Celebrating Culinary Entrepreneurship Grads for National Entrepreneurship Month

November has officially been named as National Entrepreneurship Month, with the official day of recognition for Entrepreneurs’ Day landing on Tuesday, November 21. Throughout the years, the International Culinary Center (and formerly the French Culinary Institute) has provided the technical training to give students and hopeful entrepreneurs the opportunity to have their ideas flourish into reality.

This year, we focus on 6 fearless female graduates of ICC New York’s Culinary Entrepreneurship program to show you the businesses they built from the ground up after receiving their Grand Diploma from our SoHo campus. With ICC’s recently launched Stacy’s Rise Project scholarship, future female entrepreneurs have the chance to earn up to $6,950 toward their Culinary Entrepreneurship education. Through the program, students will receive mentorship and guidance to aid prospective entrepreneurs to go from concept to business plan in just 6 weeks.

The following women have completed the program and have moved on to start a business where they can love what they do on a daily basis.


Rosemarie McNish

ICC Culinary Entrepreneurship Graduate 2016

 Owner of KaRosie Cakes | http://www.karosiecakes.com

KaRosie Cakes, founded by Rosemarie McNish, was conceptualized in 2012 after years of watching her mother bake delicious cakes enjoyed by family and friends.  In an effort to keep the legacy going Rosemarie learned the recipes herself and expanded on her mother’s creations.  The flagship product of KaRosie Cakes is an authentic Jamaican-Style Rum Cake, a deliciously flavored, rum-infused cake that her mother created as a young girl in Jamaica.  Always made with love, and usually only available during Christmastime and weddings, Jamaican-Style Rum cake is now available all year round and for any event.

The name KaRosie Cakes is a combination of the two McNish daughters: Karina and Rosemarie (Rosie) and was also a common misnomer in the household whenever Dave and Jackie McNish were calling for their daughters.  Rosemarie felt it was extremely important to share how significant her family was in turning her dream into a reality and takes great pleasure in explaining the name to everyone.

KaRosie Cakes has developed over the years from the concept of just a Jamaican Rum Cake business to a Cake business focused on many Caribbean Flavors.  Thrilled to introduce unfamiliar flavors to the masses, Rosemarie enjoys adding a beautiful twist to the flavors she grew up with.

Officially launching the business in early 2017, Rosemarie is excited to embark on this new journey that’s been in the making for years.

 


Diana Egnatz

ICC Culinary Entrepreneurship Graduate 2016

Daaamn Good | http://www.dianaegnatz.com 

Diana is the founder of the Sweet Tooth Tuesday blog and the preserves company Daaamn Good. Daaamn Good offers modern twists on classic preserving techniques utilizing locally sourced produce + exciting flavors while providing our patrons with recipes that use our products in interesting ways. This project has been a long time coming for Diana. For years she has spent summers hauling pounds of seasonal produce from the Union Square Greenmarket to her tiny New York kitchen, and would jam up a storm! After coming home from work and going straight to the kitchen to make fig preserves, Diana realized that making jars of delicious goodness was an obsession worth creating a business around. Developing exciting and unusual flavor combinations that taste Daaamn Good is her mission; along with teaching customers how to use our products as more than just jam on toast!

A New York City-based artist, Diana is an honored alumna of the School of Visual Arts BFA Photography department and Mentor program. She works as the Director of Photography for the SVA yearbook. When Diana isn’t dancing around the darkroom or naked before her camera, she enjoys whipping up concoctions in her kitchen!  Winner of PDN Taste Award 2015.


Erica Barrett

ICC Culinary Entrepreneurship Graduate 2016

Southern Culture Artisan Foods
https://southernculturefoods.com

Erica Barrett is the Founder and CEO of Southern Culture Artisan Foods, a breakfast lifestyle brand she started after visiting the grocery store and seeing that there was a lack of quality breakfast products on the shelf. Erica is most notably known for appearing on the Emmy Award Winning Show “ABC’s Shark Tank” where she went head to head with the Sharks and received two offers; one from Kevin O’Leary and one from Barbara Corcoran and ultimately landed a deal with Barbara Corcoran on the show. Erica’s approach to food is to always create the best version of what you love.

Southern Culture, Erica’s Breakfast lifestyle brand is a salute to breakfast and her strong Southern roots. Erica has built her business from the ground up with an idea, tremendous faith and a will to succeed. Her products can now be purchased at 4,000 retailers across the  U.S and in three countries internationally. Erica’s passion for food and desire to build a food empire has inspired Erica to launch her own YouTube Channel and Branded Restaurant Concept.

A native of Mobile, AL Erica is a graduate of Clark Atlanta University with a BA in Business Finance but was inspired to follow her dream to cook professionally after becoming the grand prize winner of a video recipe contest with Foodnetwork.com and Lea and Perrins. She is a graduate of the International Culinary Center (formerly French Culinary Institute) with a Grand Diploma in Culinary Entrepreneurship.

