A dish from Suyo Gastrofusion

ICC In The News: Highlights from September 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from September 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Tim Ma, a 2009 alumni of our Professional Culinary Arts program,  is now the Chief Culinary Officer of Box’d Eats, a school-lunch delivery service. Described as a Blue Apron meets Lunchables, read all about it here.

Yale University’s School of Public Health is set to host its first conference on olive oil next month. Tassos Kyriakides, the department chair at Yale’s School of Public Health, came up with the idea for the conference after completing the Olive Oil Sommelier Certification Program at ICC. Read about the conference here.

A dish from Suyo Gastrofusion
NEW YORK TIMES

ELEVATED YAKITORI, DIRECT FROM JAPAN, IN THE WEST VILLAGE

Chef Andy Sen Sang, a native of Ecuador who moved to the Bronx and graduated in 2015, owns Suyo Gastrofusion. His restaurant blends Asian and Latin influences in dishes like steamed pork belly buns, and charred octopus with chorizo quinoa. Check out his feature in the New York Times here.

Little Havana in Washington, D.C. is in the talented hands of Chef Joseph Osorio. He is a graduate, and trained his whole life by cooking in the kitchen with his Cuban immigrant godmother, preparing him to serve Cubano sandwiches and egg rolls, Cuban chicken stews and whole fried fish. Check it out if you’re in D.C.!

The Olive Oil Sommelier Certification Program jointly produced by the Olive Oil Times Education Lab and ICC will be offered in central London this January. It is the first time the course, which has trained hundreds of industry professionals, chefs and enthusiasts in olive oil quality assessment since it began in 2016, will venture beyond its annual New York and California sessions. Click here to learn more.

ICC in the News Article
NEW YORK TIMES

A FINE- DINING VETERAN TURNS TO STREET FOOD

Food & Wine Article on Instagram for Restaurants
FOOD AND WINE
FIVE NEW WAYS RESTAURANTS ARE USING INSTAGRAM TO DRIVE BUSINESS

How can restaurants and food businesses use Instagram to drive business? Check out these 5 tips we learned with Food & Wine in our event with Instagram for Business last month, and see why it’s more important than ever for aspiring culinary entrepreneurs!

Chef Nick Nikolopoulos graduated from our Professional Pastry Arts program and now owns Stirling, NJ bakery Gluten Free Gloriously. He says he is now creating gluten-free baked goods that taste like the real thing. Don’t miss his bakery, read more here!

A group of olive oil professionals and enthusiasts gathered in Campbell, California in early September to attend the Olive Oil Sommelier Certification Program. The six-day course produced by the Olive Oil Times Education Lab and ICC provided in-depth instruction in olive oil production, quality management, advanced sensory assessment and culinary applications. Click here to learn more about the program.

With conversations buzzing about the resurgence of the Jewish Deli, some are surprised to learn that they’re having a moment in places you’d least expect. Take ICC grad Jerrod Rosen’s deli, Rye Society, which debuted in July in Denver’s River North Art District. Read more here about his desire to open a place with soul that would incorporate his family traditions in this Washington Post article.

NEW YORK TIMES

RANCH NATION

cheese souffle
FOOD AND WINE
THE 40 BEST-EVER RECIPES FROM FOOD & WINE

For Food and Wine’s 40th birthday, they looked back at their favorite recipes ever—including two from our deans! In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. Then, in 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers’ food. Included was André Soltner, then the chef at the legendary Lutèce, and he opted to recreate his mother’s outstanding potato pie. Get the recipes here.

Jhonel Faelnar
WINE & SPIRITS

BEST NEW SOMMELIERS 2018

Jhonel Faelnar, Wine Director at Atomix in NYC and graduate of our Intensive Sommelier Training program, is one of Wine and Spirits magazine’s Best New Sommeliers of 2018. Read about our graduate and his prestigious recognition here.

James La Mar

Alumni Profile: James La Mar, Sommelier ’11

James La Mar is a 2011 graduate of the Intensive Sommelier Program at ICC’s Campbell, California campus. Like most students who enroll at ICC, James was looking for a career change and for something that he was passionate about. Before coming to ICC, he remarks that he was “all over the place,” mostly doing odd jobs to keep him occupied. He started with no experience, very little knowledge, and no contacts in the industry, but he knew that choosing ICC would give him the proper foundation to start and advance in the competitive world of wine.

After graduating, he spent 6 years working part time at the now closed Beltramo’s Wines and Spirits in Menlo Park, mostly helping out during the busy winter season. The store was over 100 years old and was one of the most important family owned wine shops in the history of California. He shares that he’s very glad to have been a small part of a wonderful legacy.

Fast forward to today, he now owns Grape Obsession, an apparel and accessory brand geared towards Sommeliers and wine fanatics.T Shirts from Grape Obsession James manages everything within the business, including creating designs, managing social media content, website maintenance, book keeping, sales, and everything else you can possibly imagine. With Grape Obsession, James aims to help his fellow Sommeliers show their passion through fun apparel and accessories, while helping new Sommeliers establish themselves in the industry—donating a portion of the profits to scholarships that benefit Sommeliers on their quest for knowledge and self-improvement. 

When asked about a piece of advice he would give to someone wanting to pursue an education in wine, he says “the only people who don’t succeed in life are the ones who never try.  Even if failure is a high possibility, do it anyway.  The struggle alone will make you a better person.  If you know in your heart that you want to do it, stop over thinking it and just do it.”

