ICC Annual Commencement Ceremony 2017

On Sunday, April 23, the International Culinary Center®  celebrated graduates throughout the past year at our annual commencement ceremony, held at Carnegie Hall in New York City.  Jacques Pépin, our Dean of Special Programs, offered the keynote address with wise words for graduates on how to stay humble and work hard throughout their culinary careers.

In addition to the hundreds of Culinary Arts, Pastry Arts, Cake Techniques, Bread Baking and Sommelier graduates, the school also recognized this year’s selected Oustanding Alumni winners. Chef Julian Medina, the chef/owner of Toloache, Tacuba, Coppelia, Yerba Buena and La Chula received the award for Excellence in Culinary Arts. Susanna Yoon, head chocolatier and founder of Stick With Me Sweets received this year’s Excellence in Pastry Arts award. Rhonda Crosson, the head baker for MeyersUSA received the award for Excellence in Bread. Hugh Mangum, a graduate of ICC’s Professional Culinary Arts program (2001) received the award for Excellence in Entrepreneurship as the chef/owner of Mighty Quinn’s – having multiple locations of the New York style BBQ establishment across the globe. Last but certainly not least, ICC celebrated Jhonel Faelnar as this year’s Outstanding Sommelier. As the Sommelier for The NoMad Hotel, Jhonel is the only ICC graduate to receive the distinction of being an Advanced Sommelier and is currently studying for the Master Sommelier exam.

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

Food for Thought: A Culinary Conversation Among Women [Event]

Women of the culinary world unite! The inaugural Food for Thought series at the International Culinary Center kicks off with an event to celebrate the diversity of women in the industry, while tackling important topics through a guided discussion tackling key issues such as family & work balance, equal pay, breaking the ‘boys club’ and much more.

A Culinary Conversation Among Women will strive to set words into actions, with the discussion moderated by Founder of Speaking Broadly and former Editor in Chief at Food & Wine, Dana Cowin in association with the International Culinary Center. Through this event, the International Culinary Center & Journee aim to inspire and influence policy, support community engagement, and positively impact all women working in culinary and hospitality careers.


PANELISTS INCLUDE:

  • REBECCA DEANGELIS (Executive Pastry Chef at Babbo NYC)
  • MELISSA RODRIGUEZ (Executive Chef at Del Posto)
  • GABRIELLE HAMILTON (Chef/Owner of Prune, Author of Blood, Bones & Butter)
  • ANITA LO (Chef/Owner of Annisa) 
  • ALLISON KAVE (Co-Founder of Butter & Scotch)
  • JACKIE MCMANN-OLIVERI (Director, Human Resources of Bold Food | Bobby’s Burger Palaces)
  • CHEF CANDY ARGONDIZZA (Vice President of Culinary and Pastry Arts at ICC)

We invite you to join us, participate in the discussion and have your voice heard by the NYC community! Light food and wine will be served throughout the event to foster community building & networking opportunities. Purchase your tickets here: https://yourjournee.com/event/iccjournee/

DATE:  Wednesday, March 29, 2017

TIME: 6:00pm-8:00pm
Discussion Begins at 6:30pm

LOCATION:
International Culinary Center
462 Broadway
New York, NY 10013


ABOUT THE PANEL:

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Melissa Rodriguez (Executive Chef at Del Posto) Melissa J. Rodriguez succeeds Mark Ladner as Executive Chef of Del Posto. Melissa is a graduate of the Culinary Institute of America, where she earned a degree in Culinary Arts in 1999. After graduation, Melissa spent time cooking with Elaine Bell Catering and at Oceana under Chef Cornelius Gallagher. In 2006, Melissa joined the team at Daniel Boulud’s Restaurant Daniel, where she was promoted to sous chef. After five years at Daniel, she joined the team at Del Posto in 2011 and was promoted to Chef de Cuisine in 2015. She lives in Jersey City with her husband, Garrett.

 


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Rebecca DeAngelis (Executive Pastry Chef at Babbo NYC) A New Hampshire native, Rebecca DeAngelis started her pastry training at the age of 15 at Jacques Fine European Pastries in Suncook, NH. Soon after high school, DeAngelis entered the prestigious Société Culinaire Philanthropique’s 137th Salon Commanderie des Cordons Bleus de France competition and became the youngest person ever awarded 1st Prize for Pastry. That accomplishment awarded her a full scholarship to The French Culinary Institute in New York City where DeAngelis honed her skills in classic French pastry techniques. DeAngelis’s skill and determination won the attention of Gina DePalma at Babbo Ristorante e Enoteca. DeAngelis trained under DePalma for five years before taking the helm of the Babbo pastry kitchen. When DePalma left Babbo in 2013, DeAngelis assumed the role of Executive Pastry Chef where she leads one of the most respected and decorated pastry departments in the nation. In October 2016, DeAngelis worked with Mario Batali to prepare the last state dinner during the Obama administration, honoring Italian Prime Minister Matteo Renzi.


