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

Kenwood Logo

Sponsors

Tilit Logo
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!

Business Bites: Launching Your Food Product, spoon and light bulb

Business Bites: Launching Your Food Product

The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: LAUNCHING YOUR FOOD PRODUCT

FROM STOVE TO STORE AND EVERYTHING IN BETWEEN

Thursday, June 21st | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Turning an idea for a food or beverage product into reality is a dream for many, but it takes more than a delicious product and eye-catching packaging to bring your product to the shelves. From testing your concept and researching competitors, to manufacturing, packaging and distribution, entrepreneurs face many unique challenges in today’s competitive food product space.

So what do you need to know to take your idea from stove to store?

Join us for an informative discussion with experts in entrepreneurship, branding, financing and retail to help get your food product off the ground. Our panel of business owners, brand consultants, and specialty buyers will share tips and tricks about where to start; branding, design & packaging; shared commercial kitchens & co-packers; sales & distribution strategies; and what everyone wants to know – what buyers are looking for! You’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!

Plus, learn more about the Stacy’s Scholarship for Female Culinary Leaders, a full-tuition scholarship to ICC’s Culinary Entrepreneurship program for women who have plans to open a culinary business!

MODERATOR

Alek Marfisi, Upwind Strategies
Alek Marfisi – Owner, Upwind Strategies & ICC Entrepreneurship Instructor

Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.

PANELISTS

Liz Alpern, Owner of The Gefilteria, Business Bites panelist
Liz Alpern – Owner, The Gefilteria

Liz Alpern is the owner of The Gefilteria and co-author of The Gefilte Manifesto. She is on the faculty of ICC’s Culinary Entrepreneurship program and is a consultant for national non-profit, Fair Food Network.

Follow Liz: Instagram @lizalpern @queersoupnight
Follow The Gefilteria: Facebook, Instagram & Twitter @gefilteria

Jill Frechtman, Brand Consultant, Business Bites Panelist
Jill Frechtman – Brand Consultant

Jill Frechtman is an entrepreneur with a passion for building inspired, authentic, and impactful brands. Jill’s unique approach to branding incorporates her 16+ years of experience as a designer, specialty food entrepreneur, and a creative strategy and brand marketing consultant. She is the founder of chocolate pretzel company, Fretzels by Jill, and is a consultant for a number of other entrepreneurs and businesses, in a variety of industries, developing, designing, and growing their brands.

Laura Heifetz, Grocery Buyer, Greene Grape, Business Bites Panelist
Laura Heifetz – Grocery Buyer, The Greene Grape

Laura Heifetz is a native New Yorker with a love of all things edible. She attended the Natural Gourmet Institute and worked as a personal chef, before discovering her passion for cheese and specialty foods. Having worked behind some of NYC’s most famous cheese counters for 5 years, she took over as Grocery Buyer in 2014 at the Greene Grape, where she keeps the shelves stocked with some of the world’s best foods. She regularly works with local small batch producers to help develop their products from concept to shelf.

Follow Laura: Instagram @cheflaura126 | Twitter @curdbird
Follow The Greene Grape: Facebook @thegreenegrape | Instagram & Twitter @greenegrape

April Wachtel, Owner of Swig + Swallow, Business Bites Panelist
April Wachtel – Founder/CEO, Swig + Swallow

April Wachtel is a passionate educator, an experienced mixologist, a cocktail and spirits instructor, and founder of Swig + Swallow, the cocktail mixer company. She is a 22 year veteran in the beverage and hospitality industry, working in every role from busser to bartender to beverage director, to brand ambassador to beverage consultant. April has appeared on The Today Show, and Fox & Friends, as well as The Pitch Podcast, The Travel Bite, Tech Bites, The Main Course, Sharp & Hot, and more.

Follow April: Instagram @aprilwachtel
Follow Swig + Swallow: Facebook & Instagram @swigandswallow | Twitter: @swig_swallow

Cookie Games Sixth Annual Competition 2018

The Cookie Games 2018

The sixth annual school-wide Cooke Games Competition returns to the International Culinary Center in New York on Friday, May 11th from 3:30-5:30pm. Follow us for coverage of this year’s games!
Friday, May 11th | 3:30-5:30pm
International Culinary Center
462 Broadway, 2nd Floor Amphitheater

The Cookie Games was developed to challenge current ICC students to create an original cookie recipe inspired by a country of their choice. This year, 23 teams of one or two submitted a name and recipe for their cookie concept inspired by a country of origin. An in-house committee selected 10 finalist teams to produce their cookies for a high-profile judging panel at the annual competition. The 2018 judge’s panel will feature Allison Kave (Co-owner of Butter & Scotch), 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).