Before starting Grape Obsession, James tried on many different hats in the wine industry, including sales, wine retail, and even working as a sommelier and wine steward to find his best fit. He also believes that working in different parts of the industry is an important learning experience for any Sommelier, and helps to develop a sense of the bigger picture and where you fit in. Below is his take on the pros and cons of each profession in the industry.

Retail/Tasting Room

Wine retail is an especially great place in the industry if you are new to the business and still trying to figure out where you want to go.

Pros:

  • The wine buyer makes sure that you taste almost every wine that sales reps bring, which allows you to develop your palate.
  • Physically inspecting the bottles and the boxes as they come in helps put a lot of your wine theory into practice and gives a lot of needed context.
  • The hours you work would mostly be normal business hours, allowing for a decent work life balance, though you should expect to work some holidays.
  • You will be meeting a lot of wine sales reps; working in retail gives you some great contacts if you want to move into sales later on down the line.

Cons:

  • Working in the day means that you may have less opportunities to go to industry tastings and trade events that normally happen during the day on weekdays, unless you work your way into a management or wine buyer position where attending trade events is a part of your job.
  • Due to the nature of working in retail, you will be expected to work many weekends and holidays.
  • Entry pay is also lower in retail, though as you move up through management, compensation can range from average to above average.
  • Lastly, work can be humbling as you will be expected to work a cash register, lift heavy wine boxes, stock shelves, break down boxes, and clean floors, windows, and displays.

Sales & Distribution

If you have a competitive spirit, sales can be an exciting area of the industry to work in.  As a salesman, you will be responsible for motivating yourself to meet with wine buyers, taste products, make sales calls and write emails, and schedule your daily tasks weeks, sometimes months, in advance.  Being in sales is brutal especially if you are new to the game, but if you stick with it and persevere, there is a great sense of pride and accomplishment when you develop your territory and build strong lasting relationships with your buyers.

Pros:

  • This is great if you enjoy being a self-starter and working unsupervised.
  • You will have more work life balance, even though you will be extremely busy, and you will have more opportunities to see friends and family at night and on holidays.
  • There can be opportunities to travel for work to represent your brand or attend staff training trips.
  • You will be meeting frequently with clients and wine buyers, so you will be able to build a strong network within the industry.
  • You will also be responsible for supporting your accounts by leading tastings and classes on your products for their staff, which is fun as it allows you to pass on your passion for the brands you represent.
  • Earning potential is higher in sales. Because you are paid mostly by commission, you have the opportunity to make as much money as you are willing to work for.

Cons:

  • If you don’t have a strong competitive nature, sales can be difficult.
  • In sales, you will be faced with constant rejection; you will have to be able to take criticism of yourself, and the brands you represent, in stride.
  • As a sales rep, you will also be expected to be the problem solver for each of your accounts. The delivery truck missed a case of wine that your account needs for the weekend?  Stop by the warehouse and take the case directly to the account yourself.
  • You will need to check up regularly on your products at retail stores or check in with restaurants to see how they are doing on inventory. If the product is moving slowly, it is your responsibility to help the account make the product a success by offering to teach classes to the staff, making store marketing materials, etc.
  • It will also take some time before the money starts to come in, usually a few months to a year of building your territory up, so make sure you have a financial cushion when you start out.

Sommelier/Wine Steward

Are you a night person?  If you are, being a Sommelier may be the career path for you.

Pros:

  • Working nights frees up hours during the day to pursue many productive facets of your life, including having ample time for exercise, running errands, going to wine industry tastings and study groups, and most importantly having time to study.
  • Guest interaction is one of the greatest benefits, as there is great joy to be found in putting the needs of others in front of your own
  • You will also have certain management responsibilities, including staff training and assisting on the floor of the restaurant, which builds up leadership experience.
  • The amount of wine you try as a Sommelier is far greater than any other job in the industry— you will constantly taste exotic wines from your vendors, during restaurant service to make sure they aren’t corked, and at many different industry trade tastings that you will be invited to.
  • As you move up into a wine buyer role as a Sommelier you can also be invited to luncheons and occasionally have opportunities to be sponsored to travel to wine country by your vendors, your employer, or industry publications.
  • You have the job of building a wine program, which allows you to be creative and develop skills in purchasing.
  • Earning potential can range from average to above average as you normally will be making tips, though as you come up in the industry and move into a wine director position, earning potential can be even greater.

Cons:

  • Working nights and holidays is a challenge for anyone in the restaurant industry. You should prepare your friends and family that you’ll be working on a completely opposite schedule than most of them.
  • Like any job in the public sector, you will be dealing with people and will need to develop finesse to serve all guests.
  • Being a Sommelier is a very social line of work— you need to be comfortable with talking to complete strangers and charming them.
  • You will need to know how to manage a team and treat everyone with respect.
  • There are non-glamorous parts of the job, like carrying 40 pound cases of wine, counting inventory, publishing a wine list, and understanding the restaurant and the needs of your guests so that you make appropriate purchasing decision

Unlike other industries where moving around from different types of work can be a detriment to your resume, the wine industry appreciates job applicants with well rounded work experience, as the skills you build in different lines of work are often transferable and show that you have a passion for everything about wine, including the parts that are sometimes difficult or uncomfortable.  It is important for any Sommelier to be well rounded and to have a variety of experience in the industry in order to succeed in the long run.

