The Bread Oscars Are Coming to America!

Calling all ICC bread bakers—the Tiptree World Bread Awards with Food is GREAT are coming to New York City this Fall! For the first time, America’s great bread bakers will have the opportunity to enter their breads to compete and stake their claim alongside some of the best breads in the world. We spoke with Caroline Kenyon, Founder/Director of Tiptree World Bread Awards with Food is GREAT, to learn about how the idea to bring the UK based award to the US came to be!

Looking to enter? You have until September 30 to register your entries for the Tiptree World Bread Awards. Click here for full rules of entry and how to register.

Written by: Caroline Kenyon, Founder/Director of Tiptree World Bread Awards with Food is GREAT

We sat down in the warm summer’s evening at a small neighborhood restaurant in Park Slope, Brooklyn, two summers ago.

My brother, son Henry and I had come over from London for a family wedding in Brooklyn and we had just arrived. Henry spotted the restaurant from the taxi as we came from the airport and thought it looked very inviting, so we dropped our bags off where we were staying and walked back.

It seemed a long way, I was tired, and kept saying, “Can’t we find somewhere else that’s a bit nearer..?” Henry kept driving us on. “No,” he said, “it looks really nice, keep going.”

The waitress brought us some focaccia and olive oil to keep us going while we chose from the menu. I put some bread in my mouth and it was SO delicious it nearly blew the top of my head off. The pleasure bits of my brain were in ecstasy.

When the waitress came back, I asked her where she got her bread from. “Oh,” she replied, “we make it in the restaurant every night.”

That was the moment the idea was born, to bring our British bread awards to America to celebrate your amazing bread.
World Bread Awards winners 2017 in the UKSo we are incredibly excited to be bringing the Tiptree World Bread Awards with Food is GREAT to America. For year 1, we have 13 categories, from baguette to bagel, and focaccia to flatbread.

Our fabulous panel of judges includes, to our great pleasure, ICC’s very own Chef Jansen Chan, Director of Pastry Operations, also Dana Cowin, for 20 years Editor of Food & Wine, and Zachary Golper, James Beard Foundation winner, of Bien Cuit bakery.

And our brilliant headline sponsor is Tiptree, jam makers in the English countryside for nearly 150 years and supplier to Her Majesty the Queen. Our supporting sponsor is Food is GREAT, a UK government campaign to promote the best of British produce.

 

If you’d like to enter, all you need to do now is register your entries here, and then send us your loaves in October for the Judging Day in NYC.

And we can’t wait to meet all the Finalists at our Awards Evening in November!

Carnegie Hall Commencement Ceremony 2017

ICC Annual Commencement Ceremony 2018

On Sunday, June 3rd, the International Culinary Center® celebrated graduates who completed our professional programs throughout the past year (between May 2017 and June 2018) at our annual commencement ceremony, held at Carnegie Hall in New York City. This year’s Keynote Speaker Emily Luchetti, ICC’s Dean of Pastry Arts, marked the first Pastry Chef to give the address, offering wise words that resonated with graduates on the combination of passion and tenacity as the keys to success in the culinary industry.

Tenacity is frustrating and hard, passion is invigorating and fulfilling. We wish our days could all be filled with passion, but without tenacity, we would never be able to realize all of the passion. It is through a combination of your passion and your tenacity that you will succeed. When tenacity runs short, your passion will carry you. When passion runs dry, your tenacity will kick in until the passion returns. – Emily Luchetti, 2018 Keynote Speaker

But one of the most memorable statements of Chef Emily Luchetti’s speech was when she spoke about recognizing your accomplishments, regardless of how big or small they may seem. In a unifying moment, the hall filled with graduates of all disciplines—culinary, pastry and wine— nodded their heads in agreement and acknowledged their shared experiences through laughter.