ChefCandyChef Candy Argondizza (Vice President of Culinary and Pastry Arts at ICC) ICC’s head of culinary and pastry Chef Candy Argondizza leads a staff of 50 chefs and oversees curriculum changes for the professional and amateur programs, keeping pace (and ahead of) an ever-changing industry. Chef Candy brought considerable experience with her when she joined ICC’s faculty in 2000 as a chef-instructor, having cooked professionally since 1979. Tapping her natural talent and determination to succeed in New York City, she landed a sous chef position at Remi, followed by several executive chef positions and invitations to cook at the James Beard House. Her strong interpersonal skills and depth of knowledge led to her quickly rising up the ranks at ICC to a leadership position at the school. Chef Candy’s most trusted resource as a chef and educator is Jacques Pepin’s La Technique, the book she most returns to and always recommends. As an accomplished tri-athlete, she also believes that a balanced lifestyle is the key to success, a wisdom she hopes to impart to her team and to ICC’s students. Her accomplishments as a teacher and administrator were recognized by the International Association of Culinary Professionals (IACP) when she received the coveted “Educator of the Year” award in 2012.


Annisa Restaurant - New York, NY

Anita Lo (Owner and Chef at Annisa)  As the chef/owner of Annisa in New York City, Anita Lo is one of the most respected chefs in the country, earning numerous accolades for her inventive Contemporary American cuisine that reflects her multicultural upbringing and classic French training. Lo, a first generation Chinese-American, grew up with her family in Birmingham, Michigan and earned a degree in French language at Columbia University. While studying at Reid Hall—Columbia’s French language institute in Paris, she fell in love with the food culture and vowed to return. Back in the U.S., Lo accepted her first kitchen job as garde-manger at Bouley, but after a year, decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution. After receiving her degree, graduating first in her class with honors, she returned to New York, working her way through all the stations at David Waltuck’s Chanterelle. In 2000, Lo opened Annisa (whose name means ”women” in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. Lo was named one of ten “Best New Chefs in America” in 2001 by Food & Wine and proclaimed “Best New Restaurant Chef” by the Village Voice. In 2014, Annisa received the prestigious three star rating by The New York Times.


gabrielle-hamiltonGabrielle Hamilton (Chef / Owner of Prune, Author of Blood, Bones & Butter) Gabrielle Hamilton is an American chef and author. She is the chef/owner of Prune, a restaurant in New York City, and the author of Blood, Bones, and Butter, a memoir.Hamilton said her way of eating and cooking was heavily influenced by her French mother, saying she didn’t waste food and the family often foraged for fresh ingredients from their garden and from the forests and fields surrounding their house. Hamilton received her MFA in creative writing from the University of Michigan. Following a career in catering, Hamilton opened the restaurant, Prune, in New York City’s East Village in 1999. Having no formal experience in restaurants, nor culinary school education, her 30-seat restaurant garnered widespread acclaimed admiration from diners, critics and other chefs including Eric Ripert and Anthony Bourdain. Prune earned a spot in the Bib Gourmand section of the Michelin’s 2014 New York guide. Hamilton was featured in the fourth season of the PBS show The Mind of a Chef as well as the first season of The Taste on ABC as a guest judge.


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Allison Kave (Co-Founder of Butter & Scotch) Allison Kave is the co-founder of Butter & Scotch, a bakery & cocktail bar in Crown Heights, Brooklyn known for creative riffs on classic American desserts and craft cocktails. She is the author of First Prize Pies, the coauthor of Butter & Scotch: Recipes from Brooklyn’s Favorite Bar & Bakery, and the coauthor of the recurring “Drunk Bakers” column in Bake from Scratch magazine. Her work and recipes have been featured in a wide range of publications and media, including The New York Times, Food & Wine, Saveur, The Food Network, and Cooking Channel, and she has taught pie workshops at the James Beard House, the International Culinary Center, and in private homes throughout NYC. Her passions are baking, booze, feminism, and puppies (not necessarily in that order).