Check out Grape Obsession’s awesome apparel and accessories here: www.grapeobsession.com and be sure to follow them on social by clicking on each icon below!

Duck from The Grill

ICC In The News: Highlights from August 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from August 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

At West~bourne restaurant, you won’t find millennial pink banquettes or pineapple-print wallpaper, but you will get a homemade celery soda-kombucha, chia pudding with rose water and petals, and vibrant vegetable-grain bowls. Check out alumna and owner Camilla Marcus’ sustainable spot featured in NYLON.

Chef Matthew Kenney is one of the world’s premier chefs specializing in plant-based cuisine. Originally hailing from Connecticut, he graduated from ICC and spent the early ’90s honing his skills in kitchens throughout the New York dining scene. Read about the interesting new menu he developed for Folia at the Four Seasons Hotel Los Angeles at Beverly Hills.

Hither
VOGUE
Why This Oregon Town Could Be the Next Napa

According to Vogue, Ashland, Oregon is positioned to become the next Napa. If you journey to this beautiful wine region, be sure to stop by our alum’s market Hither, where co-founder Wesley Reimer is serving everything from coffee to natural wines with co-founder and wife Corrie.

Kris Feliz, graduate of ICC’s Italian Culinary Experience, is a line cook at the almost cartoonishly luxurious restaurant, the Grill, which opened in NYC to solidly enthusiastic reviews last year in the former Four Seasons restaurant. Every night, she is tasked with preparing the menu’s honey-mustard duckling, something of a signature dish that has come to define the kitchen’s commitment to turning out modern renditions of mid-century American classics. Find out why we can’t wait to try the honey-mustard duck in this Grubstreet feature.

A fascinating read on our grad David Chang and what he accomplishes in each of his restaurants with his chefs that many restaurateurs can’t: individuality within a large restaurant group. Catch our other grad too, Chef Jude Parra-Sickels, who is executive chef at Majordomo in LA. Read the article here.

Sofreh
NEW YORK TIMES
At 59, a Gutsy Chef Makes Her Restaurant Debut

 Nasimeh Alikhani is an ICC alumna and Chef/Owner of the newly opened Sofreh in Brooklyn, NY. Find a bold, modern take on Persian cuisine in a beautiful modern setting and read the NYT feature on her restaurant here.

Did you know there are many different routes you can take with a culinary education? Check out two of our grad’s, Alexis deBoschnek (Senior Culinary Specialist) & Rie McClenny (Video Producer) now working at Tasty, and remember that there are many different options for you after graduating from ICC!

Nourish began back in 2014 when alumna Mary Drennen co-founded the Birmingham-based meal subscription service. It features Southern-inspired meals with a premium on presentation and nutrition. Check out her subscription service here.

Majordomo Ribs
TEXAS MONTHLY
At Majordomo, David Chang’s Smoked Beef Short Rib Delights

David Chang’s newest restaurant venture, Majordomo, opened to rave reviews. The $190 dollar beef short ribs are worth the pretty penny, so check out his new place if you’re in Los Angeles!

Vanessa Greeley, graduate of ICC, is an award-winning TV chef—competing on multiple Food Network Challenge episodes, Food Network Cake Wars, and more—and now she’s teaching others to create edible masterpiece just like they see on TV. Celebrate the opening of the Vanessa’s Cake Designs studio in Warwick, NY.

 

Nicole Allyson Uy, a graduate of ICC’s Professional Pastry Arts program, is making waves with her wildly successful hundred gram cookies at her bakery The Flour Girl in the Philippines. Check out the story of how she came up with her famous cookies, and opened her bakery here.

MY JEWISH LEARNING
This City is the Next Hot Spot for Jewish Food

With one of our campuses in NYC, it’s almost unheard of to talk about bagels from other cities. But our alumnus, Josh Pollack, is changing the narrative in Colorado. Read about how he recreated New York water in Denver, CO and now makes amazing bagels rivaling our NYC favorites!

Great Barrington, MA has a new restaurant and at the helm is alumnus, Chef Nicholas Browne. Among his accolades are winning Chopped in 2016, working at Michelin-starred restaurants across the globe, and now his newest venture, Botanica in MA. Check out his restaurant here.

 

Upstairs 2 is one of L.A.’s best-kept culinary secrets, a hidden gem that many do not know exists. Executive Chef Maiki Le, a Professional Pastry Arts program alum, cooks up a New American menu—market driven & sustainable—and boasts victories on Food Network’s “24 Hour Restaurant Battle” and “Chopped.”

Culinary Shows to Watch on Netflix

Whether you are heading back to school for the first time, in the midst of your culinary education, or even enjoy learning more about the culinary industry, we put together this list of shows on Netflix to get you inspired this back-to-school season. Check out the shows below, all of which feature ICC Deans & Alumni!

Chef's Table

Each episode of this Emmy nominated series profiles a different chef who’s innovations are changing the culinary scene and takes viewers through a journey of their lives and kitchens.

Our Graduates Featured:

Christina Tosi: 2004 grad, Christina Tosi, is changing the pastry industry from the inside out. When the producers of the show approached her to be one of the first pastry chefs featured, she was hesitant to go through with the show. We are so glad she did, as it gives us an inside look at the pastry giant’s creative mind.