The cookies will be evaluated on creativity, execution, and taste. The judges will award first, second and third place winners. In addition, all audience and press attendees at the ceremony will have a chance to try each of the eligible cookies and vote for a Fan Favorite!

2018 WINNERS WILL RECEIVE:

1st Place – KENWOOD Chef Major Kitchen Machine, TILIT Chef Backpack & Apron, REMARQUE CREATIVE Custom Recipe Video Shoot, VALRHONA Inspiration Chocolates

2nd Place – BRAUN MultiQuick 9 Hand blender, TILIT Chef Coat & Apron

3rd Place – BRAUN MultiQuick 7 Hand blender, TILIT Chef Apron

Fan Favorite –TILIT Chef Apron, The Pastry Chef’s Little Black Book by: Michael Mignano & Michael Zebrowski

Each year students deliver a wide assortment of international concepts such as Duck Fat Cookies (France), Rosy Taro Cookie (China) and Mole Cookie (Mexico). Winning entries have included: Dulcetto Bar (Russia) by Bojena Linton (2013), Coconut Daun Pandan (Malaysia) by Vianna Sinnan (2014) and Chocolate Cardamom Button (India) by Savita Bhat (2015).

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

Get ready for the games! Check out highlights from last year’s Cookie Games competition here.
In the mood for cookies? Try this Salted Double Chocolate Chip Cookies recipe from last year’s Cookie Games, featuring Valrhona chocolate.

SPONSORED BY:

Premier Sponsor

Kenwood Logo

Sponsors

Tilit Logo
Remarque Creative Logo
Braun Logo
Valrhona Chocolate Logo
Rishi Tea & Botanicals logo
Michel et Augustin logo

A Taste of Italy

We’re bringing the Italian Experience to you — celebrate the culture, cuisine and wines of Italy with the International Culinary Center and Airbnb in California this May!
Friday, May 11th | 6:00-8:00pm
Airbnb Headquarters
888 Brannan St, San Francisco
Doors open at 5:45pm | Tickets: SOLD OUT (not available for purchase at the door)

Love the vibrant traditions of Italy’s treasured cuisine? Join us to learn about authentic Italian food, wine, ingredients, and culture from experts in the Italian community including:

  • Renato Sardo, Founder/President of Baia Pasta
  • Chef Cesare Casella, ICC’s Dean of Italian Studies & world-renowned Italian Chef
  • Lorenzo Scarpone, Founder of Villa Italia Wines

Escape to Italy while enjoying seasonal Italian canapés and tasting regional Italian wines. Plus, learn to bring the flavors of Italy to your home in a live cooking demonstration from Chef Cesare Casella! You’ll be the first on the West Coast to get a taste of his new Casella’s Prosciutto Speciale, American made prosciutto following the time honored traditions of Italy’s norcini, referred to as “absurdly good prosciutto” in a recent Grub Street article.

Ready to live, speak and cook Italian? Learn more about ICC’s Italian Culinary Experience — an immersive study-abroad program — coming to the Bay Area this Fall!

HOSTED BY:

With The Support Of:

Istituto Italiano di Cultura Logo

SPONSORED BY:

emporio rulli cafe logo
Acme Bread Company logo
Heritage Foods logo
Belfiore Logo
Gio Gelato Logo

Business Bites: Feed Your Social Strategy Panel

The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: Feed Your Social Strategy

Is it all just #foodporn?

Thursday, March 8th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Social media is a way for food entrepreneurs & chefs to capture customers – to make them hungry for what you’re selling – but an effective social media strategy is more than just mouthwatering photos. Not only does it help create buzz in the market, but it can develop brand identity, build customer loyalty and provide valuable information on what moves and influences your customers.

So how do you make the most of what social media can do for your business?

Join us for an informative discussion panel where we investigate what it really means to develop a social media strategy for your food business. Our panelists will share tips, tricks and experiences on what works, what doesn’t, and how you can harness the power of social media for your business. You’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!

