For more information on our Military Scholarship, please visit: http://bit.ly/MilitaryICC
For more information on our Military Scholarship, please visit: http://bit.ly/MilitaryICC
New York, NY (November 11, 2016) — The International Culinary Center announced today that it has earned the 2017 Military
Friendly® School designation by Victory Media, publisher of G.I. Jobs®, STEM JobsSM , and Military Spouse. First published in 2009, Military Friendly® Schools is the most comprehensive, powerful resource for veterans today. Each year, the list of Military Friendly® Schools is provided to service members and their families, helping them select the best college, university, or trade school to receive the education and training needed to pursue a civilian career.
Institutions earning the Military Friendly® School designation were evaluated using both public data sources and responses from Victory Media’s proprietary survey. More than 1,600 schools participated in the 2017 survey; 1,160 were awarded with the designation. Ratings methodology, criteria, and weightings were determined by Victory Media with input from the Military Friendly® Advisory Council of independent leaders in the higher education and military recruitment community. Final ratings were determined by combining the institution’s survey scores with the assessment of the institution’s ability to meet thresholds for Student Retention, Graduation, Job Placement, Loan Repayment, Persistence (Degree Advancement or Transfer) and Loan Default rates for all students and, specifically, for student veterans.
“There are a lot of technical schools where there are no out-of-pocket costs,” says Erik Murnigham, President of ICC. “To help veterans not have to repay loans — this is our repayment to them.”
According to Daniel Nichols, a Navy Reserve veteran and Chief Product Officer at Victory Media, “Our ability to apply a clear, consistent standard to the majority of colleges gives veterans a comprehensive view of which schools are striving to provide the best opportunities and conditions for our nation’s student veterans. Military Friendly® helps military families make the best use of the Post-9/11 GI® Bill and other federal benefits while allowing us to further our goal of assisting them in finding success in their chosen career fields.”
For more information about the International Culinary Center’s commitment to attracting and supporting military students, visit our Military Scholarships page, click here.
ICC will be showcased along with other 2017 Military Friendly® Schools in the annual Guide to Military Friendly® Schools, special education issues of G .I. Jobs® and Military Spouse Magazine, and on militaryfriendly.com .
From left, Ruben Diodonet (Marines), Matthew Mediatore (Army), Yesenia Amaya (child of Army Veteran), Victoria Pogan (Marines)
GI Bill® is a registered trademark of the U.S. Department of Veterans Affairs (VA). More information about education benefits offered by VA is available at the official U.S. government website at https://www.benefits.va.gov/gibill.
The International Culinary Center (ICC), a global leader in culinary and wine education, is proud to introduce Dave Arnold as the Associate Dean of Culinary Technology. After teaching at ICC from 2005 to 2011, the famed culinary innovator launches new courses, “Liquid Intelligence” and “Cooking Issues.”
On November 15th, “Liquid Intelligence,” the one-day, lecture style course delves into inventive spirits and cocktail technology. Paralleling the structure of Arnold’s book, Liquid Intelligence, the 6-hour session will explain the theory of classic cocktail technique, balance and recipe development. Arnold will build upon the fundamentals of traditional cocktails to teach new, every day bar techniques, as well as incorporate more demanding and specialized techniques. Students will learn the advancements in cocktail technology and why, when, and how to use these new techniques. Specific skills include shaking techniques, how stirring works, ice production, milk-washing techniques, and more. The course will be $495. To apply: CLICK HERE
On December 5th, Arnold will also teach “Cooking Issues,” a 4-hour lecture based off of his acclaimed podcast on Heritage Radio Network. The class will demystify the latest in innovative techniques and equipment and students will gain an understanding of commonly used modern culinary technology, such as sous vide machines, liquid nitrogen and more. The courses will be available as one-day classes to both the general public and to students.
“One of my favorite things to do is teach people how to apply new techniques, technologies, and ingredients in a practical way,” says Arnold. “I’m excited to return to the ICC and pick up where I left off teaching culinary technology.”
About Dave Arnold: After teaching at ICC from 2005 to 2011, Dave Arnold opened Booker and Dax, a bar devoted to cutting-edge cocktail techniques and launched Booker and Dax Equipment, designing equipment for chefs and home cooks. Arnold is the author of the James Beard and IACP award-winning book Liquid Intelligence, host of the weekly podcast “Cooking Issues” on Heritage Radio Network, and founder of The Museum of Food and Drink.
Get ready for the holidays with Food Network Magazine’s first-ever cooking school event on November 5, 2016 at the International Culinary Center. Join us for a day of chef demos and hands-on lessons with seasoned professionals, plus meet Food Network’s Chopped judge, Chef Marc Murphy.
Cook, learn and have fun with classes that include:
Click here to purchase tickets.
An exclusive look at how ICC grads David Chang of Momofuku and Christina Tosi of Milk Bar are expanding their empires.
Read the full article on Fast Company.
Olive Oil Times Education Lab and International Culinary Center (ICC) presents The Olive Oil Sommelier Certification Program. Combining the world’s foremost olive oil experts and educators at ICC’s New York City and California campuses, this comprehensive series of courses spans production, quality management and advanced sensory assessment for the aspiring olive oil sommelier. The first three-day course, Level 1 of a cutting-edge 3-course certification series will begin this fall at ICC’s Soho, NYC campus. Advanced level courses to continue quarterly.
About Olive Oil Times Education Lab: The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.
More details to come.
Please email email@example.com with your name and phone number to receive more information on this course when it becomes available.
2012 James Beard Rising Star Chef of the Year, 2015 James Beard Outstanding Pastry Chef Award-Winner and ICC Alumna Christina Tosi adds another accomplishment to her impressive resumé — Crain’s New York Business 40 under 40 Class of 2016. The chef, owner and founder of Milk Bar has five locations in New York, one in Toronto and Washington D.C., with a new Las Vegas opening coming soon.
Find out more here.
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.
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)
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)
Jaleo, Washington, DC – José Andrés, Executive Chef/Founder (ICC Dean)
Momofuku Noodle Bar, NYC – David Chang, Executive Chef/Founder (Culinary ’01)
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)
Baking and Dessert
The New Sugar & Spice: A Recipe for Bolder Baking, Samantha Seneviratne (Culinary ’06 & Bread ’08)
Zahav: A World of Israeli Cooking, Michael Solomonov and Steven Cook (Steven Cook, Culinary ‘00)
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, Marc Vetri (Bread ’98) and David Joachim
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)
Dining and Travel
“It’s 8 A.M. Somewhere,” Lucky Peach, Editor: David Chang (Culinary ’01)
Lucky Peach, Editor: David Chang (Culinary ’01)
Wine, Spirits, and other Beverages
“Old World, New Wine,” GQ, Alan Richman (ICC Dean)
ICC Grad Thomas Allan (Culinary Arts’08), Chef de Cuisine at The Modern, is at the top of the Food & Drink list! Read more on Forbes.com
Bagel guru Melissa Weller (Pastry Arts 2004) of Sadelle’s and Joshua Skenes (Culinary Arts 2001) of Michelin-starred Saison draw from their culinary school roots to reshape the industry. Read more on Food & Wine.