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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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How to Make a Cookbook Panel

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

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

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

Panelists:

Lukas Volger, author

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

Alison Fargis, literary agent

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

Rux Martin, editor

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

Michael Harlan Turkell, photographer

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

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2016 Commencement Ceremony and Dan Barber’s wise words

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

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

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

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

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

See more photos on Facebook!

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GINGERBREAD Pastry-Ville 2015

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

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

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

Watch the behind the scenes video by Food&Wine:

Elements:

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

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