Chef Marc creating a tart

Taste of Alsace Recipes

On July 25th, we continued the celebration of #FCIFlashback month with a demonstration to highlight the culture and cuisine of Alsace, France through with ICC’s Senior Director of Culinary & Pastry Arts, Chef Marc Bauer. Defined by its rich and vibrant traditions, Alsace is a region known for its cooking, where Alsatian chefs have been particularly ingenious in their ability to use day-to-day ingredients when creating culinary masterpieces!

Below are the recipes that Chef Marc shared with us through his demonstration. He even shared with us his secret ingredient for his blueberry tart…polenta! Happy cooking!

Choucroute de Poisson, Beurre Rouge
Sauerkraut with Salmon and Beurre Rouge (yields 4 people)
Ingredients:

For the Sauerkraut:

  • 1 tbsp duck fat (optional) you can use any fat of your choice
  • 100g onions (ciseler)
  • 350g bacon cut in ½ inch slabs
  • 1 clove (press into the slab)
  • 1 kg sauerkraut (rinse 3 times in cold water and drain)
  • 2 garlic cloves
  • 2 bay leaves
  • 15 ea.  Juniper berries
  • 1 tsp cumin
  • 250ml Riesling (Alsatian wine) or a dry white wine

For the Beurre Rouge:

  • 1 shallot (ciseler)
  • 1 bay leaf
  • 2 branch of thyme
  • 10 peppercorns whole
  • 50 ml red wine vinegar
  • 150 red wine
  • 30 ml H. cream
  • 250g. Butter cut in cubes

For the Final Presentation:

  • 4 pieces of 180 to 220g salmon filet, skin on
  • 8 ea. pommes chateau cooked  in water until a knife can pierce it. Hold.
  • 4 leaves of blanched savoy cabbage.
  • 8 ea. Fresh bay leaves
Steps:

Procedure for the Sauerkraut:

  • In a sauce pan melt the duck fat
  • Add the onions and sweat for 5 minutes.
  • Under medium heat, place the slab on top, add the sauerkraut (drained), the garlic bay leaves, juniper berries, cumin, and white wine.
  • Bring to a simmer on top of the stove, and cook for about 1 hour in the oven at 325F (check towards the end to make sure there is enough moisture or it will burn).
  • Keep warm.

Procedure for the Beurre Rouge:

  • In a sauce pan reduce to 9/10th: the vinegar, red wine, thyme, bay leaf, peppercorn, shallot
  • Add the cream and emulsify
  • Whisk in the butter a few cubes at a time to make the emulsion.
  • Add until the right balance of acidity and richness is achieved.
  • Season and strain.
  • Keep warm.

To Finish:

  • Dry the skin side of the salmon, season both side with kosher salt and pepper.
  • Under medium heat In a fry pan add 2 Tbsp of duck fat,
  • Once the oil reaches 350F, add the salmon, skin side down.
  • Lower the temperature and cook for about 6 to 8 minutes until the skin becomes golden brown.
  • Flip and cook another 30 seconds.
  • Hold on a wire rack for about 4 to 5 minutes.
  • Drain, reheat the sauerkraut
  • Remove the bay leaves and garlic
  • Remove the bacon skin, dice into ½ cm cubes
  • Mix gently into the sauerkraut.
  • Place on a mold, on a plate
  • Add about 3 Tbsp of beurre rouge
  • Remove the mold
  • Add the salmon, (reheated)potatoes, and (blanched ) cabbage chiffonade.
  • Finish with fresh bay leaf garnish.
Tarte aux Myrtilles:
Blueberry Tart (yields 6 people.)
Ingredients:

For the tart dough:

  • 250g cake flour
  • ½ tsp salt
  • 125 g butter, cut into ½ inch cubes
  • 90 ml water

For the custard:

  • 2 whole eggs
  • 4 Tbsp of pastry cream powder
  • 150 g of sugar or honey
  • 400 ml of crème fraiche
  • 1 pinch of salt.
  • 1 tsp vanilla extract

For assembling the tart:

  • 2 Tbsp of polenta or cream of wheat
  • 1 quart of blueberries (washed, sort out the spoiled ones and dried)

For the Garnish: Crème Chantilly

  • 300 ml crème fraiche
  • 80 g sugar
  • Vanilla extract
  • Alcool of gewurtztraminer 1 Tbsp.

