[Recap] Jason Licker Returns to ICC to Launch First Cookbook

On Thursday, February 23, international Pastry Chef and alum Jason Licker returned to his Alma mater for a special event to launch the United States release of his first-ever cookbook, Lickerland.  Having lived abroad exploring various parts of Asia for the last decade, the culture definitely has influenced Jason’s flavor profile and approach to pastry arts. Encompassing dozens of Asian-accented desserts, the unique cookbook also includes pages that help consumers decipher the different taste experiences (including sweet, salty, sour, etc.) of each recipe.

During the 90-minute event, attendees learned more about Chef Licker through a fun-spirited Q&A with his former Pastry Chef-Instructor, Jurgen David. Additionally, everyone in the audience experienced a tasting from the cookbook. Chef Jason Licker took us through the step-by-step process of creating his White Chocolate-Junmai Sake Cream dessert with a toffee crumble. Utilizing techniques he learned in his Professional Pastry Arts many years ago, it’s easy to identify how his culinary school education has played a major influence throughout his career.

Attending the ICC was critical because in any profession, you need to crawl before you walk. With the hands-on schooling experience, I built a firm foundation of pastry knowledge.  There is nothing like learning during a hands-on job, but if you have a great education, you have an advantage. I think I would have discovered my passion for Asian cuisines no matter what because I just love food and discovering other cultures. With the culinary education I had though, it made it easier to apply those experiences abroad and translate that into my style of pastry.

 

Following the event that included students, faculty, family, friends and press, we asked Jason Licker about how it felt returning to his culinary school after all these years.

 It was an incredible moment of overwhelming joy to launch my first cookbook at where I first learned the foundation of pastry. It was a feeling of coming home.  Having (Pastry Chef) Jurgen David, a teacher of mine, now question me about my book was a full circle feeling. I was once a student in the audience, and now, I was demonstrating how to make one of my signature desserts. The team at the ICC made this special moment memorable.”

Watch highlights from the event below!

To purchase your copy of Lickerland, visit www.jasonlicker.com

It Takes A Village – The Support System of ICC’s Intensive Sommelier Training Program

Written by Jared Gniewek
Intensive Sommelier Training Program Student

I am blessed to have support from many different avenues as I stumble through the ICC’s Intensive Sommelier Training Program. I couldn’t imagine going it alone with the sheer amount of information we need to absorb and engage with. Wine is the quintessential rabbit-hole that gets deeper and deeper the further in you explore.

My family, employer, friends, students and faculty at the school create a support system from which I’ve benefited in some vital ways. Frankly, I don’t know if I could succeed on my own. The proverb is “it takes a village to raise a child” and I would extend that sentiment to myself becoming a pinned and certified Sommelier.

My family, who pushed me to begin the program, has truly been there for me. My wife has been the dutiful wine-widow as our schedules clash throughout the program. She hasn’t pressured me to drop hours at my day job or slack on my studies to spend more time with her and the cats and the endless streaming entertainment which haunts all our homes nowadays.

My Aunt, whom I saw at Christmas, received a Coravin as a gift. It was bonus wine tasting time while I showed her how to operate it (prime that needle folks!) and got to dig into a pretty elegant Burgundy 1er Cru followed by a brassy Napa sledgehammer.

My employer at the wine shop has adjusted my schedule to accommodate the class as well as allowing me to have anything in the store at cost so I can expand my palate without breaking the bank (and make me a better hand seller to boot). He has even allowed me to run tastings in the space with some of my fellow class members participating.  Five of us got together on a Sunday, just a few weeks ago and I pulled (at cost) 6 typical wines from France and set up a blind tasting right in the store. It was a great exercise for all of us who felt overwhelmed. Plus we had some laughs, which always help lock in content!

Speaking of my ICC classmates, we have been setting up events and been in constant communication through a messaging app one of my compatriots set up for us all. Keeping abreast of each other’s feelings on the pressures of the program and being able to reach out to each other has made the experience far less daunting.

The ICC faculty has made their availability clear but also that we need to be doing these types of things outside class in order to succeed. Wine must become a lifestyle for the months of the program. (Oh no! I’ve gotta devote myself to something I love! The DREAD!)  I try to keep it on my mind always, and part of my habits daily. This village is pretty rockin’!

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