The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.
BUSINESS BITES: Feed Your Social Strategy
Is it all just #foodporn?
Thursday, March 8th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater
Social media is a way for food entrepreneurs & chefs to capture customers – to make them hungry for what you’re selling – but an effective social media strategy is more than just mouthwatering photos. Not only does it help create buzz in the market, but it can develop brand identity, build customer loyalty and provide valuable information on what moves and influences your customers.
So how do you make the most of what social media can do for your business?
Join us for an informative discussion panel where we investigate what it really means to develop a social media strategy for your food business. Our panelists will share tips, tricks and experiences on what works, what doesn’t, and how you can harness the power of social media for your business. You’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!
The CAREERS IN WINE PANEL AT ICCis brought to you by the Intensive Sommelier Training program and is designed to support aspiring wine professionals and seasoned industry vets with education, information and the opportunity to network with industry experts.
CAREERS IN WINE PANEL AT ICC
Restaurant Service? Distribution? Wine Making? Media? Which one is right for you.
Wednesday March 7th | 5:30-7:30pm
International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
Find out where you fit in the wine industry during a panel discussion with industry professionals at ICC!
The wine and beverage industry has multiple tiers and options that suit different backgrounds, personalities and lifestyles. Rachel Lintott, Associate Wine Director at ICC, will moderate a panel of professionals representing the diverse avenues available to wine career seekers including distribution, restaurants, vineyards and media. Together, we’ll explore topics such as career paths, salary scales, hiring practices, and qualities that employers are looking for in candidates. Come with your questions – open Q&A with the panelists will follow!
SOMM SCHOOL SOCIAL, a new meet-up group brought to you by the Intensive Sommelier Training program at ICC, is for wine lovers looking to meet with other people in the South Bay who love to learn about wine. Hosted by ICC’s Wine Department, or co-hosted with outside guests, these meet-ups feature fun, wine focused evenings that draw from our wine education arsenal. ICC’s wine theater offers the optimal learning environment to explore unique offerings in the realm of wine education, as well as engage with other wine aficionados.
Sign up to join our online community and learn about upcoming meet-ups at ICC.
SOMM SCHOOL SOCIAL: Wine Blending
Unleash Your Inner Vintner
Wednesday, February 21| 5:30-8:30pm
International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
SOMM SCHOOL SOCIAL hosts Phil McKenney, founder of VinoBlends and The Wine Gent, who will lead participants in a unique wine-blending class. Guests will taste 100% varietal, small boutique Napa Valley wines such as Cabernet Sauvignon, Merlot and Cabernet Franc, and play with different percentages of each to create your own custom bottle. Finish the evening by making a label and putting a cork in it—each participant will go home with a bottle of their personal blend.
The evening will include light canapés prepared by ICC’s Chef-Insturctors.
Cost is all-inclusive and covers wines, tools, instruction and take-home bottle.
Break out the champagne and ring in the New Year with good cheer and incredible food at the annual James Beard New Year’s Eve Celebration dinner! This year, ICC was given the honor to host and our very own Chef Marc Bauer, Senior Director of Culinary & Pastry, has planned an exquisite menu for the evening. Inspired by his hometown of Alsace, Chef Marc and the students from ICC will prepare a 5-course dinner, with wine pairings, that will bring French culinary traditions to the Beard House for a festive end-of-year feast!
Several kinds of cheese donated graciously by Murray’s Cheese will be highlighted throughout the meal including 3lbs of gorgonzola dulce, 1 lb of clothbound cheddar, 4 lbs of Parmigiano-Reggiano, 2 lbs of Aged Fontina, 2 lbs of Taleggio, 2 lbs of mozzarella, 3 lbs of aged manchego, 2 lbs of aged goat cheese, and more! Check them out at Murrayscheese.com.
Each course will be paired perfectly with a unique wine, listed below for reference. The dinner will begin promptly at 9 pm on Sunday, December 31st. Reserve your spot while tickets are still available! Click here to learn more.
The menu for the evening will consist of the following culinary creations developed by Chef Marc Bauer, Senior Director of Culinary and Pastry Arts as well as Chef José Menéndez, Lead Culinary Chef-Instructor. The chefs will be accompanied by tenacious student volunteers enrolled in ICC’s Culinary and Pastry Arts programs.