Procedure for the Tart Dough:

  • In a food processor add the flour, butter, salt.
  • Pulse until the flour and butter look and feel like sand.
  • Add the cold water
  • Pulse to homogenize
  • Press the dough on a sheet of plastic wrap and shape into a round disk about 1 inch thick
  • Store in the refrigerator until needed.

Procedure for the Custard:

  • Add the eggs, pastry cream powder, sugar, vanilla and salt in a bowl
  • Whisk for about 15 seconds.
  • Add the crème fraiche

Procedure for the Crème Chantilly:

  • Hold in the refrigerator
  • Place in a pipping bag with a star tip
  • Whisk with a balloon whisk: the cream, sugar, vanilla and marc de gewurtztraminer.
  • To Assemble the Tart;
  • Roll out the pate brisee with a rolling pin to the side of a tart
  • Place into the buttered tart shell
  • Remove excess dough
  • Refrigerate for 5 to 10 minutes
  • Add the blueberries
  • Sprinkle with the polenta or cream of wheat
  • Pour in the custard
  • Place in a pre heated oven at 400 F for about 20 minutes
  • Finish for about 40 minutes at 350 F.
  • When the custard is set and the dough is golden brown
  • Remove from the oven let cool down for about 10 minutes and remove from the mold.
  • Let cool down on a wire rack to dry out the tart crust.
Old photo of Jacques Torres, Andre Soltner, Jacques Pepin, Julia Child, and Alain Sailhac in the Bread Kitchen at ICC

Flashback to FCI this July with French Demos, Tastings & More

In celebration of Bastille Day this July, we’re looking back at our days as The French Culinary InstituteTM with a whole month of programming dedicated to honoring French cuisine and culture, as well as our founding as FCITM. Join us for three events this July that celebrate everything we love about French culinary techniques, as well as French food & wine favorites that never go out of style!

Observe the masterful Chef Jacques Pépin, Dean of Special Programs, in his La Techniques demonstration to learn the fundamental knife skills every good cook must know. Learn the art of pairing through a tasting of French wines and cheeses carefully selected by Dean of Wine Studies and Master Sommelier, Scott Carney, with cheeses provided by Paris Gourmet. Or, travel to the region of Alsace with a demonstration and tasting of traditional and modern techniques for three Alsatian summer dishes and desserts from Chef Marc Bauer’s hometown. Check out the event details below & RSVP to attend!

Plus, we’ll be showing you how the International Culinary Center is still The French Culinary InstituteTM throughout the month of July on our social channels! Follow us all month long as we unlock the FCI vault with photos, stories, recipes and never-before-seen archives of our history. Test your knowledge with Tuesday Trivia on our Instagram stories and see how much you know about the history of FCI/ICC. Tune in every Friday on Instagram for Ask the Chefs as we hear from our FCI/ICC Chef-Instructors about their favorite French dishes, FCI memories and more! Watch us live on Facebook on July 12th at 12pm EST for 20 questions with Chef Jurgen David who has been an FCI/ICC Pastry Chef-Instructor for 20 years.

If you’re an FCI grad, Chef Instructor, or frequently dined at L’ Ecole, we want to hear from you! Share your favorite FCI memories with us using #FCIflashback and tagging @iccedu on Instagram and Twitter. Your photos may end up in our #ThrowbackThursday posts with other photos from our archives.

FOLLOW US ON SOCIAL

#FCIFLASHBACK

INSTAGRAM
@iccedu
TWITTER
@iccedu
FACEBOOK
@InternationalCulinaryCenter

JULY DEMOS & TASTINGS

Chef Jacques Pepin
La Technique with Chef Jacques Pépin
Wednesday, July 11 | 3:30-5pm
ICC Amphitheater

Join us for an exclusive demonstration with ICC’s Dean of Special Programs, Chef Jacques Pépin, as he shares the fundamental techniques to improve your knife skills.

white wine & rose wine in glasses
Bastille Day Wine & Cheese Tasting
Thursday, July 19 | 3:30-5pm
ICC 5th floor

ICC’s Dean of Wine Studies and Master Sommelier, Scott Carney takes us through a carefully curated pairing of French wine & cheeses, provided by Paris Gourmet, to highlight the principles behind each pairing success.

