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.

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.”

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.

Angela Rito and her husband, Scott Tacinelli of Don Angie

ICC In The News: Highlights from May 2018

We’re bringing back a favored monthly feature! 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 May 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ICC alumni Jeremiah Stone and Fabian Von HauskeTHE ROBB REPORT | THE BEST YOUNG CHEFS IN AMERICA

In the publication’s list of 7 best young chefs in America, ICC alumni Jeremiah Stone and Fabian von Hauske, Chef/Owners of NYC restaurants Wildair, Contra and the newly opened Una Pizza Napoletana make the cut.

In Other News:

  • ICC Alumni Cat Yeh, the chief culinary officer of Nomz, an Asian soup delivery service, is interviewed by New York Magazine’s The Cut for their ‘In Her Shoes’ column which chronicles what real women wear when they need to get things done! Read more on The Cut.
  • ICC alumnus Ashish Alfred, established Duck Duck Goose in 2016 in Bethesda, Maryland. With overwhelming success, the chef will be opening a second location next month in the Fells Point neighborhood of Baltimore. Read more in Baltimore Magazine.
  • MoBu Fusion Café in Boca Raton will be getting a brand new executive chef, FCI graduate Chef Monique Buchbinder. Chef Monique arrives at the outdoor eatery after a tenure at NoBu Miami. Read more in Boca Newspaper.
David ChangWORLD INSIDER | MEET THE TOP 100 BUSINESS VISIONARIES CREATING VALUE FOR THE WORLD

David Chang, graduate of FCI (now ICC’s) Culinary Arts program, is listed as #68 on the list of top 100 business visionaries for his culinary empire and restaurant group Momofuku. David finds himself in good company with other visionaries like Tim Cook (Apple CEO) and Reed Hastings (Founder/CEO of Netflix) making the list.

In Other News:

  • A new smoked barbeque restaurant, The Burnt End, will be coming to downtown Modesto, California from ICC alumni Heather Love. Read More on the Mod Bee.
  • Chef Matthew Kenney, FCI Alum and celebrity chef, will be opening his first vegan / plant-based restaurant in Edmonton, Canada called ‘Kanu’. Read More on Live Kindly.
  • Learn about FCI alumni Christine Carr, owner and chef of Boulder’s Tip Top Savory Pies in Boulder, CO who typically serves 200 pies a day. Read More in Boulder Weekly.
  • FCI Alumni (1995) Aadore Sayani, started Sleight of Hand in 1998. Sayani now bakes 36-plus varieties of brownies, and the company delivers across the country. It’s also available on websites such as Place of Origin and Food Memories. Read More in The Hindu.
OLIVE OIL TIMES | 31 COMPLETE SOMMELIER CERTIFICATION IN NEW YORK

After our latest Olive Oil Sommelier Certification course, 31 new individuals ranging from professionals in the olive oil industry to enthusiasts have completed this session and received their certification. Students traveled from Greece, Bulgaria, The Netherlands, Australia, Turkey and Taiwan for the course.

In Other News:

  • The article highlights ICC alumni Judy Joo as she gave an inspiring speech at her other alma matter, Columbia University, during the School of Engineering and Applied Science‘s Class Day. Read More in the Columbia Spectator.
  • Check out a chef spotlight on FCI alumni Ruby Felix, who is the executive chef of Talde in Jersey City. Read More in Jersey City Upfront.
  • Seven Fifty Daily shares how Michael Maller, beverage director for Matt Kelly’s five Durham restaurants, crafted the spanish wine list for tapas bar, Mateo. Maller is a graduate of FCI and worked on the lines at Per Se and Craft before finding his calling as a sommelier at Gramercy Tavern. Read more.
  • ‘Coco9 Cafe’ in Clifton, Karachi, founded by FCI Grad, Pinky Perwani, opens to rave reviews. Pinky studied in both Professional Pastry Arts & Art of International Bread Baking programs. Read More on The News (International).
Chef Cesare Casella at the Taste of Italy eventL’ITALO AMERICANO | A TASTE OF ITALY: TEACHING ITALIAN CULTURE, CUISINE AND WINE TO A NEW GENERATION OF CHEFS

L’Italo American chronicles ICC CA’s A Taste of Italy event held at Airbnb Headquarter’s in San Francisco was a delicious success celebrating Italian cuisine & culture with demonstrations by Dean of Italian Studies, Cesare Casella and more.