You have rolled out puff pastry, know the difference between brunoise and julienne, can discern a Merlot from a Pinot, and most probably fixed a broken hollandaise or re-tempered bloomed chocolate. It’s important to take a moment to recognize and savor your accomplishments. – Emily Luchetti, 2018 Keynote Speaker

In addition to the hundreds of Culinary Arts, Italian Culinary, Pastry Arts, Cake Techniques & Design, Art of International Bread Baking and Sommelier graduates, the school also recognized this year’s Outstanding Alumni Award winners. 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. Meet the 2018 Outstanding Alumni winners here.

I am honored and humbled to be recognized among the very talented alumni of ICC.  Beyond what this award means to me personally, I think it’s an excellent way to highlight the work that ICC students do after graduation: collaborate with our colleagues, help elevate the standards of those around us and, ultimately, raise the bar for our entire profession.” – Anna Bolz, Pastry Chef of Per Se

We wish nothing but continuous success to all graduates and alumni, and look forward to seeing you “Love What You Do” throughout your careers!

2018 COMMENCEMENT CEREMONY VIDEO RECAP
2018 COMMENCEMENT CEREMONY PHOTO GALLERY

Be sure to tag us in your Commencement photos using @iccedu with #iccgraduation.

umami cookie with white chocolate and seaweed seasoning

The Cookie Games 2018 Winner: Umami Cookie

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts student, Rebecca Ng, inspired by the umami forward flavors of Japan. Her original cookie recipe, Umami Cookie, received the highest score among the 10 competitors judged by the likes of Anna Bolz (ICC Alumna & Pastry Chef at Per Se), Craig Koketsu (Corporate Chef of Quality Branded Restaurant Group), Stephanie Prida (Pastry Chef of The Grill, The Pool and Lobster Club), and Mark Iacono (Owner of Lucali).

The three layered Umami Cookie begins with a base that captures the umami flavors inspired by sushi—crystallized shoyu, ginger and orange zest topped with Shichimi Togarashi powder. The second layer is a roasted nori powder cookie which is topped by a final layer of white chocolate sprinkled with toasted sesame seeds, sesame seaweed furikake and Shichimi Togarashi powerd. Try them out for yourself today!

Rebecca Ng holding Umami Cookie in palm of hand


INGREDIENTS

For Decoration:

  • 1 Tbs. white sesame seeds, toasted
  • 2 Tbs. sesame seaweed Furikake
  • ¼ tsp. Shichimi Togarashi powder
  • 200 grams white chocolate
  • White chocolate, additional, as needed
  • 1/4 tsp. Shichimi Togarashi powder

For Cookie Dough:

  • 3 cups + 2 Tbs. all-purpose flour
  • 3/4 cup + 2 Tbs. powdered sugar
  • 12 oz. butter, unsalted and at room temperature
  • 1 egg yolk
  • 1/4 tsp. fine sea salt

For Umami Cookie Layer:

  • 2/3 cookie dough (SEE ABOVE)
  • 1/4 cup crystallized ginger, finely chopped
  • Zest of 1 orange
  • 1/4 tsp. Shichimi Togarashi powder
  • 4 tsp. crystallized shoyu powder (by Naogen)

For Nori Cookie Layer:

  • 5 sheets of roasted nori
  • 1/3 cookie dough (SEE ABOVE)

 


PROCEDURES

For Decoration:White Chocolate Sprinkled with Furikake and Togarashi powder

  1. Temper 200 grams white chocolate. Spread thinly on parchment paper to approximately 9” x 13″.
  2. Sprinkle with toasted sesame seeds, sesame seaweed Furikake, and 1/4 tsp Shichimi Togarashi powder.
  3. Trim into 48 1- ½” diameter circles and reserve for later use.

For Cookie Dough:

  1. In stand mixer with paddle attachment, cream butter and powdered sugar until light and fluffy, about 3-4 minutes.
  2. Add egg yolk and continue to mix for 1 minute.
  3. Add flour and salt all at once and mix on the lowest speed just until the dough comes together.
  4. Divide dough in 1/3 and 2/3 portions. Reserve at room temperature.