Chef Marc Bauer plating
A TASTE OF ALSACE WITH CHEF MARC BAUER
Wednesday, July 25 | 3:30-5pm
ICC Amphitheater

Defined by its rich and vibrant traditions, Alsace is a region known for its cooking, where Alsatian chefs have been particularly ingenious in their ability to use day-to-day ingredients when creating culinary masterpieces! Get a taste through this demonstration of three Alsatian summer dishes & desserts inspired by Chef Marc’s childhood.

Business Bites: Launching Your Food Product, spoon and light bulb

Tips to Getting Your Food Product on Shelves

Written by: Judson Kniffen, ICC’s Associate Director of Education

On June 21st, ICC’s New York campus held the latest installment of the BUSINESS BITES SERIES. This discussion, which focused on launching your food product, featured four panelists who have successfully taken food products from stove to store as entrepreneurs and food business owners, as well as grocery buyers and brand consultants.

So what do you actually need to know to take your idea from stove to store? Check out the secrets from our entrepreneurs below.

Write a Business Plan. It doesn’t need to be perfect and you don’t even need to stick to it as your business evolves, but having a written business plan forces you to focus on your financials, and sets benchmarks to which you can measure your success. The Brooklyn Public Library has a competition that has helped some of our food entrepreneurs gain financial and marketing skills and focused their business, and ICC’s Culinary Entrepreneurship program is designed to help you build your business plan.

Packaging is Key. Your product needs to stand out from the competition – but not be so different that it’s unrecognizable. The packaging needs to sell itself. Go to a store and look at similar products on the shelf. How can yours be unique but also share the same shelf space?  What shapes and colors will make it stand out? There are lots of stock packaging options that can be customized, which is an easy and affordable way to get started.

Get Feedback (And Listen to it!). Ask friends, coworkers, and strangers what they think of your product. They might see something you’ve overlooked or taste something you don’t. Have demos at shops and talk to your customers. The more face time you have with the public, the more successful your business will be. If someone gives you a valuable piece of advice, listen to it and ask yourself how you can incorporate it into your business.

The Department of Agriculture is Your Friend. Trying to find regulatory information on your food product? Looking for classes in food safety? Call the Department of Agriculture and speak to someone on the phone about your specific product and questions. The people who work at the DOA are knowledgeable and can be very helpful when you are looking for a quick answer. Get certified in food safety education. Their knowledge and resources are vast and are at your disposal.

Get Started Now! If the big picture is too daunting, making small, incremental steps will ultimately lead to many accomplishments. ­­

Surround Yourself with Other Culinary Entrepreneurs. Listen to podcasts on your subject. The community momentum will help you keep going.

Be resilient! You’re going to hear a lot of “NOs” at every stage of your business, but it is important to persevere and remember why you started in the first place.

The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

vinho verde tasting at icc

A Taste of Vinho Verde with Eric Entrikin, MS

Written by: Madison Cope, Intensive Sommelier Training Student

Map of Portugal indicating the Vinho Verde regionWhen most of us think of Portuguese wine, we think of the sweet, lush, and intense fortified wine called Port. But the world of Portuguese wine is so much more versatile and refreshing, as Eric Entrikin, Master Sommelier, explained at a lecture and tasting of Vinho Verde hosted at ICC’s California campus on May 22nd.

The region’s name, Vinho Verde, translating to “Green Wine,” truly captures the character of this region’s wines – light, crisp, and fresh like Portugal’s green and verdant countryside. Located in the northwestern corner of the country, Vinho Verde experiences a cool and rainy climate that is moderated by the Atlantic Ocean to the west. Home to complex valley systems and varying elevations, Vinho Verde boasts numerous microclimates that divide the appellation into nine sub-regions. And the predominantly granite soils lend a beautiful level of stony minerality to the finished wines.

