2010 Culinary Arts alumnus John Lasater, Executive Chef at Hattie B’s Hot Chicken, was named in the Forbes list of “2015 30 Under 30: Food & Wine.”
Lasater is Nashville’s hottest new restauranteur – literally. His Hattie B’s has changed the way hot chicken is viewed in the South. Named one of the 10 Best Chicken Wings in America by Maxim, the young chef has built Hattie B’s from the ground up, opening two restaurants in three years, and has no plans of slowing down.
CLICK HERE to see the full list.
“Cooking definitely saved my life,” said one of ICC’s most well-known graduates.
Excited and inspired, Bobby Flay went on to cooking school, graduating from New York’s French Culinary Institute (now the International Culinary Center) in 1984. Seven years later, he had a New York City place of his own: Mesa Grill.
He was all of 25 years old.
So did cooking save him? “Oh, totally,” he said. “Cooking definitely saved my life. I mean, I think I could’ve easily gone down a bad road, for sure.”
To read the full article on CBS Sunday Morning, click here: Bobby Flay’s recipe for success
ICC Founder and CEO Dorothy Cann Hamilton gives her input in Food & Wine‘s list of “8 Food and Drink Trends to Try in 2015.”
6. Restaurants in Unlikely Places.
“With rents skyrocketing, look for more restaurants in basements, upper floors and other creative locations. There’s only so much you can charge for chicken and it can’t all go to rent!” –Dorothy Cann Hamilton; International Culinary Center in New York City
CLICK HERE to read the full list of 2015 Trends.
International Culinary Center’s gingerbread house was featured in Vanity Fair’s list of “The Most Extravagant Gingerbread Houses You Can Think Of.”
#6: This gingerbread ski chalet, created by the International Culinary Center, has electricity and a working ski lift. Jansen Chan, director of pastry operations, told VF.com the project took 18 people to build and 40 hours to complete. SEE SLIDE HERE
#7: Look–Olaf from Frozen! SEE SLIDE HERE
Watch how ICC built this gingerbread masterpiece:
A review of ICC’s Intensive Sommelier Training program by Bottlenotes:
Inside ICC’s Intensive Sommelier Training
“As the amount of wine Americans drinks continues to rise annually, so too does the number of people taking the Court of Master Sommeliers’ introductory exam,” reads a recent article in The Wall Street Journal. We scoped out the Intensive Sommelier Training program at International Culinary Center (ICC), based in Soho, NYC, and Silicon Valley, CA, to see the steps to somm-hood. The comprehensive course—the first and only approved by the Court of Master Sommeliers Americas—educates candidates with 300+ wines (the bar tab would equal $10,000+ in any other setting), and culminates in the exam given on-site.
The seven somm steps:
- Taste and taste and taste with the school’s Master Sommeliers to develop powers of identification
- Grasp the logic of food-and-wine pairing recommendations
- Learn proper storage, aging and service to bring the best out of your bottles
- Show your business brain—design a wine list based on a case study
- Walk the vineyards, tour the cellar and do the “viti-vini” on a field trip
- Live the 8,000-year history of wine making via countries that blazed the taste trail
- Embrace the challenge of a learning journey that will forever change the way you live, wine and dine
As the ultimate gift for a wine lover or a new career path for yourself, ICC’s Intensive Sommelier Training classes are held throughout the year. For dates and details, please go to culinarycenter.com.
Learn more about ICC’s Intensive Sommelier Training Program.
International Culinary Center Founder & CEO Dorothy Cann Hamilton gives her recommendation in CNBC’s “50 gift ideas for the foodie who has everything.”
Books for the foodie
Dorothy Cann Hamilton, International Culinary Center president and founder
Food memoirs head up the list of Hamilton’s gifts she likes to give and receive. For the barbecue fan or meat lover, she suggests barbecue expert Steve Raichlen’s books. Dorie Greenspan’s books are another favorite.
CLICK HERE for the full list.
The Cookie Games at the International Culinary Center in Soho featured in ABC News:
“…the students of the International Culinary Center in New York City held the prestigious and competitive “Cookie Games.” Students were tasked with representing the country of their choice in cookie form, and the results were pretty creative.”
