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Local Roots NYC + The Farm-to-Table Experience

Here at the International Culinary Center, we offer the Farm-to-Table extension to our Culinary program. If you are interested in local foods, farming and sustainability, this could be a great option for you. To be a Farm-to-Table chef, one must first be an excellent chef. Everyone we work with emphasizes this, the primary objective is to build the skills and techniques necessary for success in a professional kitchen. With Farm-to-Table, in addition to these essential classes, we offer a series of enrichment activities throughout your time at ICC. While they take a slightly different form each session as the local food movement grows and evolves, they always include field trips, lectures and events with fascinating innovators in the field.

We recently had one such talk from Wen-Jay Ying, founder of Local Roots CSA. What is Local Roots? Local Roots has re-imaging the traditional CSA model to fit the needs of everyday New Yorkers and created a new food system within the city. The ordering process is very simple and available online. Pickups are at various bars, cafes and workplaces throughout the city (Including ICC! Stop by the library if you would like to join!) and most importantly, the company is driven by core values and focused on community building.

During her talk, Wen-Jay invited our Farm-to-Table group to spend some time reflecting upon what each of them holds as a core value system and we then spent time discussing it afterward. This is a useful exercise for any chef who is just starting out. Wen-Jay shared the Local Roots value statement and guided our group through developing their own.  We reflected on questions such as What is your value system as a chef? and What solution do you offer to our food system or dining culture? The answers were as diverse as our group, some focused on education of children, some on health and others on bringing joy and creativity through dining. “Write these down, and keep them with you,” said Wen-Jay, “Because once you are out in industry, it’s so easy to have a hard day where you feel like giving up but you have to remember your motivation and why you started.”

This is excellent advice, perhaps even the key to longevity in the kitchen and a sustainable career. Local Roots pick up is available at ICC every Tuesday afternoon. You can sign up in the library or check here for more info: http://localrootsnyc.org/

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Chocolate Demo with Dean of Pastry Arts, Jacques Torres 2/1/2017

To kick off the month of February, Dean of Pastry Arts Jacques Torres prepared the ICC community for the upcoming Valentine’s Day holiday. Sharing words of wisdom on chocolate trends, the business side of Valentine’s Day and advice on how the famous Jacques Torres Chocolate locations handle one of the busiest seasons of the year.

Watch the full Facebook Live video, here. 

Want the ability to use the techniques shown here by Dean of Pastry Arts, Jacques Torres? Click Here to learn more about ICC’s Professional Pastry Arts program.

View the full gallery, here: 

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Team USA Wins Bocuse d’Or Competition in Lyon, France

Often referred to as the culinary equivalent of the Olympic Games, the Bocuse d’Or Competition celebrated its 30-year anniversary this week. During this year’s festivities, Team USA walked away from the prestigious cooking competition with the 1st place victory for the first time in its history.

Named after the Chef Paul Bocuse, famous for his commitment to excellence in the quality of his restaurants and perpetually cutting-edge approaches to cuisine, the competition is held every year at the end of January in his hometown of Lyon, France.

I promised Monsieur Paul 10 years ago that we’d make it to the top of the podium,” chef Thomas Keller, the president of Team U.S.A., told The New York Times.“We made it in nine.”’

 

Leading the team this year as head chef was Mathew Peters, 33, from Meadville, Pa.,most recently known for his executive sous-chef position at Keller’s New York restaurant, Per Se. His commis, or helper, Harrison Turone, 21, from Omaha, also worked at Per Se.

On the scene in Lyon, France to cheer on Team USA was ICC’s Director of Food Technology and Culinary Coordinator, Chef Herve Malivert. Pictured below with Mathew Peters, Malivert also mentored the 2016 winner of the Mentor Commis Competition and ICC graduate, Mimi Chen.