 

 

Students smelling and tasting wine at the Vinho Verde tasting eventWhat makes Vinho Verde truly stand out, however, is the distinct qualities of the region’s grapes. Portugal is home to thousands of indigenous varieties (rivaled only by Italy in sheer number), and many of them are highlighted and celebrated in Vinho Verde’s wines. From Trajudura to Loureiro, these varieties are not on most of our tables – but they should be! At this guided tasting event, Eric Entrikin introduced us to some of these distinctive and alluring wines, and the common threads were evident – searing acidity, a light body, low alcohol, vibrant and fruity. These were truly palate-cleansing wines that left our mouths ready for the next bite!

Fun Fact: Eric Entrikin MS used a wine from Vinho Verde to swish with before taking the blind tasting portion of his master sommelier examination because of its high acid and unparalleled ability to cleanse the palate!

While many traditional Vinho Verde wines are blends of multiple white varieties, some single varietal Alvarinho and Loureiro do exist. Eric further explained the unique notes of each distinct variety. Bottles of White Wines from the Vinho Verde region of Portugal

  • Loureiro: Highly floral. Rose and freesia combine with ripe lemon citrus and tropical fruits. Juicy and refreshing with bright minerality.
  • Alvarinho (aka Albariño): The most intensely aromatic and floral of the common indigenous varieties. Orange peel, peach, toasted almond. Also the richest of Vinho Verde’s whites.
  • Avesso: Notes of orange and peach, toasted almond, citrus, apple, and pineapple. A slightly waxy texture is balanced by high acidity.
  • Azal: Green apple, lemon, lime with sharp acidity.
  • Arinto: Rich and flavorful. Citrus, apple, pear. One of the region’s highest quality grapes.
  • Trajadura: Delicate with notes of stone and tree fruit. This variety is the least acidic of the Vinho Verde varieties.

While Vinho Verde wines are not particularly complex, their simplicity yet firm structure make them highly drinkable and perfect “food wines.” So what do they drink well with? Eric suggests pairing Vinho Verde whites with salads, white fish, chicken, anything with citrus, or simply as an aperitif! For Vinho Verde reds, he suggests roasted and grilled meats and lamb. And for Rose, Eric recommends pairing with charcuterie, shell fish, and even Asian cuisine.

For those who love Riesling and Sauvignon Blanc, these wines are similar in profile and a great divergence from what you usually drink. What’s more, you will find high-quality Vinho Verde at very low prices, making them a great value and perfect for picnics during the spring and summer months. But don’t let these wines age, Eric warns, they are best drunk in their youth!

So with Memorial Day in the rearview mirror, go and pick up yourself a recent vintage from Vinho Verde that you (and your wallet) won’t mind sharing at your next summer barbeque. Saúde!

Business Bites: Launching Your Food Product, spoon and light bulb

Business Bites: Launching Your Food Product

The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: LAUNCHING YOUR FOOD PRODUCT

FROM STOVE TO STORE AND EVERYTHING IN BETWEEN

Thursday, June 21st | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Turning an idea for a food or beverage product into reality is a dream for many, but it takes more than a delicious product and eye-catching packaging to bring your product to the shelves. From testing your concept and researching competitors, to manufacturing, packaging and distribution, entrepreneurs face many unique challenges in today’s competitive food product space.

So what do you need to know to take your idea from stove to store?

Join us for an informative discussion with experts in entrepreneurship, branding, financing and retail to help get your food product off the ground. Our panel of business owners, brand consultants, and specialty buyers will share tips and tricks about where to start; branding, design & packaging; shared commercial kitchens & co-packers; sales & distribution strategies; and what everyone wants to know – what buyers are looking for! You’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!

Plus, learn more about the Stacy’s Scholarship for Female Culinary Leaders, a full-tuition scholarship to ICC’s Culinary Entrepreneurship program for women who have plans to open a culinary business!

MODERATOR

Alek Marfisi, Upwind Strategies
Alek Marfisi – Owner, Upwind Strategies & ICC Entrepreneurship Instructor

Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.

PANELISTS

Liz Alpern, Owner of The Gefilteria, Business Bites panelist
Liz Alpern – Owner, The Gefilteria

Liz Alpern is the owner of The Gefilteria and co-author of The Gefilte Manifesto. She is on the faculty of ICC’s Culinary Entrepreneurship program and is a consultant for national non-profit, Fair Food Network.

