Welcome to a new monthly feature! ICC In The News will provide monthly highlights from articles published that feature alumni, deans, faculty and more within the ICC community. Alumni successes are always popping up across various publications and this will be our new way to aggregate content with the purpose of congratulating those highlighted and inspiring students [and potential students] to continue to follow their passion and love what they do throughout their career.
- On the newly released 2017 list, ICC California Dean David Kinch lands at #90 for his Manresa restaurant, while alumni David Chang’s Momofuku Ko in New York City’s Bowery neighborhood makes the list at #58. Click here for the full list.
Paste shares some valuable lessons for life beyond the kitchen from female TV chefs such as Julia Child, Martha Stewart, Lidia Bastianich and ICC Associate Director of Alumni Affairs, Chef Daisy Martinez. Click here for the full story.
ICC alumni Rawlston Williams makes the list for the unbeatable flavors of the Caribbean he brings to the menu at The Food Sermon in Brooklyn, New York. Later this year, Williams will also take his unique cooking style to the second restaurant in Brooklyn’s Navy Yard. Click here to view the full list
Edible Manhattan talks to ICC alumni Franco Barrio, chef at the West Village restaurant, Bespoke Kitchen, in regard to creating a vibrant and fresh menu for spring in the dead of winter. Along with details Barrio’s rich culinary résumé, click here to learn tips on how to create seasonal menus.
This month, Dean of Pastry Arts, Jacques Torres, opened a brand new chocolate museum in the heart of New York City. ‘Choco-Story’ has received press from various publications including NBC News, Eater, Time Out New York, Insider Food, Refinery29 and more. To read the NBC News article and purchase your museum tickets, click here.
When asked about the biggest influences in his life, celebrity chef Geoffrey Zakarian mentions ICC’s Dean Emeritus proclaiming, “Chef Alain Sailhac for his tremendous knowledge of culinary techniques and cuisines — he taught me most everything I know.” Click here to read the full article.
Alumni and restaurateur Ashish Alfred opened Maryland restaurant Duck Duck Goose less than one year ago. The chef-owner of the contemporary French bistro was surprised to learn that his venue received the distinction of “Best in Maryland” by Southern Living Magazine. Click here for the more details, including Alfred’s reaction.
Graduates of ICC’s Olive Oil Program are already applying their expertise across networks and around the world. Click here to read the Olive Oil Times’ catch up with the new Oleologists.
The James Beard Foundation has released their final nominations for 2017. Included among the group of the hospitality industry’s finest, are several ICC alumni — and even our California Dean, David Kinch. We congratulate you all for receiving this deserved recognition for your achievements this year.
The final winners will be announced during The 2017 James Beard Awards Gala, hosted by Jesse Tyler Ferguson of ABC’s award-winning Modern Family. The ceremony will take place on Monday, May 1, at the Lyric Opera of Chicago and the 2017 Media Awards (formerly known as the Book, Broadcast & Journalism Awards) will be hosted by JBF Award winner Andrew Zimmern and held on Tuesday, April 25, at Pier Sixty at Chelsea Piers in New York City.
Outstanding Pastry Chef : Ghaya Oliveira [Daniel, NYC]
Restaurant Management, Class of 2004
Outstanding Restaurant : Momofuku Noodle Bar [David Chang, NYC]
Classic Culinary Arts, Class of 2011
Outstanding Service: Blue Hill at Stone Barns [Dan Barber, Pocantico Hills, NY]
Classic Culinary Arts, Class of 1994
Outstanding Service: Zahav [Steven Cook, Philadelphia, PA]
Classic Culinary Arts, Class of 2000
Rising Star Chef of the Year: Matt Rudofker [Momofuku Ssäm Bar, NYC]
Classic Culinary Arts, Class of 2000
Best Chef Mid-Atlantic (D.C., DE, MD, NJ, PA, VA): Greg Vernick [Vernick Food & Drink, Philadelphia]
Pastry Techniques, Class of 2011
Outstanding Chef: David Kinch [Manresa, Los Gatos, CA]
Dean at the International Culinary Center
The 2017 James Beard Foundation Book Awards
Cooking from a Professional Point of View: Jason Licker for Lickerland: Asian Accented Desserts
(Sirivatana Interprint Public Company Limited)
CLICK HERE to see the full list of 2017 nominees.