Blue Point Oysters with Mignonette
Red Beet Cornets with Gorgonzola Cremificato
Pork Rillettes Croutons with Cornichons
Roasted Butternut Squash with Cellars at Jasper Hill Cabot Clothbound Cheddar
Endive, Dill, and Candy Cane Beet Salad with Housemade Skuna Bay Craft Raised Salmon Lox Paired with Robert Mondavi Oakville Fumé Blanc 2013
Skuna Bay Craft Raised Salmon en Croute with Asparagus Custard and Shiitake Mushroom Mousseline Paired with Lioco Estero Chardonnay 2015
Cheshire Pork Osso Buco with Curry, Foie Gras Ravioli, and Spinach Paired with Rodney Strong Reserve Cabernet Sauvignon 2014
Sainte-Maure Goat Cheese–Aged Manchego Gratiné with Spanish Membrillo and Frisée Paired with Poggio Argentato Fattoira Le Pupille 2015
Dark Chocolate Parfait with Liquid Gianduja and Raspberries Paired with Ruffino Moscato d’Asti
Midnight Champagne Toast Champagne Lecomte Pere et Fils Brut Tradition
For more information on ICC’s Senior Director of Culinary and Pastry Arts, Chef Marc Bauer, click here.
A big thank you to the following sponsors for helping make the evening possible!
The holiday season is officially in full swing with Channukah approaching next week and Christmas just weeks away. Wondering what to gift the culinary student or food enthusiast in your life? ICC has you covered with an array of options from our community featuring gift ideas from alumni, deans, and more!
Bonbons from Stick With Me Sweets
Susanna Yoon was the recipient of our 2017 Outstanding Alumni Award for her excellence in Pastry Arts. The queen of bonbons has been featured in several publications for the meticulously crafted chocolate creations found in her NYC store, Stick WIth Me Sweets. Just last month, Yoon was featured in Forbes’ Ultimate Chocolate Gift Guide for the artisanal chocolate bonbon Christmas tree featured above. The festive ‘Christmas in NY” box is filled with 25 bonbons with flavors like Santa’s Milk and Cookies, Gingerbread S’mores, Peppermint Cookie, and Spiced Eggnog treats. Stick With Me Sweets is currently accepting pre-orders and will begin shipping on December 10. Give this sweet gift to the chocolate lover in your life — they will not be disappointed! Visit www.swmsweets.com to place your order today!
A Recreational Class at the International Culinary Center
ICC offers a wide variety of one-day and multi-day recreational courses designed specifically to educate home cooks and professional chefs alike, incorporating techniques used throughout the industries of culinary and pastry arts. Curated and scheduled throughout the year, the school’s recreational courses appeal to men and women of all ages and interests. Gift your favorite aspiring chef with our upcoming Culinary Techniques (multi-day) course beginning January 4 to get a taste of the ICC curriculum. Looking for something shorter? Try Cooking The New Delicious on January 27th where you’ll be instructed to craft a full seasonal meal that’s sure to impress any and all dinner guests. Or, perhaps the carb-lover in your life will appreciate a 4-hour course in Croissants or Homemade Pizza, both being held on January 6th. Sweet tooths are welcome at our upcoming Chocolate Treats and Truffles course on the afternoon of January 27th.
For our full one-day recreational class offering list, click here.
Anything from Just Hit Send Gifts!
Dallas events planner and ICC Culinary Entrepreneurship alumna Annie Shamoon created JustHitSendGifts.com to help people celebrate small moments with effortless yet thoughtful gift sending. Gift sets are available for birthdays, new babies, ‘The Entertainer’, your favorite ‘Grillmaster,’ the ‘Fancy Foodie’ in your life or even for someone to enjoy a ‘Lazy Sunday’ — each packed with different tailored goodies. Look for essentials such as chocolates, coffees, candles and more. Head to JustHitSendGifts.com to check out their carefully crafted holiday gift sets and place your order in time for the holidays!
Cookbooks from our Alumni + Deans!
There are a plethora of cookbooks to choose from authored by ICC’s esteemed alumni, deans, chef-instructors, and friends from over the years. It’s so hard to choose just one, or even a few, to purchase for your loved one(s) this holiday season. Here are just a few recently released cookbooks to add to Santa’s list!
This September, ICC’s Dean of Special Programs released a brand new cookbook, different from his 20+ other instructional books. This time around, Jacques Pépin brought his granddaughter Shorey to the spotlight and focuses more on simple recipes that could be made at home and enjoyed by all generations. Expect to learn to create curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake and more — surely to become irresistible new classics for kids!