Follow Liz: Instagram @lizalpern @queersoupnight
Follow The Gefilteria: Facebook, Instagram & Twitter @gefilteria

Jill Frechtman, Brand Consultant, Business Bites Panelist
Jill Frechtman – Brand Consultant

Jill Frechtman is an entrepreneur with a passion for building inspired, authentic, and impactful brands. Jill’s unique approach to branding incorporates her 16+ years of experience as a designer, specialty food entrepreneur, and a creative strategy and brand marketing consultant. She is the founder of chocolate pretzel company, Fretzels by Jill, and is a consultant for a number of other entrepreneurs and businesses, in a variety of industries, developing, designing, and growing their brands.

Laura Heifetz, Grocery Buyer, Greene Grape, Business Bites Panelist
Laura Heifetz – Grocery Buyer, The Greene Grape

Laura Heifetz is a native New Yorker with a love of all things edible. She attended the Natural Gourmet Institute and worked as a personal chef, before discovering her passion for cheese and specialty foods. Having worked behind some of NYC’s most famous cheese counters for 5 years, she took over as Grocery Buyer in 2014 at the Greene Grape, where she keeps the shelves stocked with some of the world’s best foods. She regularly works with local small batch producers to help develop their products from concept to shelf.

Follow Laura: Instagram @cheflaura126 | Twitter @curdbird
Follow The Greene Grape: Facebook @thegreenegrape | Instagram & Twitter @greenegrape

April Wachtel, Owner of Swig + Swallow, Business Bites Panelist
April Wachtel – Founder/CEO, Swig + Swallow

April Wachtel is a passionate educator, an experienced mixologist, a cocktail and spirits instructor, and founder of Swig + Swallow, the cocktail mixer company. She is a 22 year veteran in the beverage and hospitality industry, working in every role from busser to bartender to beverage director, to brand ambassador to beverage consultant. April has appeared on The Today Show, and Fox & Friends, as well as The Pitch Podcast, The Travel Bite, Tech Bites, The Main Course, Sharp & Hot, and more.

Follow April: Instagram @aprilwachtel
Follow Swig + Swallow: Facebook & Instagram @swigandswallow | Twitter: @swig_swallow

Food For Thought: Recapping The Culinary Conversation Among Women

Written by: Sylvanie Tweed
Professional Pastry Arts Student

A loud roar echoed throughout the International Culinary Center’s Amphitheater as women from all walks of the culinary and hospitality industries converged on the evening of March 29th for­­ Food for Thought: A Culinary Conversation among Women. And with that roar, a strong female presence was felt. Food for Thought; a collaboration between ICC and Journee, brought together a diverse panel of women chef’s and industry insiders to discuss relevant issues affecting women in the Food Industry today.

photosbyarielle-67The evening commenced with a vibrant meet-and-greet session complete with delicate hors d’oeuvres and provided an excellent opportunity for students and guests present to network with fellow industry professionals. The amphitheater filled within minutes and the sustained buzz of excitement gently carried the ladies (and three very supportive gentlemen) to their seats as they settled in for what proved to be a heated, intense, and informative panel discussion.

Our moderator, Dana Cowin formerly of Food and Wine, lead the charge as the seven featured women discussed how to help women go further in our industry and have their voices heard and their stories told. The popular topics of financial management, confidence building and dealing with failure and mistakes all got their fair share of input, interspersed with lively banter and a few laughs all around. This segued into a question and answer segment where the heated question came from an ICC chef via the way of maternal leave in the Food Industry and its effect on women. Should women feel forced to choose between having a family and having a career? This was certainly #foodforthought!

photosbyarielle-116


Connect with Sylvanie Tweed on Instagram via @CakeShoppeCo, www.facebook.com/cakeshoppeco or www.cakeshoppeboutique.com


Food for Thought: A Culinary Conversation Among Women [Event]

Women of the culinary world unite! The inaugural Food for Thought series at the International Culinary Center kicks off with an event to celebrate the diversity of women in the industry, while tackling important topics through a guided discussion tackling key issues such as family & work balance, equal pay, breaking the ‘boys club’ and much more.

A Culinary Conversation Among Women will strive to set words into actions, with the discussion moderated by Founder of Speaking Broadly and former Editor in Chief at Food & Wine, Dana Cowin in association with the International Culinary Center. Through this event, the International Culinary Center & Journee aim to inspire and influence policy, support community engagement, and positively impact all women working in culinary and hospitality careers.