For Umami Cookie Layer:

  1. Mix 2/3 cookie dough with all ingredients, being careful not to over mix as the Shoyu powder will dissolve.
  2. Roll out to 1/4″ thick.
  3. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  4. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Nori Cookie Layer:

  1. Lightly toast nori sheets over a low flame. Cool and process in a spice grinder until fine.
  2. Mix 1/3  cookie with nori powder by hand until well incorporated.
  3. Roll out to 1/8″ thick.
  4. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  5. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Assembly:

  1. Preheat convection oven to 325°F (convection) oven to 300°F.
  2. Place nori cookie layers on a parchment-lined baking sheet ½” apart from one another.
  3. Top with umami cookie layer and lightly press.
  4. Sprinkle with 1/4 tsp Shchimi Togarashi Powder.
  5. Bake 15 minutes or until lightly golden on the edges.
  6. Cool on baking rack.
  7. Melt additional white chocolate. Allow to cool slightly.
  8. Invert the cookies so the nori cookie is facing up.
  9. Top each cookie with pre-made white chocolate discs, adhered with a small amount of melted white chocolate.

Required Equipment: Stand mixer with a paddle attachment, rolling pin, sheet trays, spice grinder, cooling rack, 1- ½” round cutter

Assembling the Umami Cookie

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.

NYC Summer of Savings, Pastry student decorating sea themed wedding cake

ICC’s Summer of Savings Extended!

NEW SCHOLARSHIPS AVAILABLE FOR OUR JULY PROGRAMS ONLY

Ready to turn up the heat on your culinary or pastry technique this July?

We’re excited to extend our Summer of Savings through July by adding MORE scholarship opportunities to bring you savings towards your education! Begin in ICC’s Professional Culinary Arts or Professional Pastry Arts programs this July and you could be eligible to receive one of our summer scholarships with awards ranging from $10,000-$15,000.

Check out all the ways you can save this summer and submit your application today!

Professional Culinary Arts
Click here for program details.
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
07/10/2018 – 01/04/2019 – $39,900
Evening- T,Th – 14 Months
5:45 pm to 10:45 pm
07/24/2018 – 09/24/2019 – $32,500
Evening- M,W,F – 9 Months
5:45 pm to 10:45 pm
07/30/2018 – 05/20/2019 – $34,900
Professional Pastry Arts
Click here for program details.
Evening- T,Th,Sat – 9 Months
5:45 pm to 10:45 pm (tues & thurs) & 9:00 am to 2:00 pm (sat)
07/07/2018 – 04/25/2019 – $29,900 (normally $32,900)

AVAILABLE JULY SCHOLARSHIPS

Friends of The ICC Scholarship $10,000 Two students slicing green onions
FRIENDS OF THE ICC SCHOLARSHIP – $10,000

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $10,000 (Multiple Scholarships Available)

ELIGIBLE CLASSES
Must be enrolled in one of the following programs:

  • July 7, 2018 PROFESSIONAL PASTRY ARTS program (Tues & Thurs Eve, Sat Day)
  • July 10, 2018 PROFESSIONAL CULINARY ARTS program (Mon-Fri Day)
  • July 24, 2018 PROFESSIONAL CULINARY ARTS program (Tues & Thurs Eve)
  • July 30, 2018 PROFESSIONAL CULINARY ARTS program (Mon, Wed, Fri Eve)

APPLICATION DEADLINE:

  • June 29, 2018 for the 7/7 Pastry Arts and 7/10 Culinary Arts programs
  • July 13, 2018 for the 7/24 and 7/30 Culinary Arts programs

AWARD DATE:

  • July 5, 2018 for the 7/7 Pastry Arts and 7/10 Culinary Arts programs
  • July 19, 2018 for the 7/24 and 7/30 Culinary Arts programs

Click here for eligibility requirements and application details.

ICC $15,000 PASTRY SCHOLARSHIP – $15,000

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $15,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL PASTRY ARTS programs:

  • July 7, 2018 (Tues & Thurs Eve, Sat Day)

 

APPLICATION DEADLINE:
June 27, 2018

AWARD DATE:
July 5, 2018

Click here for eligibility requirements and application details.