 

 

 


Leticia Skai Young

ICC Culinary Entrepreneurship Graduate 2015

Lolo’s Seafood Shack http://www.lolosseafoodshack.com

Born and Raised in Harlem and a graduate of the University of Pennsylvania, Leticia Young has amassed more than a decade of experience in hospitality, entertainment and tourism having worked alongside Caribbean Hotel Brands and Tourism Boards; including the Anguilla Tourist Board, Cuisinart Anguilla, ViceRoy Anguilla, and Cap Juluca. Leticia brings a unique blend of Ivy League acumen and entrepreneurial driven creativity to the hospitality industry, as a graduate of the University of Pennsylvania and the Culinary Entrepreneurship program of the International Culinary Center.

Your next island getaway just got a lot closer!  Executive Chef Raymond Mohan and Restaurateur Leticia Young opened LoLo’s Seafood Shack in the Winter of 2014.  LoLo’s Seafood Shack serves up a variety of seafood from the coastal comfort foods of the Cape like sauced shrimp to Caribbean street eats like our crunchy conch fritters.  LoLo’s is a New York Times Critic pick that has been featured on ABC, CBS, NBC, Eater, Potluck Video, The Infatuation, NY Post, NY Daily News, NY Magazine, Nation’s Restaurant News, Refinery 29, Food & Wine, Village Voice and Zagat among others.

Island time hospitality seeks to create transportive and uplifting dining experiences through people in the various hospitality concepts, and consumer packaged goods we develop.  They create restaurant concepts that become unique gathering places at the crossroads of every community that they serve and invest in. Taking inspiration from their authentic passion for culture, global travel, and the culinary arts, the mission at LoLo’s Seafood Shack is to provide freshly cooked quality ingredients with authentic flavors to the massive via fast and friendly service at accessible prices.


Annie Shamoon

ICC Culinary Entrepreneurship Graduate 2016

Just Hit Send
https://www.justhitsendgifts.com

Founded by Dallas-based events planner Annie Shamoon, Just Hit Send attempts to make gift giving easy — with just a click, they will design, package, and send unique, high-end themed gift boxes to your friends and family. Each box contains three to six items that fit a unique theme. For example, the Cheers to You box packs in sparklers, matches, confetti and champagne glasses.

Sending someone a gift adds meaning to the moment. And all you had to do was hit “send”! I hope you enjoy gifting these packages as much as I loved designing them.

 

 

 

 

 


Ellie Pegler

ICC Culinary Entrepreneurship Graduate 2016

Farine +Four
https://farineandfour.com

Farine + Four is a developing bakery, led by New York City trained, Ellie Pegler. Utilizing strict technique and simple ingredients, the company sets out to create thoughtful and forward-thinking breads, pastries, ice creams, and chocolates.

When it comes to making bread, Ellie Pegler definitely knows a thing or two. She grew up in Lincoln, Nebraska where she worked at a local bakery making cookies for 9 years while still in her teens, graduated from the University of Nebraska, then followed her heart to New York City to attend the French Culinary Institute (now The International Culinary Center) to learn the art of bread baking and entrepreneurship. She honed her skills working at top restaurants in New York including the Michelin-starred restaurants Aquavit and Marea, and Vaucluse as Head Baker. Passionate about baking, she is now launching Farine + Four in Omaha Fall 2017.


To learn more about our Culinary Entrepreneurship program now, click here

To learn more about the Stacy’s Rise Project Scholarship, click here.

Are you a graduate of the International Culinary Center (or French Culinary Institute) and an entrepreneur we should know about? We’d love to be updated on your culinary career! Email your story to asamartano@culinarycenter.com to be included in future updates.

Honoring Stacy’s Rise Project Scholarship Recipients for Women’s Entrepreneurship Day

This Women’s Entrepreneurship Day, First Class of Stacy’s Rise Project Scholarship Recipients Receive Mentorship to Help Break Through Male-Dominated Field

PR Newswire — November 2017 — In honor of Women’s Entrepreneurship Day on November 19, Stacy’s celebrated the inaugural class of Stacy’s Rise Project scholarship recipients with a professional development day hosted at the renowned International Culinary Center (ICC) in New York City. The day provided these female entrepreneurs business advice, tools, and support to continue to break through some of the toughest barriers to women in any field.

“Stacy’s is committed to empowering the next generation of female culinary leaders to pursue their dreams, and is thrilled to celebrate the first class of Stacy’s Scholarship for Female Culinary Leaders recipients,” said Stuart Beck, senior director of marketing, Stacy’s Snacks. “Each of these women has developed impressive business plans that we are proud to be able to support – and ultimately be a part of advancing the number of women entrepreneurs in the U.S.”

The Stacy’s Rise Project was born out of Stacy’s roots as a brand founded by female entrepreneur Stacy Madison, who started by baking pita bread into fresh chips each day to give her customers waiting in line at her Boston food cart. Customers loved the simple but delicious chips so much that they encouraged her to start her own brand and today they are America’s favorite pita chip. Launched earlier this year, the Stacy’s Rise Project helps female culinary entrepreneur hopefuls pursue their business endeavors through scholarship, mentorship and thought leadership. In September, Stacy’s awarded $40,000 in scholarships and stipends to four women entering the Culinary Entrepreneurship Program at ICC. Recipients participated in the six-week entrepreneurship program that demystifies the start-up process and guides them through the steps of business planning in an immersive, mentorship-driven environment.