Dan Barber is an alumnus and one of the leading voices in sustainability and food. His restaurants Blue Hill and Blue Hill at Stone Barns are disrupting the culinary industry—starting from the farmers and purveyors all the way to the plate. In his episode, learn how he works with producers to breed new flavors into vegetables .

Ugly Delicious

Star chef and alumnus David Chang recognizes that good food doesn’t always have to be pretty. In his show, Ugly Delicious, watch as he takes his friends across the world in search of amazing food and conversations.

The Mind of a Chef

This show, which won multiple Emmy’s, explores the creative processes and artistry behind some of the greatest chefs in the world.

Season 1: Go back in time and see David Chang before his Momofuku empire took off! You’ll even see Christina Tosi in a few of the episodes.

Season 4, Episode 6: Shameless plug: this episode of The Mind of a Chef happens to be our favorite. It includes an interview with our dean, Chef André Soltner, filmed at our school!

Nailed It!

Jacques Torres, our Dean of Pastry Arts, leads Netflix’s Nailed It! as the head judge. Watch this show and prepare to laugh as home cooks try to recreate difficult, and sometimes wacky, pastry trends!

Career Fair September 13th, 2018

All chefs get their start somewhere. This September 13th, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. With 50+ restaurants, restaurant groups, and more, there is something for everyone and every career path!

Thursday, September 13th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries

Below is the full list of employers, but be sure to visit the ICC Community page at my.internationalculinary.com for more information and for any updates to the employer list.

Abigail Kirsch/Pier Sixty
American Cut
B&B Hospitality Group
Breads Bakery
Celestine
Contra/Wildair/ Una Pizza Napoletana
Charlie Bird/Pasquale Jones/ Legacy Records
Choc o Pain Bakery and Cafe
Contra/ Wildair / Una Pizza Napoletana
Convene
Crafted Hospitality (Craft Restaurants)
Dinex Group of Chef Daniel Boulud, The
Eataly
Gramercy Tavern
Gabriel Kruether
Harvest Restaurant Group
Hello Fresh
Indiana Market & Catering
James Beard Foundation
Kruether Handcrafted Chocolate
Le Coq Rico
Loring Place
Madison Lee’s Cakes
Indiana Market & Catering
James Beard Foundation
Kruether Handcrafted Chocolate
Le Coq Rico
Loring Place
Madison Lee’s Cakes
Martha & Marley Spoon
Matter House Group (Estela, Café Altro Paradiso & Flora Bar)
Mercer Kitchen
NoHo Hospitality Group
Padoca Bakery
Park Avenue Seasonal,Quality Branded Group
Perrenial
Quality Branded (Quality Meats, Quality Italian, Park Ave, Maloney & Porcelli, Smith & Wollensky, Quality Eats)
Restaurant Marc Forgione
SoHo House
Starr Restaurant Group
Tao Group
The Culinistas
Thomas Keller Restaurant Group
Union Square Hospitality Group
Hands holding food

ICC Alumni Participating in NYC Restaurant Week

Dining out in New York City offers some of the best culinary experiences, but with over 24,000 restaurants to choose from, eating at all can become expensive. This summer, don’t miss the highly anticipated NYC Restaurant Week, where you’ll find special prix-fixe menus at hundreds of restaurants across town. From July 23 through August 17, you’ll have the chance to sample the incredible array of eateries that make up NYC’s culinary culture with prix-fixe meals at over 380 of NYC’s finest restaurants (two-course lunch, $26; three-course dinner, $42).

So why does ICC love NYC Restaurant Week? With many of our 15,000+ alumni still working in NYC, many of the restaurants on this year’s list feature ICC graduates leading the kitchens of our favorite restaurants!

If you want to get a taste of just some of our graduates, check out some of the NYC Restaurant Week establishments where our alumni work and book your table here.

 

Aisha Momaney, Executive Pastry Chef

David Battin, Executive Chef

  • The Red Cat feels like a real neighborhood joint—the decor has a funky, homemade feel to it, with its hanging vintage lamps and barn walls—but the food is world-class. Grilled double pork chops are served with a black olive-and-roast cauliflower puree, while crispy sautéed skate wing is accompanied by sweet-and-sour eggplant.

David Chang, Executive Chef/Owner

  • Momofuku Nishi, located in Manhattan’s Chelsea neighborhood, creates Italian-inspired dishes using unexpected techniques and ingredients. In addition to a la carte pasta, meat and fish offerings, the menu also features a house-made pasta tasting with an optional wine pairing.

Gerald San Jose, General Manager

Hooni Kim, Executive Chef/Owner

  • Danji showcases authentic Korean flavors prepared with classic techniques to enhance the taste, texture and aesthetic of each dish. They offer small but shareable portions served in multiple courses, allowing diners to enjoy each dish hot out of the kitchen.
  • Hanjan is Chef Hooni Kim’s second restaurant after Danji, located in the Flatiron District. Many of the dishes at Hanjan are meant to evoke Korean street markets that offer comfort food enjoyed by people in Korea in their everyday life.

Ian Coogan, Executive Chef

James Friedberg, Executive Chef

  • Nickel & Diner serves globally driven, re-imagined diner fare inspired by Chef James Friedberg’s experience in some of NYC’s top kitchens, including Le Cirque and Aureole. The menu changes often, reflecting the current season with local and seasonal ingredients from the surrounding neighborhood of Chinatown.