Angela Rito and her husband, Scott Tacinelli of Don Angie

ICC In The News: Highlights from May 2018

We’re bringing back a favored monthly feature! ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. 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 May 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ICC alumni Jeremiah Stone and Fabian Von HauskeTHE ROBB REPORT | THE BEST YOUNG CHEFS IN AMERICA

In the publication’s list of 7 best young chefs in America, ICC alumni Jeremiah Stone and Fabian von Hauske, Chef/Owners of NYC restaurants Wildair, Contra and the newly opened Una Pizza Napoletana make the cut.

In Other News:

  • ICC Alumni Cat Yeh, the chief culinary officer of Nomz, an Asian soup delivery service, is interviewed by New York Magazine’s The Cut for their ‘In Her Shoes’ column which chronicles what real women wear when they need to get things done! Read more on The Cut.
  • ICC alumnus Ashish Alfred, established Duck Duck Goose in 2016 in Bethesda, Maryland. With overwhelming success, the chef will be opening a second location next month in the Fells Point neighborhood of Baltimore. Read more in Baltimore Magazine.
  • MoBu Fusion Café in Boca Raton will be getting a brand new executive chef, FCI graduate Chef Monique Buchbinder. Chef Monique arrives at the outdoor eatery after a tenure at NoBu Miami. Read more in Boca Newspaper.
David ChangWORLD INSIDER | MEET THE TOP 100 BUSINESS VISIONARIES CREATING VALUE FOR THE WORLD

David Chang, graduate of FCI (now ICC’s) Culinary Arts program, is listed as #68 on the list of top 100 business visionaries for his culinary empire and restaurant group Momofuku. David finds himself in good company with other visionaries like Tim Cook (Apple CEO) and Reed Hastings (Founder/CEO of Netflix) making the list.

In Other News:

  • A new smoked barbeque restaurant, The Burnt End, will be coming to downtown Modesto, California from ICC alumni Heather Love. Read More on the Mod Bee.
  • Chef Matthew Kenney, FCI Alum and celebrity chef, will be opening his first vegan / plant-based restaurant in Edmonton, Canada called ‘Kanu’. Read More on Live Kindly.
  • Learn about FCI alumni Christine Carr, owner and chef of Boulder’s Tip Top Savory Pies in Boulder, CO who typically serves 200 pies a day. Read More in Boulder Weekly.
  • FCI Alumni (1995) Aadore Sayani, started Sleight of Hand in 1998. Sayani now bakes 36-plus varieties of brownies, and the company delivers across the country. It’s also available on websites such as Place of Origin and Food Memories. Read More in The Hindu.
OLIVE OIL TIMES | 31 COMPLETE SOMMELIER CERTIFICATION IN NEW YORK

After our latest Olive Oil Sommelier Certification course, 31 new individuals ranging from professionals in the olive oil industry to enthusiasts have completed this session and received their certification. Students traveled from Greece, Bulgaria, The Netherlands, Australia, Turkey and Taiwan for the course.

In Other News:

  • The article highlights ICC alumni Judy Joo as she gave an inspiring speech at her other alma matter, Columbia University, during the School of Engineering and Applied Science‘s Class Day. Read More in the Columbia Spectator.
  • Check out a chef spotlight on FCI alumni Ruby Felix, who is the executive chef of Talde in Jersey City. Read More in Jersey City Upfront.
  • Seven Fifty Daily shares how Michael Maller, beverage director for Matt Kelly’s five Durham restaurants, crafted the spanish wine list for tapas bar, Mateo. Maller is a graduate of FCI and worked on the lines at Per Se and Craft before finding his calling as a sommelier at Gramercy Tavern. Read more.
  • ‘Coco9 Cafe’ in Clifton, Karachi, founded by FCI Grad, Pinky Perwani, opens to rave reviews. Pinky studied in both Professional Pastry Arts & Art of International Bread Baking programs. Read More on The News (International).
Chef Cesare Casella at the Taste of Italy eventL’ITALO AMERICANO | A TASTE OF ITALY: TEACHING ITALIAN CULTURE, CUISINE AND WINE TO A NEW GENERATION OF CHEFS

L’Italo American chronicles ICC CA’s A Taste of Italy event held at Airbnb Headquarter’s in San Francisco was a delicious success celebrating Italian cuisine & culture with demonstrations by Dean of Italian Studies, Cesare Casella and more.