Chef Herve with Bocuse d'Or winner, Mathew Peters
Chef Herve with Bocuse d’Or winner, Mathew Peters

For the USA to win the Bocuse D’or with an all-star team including Thomas Keller, Daniel Boulud, Jerome Bocuse and more requires so much hard work and commitment. Seeing Thomas Keller in tears after his speech at the closing gala was a special moment felt throughout the entire ceremony. We hope this inspires a new wave of culinary school students within America in the upcoming year!” – Chef Herve Malivert


 

Team USA’s Bocuse d’Or victory symbolizes the evolution of gastronomy in America over the last several decades. We at the International Culinary Center are very proud of Team USA and proud to be at the forefront of this evolution, educating America’s future chefs and culinary leaders. We’re especially proud of ICC grad, Mimi Chen, for her contribution to the team.” – Erik Murnighan, President of the International Culinary Center


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For more on Team USA’s win, read the full New York Times article. 

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How To Write A Cookbook Series: Butter & Scotch

At Brooklyn’s Butter & Scotch, everything is made by hand, and seasonal, inventive flavors are created to satisfy any sweet tooth—especially those with a penchant for spirits. In their namesake cookbook, Allison Kave and Keavy Landreth dish up more than 75 recipes for incredible desserts, cocktails, and creations that shake up the traditional approach to booze and sweets.

Come meet the ladies and learn about their experience creating a cookbook based on the beloved bar on Thursday, December 15 from 3:30pm through 5pm in the ICC Amphitheatre

To RSVP, or for questions, contact Sara Quiroz at: squiroz@culinarycenter.com

For future events visit the events calendar on the ICC Community Page at  my.InternationalCulinaryCenter.com.

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ICC Announces New York Nordic Series in Partnership with Meyers USA

Claus Meyer, the forefather of New Nordic cuisine and his Meyers USA team have partnered with the International Culinary Center to offer a range of one-day Nordic cooking courses in New York City. For over 30 years, the Danish culinary entrepreneur, restaurateur and cookbook author has dedicated himself to reviving the Danish food scene.

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The upcoming “New York Nordic” programming will offer a series of three courses that integrate the fundamentals of Nordic cuisine with the seasonality of the New York region. Students will create traditional Danish breads and seasonal dishes, while immersing themselves in Nordic culture. Join ICC and Meyers USA on November 19th for a Meyers Bageri bread baking class and New Nordic cooking class in the evening. And on December 3rd, discover how to incorporate Danish desserts this holiday season. Participants will not only take away delicious foods to enjoy at home, but a new-found understanding and appreciation of Nordic cuisine. In addition, the New York Nordic syllabus will feature an exciting leadership event hosted by Claus Meyer on November 18th.

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SPECIAL EVENT

A TASTE OF NEW YORK NORDIC WITH CLAUS MEYER | FRIDAY NOVEMBER 18 | 6:30-830PM

LEAD BY CLAUS MEYER, FOUNDER MEYERS USA | $100 | CLICK HERE TO REGISTER

ONE DAY COURSES

MEYERS BAGERI BAKING CLASS | SATURDAY, NOVEMBER 19 | 10:00AM – 1:30PM

HOSTED BY THOMAS STEINMANN, HEAD BAKER, MEYERS BAGERI | $195

FLØDEBOLLER AND PECAN MAPLE BRITTLE | SATURDAY, DECEMBER 3 | 10:00AM – 1:00PM

LEAD BY CHEF NOAH CARROLL, EXECUTIVE PASTRY CHEF | GREAT NORTHERN FOOD HALL | $195

NEW NORDIC COOKING CLASS | TBD

CHEF SIMON KRÜGER, SOUS CHEF, GREAT NORTHERN FOOD HALL

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About Meyers USA: Meyers USA is a hospitality group founded by Danish, culinary entrepreneur Claus Meyer, which launched many influential restaurants as well as food projects in Denmark. Earlier this year, the group opened Agern, a casual fine-dining restaurant and bar with Nordic roots in New York City’s Grand Central Terminal and inspired by seasonal foods available to farmers and suppliers within the Tri-State area. Great Northern Food Hall, helmed by Executive Head Chef Edwyn Ferrari, is also now open in the same location. The food hall consists of five food pavilions and a bar, offering Nordic-inspired fare for on the go. Visit www.meyersusa.com for more information.