Prior to opening his latest venture, Du’s Donuts in New York City this year, ICC alumnus Wylie Dufresne also released WD~50: The Cookbook in October. The cookbook pays homage to the Dufresne-owned cutting-edge New York City restaurant which opened back in 2003. Providing a glimpse of NYC culinary culture from 2003 through the final dinner at WD~50 in 2014, the cookbook fills the void left behind by the gastronomic artistry at the restaurant.
This month, Bobby Flay helps you get fit ahead of your New Year’s resolutions with a brand new cookbook entitled, Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle. With this latest cookbook, the FCI alum helps the home cook transform lean proteins, whole grains, and fresh produce into crave-worthy meals at home.
The Pastry Chef’s Little Black Book is a comprehensive collection of nearly 500 professionally formatted recipes covering all aspects of the pastry arts. Authored by award-winning pastry chefs Michael Zebrowski (ICC alumnus and former Pastry Chef-Instructor) and Michael Mignano. The foreword is written by ICC Master Guest Pastry Chef, Ron Ben-Israel, with gorgeous photography by Battman. Whether you’re just thinking of attending culinary school or a tenured professional chef, this is the one sweet ‘little black book’ you’ll find useful for any occasion that calls for desserts!
It’s never too early to join the ICC family, and our store will have you covered from your littlest foodies through your eldest. Stop by our shop to show your school spirit with hats, hoodies, onesies and more! Click here to shop all options!
Not sure which recreational class your loved one would prefer? Want to contribute to their culinary education? Purchase a gift certificate for our New York Campus today!
Written by Elizabeth Smith, CS ICC Wine Program Coordinator
There’s no better way to kick off the festive season with popping corks and a splash (or two) of bubbly. But what to drink? Here’s my quick-and-dirty guide to what to buy.
Champagne lovers say there’s simply no substitute for real Champagne, and of course, there’s nothing like it to ring in the new year. In the words of Ferris Bueller, “it is so choice – if you have the means, I highly recommend picking one up.” If you like a rich and toasty style, go for Herbert Beaufort or Vilmart – smaller producers that make full, silky champagnes. If you’re looking for something lean and racy as an apéritif, I’d recommend grower-producer Pierre Gimonnet – his Premier Cru Blanc de Blancs is redolent of lime blossom with a firm mineral spine.
Other Traditional Method Sparklers
Made in the traditional method of Champagne, Cava delivers those toasty, yeasty notes and fuller body at a fraction of the price. For excellent value, try Juvé y Camps or Mas la Mola L’Atzar – the latter ages 22 months in the bottle, longer than many Champagnes. But my favorite Spanish sparkler of all time is Raventós i Blanc Rosé de Nit – a robust and flavorful rosé from Mourvedre that goes with everything.
You can also drink the big Champagne producers at a more civilized cost if you head to California – Taittinger, Roederer, and Moët all have sisters stateside. I was recently impressed with Taittinger’s Domaine Carneros – a nose of pear compote on brioche, with a cleansing acidity and tight bubbles on the palate.
A lighter, more fruit-forward wine than those made in the traditional method, Prosecco is about fresh fruit flavors and sometimes a little kiss of sugar. Perfect for apéritifs, digestifs, toasts, and gatherings at any hour, Malibràn Gorio Extra Dry Prosecco is delicately sweet, with gentle fruity and floral notes.
Off the Beaten Path
German producer 50◦N makes original and truly delicious sekt (sparkling) wines, fruity and drinkable and guaranteed to please a crowd. But my personal favorite obscure sparkler is the underrated French appellation Crémant de Limoux – the first sparkling wines in the world (pre-dating Champagne). Try producer Saint-Hilaire – Chardonnay, Chenin Blanc, and Mauzac grapes deliver distinctive wines at incredible value.
Have a New Year’s Resolution to expand your wine knowledge in 2018? ICC’s Intensive Sommelier Training program can help you accomplish your goal in just 10 weeks. Apply now to begin in our January program! Click here to learn more.
This is a fun alternative to a classic holiday side. The coconut adds a depth of flavor and replaces the butter usually found in the dish – plus, it’s vegan if you use a vegan white sugar!” – Director of Pastry Operations, Chef Jansen Chan
Yield: 8 portions
2 lbs. sweet potatoes
15 oz. coconut cream
1 tablespoon molasses
½ cup sugar
¼ t. salt, plus additional for cooking potatoes
¼ t. cinnamon
½ orange [zested]
½ cup coconut, shredded and toasted (optional)
– Wash and scrub the sweet potatoes. Place the potatoes in a 4-quart pot. Add enough salted water just to cover. Heat to boiling and reduce heat to low. Continue to cook for 50 mins to 1 hour, or until potatoes are cooked through. Remove from the water and allow to cool.