PANELISTS INCLUDE:

  • REBECCA DEANGELIS (Executive Pastry Chef at Babbo NYC)
  • MELISSA RODRIGUEZ (Executive Chef at Del Posto)
  • GABRIELLE HAMILTON (Chef/Owner of Prune, Author of Blood, Bones & Butter)
  • ANITA LO (Chef/Owner of Annisa) 
  • ALLISON KAVE (Co-Founder of Butter & Scotch)
  • JACKIE MCMANN-OLIVERI (Director, Human Resources of Bold Food | Bobby’s Burger Palaces)
  • CHEF CANDY ARGONDIZZA (Vice President of Culinary and Pastry Arts at ICC)

We invite you to join us, participate in the discussion and have your voice heard by the NYC community! Light food and wine will be served throughout the event to foster community building & networking opportunities. Purchase your tickets here: https://yourjournee.com/event/iccjournee/

DATE:  Wednesday, March 29, 2017

TIME: 6:00pm-8:00pm
Discussion Begins at 6:30pm

LOCATION:
International Culinary Center
462 Broadway
New York, NY 10013


ABOUT THE PANEL:

melissa-rodriguez_delposto

Melissa Rodriguez (Executive Chef at Del Posto) Melissa J. Rodriguez succeeds Mark Ladner as Executive Chef of Del Posto. Melissa is a graduate of the Culinary Institute of America, where she earned a degree in Culinary Arts in 1999. After graduation, Melissa spent time cooking with Elaine Bell Catering and at Oceana under Chef Cornelius Gallagher. In 2006, Melissa joined the team at Daniel Boulud’s Restaurant Daniel, where she was promoted to sous chef. After five years at Daniel, she joined the team at Del Posto in 2011 and was promoted to Chef de Cuisine in 2015. She lives in Jersey City with her husband, Garrett.

 


rebecca-deangelis-pastry-chef-icc

Rebecca DeAngelis (Executive Pastry Chef at Babbo NYC) A New Hampshire native, Rebecca DeAngelis started her pastry training at the age of 15 at Jacques Fine European Pastries in Suncook, NH. Soon after high school, DeAngelis entered the prestigious Société Culinaire Philanthropique’s 137th Salon Commanderie des Cordons Bleus de France competition and became the youngest person ever awarded 1st Prize for Pastry. That accomplishment awarded her a full scholarship to The French Culinary Institute in New York City where DeAngelis honed her skills in classic French pastry techniques. DeAngelis’s skill and determination won the attention of Gina DePalma at Babbo Ristorante e Enoteca. DeAngelis trained under DePalma for five years before taking the helm of the Babbo pastry kitchen. When DePalma left Babbo in 2013, DeAngelis assumed the role of Executive Pastry Chef where she leads one of the most respected and decorated pastry departments in the nation. In October 2016, DeAngelis worked with Mario Batali to prepare the last state dinner during the Obama administration, honoring Italian Prime Minister Matteo Renzi.


ChefCandyChef Candy Argondizza (Vice President of Culinary and Pastry Arts at ICC) ICC’s head of culinary and pastry Chef Candy Argondizza leads a staff of 50 chefs and oversees curriculum changes for the professional and amateur programs, keeping pace (and ahead of) an ever-changing industry. Chef Candy brought considerable experience with her when she joined ICC’s faculty in 2000 as a chef-instructor, having cooked professionally since 1979. Tapping her natural talent and determination to succeed in New York City, she landed a sous chef position at Remi, followed by several executive chef positions and invitations to cook at the James Beard House. Her strong interpersonal skills and depth of knowledge led to her quickly rising up the ranks at ICC to a leadership position at the school. Chef Candy’s most trusted resource as a chef and educator is Jacques Pepin’s La Technique, the book she most returns to and always recommends. As an accomplished tri-athlete, she also believes that a balanced lifestyle is the key to success, a wisdom she hopes to impart to her team and to ICC’s students. Her accomplishments as a teacher and administrator were recognized by the International Association of Culinary Professionals (IACP) when she received the coveted “Educator of the Year” award in 2012.