Jeremie Tomczak, Head Chef

Julian Medina, Executive Chef/Owner

Julieta Ballesteros, Executive Chef/Owner

  • La Loteria is a new take on authentic Mexican cuisine from celebrity chef Julieta Ballesteros. The West Village eatery features an exciting and surprising mix of Mexican recipes ranging from the deliciously elemental “street” taco to the luscious lobster quesadilla.

Karen Shu, Chef de Cuisine

  • Loring Place offers seasonal, local, American cuisine by chef Dan Kluger in the heart of Greenwich Village. The menu, comprised of small and large shareable plates, spotlights farms and farmers whom Kluger has gotten to know intimately over 20 years of frequenting the Union Square Greenmarket.

 

Don’t forget to make your reservations for NYC Restaurant Week and experience these wonderful restaurants, and more, throughout the city where our alumni work. With over 300 options, you can’t go wrong!

 

Baker Zoe in the kitchen

ICC In The News: Highlights from July 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from July 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

  • Chef Fausto Mieres, an alumni of FCI, opened a fast casual, made-to-order healthy restaurant in Westchester. Check it out here if you’re looking for a delicious and healthy breakfast, lunch or dinner!
  • Opened in 2014, Madame Sou Sou Cafe is a delightful treat where you can go to enjoy owner Effie’s French creamy cheesecake or the pistachio cake paired with an iced espresso or whipped frappe. Effie is a graduate of FCI’s French Pastry making course. Read about the cafe here.
  • Heart Health Weekend is happening Aug. 4 and 5 at the Renaissance Westchester Hotel in Harrison. NY. Curtis Cord – the Executive Director, Olive Oil Sommelier Certification program – will discuss the benefits of olive oil use and offer a tasting. Read more here.
A dish from Claro
EATER
THE 38 ESSENTIAL NYC SUMMER 2018 RESTAURANTS

Looking for a new spot to try this summer? Look no further than Claro, which serves up Oaxacan fare in Brooklyn, New York and is featured as an essential restaurant to try. Alumni Chef Jose Alvarez will be sure to wow you with the up and coming Oaxacan cuisine.

  • Chef Andrae Bopp — the former owner of a landscape and sprinkler business – decided to attend FCI and eventually worked in the kitchens of acclaimed NYC spots such as Le Bernardin, Bouley and Balthazar. Now he owns Andrea’s Kitchen, a gourmet gas station eatery. Check it out if you’re in Walla Walla, Washington.
  • The Surf Lodge in Montauk has our very own FCI alumni, Chef de Cuisine Angela Bazan. Together with the Head Chef, Ron Rosselli, they bring together local suppliers and years of experience to create Italian and Mediterranean inspired cuisine.
Inside of Hyacinth
EATER
INSIDE GRAND AVENUE’S ALMOST OPEN ITALIAN EATERY 

On August 14, Hyacinth will open in St. Paul. The Italian eatery is the work of chef/owner Rikki Giambruno, chef de cuisine Paul Baker, and general manager Beth Johnson. Giambruno is a graduate of ICC and an alum of several New York restaurants. The menu is a modern mix of Italian dishes included pastas, entrees and antipasti.

  • Embrace the island life at Tommy Bahama in NYC– no, we don’t mean the clothing store! FCI Alum Chef Jeremie Tomczak is cooking up island flavors on 5th ave in NYC. Don’t miss it!
  • Chef Cesare Casella, Dean of Italian Studies at ICC and head of the Department of Nourishment Arts at the Center for Discovery, works at the residential and educational facility for people of all ages with complex disabilities in Sullivan County, New York. Read how they are working to bring accessible nutrition to everyone.
  • If you’re looking for a weekend getaway, look no further than Montclair, New Jersey, a short distance from New York City. Be sure to eat at Marcel or MishMish, from alumni Chef Meny Vaknin. Read more about his restaurants.
FORTUNE
40 UNDER 40

Chef Christina Tosi, creator of MilkBar and a 2004 graduate of ICC, was listed on Fortune’s list of 40 Under 40. Fortune creates this ranking annually of the most influential young people in business. Read her feature and meet the other honorees.

  • Chef Allison Katz, a 2003 graduate of the Professional Culinary Arts program, has been a staple on the North Fork, NY foodie scene for several years. Chef Katz has a long culinary résumé and will soon be at the helm of her very own place, Ali Katz Kitchen, in Mattituck. Read more about her.
  • Krishni Shroff, a 2010 alum, is a “bread baker of exceptional talent.” Shroff attended ICC’s The Art of International Bread Baking course to perfect her sourdough baking skills and now owns a bakery in Mumbai, India. Read more from GQ India here.
Zoe Kashan's headshot
RESY
BREAKING BREAD AND BREAKING GROUND

Baker Zoe Kanan, a 2010 graduate of the Professional Pastry Arts program, is “breaking bread and breaking ground” at Studio and at Simon & The Whale. She is head baker for both restaurants, and people flock to them for her sugary chocolate morning buns or anise-flecked black bread. Read about her journey.

