciplines to look into the genesis and changing dynamics of consumer power and apply that knowledge to various food-system issues we’re facing today. Learn what Americans want from their food, the challenges and opportunities for a sustainable food system in our new political landscape, and the role chefs and other culinary leaders can play.

Early bird tickets are on sale til October 2nd. For more information & registration, visit jamesbeard.org/foodsummit.

Alumni Spotlight: Anat Vronsky, 2012 Culinary Graduate

ICC caught up with the 2012 Culinary Arts graduate and owner of Anat Catering to discuss how attending the International Culinary Center gave her the opportunities to love what she does throughout her career.

You have to be passionate about cooking and love what you do! If you wish to become a professional, you have to put in some serious time and effort. Study and work with the best and make your dream come true.”  -Anat Vronsky


ICC: Please describe your catering business including the type of cuisine, workspace location, work schedule, type of clients, do you work alone or do you have employees, etc?

Anat: My catering business is located at the JCC in Palo Alto. We do all the preparations in that kitchen and cater events either at the JCC or at other venues in the Bay area. We cater almost any event from breakfast to dinner, corporate to private. We also cater special events such as bar/bat mitzvahs and weddings. Our largest event was a whole day of a corporate event including all meals and a café with desserts and fruits throughout the day serving 300 people.

We serve eclectic food with influences from a broad and diverse range of sources. I invest a lot of time and energy in building tasty, fresh, local, and healthy menus. The presentation is also very important to me, although as I was taught at the ICC, “never on the account of flavor.”


ICC: Tell us about the process of getting your catering business off the ground. How did it begin, and what were your goals as an entrepreneur?

Anat: After graduating from the ICC, I continued my studies at the SFBI, focusing on bread baking, viennoiserie, and pastry. As a graduate of both these excellent schools, I felt like I was ready to initiate my own business, but I wasn’t yet sure what it would be. Shortly after my graduation from the SFBI, I was asked by a small company if I could cater a breakfast for them once a week. They were my first customer. They were 40 people back then, and I still cater a weekly breakfast for them but now they are 300 people. We grew up side by side.

My goal from the very beginning was to create the entire event—to serve wonderful foods but also to create the ambiance, the style, and the décor. I want customers to have a unique and tasty experience.


ICC: Where/how do you see your business in 5 to 10 years?

Anat: I would like to be able to maintain my business as is! My big dream is to start my own cooking school where I can teach the next generation everything I’ve learned. I sometimes sketch that school in my dreams. I really hope it will come true.


ICC: Did your ICC education help you become an entrepreneur? Do you use the skills you learned at the ICC at work?

I use the skills and techniques I learned at the ICC every day and I will probably be doing so for the rest of my career! As strange as it may seem, it is so much easier to apply your creativity when you have a good foundation of basic culinary knowledge.

You learn to cook so that you don‘t have to be a slave to recipes. You get what’s in season and you know what to do with it.” -Julia Child


ICC: What inspired you to enroll in the ICC? Were there certain steps/ thoughts that lead you to the decision?

Anat: Food and cooking were always my passion. I spent most of my adult life being a lawyer, and I switched to being a chef with the love and passion for cooking which has always been inside of me.


ICC: How and when did you know you wanted to work in the food industry? What about it was appealing to you?

Anat: After moving from Israel to the Bay Area in 2008, I decided to take advantage of the geographical change and do what I always dreamt about—attend a culinary school. I consider myself very lucky to have been able to enjoy two careers in my life.


ICC: What were your greatest challenges at school? And how were you able to overcome them?

Anat: My greatest challenge at school was learning as much as possible! I wanted to catch everything at once. Today I know that it is a gradual process and you have to experience a lot in order to figure out your own way.


ICC: What is your fondest memory of the time you spent at ICC?

Anat: My fondest memory of the ICC is the charcuterie week with Chef Bruno Ponsot. It’s not something you get to do every day, not even as a chef.


Learn more about Anat’s business by visiting,  www.anatcatering.com today.

ICC New York Campus to Host Upcoming Japanese Cuisine Competitions

The following (2) organizations promote the development of Japanese cooking abroad and are aimed to improve the quality of chefs working at Japanese restaurants — in Japan and throughout the world. These organizations are offering (2) upcoming competitions to help expand a chef’s knowledge of Asian cuisine and provide a once-in-a-lifetime opportunity to the right chefs.


The Japanese Culinary Academy (NPO)

Established in 2004 in efforts to promote the global understanding of Japanese cuisine, The Japanese Culinary Academy (JCA) helps contribute to the population of Japanese food chefs for the next generation. Active in programs such as the Food Education Project, the Japanese Culinary Art Competition, and the Japanese Culinary Fellowship aimed at top-level chefs overseas.