Future culinary luminaries: the inaugural scholarship class
This year’s scholarship recipients include promising and inspiring female entrepreneurs whose business plans may differ but share a common passion for food and hospitality.

Raven Rivera was born and raised on Long Island in Bay Shore, N.Y. Although equipped with a Master of Arts in television, Raven had a dream to one day be a restaurateur. Stacy’s Rise Project and ICC’s Culinary Entrepreneurship Program have helped her follow her dream. She is embracing her family’s roots and is opening a Puerto Rican restaurant that families, friends and the surrounding community can enjoy.

Kiki Canuto is a trilingual world traveler from Massachusetts who would like to create connections and cultivate fulfillment through the food she serves. She is the owner of The Getaway Plate, which provides families with in-home meal prep in the Greater Boston area. Kiki’s zest for life is contagious and she is passionate about simplifying the lives of families who are very busy, but also value enjoying a meal together at the end of the day. With the tools she gained from ICC’s Culinary Entrepreneurship Program, she hopes to soon expand her services to Southern California.

Eunice Giarta is a Californian-turned-New Yorker. Having previously studied engineering and working in software, she found her passion for a different type of challenge—not in an office, but in a kitchen where she pursued further education in pastry arts. She enjoys the methodical, precise and special art of baking and loves sharing the fruits of her labor with others. Eunice plans to leverage the business plan and mentorship advice she received through the Stacy’s Rise Project and ICC’s Culinary Entrepreneurship Program to open a dessert bar in Chicago where she can share her cultural background and love of pastry by merging Asian-inspired flavors and French-pastry techniques.

Jane Deegan hails from Manhattan, New York. Baking also holds a special place in her heart, as the art has helped Janie find her light, beauty, and inspiration after struggling with homelessness and addiction growing up. Janie aspires to open a bakery and café that serves light food and specializes in delicious baked goods that are a creative, modern twist on American classics. A dream that would be far more difficult to achieve without the financial support of the Stacy’s Rise Project and the advanced culinary business education from ICC. Her most notable product thus far is her Pie Crust Cookie, which has already gained attention from top food industry experts. She currently operates an online business named Janie Bakes.

Stacy’s and ICC will continue the work of the Stacy’s Rise Project next year, awarding $60,000 in scholarships and stipends to future female entrepreneurs. Visit stacyssnacks.com/riseproject to learn more about Stacy’s Rise Project, scholarship opportunities, and the brand’s commitment to supporting women.

To learn more about the scholarship, click here.


About Stacy’s Snacks
Stacy’s Snacks is one of the many brands that make up Frito-Lay North America, the $15 billion convenient foods division of PepsiCo, Inc. (NYSE: PEP), which is headquartered in Purchase, NY. Learn more about Frito-Lay at the corporate website, http://www.fritolay.com/, the Snack Chat blog, http://www.snacks.com/ and on Twitter http://www.twitter.com/fritolay.

About PepsiCo
PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $63 billion in net revenue in 2015, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker, and Tropicana. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including 22 brands that generate more than $1 billion each in estimated annual retail sales.

 

James Beard Foundation Award Semifinalist: Jeremiah Stone and Fabian Von Hauske

Fabian Von Hauske grew up in Mexico City, where he got his culinary start working in the kitchen of a café. He graduated from The French Culinary Institute’s Culinary Arts and Pastry Arts programs in 2009 and 2010, respectively. While attending FCI (now called International Culinary Center), Fabian worked at Michelin 3-star Jean-Georges, then left the country to work at world renowned dining establishments such as Noma, Faviken and Attica. There, he met Jeremiah Stone, who was the sous chef for school events and a 2007 Professional Culinary Arts graduate [from ICC]. Jeremiah moved to Europe following his program completion at the International Culinary Center, and has worked at Rino and Isa, among other places.

Then the pair traveled around Europe and started planning for what would eventually become Contra. The two took over a year to find the space for Contra, which opened in October 2013. The restaurant serves a set menu of contemporary New York cuisine with an emphasis on local and seasonal ingredients.

Nomination: Best Chef: New York City

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

Start Up Business Tips: Facility Design

Provided by the Culinary Entrepreneurship Program Instructors

Bradford Thompson
Founder of Bellyful Consulting Inc
Bellyful Consulting, Inc.
is a full service culinary consulting company behind multiple new restaurants, events, catering jobs, TV and film productions and major consumer brands. Bradford and his team have spearheaded projects including Southern Hospitality, Miss Lily’s Favourite Cakes and Grimaldi’s Coal Burger.

Facility Design Tip: Design with sanitation in mind – studies show more labor hours [which means $$$] are spent cleaning than actually preparing food in virtually every type of food service facility.