Matt’s first kitchen experience was at the age of 16, in Philadelphia at Verti. In 2005, when he turned 18, he moved to New York and worked unpaid again at Cru before leaving for Oceana to work under Cornelius Gallagher. He then worked at Cru, and Blue Hill at Stone Barns. Matt then spent time at Daniel, where he was part of the team that earned both four stars from the New York Times, and 3 Michelin Stars. He even did a stage in England’s fame Fat Duck. Then in 2010 Rudofker signed on at Momofuku Ssäm Bar.
Nomination: Rising Star Chef of the Year
For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.
Written by Daisy Martinez
After graduating from ICC, Justin worked under Chef Alain Allegretti at Allegretti in New York City, getting his feet wet in a professional kitchen. Justin joined the Food & Wine magazine team in 2010 as an Assistant Event Coordinator for the Food & Wine Classic in Aspen; he rose up the ranks to Senior Test Kitchen Editor and in-house foodie-geek featuring his video series, “Mad Genius Tips”, which he has organized into an accompanying new book of the same name. When he is not busy testing hundreds of recipes for Food & Wine–the magazine, digital projects and their branded cookbooks–he has tested and developed dishes for other publications and appears regularly on many morning news shows, highlighting recipes and those “oh so kooky” shortcuts and kitchen hacks.
After my graduation from the ICC in December 2014, I began looking for jobs in the area as a sommelier. Not sure exactly what I wanted to do with my certification, but having experience in both front and back of house in restaurants, I visited the ICC to get some guidance. Thanks to the career adviser, Nicole Harnett, I was pointed in the direction of Rosewood Sand Hill and Madera restaurant in Menlo Park, a five star resort and fine dining restaurant. I began in February 2015 as the Lounge Sommelier, the more casual side of the operation. Thrown into the fire of having to learn a 98 page wine list with over 2,300 different labels (that also was a Wine Spectator Best Award of Excellence winner), there was no other option except to pick it up – fast! With three great mentors working above me (wine director Paul Mekis, and sommeliers John McDaniel and Julie Sundean), I learned my way around the cellar and wine list quickly. At Madera, our wine team is extremely fortunate to be able to taste a great number of wines on our list, sometimes even with the winemakers themselves. These tastings proved invaluable in moving forward with me career.
Three months into my job at Madera I met chef Genaro Mendez, who was in the process of opening his own restaurant in East San Jose, The Creek Eatery. Wanting to expand my horizons and responsibility with a new restaurant, while still keeping my position at Madera, I agreed to be a consulting sommelier & beverage director. My responsibility was to create a wine list to complement the menu consisting of wood fired pizza and various globally-influenced dishes. For 14 months I met with various vendors, tasted hundreds of selections, researched and ordered wine in anticipation of our summer 2016 opening. This was my first experience working as a wine buyer, where I was faced with the age old dilemma of selecting wine that the customers would recognize and enjoy, not necessarily my geeky somm selections. In June 2016 The Creek Eatery opened for business, featuring a wine list with over 60 selections from around the world.
In August 2015 I was promoted to a position at the Madera restaurant as one of the three full-time floor sommeliers. Though my title is Madera sommelier, the Madera restaurant is just one outlet in a hotel that brings in over $4 million of profit from the resort wine program. I not only organize the cellar, staff training and tastings, I also help with wine selections in banquets, the lounge, in room dining and the pool bar & grill. Of course, at 5 PM every day my responsibility shifts to being present on the floor, guiding guests through our extensive wine list to select the perfect wine for their meal.
To learn more about the California Intensive Sommelier Training program, click here.