liquid-intelligence-feature

Dave Arnold Returns to ICC as Associate Dean of Culinary Technology

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.

davearnold

“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.

Library Notes Wine

Library Notes // Wine 101

By Sara Quiroz
ICC Librarian

Visitors to the ICC Library sometimes mistakenly think it’s nothing but cookbooks. On the contrary, we have a very wide range of books and DVDs available on almost every subject in the culinary world. This of course, includes everything our Sommelier students may need throughout their course. If you’re not quite ready to commit to the full course but would like to dip your toe in the world of wine, here are a few highlights from our collection to get you started.

Wine Folly: The Essential Guide to Wine by Madeline Puckette and Justin Hammack provides a thorough overview of everything you need to know about wine, from fundamentals to styles to regions. Best of all, the content is incredibly visual. Wine Folly is full of great charts in bright colors; it’s a fun reader friendly guide without sacrificing the content. Pick this up if you are brand new and need an engaging starting point.

If you, like me, are more of a literary type, Adventures on the Wine Route by Kermit Lynch is the pick for you! Lynch is a wine buyer who vividly recalls his travels through France painting colorful portraits of the producers and other assorted characters he met along the way. I participated in a wine book club and all of the Somm alumnus agreed it would have been incredibly helpful to read during the French portion of the class. How rare, to find a engaging and laugh out loud funny memoir that is also informative and educational. This is for the avid reader who wants to learn more about French wines.

Wine Grape: A Complete Guide to 1,368 Vine Varieties may very well be the most beautiful book in our collection. This hefty reference guide from Ecco includes gorgeous, lushly illustrated botanical drawings. Each variety is covered in detail, from color to origins to varieties commonly mistaken for the grape in question. I would recommend this for the amateur sommelier ready to take their education to the next level. Of course the Sommelier program here is not just about wine. The experienced Somm must also be well versed in beer, sake and spirits. Here are a couple selections of the many books we have available on the other beverages.

IMG_0141

While we hear a lot about food and wine pairings, it is rare to hear about how to pair beer with food. In Tasting Beer, author and beer enthusiast Randy Mosher covers the subject with the same care and detail so often afforded to wine. This book has a little bit of everything, history, tasting notes and pairing ideas all with colorful illustrations. If you are clueless about beer, but would like to know more, this book is for you.

There are many students who come by the library toward the end of the program who blind test wine with the best of them, yet are clueless when it comes to cocktails. We have an excellent selection of books on spirits, from histories to bartending guides. The Cocktail Lab by Tony Conigliaro stands out because it is more than just a collection of recipes; it details the science, art and history of a wide range of cocktails. Conigliaro covers the classics of course, but he also details his various cocktail “experiments” from perfumed drinks to sous vide cocktails.

There you have it, for the Sommalier in the stacks. Stop by the ICC Library to check out these and many more beverage books. To keep up with whats new in the library, follow us on Twitter and Instagram via @IntlCulLibrary or follow ICC directly at @ICCedu.