ICC Alumni Among 2018 Michelin Star Recipients

The following winners listed consists of the 2018 Michelin Star recipients that feature an International Culinary Center alumni, or ICC Dean, either as a chef/owner of the restaurant or an integral member of the kitchen. We congratulate the following venues and individuals who prove that hard work tastes good throughout their culinary careers.

Stop by one of the following locations, if you’re lucky enough to get a reservation, and catch our alumni in action as they love what they do in their culinary careers.


New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Eleven Madison Park, Chris Flint, Chef de Cuisine
Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Ko, David Chang, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Ai Fiori, Nelson Gonzalez, Sous Chef
Babbo, Rebecca DeAngelis, Executive Pastry Chef
Bâtard, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
Café Boulud, Ceasar Guitierrez, Sous Chef
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Cote, Brenton Lee, Executive Sous Chef
Del Posto, Justine MacNeil, Executive Pastry Chef
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
La Vara, Mary McCauley, Wine Director
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef


San Francisco

Three Stars (“Exceptional cuisine, worth a special journey.”)

Saison, Joshua Skenes, Chef/Owner

Manresa, David Kinch (ICC Dean), Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Rich Table, Sarah Rich, Chef/Owner

 

James Beard Foundation Honors Chef Dan Barber at Upcoming JBF Food Summit

What’s Your Consuming Power?

Each year the James Beard Foundation hosts the JBF Leadership Awards as part of the annual JBF Food Summit. The awards aim to shine a light on the importance and complexities of sustainability, food access, and public health.

This year the foundation celebrates ICC Alumnus, Chef Dan Barber, as one such visionary “for his work in blending the dining and educational experience to reduce waste, improve food taste and sustainability, and promote a soil-to-table approach.” Dan Barber, chef/owner of Blue Hill and Blue Hill at Stone Barns, is best known for his innovations in the dining experience that promotes a more sustainable food world. But what many don’t know is that his collaboration with ICC’s Farm-to-Table extension of the Professional Culinary Arts program is actively training the next generation of chefs to cook responsibly. Through the program, Chef Dan Barber is challenging the chefs of tomorrow to make sustainable choices in their kitchens that create a healthier and safer food world.

Ready to join the conversation? Attend the two-day JBF Food Summit: Consuming Power October 23-24 in NYC. This year JBF is bringing together a diverse group of experts, including Chef Dan Barber, from across disciplines to look into the genesis and changing dynamics of consumer power and apply that knowledge to various food-system issues we’re facing today. Learn what Americans want from their food, the challenges and opportunities for a sustainable food system in our new political landscape, and the role chefs and other culinary leaders can play.

Early bird tickets are on sale til October 2nd. For more information & registration, visit jamesbeard.org/foodsummit.