In Other News:

  • Congratulations to Dave Arnold, ICC’s Associate Dean of Culinary Technology, who is set to open New York’s most anticipated bar in years—Existing Conditions—with business partner Don Lee. Read More on Punch Drink.
  • Emily Fleischaker, graduate of ICC’s Culinary program and former food editor at BuzzFeed and founder of KitchenFly, has joined NYT Cooking as enterprise strategy editor. Read More in The New York Times.
  • Oluwajare Fola-Bolumole, graduate of ICC is an engineer turned chocolatier who returned to Nigeria to star his new business TheChocBoy Brand. His chocolate candies and bars are made purely from raw materials sourced in Nigeria. Read More on the Tribune Online NG.
THE NEW YORK TIMES | RED-SAUCE ITALIAN COOKING FINDS A FUTURE AT DON ANGIEDon Angie restaurant pasta from alumni Scott Tacinelli

ICC alumnus Chef Scott Tacinelli and his wife Chef Angela Rito’s new restaurant in the West Village, Don Angie, receives a 2 star review by Pete Wells of The New York Times! He says the husband and wife team has a “few tricks up their sleeves” but “the result is food that is creative in a more consistently and successful way.”

In Other News:

  • Another ICC grad catching the palate of New York Times critic, Pete Wells, is Zoe Kanan, Head Baker of the Freehand Hotel’s Studio and Simon & The Whale. Zoe’s signature Black Bread, Sourdough Croissant and Chocolate Morning Bun also caught the attention of Vogue this month.
  • FCI graduate Kurt Schewe opens Koku, a new restaurant in Seattle, WA, with a menu that highlights Kokumi, the ‘Sixth Taste’. Read More on Eater Seattle.
  • Food Network Star Finalist and ICC alumna, Palak Patel, talks style both in and out of the kitchen, and her decision to attend the French Culinary Institute (now ICC). Read More on Food Network.
  • FCI grad, Chef Jared Alden Hucks, returns to Atlanta to open a new open kitchen concept restaurant, The Alden, in Chamblee. Read More on Atlanta Restaurant Scene.

Library Notes: Favorites from Phaidon

Written by Sara Quiroz
ICC Librarian

favorites from phaidonOur friends and neighbors at Phaidon have extended a special offer to the ICC community – a discount on two new titles; Aska and Room for Dessert. Both of these titles are available in the library, so feel free to come have a look if you are interested! ICC students and faculty can use code RDA20 when placing their order at phaidon.com.  To celebrate, we are highlighting some other great titles from Phaidon available in the ICC Library.

Room for Dessert by Will Goldfarb is a fan favorite of our pastry department here at ICC. What makes this book really unique is that each dish includes not just your standard header followed by a recipe but a short essay regarding the inspiration behind the dish. The recipes have titles such as “Bitter Grandpa” and “Dessert of Mankind” each with beautiful plating and photography. The book also includes a section on Chef Will’s Lab of Ideas – the people he works with, how to develop new ideas and where he finds inspiration.

Aska by Fredrik Berselius again goes into much detail about inspiration, centered around the places which Chef Fredrik draws inspiration from. Find out all the details about the inner workings of the famed 2 Michelin Star Brooklyn restaurant and learn to prepare some of their most beloved dishes – from flatbread to roasted king crab to chanterelle and spruce fudge. More importantly, learn how Chef Fredrik sources his ingredients and develops his recipes.