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Farmageddon Movie Screening + Q&A with Producer Kristin Canty + Joshua Brau

Farmageddon is a film that tells the story of small, family farms that were providing safe, healthy foods to their communities and were forced to stop, sometimes through violent action, by agents of misguided government bureaucracies, and seeks to figure out why.

On Wednesday, November 2 at 6:30pm, join us for a full screening of the film in partnership with Journee. Following the viewing, there will be a Q&A session with producer Kristin Canty and Program Manager for Food with Integrity at Chipotle Mexican Grill, Joshua Brau.

To reserve your place at the event in our 2nd floor amphitheater, visit: http://bit.ly/ICCFarmageddon

 

Wine Class

Fall Wine Event Series at California Campus

The International Culinary Center® proudly introduces a fall wine series dedicated to providing a fresh understanding and appreciation for an array of intriguing grapes, regions and producers at their Silicon Valley campus. Lead by Master Sommelier and ICC instructor Dennis Kelly, each event will be open to the public spanning from 6pm through 8pm.

ICC California WineKicking off on Thursday, October 13, expand your palette beyond the more popular wines such as Chardonnay and Cabernet. Learn how grape variety, wine styles and geographic regions play a major influence in the outcome, while tasting six different esoteric wines including Xinomavro and Scheurebe. On Thursday, November 10th ICC invites you to become versed with one of the world’s most versatile wines, Pinot Noir. Just in time for the Thanksgiving holiday, attendees will experience just why Pinot Noir should have a place at your holiday table through theory, smell and taste. Lastly, pop into the full swing of the holidays with Champagne: Behind the Bubbles on Thursday, December 8. Discover the nuances existing between bottles from vintages, vineyards and unique producers and celebrate the symbol of celebration.

Thursday, October 13 – Esoteric Wines
Thursday, November 10 – Pinot Noir from Around the World
Thursday, December 8 – Champagne: Behind the Bubbles

All classes require an RSVP, as seating is very limited. Please RSVP to Associate Wine Director, Rachel Lintott: rlintott@culinarycenter.com


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How to Write a Cookbook Series: China: The Cookbook

Free event, RSVP to squiroz@culinarycenter.com

Join us for the next in our series on How to Write a Cookbook October 24th from 3:30-5:00pm in the auditorium.  Authors Kei Lum Chan and Diora Fong Chan will be here to discuss their new book China: The Cookbook. These bestselling authors from China will only be in New York for a brief time, so don’t miss this opportunity to learn more about the experience of their first English cookbook; translating not only a cookbook but a cuisine for a U.S. audience, the process of writing a cookbook and working with Phaidon to develop the definitive bible covering all 8 regions of Chinese Cuisine. Books will be available for sale and signing after the event.

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How to Write a Cookbook Series: Writing Cookbook Proposals

Free event, RSVP to smedlicott@culinarycenter.com

Join us on August 26th 3:30 – 5:00pm in the ICC Amphitheater for the next event in our How to Write a Cookbook series. This panel features three authors demystifying the process of writing a cookbook proposal.

Diana Kuan is a New York-based writer and cooking teacher. Her first cookbook The Chinese Takeout Cookbook came out from Random House/Ballantine in late 2012. Diana grew up watching her family run a Latin-flavored Chinese restaurant in Puerto Rico, and later a Polynesian-style take-out and Cantonese bakery in suburban Boston. She writes the blog Appetite for China which is about traditional dishes as well as creative takes on Chinese food and dishes that became popular due to the Chinese Diaspora around the world. If Diana can successfully apply her French culinary training to stir-fries, there is no reason traditional and non-traditional forms can’t co-exist.