To read the full article and to check out the recipes for the winning cookies, click here: See Which Cookie Reigned Supreme at Culinary School Cookie Games
Got your chef’s hat set? What about the pots and pans? Well, it’s official folks – SinoVision has partnered with the International Culinary Center (ICC) to produce the network’s first cooking show, Asian Kitchen, a 12-episode series featuring chefs who graduated from the renowned cooking school headquartered in Soho, New York. The talents – all rising stars in New York City and graduates of either ICC’s Culinary or Pastry programs within the past 14 years – share their interpretations and influences of Asian cuisine for American audiences, including cooking demos and tips. Think of it as a one on one crash course with some of the hottest chefs around. The simple and unique recipes they will share are enjoyed by thousands of New Yorkers at their local restaurants, and now they’re going to be all yours.
Asian Kitchen will premiere Saturday November 15 at 7 PM on both NYC Channel 73 and WMBC Channel 63.3 as well as Sunday November 16 at 7 PM on WMBC Channel 63.4.
The show is being hosted by Christie Clements and Tian Zhu and will feature the following talents:
- Chaz Brown, Executive Chef of Seoul Chicken and Seoul Noodle, NYC, creates Asia-meets-Dixie cuisine
- Eton Chan, Founder of Eton’s Dumplings and Sous Chef at Facebook, NYC, specializes in dumplings, buns and hand-pulled noodles
- Christina Lee, Pastry Chef of Recette and The Gander, NYC, draws her inspiration from modern art
- Ben Pope, Executive Chef and Partner of 2duckgoose, Brooklyn, NY, where the Hong Kong native brings a European twist to classic Cantonese dishes
- Suchanan Aksornnan (also known as Chef Bao Bao), Executive Chef of Baoburg, Brooklyn, NY, adds Spanish and Asian influences to French cuisine
- Kee Ling Tong, Chocolatier and Owner of Kee’s Chocolates, NYC, makes chocolates flavored with seasonal ingredients
- Jonathan Wu, Executive Chef and Partner of Fung Tu, NYC, is known for his creative, personal Chinese-American food
More About the International Culinary Center
Founded as The French Culinary Institute in 1984, the International Culinary Center (ICC) is the global expert in professional culinary and wine education, with programs in New York, California and Italy. The renowned six-month Total Immersion program has produced other talents as Bobby Flay, David Chang, Dan Barber, Hooni Kim, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin and Jacques Torres. Awarded the International Association of Culinary Professionals’ “Culinary School of Excellence” for its career programs—the industry’s top honor—since 2010, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world. The White House announced ICC, along with the James Beard Foundation, will imagine and build the USA Pavilion at the World EXPO in Milan in 2015.
ICC CEO, dean and alums talk 30 years of ICC on CBS This Morning.
In 1984, The French Culinary Institute opened its doors in Soho, NYC. Flash-forward three decades, and FCI – now International Culinary Center (ICC) – has programs in NY, California and Italy, with more in the mix. Next big global move: The White House announced ICC and James Beard Foundation’s selection to build the USA Pavilion at the 2015 World’s Fair (EXPO) in Milan.
Founder and CEO Dorothy Cann Hamilton, Dean Jacques Torres, and grads Michael Chernow, Wylie Dufresne and Daisy Martinez talk 30 Years of ICC on CBS This Morning’s THE Dish.
To learn more about the courses at the International Culinary Center, fill out the form below and an Admission representative will contact you.
30 Years of ICC
1994 culinary grad Dan Barber earns Three Stars in the New York Times.
Dan Barber’s (Culinary ’94) Blue Hill in NYC keeps its stars, from Michelin (one) and The New York Times (three)! Photo credit: Ben Russell for The New York Times
It turned out that he was born for the job. Patient, intense, curious, enthusiastic, articulate, Mr. Barber has become a dirt poet and kitchen philosopher whose time outside with the pigs and the beans has had a deep, lasting effect on the way he cooks. Today no other chef has the information he keeps in his head (how to make pure carbon out of a cow’s femur) or the vegetables he puts in his ovens (sparrow-size squash).
See the entire review here: Restaurant Review: Blue Hill in Greenwich Village
Learn more about our Farm to Table program designed by Chef Dan Barber.