In Other News:

  • Congratulations to Dave Arnold, ICC’s Associate Dean of Culinary Technology, who is set to open New York’s most anticipated bar in years—Existing Conditions—with business partner Don Lee. Read More on Punch Drink.
  • Emily Fleischaker, graduate of ICC’s Culinary program and former food editor at BuzzFeed and founder of KitchenFly, has joined NYT Cooking as enterprise strategy editor. Read More in The New York Times.
  • Oluwajare Fola-Bolumole, graduate of ICC is an engineer turned chocolatier who returned to Nigeria to star his new business TheChocBoy Brand. His chocolate candies and bars are made purely from raw materials sourced in Nigeria. Read More on the Tribune Online NG.
THE NEW YORK TIMES | RED-SAUCE ITALIAN COOKING FINDS A FUTURE AT DON ANGIEDon Angie restaurant pasta from alumni Scott Tacinelli

ICC alumnus Chef Scott Tacinelli and his wife Chef Angela Rito’s new restaurant in the West Village, Don Angie, receives a 2 star review by Pete Wells of The New York Times! He says the husband and wife team has a “few tricks up their sleeves” but “the result is food that is creative in a more consistently and successful way.”

In Other News:

  • Another ICC grad catching the palate of New York Times critic, Pete Wells, is Zoe Kanan, Head Baker of the Freehand Hotel’s Studio and Simon & The Whale. Zoe’s signature Black Bread, Sourdough Croissant and Chocolate Morning Bun also caught the attention of Vogue this month.
  • FCI graduate Kurt Schewe opens Koku, a new restaurant in Seattle, WA, with a menu that highlights Kokumi, the ‘Sixth Taste’. Read More on Eater Seattle.
  • Food Network Star Finalist and ICC alumna, Palak Patel, talks style both in and out of the kitchen, and her decision to attend the French Culinary Institute (now ICC). Read More on Food Network.
  • FCI grad, Chef Jared Alden Hucks, returns to Atlanta to open a new open kitchen concept restaurant, The Alden, in Chamblee. Read More on Atlanta Restaurant Scene.

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.

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
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

 

Discover The May-Mei Italian Culinary Academy

Calling all culinary professionals – May-Mei Italian Culinary Academy is launching a new, modern Culinary Institute for the hospitality industry, young professionals, culinary institutions and Italian cuisine enthusiasts around the world. Beginning this year, May-Mei will offer intensive short courses for individuals, with limited time availability, who wish to learn or refresh their knowledge of Italian cooking techniques, Italian food products, the flavors, the traditions and culture of the Italian table.

HOW DOES IT WORK?

Founded by Tony May, Sergio Mei and Bruno Libralon, May-Mei Italian Culinary Academy offers a five-day short intensive course, arriving in Italy on Sunday and returning home on Saturday. Perfect for young students and professional development, this course combines theory and practical lessons with hands-on experience and field trips to local producers. Each day culminates in the kitchen where students cook what they learned during the day.

SPECIAL OFFER FOR ICC ALUMNI

The board of the May-Mei is extending an exclusive offer to ICC Alumni for the initial course, September 17-23, 2017 at Gambero Rosso in Rome, of 25% off the published website price.


 

Interested in attending? Please contact Tony May at tonymayitaliancuisine@gmail.com.

To review the course program at Gambero Rosso, price, studies, and visits to producers for this inaugural class, please visit https://www.may-mei.org/en/schools/#rosso for details about the offer.

For more information and a schedule of the 2017-2018 dates, please visit www.may-mei.org or www.may-meiitalianculinaryacademy.com.