International Culinary Center Professional Pastry Arts student Fontasha Brown and Chef-Instructor Tom Jones featured in The New York Post: “How education helps veterans when career goals are half-baked.”
When life handed lemons to Fontasha Brown when she was on the Coast Guard’s search and rescue team, she made lemon cakes.
“I used to have nightmares after Hurricane Katrina,” says the 29-year-old Brownsville resident, who was stationed in Guam, South Carolina and New Orleans and served during Hurricane Katrina, Haiti and Japan’s earthquake. “I would wake up in the middle of the night and bake. The smell was calming…
…So after leaving the military 10 years early due to an injury, Brown channeled that stress-relieving hobby into a formal culinary education. “I wanted to learn from people, not YouTube,” she explains. “It was stressful at first, but then I remembered my 9/11 GI Bill — that’s been a blessing.” She recently completed her diploma in professional pastry arts at the International Culinary Center in Soho and aspires to own a dessert bar.
Brown’s not alone. According to the Center for American Progress, approximately 646,000 veterans were enrolled in a higher education institution in 2012.
To celebrate the fashion frenzy of the awards season, pastry chef-instructors at the award-winning International Culinary Center (http://bit.ly/1KHdMvP) recreated some of the most iconic dresses to ever grace the red carpet. Made of sugar paste and sweet cookie dough, each model took eight hours to construct–less time than most actresses take to get ready for an awards show. The edible stage design features a red-velvet carpet runway, surrounded by adoring cookie fans and paparazzi.
The Daily Meal reports that ICC Founder & CEO Dorothy Cann Hamilton is “Only the Fourth American Culinary Figure to Receive the French Legion of Honor.”
Dorothy Hamilton, James Beard award-winning culinary figure and CEO of the International Culinary Center, has been selected as a 2015 recipient of the French Legion of Honor for her work in promoting French cuisine in America. She joins the ranks of only three other American chefs and culinary legends, Thomas Keller, Julia Child, and Alice Waters for helping to bring French cuisine to America through culinary education.
CLICK HERE to read the full article in The Daily Meal.
Food Drink & Franchise lists International Culinary Center as one of the “Top 10 Culinary Arts Schools in the Northeast.”
Founded in 1984 as The French Culinary Institute in 1984, the International Culinary Center today is a leading globally recognized school specializing in culinary and wine education, with programs in New York, California and Italy. Led by high profile deans like Jacques Pepin, Jacques Torres and Jose Andres, ICC’s six-month Total Immersion program has graduated more than 15,000 students over its three decades in business. That includes an impressive roster of star alumni such as Bobby Flay, David Chang, Dan Barber, Wylie Dufresne, Hooni Kim, Josh Skenes, and Christina Tosi.
The International Culinary Center offers an impressive range of specialized professional programs, from culinary arts and pastry arts to bread baking and food styling, and also offers credits and a partnership with NYC’s The New School to help students earn a full bachelor’s degree. This year ICC is taking its offerings even further with the launch of a new expanded program. “When we first opened in 1984, about 90% of students wanted to be restaurant chefs,” states ICC founder and CEO Dorothy Cann Hamilton. “With the wide range of culinary careers now possible, 70% of students tell us they want to open their own businesses.” To that end, ICC is adding a paid externship program, specialized skill workshops, and new courses focused on economics and entrepreneurship.
A recipient of the International Association of Culinary Professionals’ “Culinary School of Excellence” Award since 2010, recognition of ICC’s status as a premier Culinary Arts school goes all the way to the top: in late 2013, the White House announced that the school will be working with the James Beard Foundation to create the USA Pavilion at the World EXPO (World’s Fair) in Milan in 2015.
“At Milan’s Food-Themed World’s Fair, U.S. Will Roll Out a Fleet” – The New York Times
American food trucks will serve lobster rolls and burgers at Expo Milano 2015, a world’s fair with nearly 150 countries participating. The theme of the fair, which will run May through October just outside Milan, is food — feeding the planet (an estimated nine billion people by 2050) — which is a first for a world’s fair.
ICC Founder & CEO Dorothy Cann Hamilton listed first in the “Five Women Who Inspire Me, by James Beard Foundation President Susan Ungaro.”
1. Dorothy Cann Hamilton, founder of the International Culinary Center
I like to say she had the smarts to hire me as president of JBF, even though I had not worked in the food industry, when she took over as chair of our foundation’s Board of Trustees. Her incredible energy and passion for celebrating the importance of a culinary education and the role of America’s great chefs in making a difference is positively contagious. She never stops! Dorothy is serving as the president of the USA Pavilion at the World Expo in Milan this year and was just honored with the French Legion of Honor—félicitations, Dorothy!
CLICK HERE to read the full article in Food & Wine.
Learn to brine a chicken with Vice President of Culinary and Pastry Arts Candy Argondizza in Poached:
The first thing you learn cooking in a professional kitchen is you’re a long way from home. Methods and techniques that worked well in your family’s kitchen can lead to failure, as well as spiking food costs, when applied in a professional kitchen. One example is brining. While it’s not rocket science, there are some definite differences between brining a chicken and brining a whole lot of chickens. We asked Chef Candy Argondizza of the International Culinary Center her best chicken brining techniques for a professional kitchen.
Pastry Arts graduate Christina Tosi, chef and owner at Momofuku Milk Bar, will join the judging panel on MasterChef Junior and Original MasterChef!
Tosi, whose second cookbook is out later this year, replaces Joe Bastianich, who announced last year he was leaving to focus on the “continued global expansion” of the restaurant group he runs with Mario Batali.
CLICK HERE to read the full article on Grub Street.
International Culinary Center Founder and CEO Dorothy Cann Hamilton was presented with the Insignia of Chevalier of the French Legion of Honor for her work in promoting French cuisine in America. Now, Hamilton, along with Thomas Keller, Julia Child and Alice Waters, are the only Americans in the food field to be granted this distinction.
The Consul General of France in New York, Bertrand Lortholary, and legendary French chef and ICC Dean Jacques Pépin presented the award at the official ceremony at the Consulate General of France in New York City. The ceremony was attended by notables including Ambassador Philip Reeker, esteemed chefs Alain Sailhac, André Soltner and Cesare Casella (also Deans at ICC), Doug Hickey of the Milan Expo and USA Pavilion, Rita Jammet of La Caravelle Champagne, Food Politics author and professor Marion Nestle, actress Christine Baranski (The Good Wife), Mitchell Davis of the James Beard Foundation, Ariane Daguin of D’Artagnan, and more.
On Wednesday morning, January 7th, we learned of the tragic attacks on the Charlie Hedbo offices in France. Along with the rest of the world, we were deeply saddened and outraged. To those gathered at the French Consulate that evening, Dorothy offered a few words of comfort:
“We share a lot, our countries, and unfortunately we share this. We all know the sorrow involved and we truly are a global world and a global world that suffers together. But I have to say, one gift you gave us is the joy of your culture and your gastronomy.”