Annisa Restaurant - New York, NY

Anita Lo (Owner and Chef at Annisa)  As the chef/owner of Annisa in New York City, Anita Lo is one of the most respected chefs in the country, earning numerous accolades for her inventive Contemporary American cuisine that reflects her multicultural upbringing and classic French training. Lo, a first generation Chinese-American, grew up with her family in Birmingham, Michigan and earned a degree in French language at Columbia University. While studying at Reid Hall—Columbia’s French language institute in Paris, she fell in love with the food culture and vowed to return. Back in the U.S., Lo accepted her first kitchen job as garde-manger at Bouley, but after a year, decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution. After receiving her degree, graduating first in her class with honors, she returned to New York, working her way through all the stations at David Waltuck’s Chanterelle. In 2000, Lo opened Annisa (whose name means ”women” in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. Lo was named one of ten “Best New Chefs in America” in 2001 by Food & Wine and proclaimed “Best New Restaurant Chef” by the Village Voice. In 2014, Annisa received the prestigious three star rating by The New York Times.


gabrielle-hamiltonGabrielle Hamilton (Chef / Owner of Prune, Author of Blood, Bones & Butter) Gabrielle Hamilton is an American chef and author. She is the chef/owner of Prune, a restaurant in New York City, and the author of Blood, Bones, and Butter, a memoir.Hamilton said her way of eating and cooking was heavily influenced by her French mother, saying she didn’t waste food and the family often foraged for fresh ingredients from their garden and from the forests and fields surrounding their house. Hamilton received her MFA in creative writing from the University of Michigan. Following a career in catering, Hamilton opened the restaurant, Prune, in New York City’s East Village in 1999. Having no formal experience in restaurants, nor culinary school education, her 30-seat restaurant garnered widespread acclaimed admiration from diners, critics and other chefs including Eric Ripert and Anthony Bourdain. Prune earned a spot in the Bib Gourmand section of the Michelin’s 2014 New York guide. Hamilton was featured in the fourth season of the PBS show The Mind of a Chef as well as the first season of The Taste on ABC as a guest judge.


allison_kentmeister_headshot

Allison Kave (Co-Founder of Butter & Scotch) Allison Kave is the co-founder of Butter & Scotch, a bakery & cocktail bar in Crown Heights, Brooklyn known for creative riffs on classic American desserts and craft cocktails. She is the author of First Prize Pies, the coauthor of Butter & Scotch: Recipes from Brooklyn’s Favorite Bar & Bakery, and the coauthor of the recurring “Drunk Bakers” column in Bake from Scratch magazine. Her work and recipes have been featured in a wide range of publications and media, including The New York Times, Food & Wine, Saveur, The Food Network, and Cooking Channel, and she has taught pie workshops at the James Beard House, the International Culinary Center, and in private homes throughout NYC. Her passions are baking, booze, feminism, and puppies (not necessarily in that order).


jmo_400x400

Jackie McMann-Oliveri (Director of Human Resources / Bold Food, Bobby’s Burger Palaces)  Jackie McMann-Oliveri recently joined the Bold Food and Bobby’s Burger Palace family as Director of Human Resources with a focus on people and culture for all Bobby Flay branded restaurants. With over 15 years of HR experience mostly in Hospitality, a strong FOH and Operations upbringing and a genuine love of food and service, she knows this next part of her journey will be amazing. She has a BS in Business, Management and Economics and Advanced Graduate certificate in HR and is a certified PHR. Her passions are leadership and talent management and she strongly believes that as leaders in this wonderful world of hospitality, we should always be selecting and hiring amazing people, giving them the support, tools and opportunities to succeed and partnering on accountability for all. She most recently served as HR Director for The Meatball Shop for around three years (will forever be a baller) and had fun opening and staffing Top of the Rock at Rockefeller Center (still feels like home) over a decade ago. She is a founding member and Steering Committee member of HR Professionals in Hospitality, a lecturer at The International Culinary Center and lives and breathes an open-door policy for all her circle. Jackie has also been an active volunteer event lead for Food Bank of NY / No Kid Hungry serving NYCWFF events wearing many hats to give back to the city she loves while benefiting hungry children and being around the industry she loves for the past five or so years.