  • Every summer, at Hayground School in Bridgehampton, NY world-renowned five-star chefs gather to raise much-needed financial aid for the school and its Edible Garden/Kitchen Science program. This year’s Hayground Chefs Dinner will be held Sunday, July 29, and our Dean of Special Programs, Chef Jacques Pépin, is being honored.
  • Casa Peal will open in Williamsburg, VA in October 2018, and they will serve seafood bites, tacos and twists on American Southern classics. Chef Mikey Maksimowicz, who is a 2005 graduate of the Professional Culinary Arts program, is opening the restaurant with wife and Chef Chelsea Maksimowicz.
Chef Tory Miller Cooking

ICC In The News: Highlights from June 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from June 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Jacques Pepin and Anthony BourdainKQED | JACQUES PÉPIN SHARES MEMORIES OF ANTHONY BOURDAIN

Longtime friend of the late Anthony Bourdain and Dean of Special Programs at ICC, Jacques Pépin, shares memories of Bourdain and the importance of his work in the food industry. Read Pépin’s interview here.

In Other News:

  • Chef and restaurateur Judy Joo joined the Today show for the make-ahead Monday series, to cook up her deliciously crispy, juicy Korean fried chicken, that then turns into burgers and kimchi fried rice. Read about how to make it here.
  • Alumna Christine Byrne, shares that her impulsive decision to go to culinary school was in part inspired by the late Anthony Bourdain’s Kitchen Confidential, and thus she moved to NYC and spent 10 months at then FCI learning to cook. Read her full story here.
  • The Ottomani, a chic Middle Eastern restaurant in Singapore, created a series of visiting guest chefs called The Nomad Series. ICC alumni and James Beard nominated author Chef Jason Licker kicked off the series with his take on exotic Middle Eastern flavors. Read about it here.

 

EATER | THE WORLD’S 50 BEST RESTAURANTS 2018

Congratulations to ICC Alumni Chef Dan Barber, chef/owner of Blue Hill at Stone Barns, and Chef Joshua Skenes, chef/owner of Saison, on making the 2018 World’s 50 Best Restaurants list at numbers 12 & 46 respectively.

In Other News:

  • Aaron Sanchez hosted a fundraising event at Redbird on June 5, featuring names like Ben Ford, Nancy Silverton, Jonathan Waxman and more. The event helped to benefit a scholarship for the Latino community looking to attend The International Culinary Center. Read more.
  • Anticipation for FCI grad John Wipfli’s latest project, a 33 ft long BBQ trailer with Apple Seedhouse + Brewery is taking Minneapolis by storm! Read about what he is cooking up in his smoker here.
THE DISH | THE ICONIC CHEF TORY MILLER

Read about ICC alumni and Chef, Tory Miller,  and how he got his start in the culinary world and took it by storm.

In Other News:

  • Eric Suh, FCI graduate, talks about the bittersweet move of the New Star Fish Market (a family owned business) from the Essex Street Market to the new food hall location which will expand to include a kitchen space with small menu of daily seafood offerings.
  • Chef Shorne Benjamin, FCI Grad, was one of two Caribbean born chefs handpicked to cook at this year’s Citi Taste of Tennis DC event. Chef Shorne infuses a contemporary approach of Caribbean cuisine to create what he calls New Age Caribbean. Read about him here.
  • ICC and Pace University Alumni James Park shares his experience in the 2017 ICC Cookie Games Competition and his original recipe for the Honey Butter Chip Shortbread Cookies, inspired by the addictive Korean snack, Honey Butter Chips.
EATER | EATER YOUNG GUNS 2018

Congratulations to ICC Alumni Gerald Addison, co-Executive Chef of Maydan & Compass Rose in DC and Zoe Kanan, head baker for the Freehand Hotels’ Studio and Simon and the Whale on their Eater Young Guns 2018 Nominations!

In Other News:

  • Mordi’s Schnitzel Truck opened in April 2014 out of the love of two things – Israeli street food + Jersey City, and it has now blossomed into a brick-and-mortar spot in Jersey City. Chef and owner Mordechai Chichportiche is a graduate of FCI. Read the blurb about his new spot here.
  • Huascar Aquino, an alumni of ICC’s Professional Pastry Arts program, competed on June 19th’s episode of Chopped on Food Network. His shop, Huascar & Co. Bake Shop, is known for its delicious cupcake creations and much more. Read about him here.
  • The new Wells St. Market in Chicago combines some of Chicago’s star chefs in a sleek new food market. This market includes 11 restaurants, one of which is owned and operated by an alumni of ICC’s Professional Culinary Arts program, Chris Chowaniec. His restaurant, Chow Brothers, offers an innovative and modern take on Polish treats.
OLIVE OIL TIMES | OLIVE OIL SOMMELIER PROGRAM RETURNS TO ICC’S CALIFORNIA CAMPUS

The Olive Oil Sommelier Certification program will return to Campbell, California September 10-15. Participants will be led through guided tastings of more than 160 olive oils in this six-day, two-level program spanning production, quality management, and advanced sensory assessment.

Picture of Victor standing in a bread kitchen.

Alumni Spotlight: Victor Chen, Culinary ’11

Since graduating from ICC’s Professional Culinary Arts program in 2011, Victor has developed a multi-faceted career in the food industry by working for Michelin Star fine-dining restaurants, causal fare gastropubs, corporate catering companies, and farm to table dining. Today, he is working at a bakery in Mountain View, CA called the Midwife and the Baker where he and his team create artisanal breads and pastries for wholesale and their stands at local farmer markets.

“I love my career, the crafts I’ve dedicated my life to, and the training and support that I’ve received from ICC in the various pivotal moments in my career as a chef and baker.”