Central by Virgilio Martinez will always have a special place in my heart because I recall the demo and book release we hosted for him here at ICC. This daring chef snuck some produce across the border so that we could see, smell and taste some root vegetables usually unavailable in the United States. This unusual cookbook is divided up by elevation including a cultural and gastronomic history of Peru along with recipes for Chef Virgilio’s modern take on the cuisine. The beautiful photos make you feel like you are actually traveling the country and coming back to the kitchen of Central.

Paella by Alberto Herraiz is beloved by many of the ICC Chefs here and pretty much in constant circulation! The book is beautifully designed to look like a rice sack and filled with the background and history of this Spanish Classic along with a wide variety of recipes for different styles and cooking methods. Of course the classics are covered but did you know that you can make Paella without any rice? Check out Herraiz’s version with quinoa and spring vegetables or black spaghetti with mushrooms. How about sweet Paella? Think rice pudding only with global inspirations including such delectable combos as apples and camembert, mango and coconut or green tea and red bean.

2018 Cookie Games Contestants & Judges

Congratulations to the 2018 Cookie Games Winners

The 6th Annual Cookies Games was another huge success, demonstrating the extraordinary creativity of ICC’s Professional Culinary Arts and Pastry Arts students. From a record-breaking 23 entries, ICC’s in-house committee narrowed it down to 10 finalists who produced a wide variety of interesting flavors and textures. Examples of this year’s cookie flavors include: taro and coconut, oolong tea and honey, seaweed and white chocolate, buckwheat and prunes, sea buckthorn and sumac—check out the full list of finalist creations below!

Classmates, chef-instructors and staff were excited to try these original creations, pushing the limits of what a cookie can be. I’m proud of each student’s hard work and applaud their efforts.” – Jansen Chan, Director of Pastry Operations & Cookie Games Host

This year’s first place winner, Professional Culinary Arts student Rebecca Ng, took home the Grand Prize – KENWOOD Chef Major Kitchen Machine, TILIT Chef Backpack & Apron, and VALRHONA Inspiration Chocolates – for her Japanese-inspired Umami Cookie. Rebecca also won a private custom recipe video shoot with REMARQUE CREATIVE which will be shared on ICC’s social channels! In the meantime, you can make Rebecca’s Umami Cookies at home, click here for full recipe.

Congratulations are also in order for Pastry student, Yedenny Matos, who came in second place with her Dominican Republic-inspired Taro Coconut Cookie. Yedenny was also voted Fan Favorite by the audience of attendees at the ceremony! Third place went to the French-inspired Salted Butter and Buckwheat Layer Cookie created by Beth Sall, Professional Pastry Arts student. Yedenny and Beth both received BRAUN MultiQuick Hand Blenders and chef wear – coat & aprons – from TILIT.

We’d like to thank all the student participants of the 2018 Cookie Games, as well as our fabulous judges and generous sponsors! The roster of judges included Stephanie Prida (Pastry Chef of The Grill, The Pool, and Lobster Club), Mark Iacono (Owner of Lucali), Craig Koketsu (Corporate Chef of Quality Branded Restaurant Group) and Anna Bolz (Pastry Chef at Per Se). Check out our full gallery of photos from this year’s games below!

2018 COMPETITORS:

BOURBON CITRUS BARS
USA | Emma Lanier

FORMOSA
Taiwan | Earl Yin-Wei Liao

SALTED BUTTER & BUCKWHEAT LAYER COOKIES
France | Beth Sall

GUAVA JELLY
Dominican Republic | Evelyn Cooke

MITARASHI KUKKI
Japan | Jessie Yuchen Tsai & Stephen Quackenbush

TARO COCONUT COOKIE
Jamaica | Yedenny Matos

SUMMER BUTTER COOKIE
Mexico | Thomas Gallagher

RICH PINEAPPLE
Indonesia | Richard Leonardo

SEABUCK THORN & SUMAK SNAP
Denmark | Sharof Rashidov

UMAMI COOKIE
Japan | Rebecca Ng

SPONSORED BY:

Premier Sponsor

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Sponsors

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Remarque Creative Logo
Braun Logo
Valrhona Chocolate Logo
Rishi Tea & Botanicals logo
Michel et Augustin logo
vinho verde tasting at icc

A Taste of Vinho Verde with Eric Entrikin, MS

Written by: Madison Cope, Intensive Sommelier Training Student

Map of Portugal indicating the Vinho Verde regionWhen most of us think of Portuguese wine, we think of the sweet, lush, and intense fortified wine called Port. But the world of Portuguese wine is so much more versatile and refreshing, as Eric Entrikin, Master Sommelier, explained at a lecture and tasting of Vinho Verde hosted at ICC’s California campus on May 22nd.

The region’s name, Vinho Verde, translating to “Green Wine,” truly captures the character of this region’s wines – light, crisp, and fresh like Portugal’s green and verdant countryside. Located in the northwestern corner of the country, Vinho Verde experiences a cool and rainy climate that is moderated by the Atlantic Ocean to the west. Home to complex valley systems and varying elevations, Vinho Verde boasts numerous microclimates that divide the appellation into nine sub-regions. And the predominantly granite soils lend a beautiful level of stony minerality to the finished wines.

 

 

Students smelling and tasting wine at the Vinho Verde tasting eventWhat makes Vinho Verde truly stand out, however, is the distinct qualities of the region’s grapes. Portugal is home to thousands of indigenous varieties (rivaled only by Italy in sheer number), and many of them are highlighted and celebrated in Vinho Verde’s wines. From Trajudura to Loureiro, these varieties are not on most of our tables – but they should be! At this guided tasting event, Eric Entrikin introduced us to some of these distinctive and alluring wines, and the common threads were evident – searing acidity, a light body, low alcohol, vibrant and fruity. These were truly palate-cleansing wines that left our mouths ready for the next bite!

Fun Fact: Eric Entrikin MS used a wine from Vinho Verde to swish with before taking the blind tasting portion of his master sommelier examination because of its high acid and unparalleled ability to cleanse the palate!

While many traditional Vinho Verde wines are blends of multiple white varieties, some single varietal Alvarinho and Loureiro do exist. Eric further explained the unique notes of each distinct variety. Bottles of White Wines from the Vinho Verde region of Portugal

  • Loureiro: Highly floral. Rose and freesia combine with ripe lemon citrus and tropical fruits. Juicy and refreshing with bright minerality.
  • Alvarinho (aka Albariño): The most intensely aromatic and floral of the common indigenous varieties. Orange peel, peach, toasted almond. Also the richest of Vinho Verde’s whites.
  • Avesso: Notes of orange and peach, toasted almond, citrus, apple, and pineapple. A slightly waxy texture is balanced by high acidity.
  • Azal: Green apple, lemon, lime with sharp acidity.
  • Arinto: Rich and flavorful. Citrus, apple, pear. One of the region’s highest quality grapes.
  • Trajadura: Delicate with notes of stone and tree fruit. This variety is the least acidic of the Vinho Verde varieties.

While Vinho Verde wines are not particularly complex, their simplicity yet firm structure make them highly drinkable and perfect “food wines.” So what do they drink well with? Eric suggests pairing Vinho Verde whites with salads, white fish, chicken, anything with citrus, or simply as an aperitif! For Vinho Verde reds, he suggests roasted and grilled meats and lamb. And for Rose, Eric recommends pairing with charcuterie, shell fish, and even Asian cuisine.

For those who love Riesling and Sauvignon Blanc, these wines are similar in profile and a great divergence from what you usually drink. What’s more, you will find high-quality Vinho Verde at very low prices, making them a great value and perfect for picnics during the spring and summer months. But don’t let these wines age, Eric warns, they are best drunk in their youth!

So with Memorial Day in the rearview mirror, go and pick up yourself a recent vintage from Vinho Verde that you (and your wallet) won’t mind sharing at your next summer barbeque. Saúde!

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.