ABOUT OUR MODERATOR:

18magsub-blog427Dana Cowin ( Founder of Speaking Broadly / Ex-Editor in Chief of Food & Wine) Dana Cowin, best known for her two decades as the Editor-in-Chief of Food & Wine Magazine, is a tastemaker, talent scout, author, lecturer and radio show host. During her tenure at the award-winning magazine (1995-2016), she oversaw every editorial aspect of the brand from print to web to books to social media. She expanded and introduced several honor programs to highlight emerging talent including the magazine’s annual Best New Chefs award and Most Innovative Women in Food & Drink. After Food & Wine, Cowin joined the ground-breaking restaurant group Chefs Club to continue her role as a scout, selecting chefs from around the world to be featured on their curated menus. Cowin has moved on to become host of “Speaking Broadly” on Heritage Radio Network, interviewing extraordinary women in the food industry about their greatest challenges and triumphs.  A sought-after speaker, Cowin has been a judge on Bravo’s “Top Chef,” a presenter at TedXManhattan, a lecturer at Fast Company’s Innovation Festival and multiple food festivals and other events.  A noted author, Cowin in 2014 published “Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes,” which garnered a spot on many “Best of Fall” lists. Cowin serves on the Board of Directors of City Harvest, a hunger-relief organization, and Hot Bread Kitchen, a work force development group. For her many contributions to the culinary world, Cowin was inducted in to the James Beard Foundation’s Who’s Who of Food & Drink.  If you’re not afraid of mouth-watering images of food, follow her @fwscout on Instagram and Twitter.

 

Local Roots NYC + The Farm-to-Table Experience

Here at the International Culinary Center, we offer the Farm-to-Table extension to our Culinary program. If you are interested in local foods, farming and sustainability, this could be a great option for you. To be a Farm-to-Table chef, one must first be an excellent chef. Everyone we work with emphasizes this, the primary objective is to build the skills and techniques necessary for success in a professional kitchen. With Farm-to-Table, in addition to these essential classes, we offer a series of enrichment activities throughout your time at ICC. While they take a slightly different form each session as the local food movement grows and evolves, they always include field trips, lectures and events with fascinating innovators in the field.

We recently had one such talk from Wen-Jay Ying, founder of Local Roots CSA. What is Local Roots? Local Roots has re-imaging the traditional CSA model to fit the needs of everyday New Yorkers and created a new food system within the city. The ordering process is very simple and available online. Pickups are at various bars, cafes and workplaces throughout the city (Including ICC! Stop by the library if you would like to join!) and most importantly, the company is driven by core values and focused on community building.

During her talk, Wen-Jay invited our Farm-to-Table group to spend some time reflecting upon what each of them holds as a core value system and we then spent time discussing it afterward. This is a useful exercise for any chef who is just starting out. Wen-Jay shared the Local Roots value statement and guided our group through developing their own.  We reflected on questions such as What is your value system as a chef? and What solution do you offer to our food system or dining culture? The answers were as diverse as our group, some focused on education of children, some on health and others on bringing joy and creativity through dining. “Write these down, and keep them with you,” said Wen-Jay, “Because once you are out in industry, it’s so easy to have a hard day where you feel like giving up but you have to remember your motivation and why you started.”

This is excellent advice, perhaps even the key to longevity in the kitchen and a sustainable career. Local Roots pick up is available at ICC every Tuesday afternoon. You can sign up in the library or check here for more info: http://localrootsnyc.org/

How To Write A Cookbook Series: Butter & Scotch

At Brooklyn’s Butter & Scotch, everything is made by hand, and seasonal, inventive flavors are created to satisfy any sweet tooth—especially those with a penchant for spirits. In their namesake cookbook, Allison Kave and Keavy Landreth dish up more than 75 recipes for incredible desserts, cocktails, and creations that shake up the traditional approach to booze and sweets.

Come meet the ladies and learn about their experience creating a cookbook based on the beloved bar on Thursday, December 15 from 3:30pm through 5pm in the ICC Amphitheatre

To RSVP, or for questions, contact Sara Quiroz at: squiroz@culinarycenter.com

For future events visit the events calendar on the ICC Community Page at  my.InternationalCulinaryCenter.com.

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