Plus, learn more about the Stacy’s Scholarship for Female Culinary Leaders, a full-tuition scholarship to ICC’s Culinary Entrepreneurship program for women who have plans to open a culinary business!

PANELISTS

Careers in Wine Panel at ICC

The CAREERS IN WINE PANEL AT ICC is brought to you by the Intensive Sommelier Training program and is designed to support aspiring wine professionals and seasoned industry vets with education, information and the opportunity to network with industry experts.

CAREERS IN WINE PANEL AT ICC

Restaurant Service? Distribution? Wine Making? Media? Which one is right for you.

Wednesday March 7th | 5:30-7:30pm
International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
Admission is Free, RSVP Required

Find out where you fit in the wine industry during a panel discussion with industry professionals at ICC!

The wine and beverage industry has multiple tiers and options that suit different backgrounds, personalities and lifestyles. Rachel Lintott, Associate Wine Director at ICC, will moderate a panel of professionals representing the diverse avenues available to wine career seekers including distribution, restaurants, vineyards and media. Together, we’ll explore topics such as career paths, salary scales, hiring practices, and qualities that employers are looking for in candidates. Come with your questions – open Q&A with the panelists will follow!

ICC’s Admissions team will be available to provide tours or answer questions regarding our Intensive Sommelier Training program.

Light refreshments will be provided.

PANELISTS

Paul Mekis
Paul Mekis, Advanced Sommelier

Director of Wine, Rosewood Hotels and Resorts, Madera Restaurant Wine Director – Rosewood Sand Hill

Mary Orlin, Certified Sommelier

Executive Producer, Orlin Media/WineFashionista

Jeffrey Patterson

Winemaker and President, Mount Eden Vineyards

Somm School Social: Wine Blending

SOMM SCHOOL SOCIAL, a new meet-up group brought to you by the Intensive Sommelier Training program at ICC, is for wine lovers looking to meet with other people in the South Bay who love to learn about wine. Hosted by ICC’s Wine Department, or co-hosted with outside guests, these meet-ups feature fun, wine focused evenings that draw from our wine education arsenal. ICC’s wine theater offers the optimal learning environment to explore unique offerings in the realm of wine education, as well as engage with other wine aficionados.

Sign up to join our online community and learn about upcoming meet-ups at ICC.

SOMM SCHOOL SOCIAL: Wine Blending

Unleash Your Inner Vintner

Wednesday, February 21 | 5:30-8:30pm
International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
Tickets: $125

Play winemaker for the evening!

SOMM SCHOOL SOCIAL hosts Phil McKenney, founder of VinoBlends and The Wine Gent, who will lead participants in a unique wine-blending class. Guests will taste 100% varietal, small boutique Napa Valley wines such as Cabernet Sauvignon, Merlot and Cabernet Franc, and play with different percentages of each to create your own custom bottle. Finish the evening by making a label and putting a cork in it—each participant will go home with a bottle of their personal blend.

The evening will include light canapés prepared by ICC’s Chef-Insturctors.

Cost is all-inclusive and covers wines, tools, instruction and take-home bottle.

ICC’s 2017 Gingerbread Village in Times Square

This year, ICC’s Annual Gingerbread Village will be hosted in the midst of all the holiday hustle and bustle, located in the Times Square Urbanspace market. This edible showpiece made entirely of gingerbread, icing, and sugar celebrates two distinct eras of Times Square —the classic Christmas traditions of the 1980’s and the excitement of today’s New Year’s Eve celebrations. Can you find the following iconic structures in this winter wonderland? Head to the Times Square Urbanspace Market — on 43rd Street between 7th Avenue and Broadway — to view the full gingerbread village and look for The Westin Hotel, Paramount Building, Palace Theatre, TKTS Booth, NYE Ball Drop, Marriot Marquis, the Military Recruitment center, and much more!

The Gingerbread Village will be on display 7 days a week from November 24 through December 23 between the hours of 11 am and 9 pm (ET). The following contest will be hosted on Instagram only and will conclude on December 23!

 

Get a behind the scenes look at how ICC chef-instructors and student volunteers came together to design this year’s gingerbread village! See how the two different sides of the village came together as one. To view the final reveal, you’ll need to head over to the Times Square Urbanspace Market!