ICC Alum Carrie King writes mainly on the subject in which she is most interested, food: a passion that has been clear since uttering one of her first discernible words – fries. She has cooked in restaurants in France, Ireland and New York, and spent a number of years working for various food-related nonprofits and teaching cooking classes before shifting gears to focus on her freelance writing career. Most recently, in addition to print pieces in Gather Journal and Life & Thyme, she co-wrote Amanda Freitag’s first cookbook, The Chef Next Door and is currently working with critically acclaimed chef Missy Robbins on her own debut book.

Cathy Erway likes to cook. She likes to discover new ingredients, dishes and techniques, and learn to cook them without any formal culinary training. From September 2006 through September 2008, she went AWOL from eating restaurant, take-out, or street stand food throughout the five boroughs of New York City. While becoming an office brown-bag queen and eating pretty much only food prepared herself, she explored other avenues of “not eating out” — diving into dumpsters, foraging for edible weeds, cooking for communal dinners and supper clubs, and throwing or participating in amateur cook-offs and events. Cathy wrote a book about this experience, called The Art of Eating In: How I Learned to Stop Spending and Love the Stove. In 2015, she took home-cooking back to her mother’s roots and published The Food of Taiwan Cookbook. Cathy blogs at Not Eating Out in New York.

While the three authors have very different backgrounds and experiences, all three went through the process of writing a cookbook proposal and publishing their books. So if you are interested in writing a cookbook yourself or want to learn more about these fascinating women, please RSVP to smedlicott@culinarycenter.com

Bonus: there will be books available for sale and signing after the event!

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#50BestTalks at ICC

We were really proud to be the Official Educational Partner at ‪#‎50BestTalks‬ hosted at ICC by The World’s 50 Best Restaurants! With talks from some of the world’s best chefs and a screening of an episode from the brand new Netflix series of Chef’s Table followed by a Q&A from the filmmaker and chef, the day of activities on 12th June was pretty much unmissable. Here are some of our favorite moments:

Chef Talk: The World’s Best Female Chef 2016, Dominique Crenn

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Recently named The World’s Best Female Chef 2016, French-born Dominique Crenn, owner of Atelier Crenn in San Francisco and Petit Crenn, spoke about winning the award, her roots, her philosophy and her desire to change how the world eats.

“The idea of not having meat [at Petit Crenn] was quite a strong political stand. I was very angry about farming in the US, how they treat animals and the way meat is produced. Vegetables are the rock stars, but they are all sourced locally – only the cider and the butter come from Brittany itself!”

“Food is the core of society. You can taste someone’s food and know something about what their society is about.”

Watch more on Periscope.

Eat, Drink, Ferment: Fermentation demonstrations and tastings with chefs including Mingoo Kang of Mingles, André Chiang of Restaurant André, and Yannick Alléno of Pavillon Ledoyen.

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“Creative fermented juices – the purest way to appreciate the complexity of nature.” – André Chiang of Restaurant André.

“In Korean temple cuisine we never throw away any part of the ingredients” – Mingoo Kang of Mingles

Watch Mingoo Kang talk about Korean fermentation techniques on Periscope.

Yannick Alléno introduced gastronomization of the terroir: “It’s not just a ‘wine thing’. Fermentation enhances the expression.” Chef Yannick taught us that fermentation adds life and energy into sauces. He says, “aesthetic is not the main point of the dish, it’s the taste.”

Netflix & Chat

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We watched an episode from the latest season of Netflix’s Chef’s Table, followed by a Q&A with featured chef Gaggan Anand and filmmaker David Gelb.

See an excerpt of the Q&A session on Periscope.

And last, but not least, we’d like to say “Congratulations!” to all the winners of The World’s 50 Best Restaurants 2016, especially to our own grads Joshua Skenes with Saison, and Dan Barber with Blue Hill At Stone Barns!

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