What did your life look like before going to culinary school? 

My life before taking the Culinary Arts program at ICC involved being an accountant, sitting in an office waiting to get out of work to enjoy my one great passion in life: going out with friends to eat. Even though I had a passion of eating delicious meals, I had no idea how to cook or bake and was completely lost in the kitchen. I knew that going into class I would be a complete blank state and actually had a bit of fear even handling the knives we were provided.

What inspired you to enroll at ICC?

The pivotal moment was coming to an open house and observing a class in person. After seeing how each of the students worked on dishes and gained personal feedback in their training, I knew that I had to enroll.

Can you describe what your experience was like as a student and some of your fondest memories?

Having hands-on experience with professional equipment, responsive feedback from the instructors and learning how to work in teams were the best preparation for my career in the culinary industry. There are so many aspects about cooking that you just can’t learn from reading in books or from watching videos online. The best training is when you’re actively in the environment using all your senses to focus on mastering your craft. Will this bread take exactly 10 minutes to bake? Will this sauce only need 10 grams of salt just because it is written in a recipe half a lifetime ago? Learning to deviate from recipes, to save a sauce that is off- balanced in flavor or rescuing a dish that wasn’t coming together were some of the many lessons that I learned in the classroom and kitchen environment at ICC.

My fondest memories were listening to stories that the instructors shared about their own experiences working in the industry and how demanding workloads or inspiring moments helped shaped their career development. The stories really helped to bring a humanizing perspective to being in this rewarding career and to know that even the best trained chefs in the world have made mistakes too.

As a career changer, did you ever have any doubts about leaving accounting and pursuing a career in the food and beverage industry? Where did you find the reassurance to persevere?

Yes. About halfway through my classes, I was still unsure if I really wanted to take my training further and work inside restaurants. The culinary world appeared so mysterious to me and I didn’t know if I would thrive in a professional kitchen. It was through the guidance of my classmates and also of the ICC career services office that helped encourage me to interview at local restaurants. After participating in an internship at a French Brasserie, I was hooked. The training in class was instrumental in helping me feel confident in the restaurant when my chef would ask me to make an emulsified sauce, scale a recipe, or try plating the night’s special—I knew this was where I wanted to be.

What advice do you have for students new to the kitchen?

My advice to new students is to have patience for your craft. Don’t get frustrated when you don’t quite get a technique, if you make mistakes, or if it just seems like you aren’t making leaps and bounds and getting any recognition. Mastering a craft takes a lot of discipline and a lot of time. It may take much longer than you expect but as long as you keep making small improvements every day, work a little cleaner, faster, and tastier, you’ll make progress and reach your goals. If you keep learning, keep improving and avoid making the same mistake twice, you’ll be on the right track.

How have you used your education in the your culinary career?

The training and support that I have received from ICC were crucial to helping to prepare me for my time working as a cook in restaurants as well as my eventual transition to becoming a baker. Technical training in class such as having knife skills, moving quickly, working in a clean fashion, and having enthusiasm for our craft were all elements that were valuable in all of the kitchen environments I would later join. Even as I transitioned from being a savory line cook to becoming a bread baker, those lessons that I learned from ICC were carried forward in providing me an advantageous perspective to learning new techniques, working as a valuable teammate, and honing my expertise in my new-found craft.  Now whenever I go out to eat, or enjoy a delicious pastry, I can look between the lines and analyze all the tender care and techniques used to create complex sauces, intricate lamination between dough’s, and the time and work that went into the craft. Whenever people see an amazing dish and ask if I can recreate it, I know with eagerness that even if I couldn’t right at that moment, I have the training needed to learn. By taking the training I received from ICC and pursuing a career in both the restaurant and bakery worlds, I knew it was one of the best decisions I could have made.

You started out as a cook. How did you discover your love of bread and become a baker?

Two years ago while working the pasta station, I was asked by my chef to fill-in for our pastry chef who was taking time off. After being instructed on how to create these delicious loaves of bread, I felt the need to learn more. Using the resources available to me at the ICC student library, I read about bread baking and researched the craft. It was soon after I decided to make an official pivot in my career and become a bread baker. I was able to make a successful transition from a cook to bread baking because I made use of ICC’s alumni resources: I contacted ICC career services office to seek advice in how to best make the career change and also for contacts in a new city. The amazing team responded with incredible kindness and direction to help get me transition into a new role in a new city. I felt so incredibly supported throughout the process and couldn’t thank the career services office enough.

Tell us about The Midwife and the Baker and what your role is in the bakery.

I am currently working as an artisanal bread baker in a local bakery called The Midwife and the Baker located in Mountain View, California. My role as a bread baker varies day to day but includes responsibilities such as scaling recipes, mixing and developing doughs, shaping, baking bread, organizing distribution, and selling breads to customers at the bakery and at local farmer markets. The job is physically demanding as there are long hours on your feet, constant heavy lifting, and being blasted by the heat of a hot oven, but the rewards of a hard morning’s work to create sensational breads and mastering a craft outweigh all of the physical pains. My favorite part of the day is examining the breads and seeing how any small variation I have made in my technique has on improving the quality of the bread, whether it be shaping the dough tighter or looser, adding more or less water to the dough, or just letting the bread bake a little longer. My mind races to run all of the computations on how all of these little small variations result in the final product, to record them in a mental log of all my experiences and to produce an even better product tomorrow.

