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!


Business Bites: Financing Your Startup

Business Bites: Financing Your Startup 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: Financing Your Startup

Bootstrapping? Crowd funding? Debt? Equity? Which one is right for you.

Thursday November 16th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Startup financing is a critical part of any new business venture and getting it right can mean the difference between success and failure. Understanding the options available is the first step in determining what type of funding is the right fit for you and your business.

Join us for an informative discussion panel where we define and explore financing options available to food business startups and present answers to the most prevalent questions around how to approach funding. 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!

PANELISTS

Alek Marfisi, Upwind Strategies
Alek Marfisi (Moderator)

Owner, Upwind Strategies

Cheryl Clements of PieShell
Cheryl Clements

Founder + CEO, PieShell

Bryan Doxford, NYBDC
Bryan Doxford

SVP + Program Manager, Community Lending at NYBDC

Serra Kazanc, Kiva US
Serra Kazanc

NYC Lead, Kiva US

Sip & Study: Japanese Tea Tasting with Rishi Tea

Written by Sara Quiroz
ICC Librarian

This autumn, as the weather turns cool and the sky begins to darken early, we at the ICC Library have been lucky enough to partner with the lovely tea company, Rishi. Our “Sip & Study” began in October and throughout the cooler months, we will be offering a selection of 3 different teas each Wednesday and Thursday specially curated for us by Keiko Niccolini, the Director of Luxury and Brand Alignment.

In addition to our weekly tastings, we will be partnering with Rishi for additional tea events sporadically. Our first such event was a tea blogger tasting hosted right here in the ICC Library. Rishi decorated the room beautifully and provided a selection of mochi and macarons to pair with the delicate Japanese teas. The tasting contained 4 flights and a total of 12 teas! Keiko expertly prepared each tea in the traditional style and grouped similar flavor profiles together for the best opportunity for comparison.

If this sounds like something you would be interested in, be sure to stop by for “Sip & Study” and keep an eye on the events calendar for future tea events.

See what tea bloggers are saying about our recent event with Rishi Tea below!

“Loved the green tea tasting with Rishi and Keiko at ICC. It was a treat to be able to taste so many different variations of green tea in one setting with people who love tea as much as I do!”  –Jee Choe, tea blogger behind Oh, How Civilized. 

“The tea flight event was exceptional. Going in I assumed the teas we would be served would be very high quality, and they were. However, I would be remiss if I did not point out that Keiko’s preparation and presentation elevated the experience. In addition, the company of tea women who participated in the event was phenomenal. I am pleased to have been a part of the tasting.” — Georgia Silvera Seamans of the Notes on Tea blog.

‘This formidable experience included an aggressive and complete tasting (11 Teas) with tea comparison suggestions and sweet pairings. An outstanding feat curated and executed with perfection. Thank you Keiko” – Jo of Scandalous Tea

Autumn Wedding Cake Design Demo with Ron Ben-Israel

Written by Olivia Hamilton
Current Culinary Arts Student

The Sweet Genius and Guest Master Pastry Chef, Ron Ben Israel treated us to a beautiful demo last week. He showed us how to design one of his beautifully crafted 3-tier cakes with a marble finish. This was a real treat (especially eating it after).

Before he started on the main part of the cake design, he and his “elf helpers” (student volunteers) worked from the outside in. The cake was to be an autumn theme, so what is fall without some leaves? Chef Ron Ben Israel used a pasta maker during the demo to roll out the sugar paste, which he said: “each machine is different but it’s better than by hand for consistency”. After going through the machine to achieve the desired thickness, the “elves” started placing the thing sugar paste into silicon molds or using cookie cutters to make the leaves.

You don’t want to use metallic when working with the silicone since it is likely to damage it. Once the leaves had a shape, Chef showed them how to make the leaves seem more lifelike. The trick is using a metal ball fondant tool to thin the edges out a bit more to replicate real leaves which are “thin, delicate and elegant”. You also always want to be working close to yourself to help with accuracy. Another key factor is, once the sugar paste is ready you must work fast or it will dry out. Next, Chef started creating the fondant to be used on the exterior of the cake. The challenging part about making marble designs is you never know how it will turn out.

To be able to complete all this, one must be very organized. Chef Ron Ben Israel credited his organizational skills when he was a disco dancer back in the day. Chef Israel was actually a professional dancer for about 15 years after being in the Israeli army. So I asked, “how did you realize that cakes were your passion?”. To which Chef responded, “I was in the desert and saw a burning bush and saw a wedding cake in that burning bush”. He then explained that when he was younger he always liked the kitchen and would spend time there with his mom. Though, she would always kick him out since he never liked to clean! Pastry chefs always seem to be somewhat of a happy comedian and Chef Israel is no exception. Perhaps it’s all the sugar they consume.

How did he really get involved in the pastry world? Well, it’s much like anyone else when you move to a new place, you need a job. When Chef Ron Ben Israel first moved to the US he needed income and new the right person to ask. He asked his friend who helped him get a job at a chocolate store and after 2 weeks he was addicted.

He then became a cake designer and would create displays for store windows. Luckily for him, Martha Stewart walked by one day and wanted his help for her wedding magazine she was starting. The hustle was real; Chef Ron Ben Israel also rented a space at night from a caterer that had everything he needed for doing cakes. Hard work, determination, talent and a bit of luck is really what is needed to become successful. He credits networking for helping him establish his business. Later in his career, Founder Dorothy Cann Hamilton invited him to do a cake demo and after talking to her for 5 minutes, he decided to become an instructor (something he never thought he would do).1

Back to putting together the cake, Chef Israel had many interesting tools including a PVC pipe that he purchased at a local plumbing store. Chef Ron is very serious about supporting locals business. The PVC he said is great because it can be put in the dishwasher along with it being the right weight to place on top of the fondant. Of the 3 tiers, the top and bottom already had their marbling fondant thanks to one of our graduates (Margret) who works for Chef Ron Ben Israel. He also said that his Sue Chef is another ICC grad that was hired years ago and has never left.

The marbling look was created by placing pieces of different shades of grey fondant overlapping then rolling it out. Every marble look is unique since there is no exact way to do it. Chef Israel then draped the fondant for the middle tier cake and used his tools to flatten the top and keep the sides in tight, along with cutting off the bottom. The cake is almost complete! Chef likes to be very precise so he uses miter boxes to cut the bamboo dowels that help support the cake. It’s important to measure your dowels based off the original cut dowel, otherwise is easier to get a variation of sizes. Each dowel was placed an inch from the outside of the cake to help support the next tier. After they had all been stacked, Chef Ron Ben Israel uses nontoxic kids glue to help glue the outside bottom for the ribbon (not edible).

The leaves were then painted with shades of gold for some pop, then placed all around the cake. Royal icing can be used as glue but it makes a space, turns white and/or leaves a mark. Whereas piping gel is clear and if you mess up you can wipe it off without leaving a mark. Once all the leaves were placed, the most important part of cake creation took place; pictures and eating it! It was the best fall spice cake I have ever had. This is what I want for my birthday, wedding, anniversary, and any other good reason to enjoy such an amazing masterpiece!