– In a 1-quart saucepan, heat the coconut, molasses, sugar, salt, cinnamon and orange zest to a boil. Over medium heat, reduce by about 1/3, stirring occasionally, about 5-10 mins.
– Preheat the oven to 375F.
– Remove the skins from the cooled sweet potatoes and slice into 1” cubes. Place the pieces in a greased, shallow baking dish and cover with the hot syrup. Bake for 1 hr, or until the sauce is thick and bubbling. Sprinkle with the toasted coconut during the last 15 minutes, if desired. Allow cooling slightly before serving.
Traditional apple cider gets a kick of warm winter flavor with some Winter Spice Seasoning. Transform this warming beverage into a cocktail by adding 1 cup (240 ml) of dark rum, bourbon whiskey, or favorite flavored vodka.
Ingredients + Procedure for Winter Spice Seasoning* *Make in advance and keep on reserve this versatile spice blend to have you feeling the warmth of the holidays in every dish.
3 cinnamon sticks
2 Tablespoons crystallized ginger
¾ teaspoon ground cardamom
3 Tablespoons salt
1 Tablespoon pink peppercorns
1½ teaspoon whole cloves
½ cup (50 g) dried orange peel
½ cup (110 g) brown sugar, packed
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Start the machine, slowly increase to its highest speed.
Blend for 30 seconds or until desired consistency is reached, using the tamper to push ingredients into the blades, if needed.
Mixed peppercorns can be substituted if unable to find pink peppercorns.
Ingredients for Cider:
2 (400 g) seasonal apples (red varietals work the best) quartered, seeds removed
4 cups (960 ml) apple cider
½ cup (75 g) dried dates, pitted
– 1 Tablespoon Winter Spice Seasoning*
– Place all ingredients into the Vitamix container in the order listed and secure the lid.
– Select Variable 1, start the machine, slowly increase to its highest speed, and blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete its programmed cycle.
I love roasted wild mushrooms; it’s a great side dish for any roasted or game you may do during the Holiday season. You can pick your own selection of mushrooms; my selection is based on different colors and mushroom flavors — and are very easy to find. The cauliflower is great little touch to bring some crunch, and make it look like grated cheese. – Chef Herve Malivert, Director of Culinary and Pastry Arts
Check out the following recipe crafted by Chef Herve Malivert to add this fun funghi side dish to your holiday menu!
Yield 8 to 10 portions
For roasted mushrooms:
3 lb Oyster Mushrooms
3 lb Hen of the hood mushrooms
3 lb Chanterelle
3 lb shitake mushrooms
3 lb Cremini mushrooms
Salt & Pepper (to taste)
10 garlic cloves (sliced)
For the garnish
¼ of a head of cauliflower
For the mushrooms:
– Clean all mushrooms and cut them into large similar sized pieces.
– In a hotel pan or a baking dish layout with thyme and garlic scatter all the mushrooms in 1 layer sprinkle salt, black pepper, and oil
– Bake in a convection oven set at 375 degrees until roasted, and slightly golden and crisp.
For the garnish and plating:
– Remove the thyme and garlic from the warm mushrooms + place in a serving tray or individual side dishes container.
– Using a Microplane, grate some cauliflower on top.
The holidays aren’t complete without these ginger-spiced favorites! Here’s a tip: Make two batches and keep one of yourself!
1 cup (120 g) whole wheat flour
1 cup (115 g) all-purpose flour
1 Tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon Winter Spice Seasoning
¼ cup (60 ml) molasses
1 cup (200 g) sugar
¾ cup (165 g) butter, melted
1. Heat the oven to 350°F.
2. In a bowl, combine flours, ginger, baking soda, and Winter Spice Seasoning. Set aside.
3. Place egg, molasses, sugar, and butter into the Vitamix container in the order listed and secure the lid.
4. Select Variable 1, start the machine, slowly increase to its highest speed, and blend for 15 seconds.
5. Add the liquid mixture from the Vitamix container to the bowl with the dry ingredients and stir to incorporate.
Chill the dough for 30 minutes.
6. Using a spoon, scoop dough and roll into 1-inch balls between your hands.
Place balls 2 inches apart on an ungreased baking sheet.
7. Bake for 10 to 12 minutes until the tops are rounded and slightly cracked.