What is next for you?

My goal is to tie together all of the past elements of my life experiences: business, savory, and bread baking, and to open my own bakery and café. I believe that with the instructions I have received from ICC and the guidance and practice I have experienced in my time working at restaurants and bakeries will be instrumental in preparing me for success in the near future. Can’t wait to make my dream come true!

2018 Outstanding Alumni Awards: Angie Mar, Anna Bolz, Steven Cook, Aaron Babcock

ICC Announces 2018 Outstanding Alumni Award Winners

International Culinary Center’s 2018 Commencement Ceremony, held on June 3rd at New York City’s iconic Carnegie Hall, celebrated students who have completed ICC’s Professional Culinary Arts, Italian Culinary, Pastry Arts, Cake Techniques & Design, Art of International Bread Baking and Intensive Sommelier Training programs between May 2017 and June 2018.

ICC has a long tradition of celebrating the success of our graduates. Part of our process for planning each year’s Commencement is looking at who has made an impact in the previous year and left a mark on their industry. ICC selects these individuals from each field of study to honor in a series of Outstanding Alumni Awards.

This year, ICC bestowed the Excellence in Culinary Arts award to Chef Angie Mar, Chef/Owner of The Beatrice Inn in New York City. Excellence in Pastry Arts was awarded to Anna Bolz, Pastry Chef of Per Se. Steven Cook, graduate of the Culinary Arts program in 2000, and Co-Owner of CookNSolo Restaurants, received the Excellence in Entrepreneurship award. Lastly, the Outstanding Sommelier recipient was Aaron Babcock, Advanced Sommelier and the Sommelier at Quince in San Francisco who traveled from the West Coast to receive his award.

Please join us in congratulating our 2018 Outstanding Alumni Award winners and let their stories, and successes, be an inspiration to you!


I’m honored to provide this exceptional group of individuals with the distinction of Outstanding Alumni during the 2018 Commencement Ceremony at Carnegie Hall. It’s so inspiring to watch former ICC students thrive and innovate in the hospitality industry. We acknowledge Chef Angie Mar, Anna Bolz, Steven Cook, and Aaron Babcock, for excellence in their fields and hope that their stories inspire our new graduates to love what they do and to prosper in whatever career path they follow.” – Erik Murnighan, President of the International Culinary Center


MEET ICC’S 2018 OUTSTANDING ALUMNI AWARD WINNERS

EXCELLENCE IN CULINARY ARTS
Angie Mar | Executive Chef/Owner of The Beatrice Inn | Classic Culinary Arts, 2011

Chef Angie Mar, a native of Seattle, Washington, comes from a family of food lovers and restaurateurs. After graduating from our Culinary program in 2011, she went on to work in some of the toughest kitchens in New York, including the Spotted Pig, Marlow & Sons, Reynard, and Diner. In 2013, she took the helm of the West Village institution The Beatrice Inn, where she’s now the executive chef and owner. She has become known for working with whole animals and live fire, earning her a two-star review from the New York Times. She was Thrillist’s chef of the year in 2016, a Food & Wine Best New Chef in 2017. Read more & see her interview here.


EXCELLENCE IN PASTRY ARTS
Anna Bolz | Pastry Chef of Per Se | Classic Pastry Arts, 2007Chef Anna Bolz, Pastry Chef Per Se

Anna Bolz is the Pastry Chef at the three-Michelin-starred Per Se where she oversees the production of all the dessert offerings and chocolate production for the restaurant. Born and raised in small-town Iowa, Anna studied music before pursuing her passion in pastry and baking at the International Culinary Center, then The French Culinary Institute. She cooked her way through a few of New York’s best kitchens, including Porterhouse and Jean-Georges, before landing at Per Se. Read more & see her interview here.

 


EXCELLENCE IN ENTREPRENEURSHIP 
Steven Cook, Co-Owner of CookNSolo RestaurantsSteven Cook | Co-Owner of CookNSolo Restaurants & Dizengoff NYC | Classic Culinary Arts, 2000

Steven Cook may not be a household name yet, but he’s one of the country’s most successful restaurateurs and oversees a mini-empire in New York and Philadelphia along with his business partner Michael Solomonov. He graduated from our culinary arts program in 2000 and is now the co-owner of a growing family of restaurants including Zahav, Dizengoff, Federal Donuts, and the philanthropic luncheonette Rooster Soup Company (check out their website roostersoupcompany.com—they’re really doing amazing work!). The cookbook he co-wrote with his business partner, called Zahav: A World of Israeli Cooking, won TWO James Beard Awards in 2016, for Best International Cookbook and Book of the year. Read more here.


OUTSTANDING SOMMELIER 
Aaron Babcock, Advanced Sommelier, Sommelier at QuinceAaron Babcock, Advanced Sommelier | Sommelier at Quince | Intensive Sommelier Training, 2012

Aaron Babcock, this year’s Outstanding Sommelier, is a young man who has accomplished incredible success in a very short span of time. He graduated from our Intensive Sommelier Training program in 2012, earned his Certified Sommelier qualification and went to work at Manresa, one of California’s best restaurants. Just a few years later, at the unlikely age of 24, he passed his Advanced Sommelier exam and joined the team at Quince in San Francisco, which he helped to earn its third Michelin star. Read more here.