The Japanese Cuisine Academy works on educational, cultural and technological research as well as dissemination activities in order to promote the development of Japanese cuisine for people living in various parts of the world as well as in Japan. Providing the opportunity to study abroad in some of Japan’s most fine dining venues, The Japanese Culinary Academy competition is aimed at chefs eager to experience new flavors, and challenge yourself by “creating an aroma.” This is an opportunity for young, motivated chefs to compete against each other to create a new Japanese cuisine.

The Japanese Culinary Competition will commence at the International Culinary Center (NYC) on Sunday, October 29th for the pre-competition. To enter the competition and potentially win the 1st prize of 1,000,000 yen, submit your application by the June 30, 2017, deadline!

For more details on how to enter, visit: http://culinary-academy.jp/eng/usa/index.html 


Japanese Cuisine and Food Culture Human Resource Development Committee

This organization runs the Japanese Cuisine and Food Culture Human Resource Development program which invites 15 selected foreign chefs to learn and master Japanese cuisine. If chosen, the opportunity lands the chef in Japanese language training at Naganuma School, Japanese cooking training in Taiwan at The Academy of Hospitality Kyoto Culinary Art College. From there, the chosen chefs will spend 6 months in a top-class Japanese restaurant mastering their craft.

Last year, 3 ICC graduates completed the program, where they studied in Kyoto, Japan. Applicants must have cooking experience already, and be serious about Japanese cuisine.

Enter by May 31, 2017, to be considered! Visit http://www.tow.co.jp/program/ to learn more.

 

ICC In The News: Highlights From April 2017

ICC In The News provides monthly highlights featuring ICC alumni, deans, faculty and friends. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from April 2017, aimed to inspire readers to #LoveWhatYouDo in the kitchen and beyond.


Christina Tosi Opens New NYC Milk Bar Location in Financial District.

 

 

 

 

 

 

 

 

 

The ICC Professional Pastry Arts alumni, Christina Tosi,  opened her 9th NYC location and 12th overall location of Milk Bar in the city’s Financial District. Tosi joins a plethora of influential chefs and restaurateurs who are embracing the FiDi neighborhood, with new outposts of Mario Batali’s Eataly, Daniel Boulud’s Épicerie Boulud, and an upcoming 6,000 square-foot venture from Danny Meyer in the works for the area. Read more about MilkBar FiDi, here on Time Out New York.


ICC Expands Olive Oil Certification Program to California Campus 

The Olive Oil Program at the International Culinary Center will be expanding to the Campbell, California campus with a six-day, two-level olive oil sommelier certification course this July in conjunction with The Olive Oil Times and Curtis Cord, the program’s executive director. An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world’s most comprehensive curriculum in olive oil quality assessment. Click here to learn how to register.


Food & Wine’s Best New Chefs 2017 

Alumni and executive chef of The Beatrice Inn, Angie Mar, makes the list of culinary newcomers to be recognized by Food & Wine Magazine. As an alum of The Spotted Pig and Marlow & Sons, Angie continues to break the mold of the male-dominated meat world. To see all the honorees, click here.


The Real Differences Between Yams and Sweet Potatoes

Learn the differences between yams and sweet potatoes from ICC Master Chef Marc Bauer, including how to spot them out in a grocery store. Chef Marc also discusses the nutritional differences between the two with Real Simple. Click here to read the full story.


The World’s 50 Best Restaurants 2017  [1-50]

In April, The World’s 50 Best announced the honorees for the 2017 edition of the top 50 restaurants across the globe. While NYC’s Eleven Madison Park earned the #1 spot, the ‘Highest Climber Award‘ was bestowed upon ICC alumni Dan Barber‘s Blue Hill at Stone Barns located in Pocantino Hills, New York. ICC’s Farm-to-Table program students actually have the luxury of spending a full week at Barber’s farm, while being mentored by the agriculturally conscious chef. To view the full list of restaurants, click here


Macaron or Macaroon? Here’s the Difference

In an article for Real Simple, Director of Pastry Operations, Jansen Chan, explains the major differences between macarons and macaroons. Discover the history behind both in the full article, here.


GQ Talks With Dean of Special Programs Jacques Pépin 

In a brand new interview with GQ Magazine, ICC’s very own Dean of Special Programs, Jacques Pépin, speaks out on his upcoming episode of American Masters on PBS, his funniest Julia Child story, drinking wine over water and much more. Learn more about the legendary chef, here.