ICC Grads + Deans nab 29 James Beard Award nominations

ICC Grads and JBF finalists clockwise from top left: Jeremiah Stone and Fabian von Hauske, Melissa Weller, Joshua Skenes, David Chang

Known as the Oscars of the food world, the James Beard Foundation Awards spotlight America’s top culinary talents. We’re so proud to announce International Culinary Center alumni across the country have been nominated for 23 awards, plus ICC Deans Jacques Pépin, David Kinch, José Andrés and Alan Richman received nods for 6 more in this year’s big awards announcement.

2016 Restaurant and Chef Award Semifinalists include:

Best New Restaurant
Wildair, NYC – Jeremiah Stone and Fabian von Hauske, Co-Chefs/Owners (Culinary ’07/Culinary ’09 & Pastry ’10)

2016 Outstanding Baker
Melissa Weller, Sadelle’s, NYC (Pastry ’04)

Outstanding Chef
David Kinch, Manresa, Los Gatos, CA (ICC Dean)
Tory Miller, L’Etoile, Madison, WI (Culinary ’00)
Marc Vetri, Vetri, Philadelphia, PA (Bread ’98)

Outstanding Pastry Chef
Ghaya Oliveira, Daniel, NYC (Culinary Entrepreneurship ’04)

Outstanding Restaurant
Jaleo, Washington, DC – José Andrés, Executive Chef/Founder (ICC Dean)
Momofuku Noodle Bar, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Outstanding Service
Blue Hill at Stone Barns, Pocantico Hills, NY – Dan Barber, Executive Chef/Co-Founder (Culinary ’94)
Saam at the Bazaar by José Andrés, Beverly Hills – José Andrés, Executive Chef/Founder (ICC Dean)
Saison, San Francisco – Joshua Skenes, Executive Chef/Owner (Culinary ’01)
Strip-T’s, Watertown, MA – Tim Maslow, Chef/Owner (Culinary ’05)

Outstanding Wine Program
Momofuku Ko, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Rising Star of the Year
Matt Rudofker, Momofuku Ssam Bar, NYC (Culinary ’06)

Best Chef: Great Lakes
Andrew Zimmerman, Sepia, Chicago (Culinary ’00)

Best Chef: Mid-Atlantic
Joey Baldino, Zeppoli, Collingswood, NJ (Culinary ’02)

Best Chef: Midwest
Russell Klein, Meritage, St. Paul, MN (Culinary ’99)

Best Chef: Northeast
Zak Pelaccio, Fish & Game, Hudson, NY (Culinary ’98)

Best Chef: West
Joshua Skenes, Saison, San Francisco (Culinary ’01)

2016 Book Award Semifinalists include:

Baking and Dessert
The New Sugar & Spice: A Recipe for Bolder Baking, Samantha Seneviratne (Culinary ’06 & Bread ’08)

International
Zahav: A World of Israeli Cooking, Michael Solomonov and Steven Cook (Steven Cook, Culinary ‘00)

Single Subject
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, Marc Vetri (Bread ’98) and David Joachim

2016 Broadcast Media Award Semifinalists include:

Specials
Christmas at Bobby’s, Host: Bobby Flay (Culinary ‘84)

Television Program, in Studio or Fixed Location
Jacques Pépin Heart & Soul, Host: Jacques Pépin (ICC Dean)

Television Program, on Location
The Mind of a Chef, Host: Gabrielle Hamilton and David Kinch (David is an ICC Dean)

Video Webcast, Fixed Location and/or Instructional
Mad Genius Tips, Host: Justin Chapple (Culinary ’09)

2016 Journalism Award Semifinalists include:

Dining and Travel
“It’s 8 A.M. Somewhere,” Lucky Peach, Editor: David Chang (Culinary ’01)

Food Blog
Lucky Peach, Editor: David Chang (Culinary ’01)

Wine, Spirits, and other Beverages
“Old World, New Wine,” GQ, Alan Richman (ICC Dean)

The Willy Wonkettes of Industry City

Liddabit’s founders are classically French-trained chefs, and they pay the same attention to ingredients as the most stringent craft chocolate-makers, but they’ve applied that focus to something far more approachable. “From the beginning,” Gutman notes, “candy bars were the cornerstone of the business.” For most chocolate companies, bonbons and truffles are the safe bet, King and Gutman didn’t want to stick to safe.

Read more on Saveur.

Aziz Ansari + ICC’s Italian Culinary program

In the final scene of Aziz Ansari’s new Netflix series, “Master of None,” struggling New York actor Dev (Ansari) heads to Italy to learn how to make pasta.

For a longer stay, he could have looked into the International Culinary Center‘s seven-month Italian Culinary Experience program. It’s comprised of an immersive curriculum during which students spend 10 weeks in classes in New York or California, followed by 18 weeks in Italy, with half of that time devoted to classes and the other half to staging at a restaurant.

Read the full story.

ICC’s Founder: How to feed 9 billion people by 2050

This year as a culinary leader and educator, I have had the opportunity to hear from astronauts who, in space, saw the depleted water tables of California and listen to front-line workers from Save the Children tell of massive starvation around the world due to climate change, natural disaster and war. It shook me to the core of my casually held armchair opinions. The stories were riveting and makes feeding the populations that are food insecure so immediate and tangible. No longer can I just eat a meal; I am conscious of the moral obligations in what I eat and how we should cultivate that meal.

Read the full interview with Dorothy Cann Hamilton, founder and CEO of the International Culinary Center.

From Infantry To The Kitchen: A Grunt Turned Chef Talks Transition

When he got out of the Marine Corps, Tom Jones found a second career in cooking.

Chef Tom Jones didn’t grow up wanting to study culinary arts. In fact, he hadn’t learned much about cooking at all prior to enrolling at New York’s International Culinary Center in 1998.

Jones was a service member twice over — first joining the Army as an infantryman in 1983 and then re-enlisting in the Marines before retiring to become a world-class pastry chef and culinary instructor.

Read more on Task&Purpose.