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Jackie McMann-Oliveri (Director of Human Resources / Bold Food, Bobby’s Burger Palaces)  Jackie McMann-Oliveri recently joined the Bold Food and Bobby’s Burger Palace family as Director of Human Resources with a focus on people and culture for all Bobby Flay branded restaurants. With over 15 years of HR experience mostly in Hospitality, a strong FOH and Operations upbringing and a genuine love of food and service, she knows this next part of her journey will be amazing. She has a BS in Business, Management and Economics and Advanced Graduate certificate in HR and is a certified PHR. Her passions are leadership and talent management and she strongly believes that as leaders in this wonderful world of hospitality, we should always be selecting and hiring amazing people, giving them the support, tools and opportunities to succeed and partnering on accountability for all. She most recently served as HR Director for The Meatball Shop for around three years (will forever be a baller) and had fun opening and staffing Top of the Rock at Rockefeller Center (still feels like home) over a decade ago. She is a founding member and Steering Committee member of HR Professionals in Hospitality, a lecturer at The International Culinary Center and lives and breathes an open-door policy for all her circle. Jackie has also been an active volunteer event lead for Food Bank of NY / No Kid Hungry serving NYCWFF events wearing many hats to give back to the city she loves while benefiting hungry children and being around the industry she loves for the past five or so years.


ABOUT OUR MODERATOR:

18magsub-blog427Dana Cowin ( Founder of Speaking Broadly / Ex-Editor in Chief of Food & Wine) Dana Cowin, best known for her two decades as the Editor-in-Chief of Food & Wine Magazine, is a tastemaker, talent scout, author, lecturer and radio show host. During her tenure at the award-winning magazine (1995-2016), she oversaw every editorial aspect of the brand from print to web to books to social media. She expanded and introduced several honor programs to highlight emerging talent including the magazine’s annual Best New Chefs award and Most Innovative Women in Food & Drink. After Food & Wine, Cowin joined the ground-breaking restaurant group Chefs Club to continue her role as a scout, selecting chefs from around the world to be featured on their curated menus. Cowin has moved on to become host of “Speaking Broadly” on Heritage Radio Network, interviewing extraordinary women in the food industry about their greatest challenges and triumphs.  A sought-after speaker, Cowin has been a judge on Bravo’s “Top Chef,” a presenter at TedXManhattan, a lecturer at Fast Company’s Innovation Festival and multiple food festivals and other events.  A noted author, Cowin in 2014 published “Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes,” which garnered a spot on many “Best of Fall” lists. Cowin serves on the Board of Directors of City Harvest, a hunger-relief organization, and Hot Bread Kitchen, a work force development group. For her many contributions to the culinary world, Cowin was inducted in to the James Beard Foundation’s Who’s Who of Food & Drink.  If you’re not afraid of mouth-watering images of food, follow her @fwscout on Instagram and Twitter.

 

[Recap] Jason Licker Returns to ICC to Launch First Cookbook

On Thursday, February 23, international Pastry Chef and alum Jason Licker returned to his Alma mater for a special event to launch the United States release of his first-ever cookbook, Lickerland.  Having lived abroad exploring various parts of Asia for the last decade, the culture definitely has influenced Jason’s flavor profile and approach to pastry arts. Encompassing dozens of Asian-accented desserts, the unique cookbook also includes pages that help consumers decipher the different taste experiences (including sweet, salty, sour, etc.) of each recipe.

During the 90-minute event, attendees learned more about Chef Licker through a fun-spirited Q&A with his former Pastry Chef-Instructor, Jurgen David. Additionally, everyone in the audience experienced a tasting from the cookbook. Chef Jason Licker took us through the step-by-step process of creating his White Chocolate-Junmai Sake Cream dessert with a toffee crumble. Utilizing techniques he learned in his Professional Pastry Arts many years ago, it’s easy to identify how his culinary school education has played a major influence throughout his career.

Attending the ICC was critical because in any profession, you need to crawl before you walk. With the hands-on schooling experience, I built a firm foundation of pastry knowledge.  There is nothing like learning during a hands-on job, but if you have a great education, you have an advantage. I think I would have discovered my passion for Asian cuisines no matter what because I just love food and discovering other cultures. With the culinary education I had though, it made it easier to apply those experiences abroad and translate that into my style of pastry.

 

Following the event that included students, faculty, family, friends and press, we asked Jason Licker about how it felt returning to his culinary school after all these years.

 It was an incredible moment of overwhelming joy to launch my first cookbook at where I first learned the foundation of pastry. It was a feeling of coming home.  Having (Pastry Chef) Jurgen David, a teacher of mine, now question me about my book was a full circle feeling. I was once a student in the audience, and now, I was demonstrating how to make one of my signature desserts. The team at the ICC made this special moment memorable.”

Watch highlights from the event below!

To purchase your copy of Lickerland, visit www.jasonlicker.com

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/

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: 

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. 

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.

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

 

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